Archive for the ‘Holiday Menus’ Category

Mother’s Day Dinner Menu 2017

Sunday, May 14th, 2017

Amuse
Savory Mountain Bread

Starter Choices:

Chilled Peach Soup with Honey Cream

Chèvre Salad
Seasonal greens tossed with honey mustard vinaigrette, French goat cheese, dried cherries,
red onion and sweet pecans.

Lobster Bisque

Steamed Prince Edward Island Mussels
with tomato, garlic & wine broth.

Choice of Entrée:
Pan Seared Strawberry Balsamic Salmon
Norwegian salmon fillet Served with rice
medley and roasted asparagus.

Grilled Petit Tender of Beef
Dry rubbed petit tender, sliced and served with
smoked blue cheese cream sauce, haystack onions,
mashed potatoes, savory jus and roasted asparagus.

Sautéed Chicken Oscar
All natural chicken breast scaloppini, sautéed
and served with hollandaise sauce, Alaskan King crab leg meat, roasted asparagus and mashed potato.

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
angel hair pasta and vegetable.

Oven Roasted Spring Vegetable Medley
Served with rustic tomato sauce, Parmesan-herb polenta and roasted asparagus.

Desserts:
Mixed Berry Crisp
With Plainwell vanilla ice cream.

Chocolate Pot du Crème
With fresh whipped cream.

Peanut Butter Pie
Served with chocolate sauce.

Easter Sunday Dinner Menu 2017

Sunday, April 16th, 2017

Starter Choices:

Asparagus Brie Soup

Easter Salad
Mixed lettuce tossed with raspberry vinaigrette dressing, strawberries, Mandarin oranges and honey roasted pecans.

Sautéed Salmon Cake
Served with house made lemon chutney.

Hot Bacon Spinach Salad
Fresh baby spinach with hard cooked egg, mushroom red onion & hot bacon dressing.

Choice of Entrée:

Maple Glazed Natural Smoked Ham
Applewood smoked and slow roasted.
Served with mashed Michigan russet potatoes and fresh green beans.

Grilled Chicken Breast
All-natural chicken with house dry rub seasoning, savory corn pudding
and fresh green beans.

Pistachio Dusted Alaskan Cod Fillet
Valencia orange butter sauce
rice and fresh green beans.

Grilled Vegetable Risotto
Classic risotto with char grilled veggies, artichoke hearts, tomato and Parmesan cheese. Served with sautéed green beans.

Grilled New Zealand Lamb Chops
Grilled with mild curry spice rub and served with Makhani Masala sauce, Jasmine rice medley and sautéed green beans.

Desserts:

Carrot Cake with Cream Cheese Frosting

Hot Fudge Brownie Sundae
With Plainwell ice cream & whipped cream.

Key Lime Pot du Crème
with whipped cream & toasted coconut.

Dinner Specials

Friday, March 17th, 2017

HAPPY ST PATRICK’S DAY

Soups:

Smoked Chicken Corn Chowder
Broccoli Cheese

Entrées:

Corned Beef and Cabbage
Slow cooked with carrot, onion & potato.
Served with Irish soda bread. $14

Guinness Lamb Stew
With savory vegetables. $15

Crispy Fish n Chips
Beer battered Basa fish with house made fries, tartar sauce and lemon. $15

Grilled Blue Cheese Pork Chop
With smoked blue cheese, natural jus, mashed potato & vegetable. $17

Italian Beef
Char grilled dry rubbed beef with Chicago style gardenera vegetables, and basil pesto mashed potatoes. $17

Sautéed Lemon Pepper Tilapia
Flaky fillet served with pepper sauce,
rice and fresh vegetable. $17

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
angel hair pasta and vegetable. $17

Sautéed Butternut and Sage Ravioli
With caramelized apple, sweet red pepper & Parmesan cheese. $15

Mushroom Spinach Tortellacci
House made stuffed pasta with herbed Ricotta cheese. Sautéed and served with tomato cream sauce and vegetable. $15

Christmas Eve Dinner Menu

Friday, December 23rd, 2016

Choice of Starter
Spinach Parmesan Soup

Festive Salad
Fresh Greens tossed with pomegranate vinaigrette
and topped with fig, feta cheese & pistachios.

Lobster Bisque

Entrée Selections
Pan Seared Beef Medallions Béarnaise
USDA Choice petit tender with sauce Béarnaise, Dauphinoise potato and vegetable.

Crab Stuffed Basa Fillet
Flaky filet with king crab filling,
citrus glaze, rice and vegetable.

Madagascan Chicken Breast
All natural chicken breast with green peppercorn sauce, fresh house made fettuccini,
Parmesan cheese and fresh vegetable.

Risotto Stuffed Portobello
Marinated and grilled Portobello with vegetable risotto and Provolone cheese. Served with rustic tomato sauce and fresh vegetable.

Boneless Bacon Wrapped Pork Loin Chop
Wrapped in apple cider cured bacon with moody blue cheese topping, mashed potato and fresh vegetable.

Dessert Selections:
Warm Sticky Toffee Pudding
with Plainwell vanilla ice cream.

Plainwell Peppermint Holiday Sundae
with hot fudge and whipped cream.

Cranberry Pear Cobbler
with vanilla ice cream and spiced clementine syrup.

Thanksgiving Day Dinner

Thursday, November 24th, 2016

Amuse: Deviled Eggs

Starter Choices:

Bisque of Butternut Squash & Apple Soup

Harvest Salad
Garden greens tossed with
maple-mustard vinaigrette with
tart apple slices, toasted walnuts, and crumbled gorgonzola cheese.

Corn Chowder

Asian Pot Stickers
Veggie filled wontons tossed with a hot,
sweet and sour sauce.

Entrée Selections:

Oven Roasted Otto’s Turkey
Your choice of white or dark meat (or both) with mashed potatoes and gravy, dressing, fresh vegetable and cranberry chutney.

Sautéed Boursin Salmon Fillet
Canadian fillet with savory honey-mustard glaze, served over angel hair pasta
with fresh vegetable.

Pan Seared Boneless Pork Chop
Hand cut Indiana chop, served with
creamy mushroom ragout,
fresh vegetable and mashed potatoes.

Mushroom Spinach Tortellacci
House made stuffed pasta with fresh spinach, mushrooms and herbed Ricotta cheese. Sautéed and served with tomato cream sauce and fresh vegetable.

Desserts:

Pumpkin Pie
with cinnamon whipped cream.

Chocolate Creme Brulee
with fresh berries.

Warm Apple Crisp
with vanilla ice cream.

NOLA Cajun & Creole Small Plate Menu

Friday, February 28th, 2014

Park Club’s Early Mardi Gras Celebration

Fried Oyster Po’Boy Trencher
crispy fried oyster, spicy slaw and rémoulade on house baked bread. $8

Maque Choux & Crispy Fried Catfish
Creamy, rich stewed corn with bacon, peppers, onion, tomato and herbs topped with a spicy fried catfish strips. $9

Shrimp Étouffée
Etouffee – “to smother.” and that’s just what we do! Gulf shrimp in rich gravy served with Maque choux. $9

Mighty Red Chicken and Crawfish Gumbo
Seth’s hearty classic gumbo with andoullie, okra and savory vegetables. Served over rice. $8

Duck & Andouille Gumbo
Chef Don’s Creole comfort food with duck confit, spicy andoullie sausage, okra and savory vegetables. Served over rice. $8

Crawfish Gratin
Baked crawfish, creamy cheese and aromatic spices served with bread crisps for dipping. $6

Boudin Balls
Cajun boudin sausage meat balls fried crispy and served with red pepper sauce. $7

Red Beans & Rice
A vegetarian version of the classic Cajun dish. $5

Egg & Gravy
The perfect soft boiled egg fried crispy and served with Brioche and Cajun red-eye gravy. $5

Park Club Valentines Weekend

Friday, February 14th, 2014

Dinner Menu 2014

Choice of Starter
Wild Mushroom Parmesan Soup

Sautéed Crab Cake Oscar
Blue Crab cake with fresh asparagus
and sauce Hollandaise.

Mango Ginger Salad
Fresh greens tossed with mango-ginger vinaigrette, cucumber, radish & sunflower nuts.

Steamed Mussels
Prince Edward Island mussels served with our amazing house bread.

Entrée Selections:
Beef Tenderloin Filet
Char-grilled to order and served with Moody Blue cheese mashed potatoes, natural jus, haystack onions and fresh vegetable.

Pulled Pork Shoulder Medallions
Crispy rounds of house cured pork
served with braised greens, with apples,
pearl onions and maple-bacon vinaigrette.

Sautéed Chicken Breast
Served with winter wheat berry salad,
and port wine reduction.

Pan Seared Mahi Mahi
Served with lobster smashed red potatoes, lemon vinaigrette and fresh vegetables.

Veggie and Quinoa Terrine
Layered seasonal vegetables with Sage Derby cheese and quinoa served with red pepper coulis and wild rice.

Desserts Options:

Chocolate Brownie Ice Cream Cake
with warm chocolate ganache.

Maple Cheesecake
with Hazelnut crust and warm pear
walnut caramel sauce.

Strawberry Cream Puff
Strawberry cream filled, served with
white chocolate and strawberry sauce.

Happy Valentines Day Vegan Menu

Thursday, February 14th, 2013

Soup
Curried Butternut Squash

Salad
Valentine Salad
Fresh greens tossed with raspberry vinaigrette, fresh strawberries, mandarin oranges, sweet pecans and red onion.

Entrée

Grilled Mediterranean Vegetables
with Italian white bean cakes, tomato relish and asparagus.

Dessert
Dark Chocolate Cake
with “cream” frosting and strawberry.

Park Club Dinner Specials

Thursday, February 14th, 2013

Featured Beverages:
Bell’s Winter White. $4.50

Shiner Bock, K. Spoetzl Brewery. $3.75

Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12

Soup & Starters
Bisque of Butternut Squash Soup
Creole Potato & Sausage Soup

Malpeque Oysters on the Half Shell
Fresh shucked with lemon
and horseradish sauce. $2.75 ea

Valentine Salad
Fresh greens tossed with raspberry vinaigrette, fresh strawberries, mandarin oranges, sweet pecans and red onion. $6

Steamed Mussels
Prince Edward Island mussels With Vermouth scampi broth served with our amazing house bread. Enough for two! $9

Entrées:
Broiled Lobster Tail
6 ounce Canadian Cold Water lobster tail served with drawn butter, lemon, smoked cheddar & scallion potatoes and asparagus.
Single Tail $ 28; Twin Tails $ 42
Surf & Turf with Petit Tenderloin $42

Grilled Yellow Fin Tuna
With rustic Italian bean cakes, tomato basil relish and Asparagus. $20

Pan Seared Orange Bourbon Salmon
Canadian fillet with orange-Bourbon glaze, rice & fresh vegetables. $19

Pork Schnitzel
Crispy pork scaloppini with potato pancake, vegetable & lemon pan sauce. $17

Hand Cut Boneless Pork Loin Chop
Indiana pork chop served with wild Mushroom ragout, mashed potato and fresh vegetable. $17

Butternut Squash Ravioli
Sautéed with caramelized apple, fresh sage, sweet red pepper and Parmesan cheese. Served with fresh vegetable. $15

Desserts: $4.25
Bavarian Apple Pastry Purse

Chocolate Pot du Crème

Park Club Dinner Specials

Tuesday, January 29th, 2013

Featured Beverages:

Bell’s Winter White. $4.50

Shiner Bock, K. Spoetzl Brewery. $3.75

Buena Vista, “The Count”, Founder’s Red Wine, Sonoma County, 2008. $6g | $24b

Soup

White Chicken Chili
Pepper Crab

Entrées:

Shrimp & Andouille Sausage Ravioli
In a tomato and grilled pepper pan sauce with smoked Gouda cheese and vegetable. $17

Pretzel Crusted Tilapia
Flaky fillet with mustard and pretzel topping,
rice and fresh vegetable. $17

Root Chip Crusted Basa Fish
Served with Dijon mustard cream sauce,
and fresh vegetable. $16

Pan Seared Orange Bourbon Salmon
Fresh Canadian fillet with orange-Bourbon glaze, rice & fresh vegetables. $19

Southwestern Fajita Chicken Breast
Pan seared and served over tortilla strips, peppers, onion, tomato & lime. $16

Pork Schnitzel
Crispy pork scaloppini served with potato pancake, vegetable and lemon pan sauce. $17

Grilled Pork Loin Chop
Hand cut boneless chop served with creamy wild mushroom ragout, mashed potato and fresh vegetable. $17

Dessert:

Warm Apple Crisp
with vanilla ice cream and caramel.