Archive for May, 2009

Park Club Dinner Specials

Saturday, May 30th, 2009

Featured Beer & Wine
Lindemans Raspberry Lambic, Belgium, (355ml) $8.50
Chardonnay, Lineman’s Bin 65, Australia, `05

Today’s Soup:
Beef Mushroom & Rice
Vegetable Ditalini

Entrée Specials:
Traverse Bay Chicken
Boneless breast of chicken, sautéed and served with tart cherry sauce, caramelized shallots, rice and fresh vegetable. $16

Sautéed Pork Loin Chop
Pan seared with creamy mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice
and vegetable. $19

Crab Stuffed Salmon
Salmon with Blue Crab filling, and tangerine vinaigrette, served with fresh vegetable and rice medley. $19

Dessert Feature:
Chocolate Cheesecake
Served with raspberry sauce. $4.25

Park Club Dinner Specials

Friday, May 29th, 2009

Featured Beer & Wine
Lindemans Raspberry Lambic, Belgium, (355ml) $8.50
Chardonnay, Lineman’s Bin 65, Australia, `05

Today’s Soup:
Beef Mushroom & Rice
Vegetable Ditalini

Entrée Specials:

Traverse Bay Chicken
Boneless breast of chicken, sautéed and served with tart cherry sauce, caramelized shallots, rice and fresh vegetable. $16

Sautéed Pork Loin Chop
Pan seared with creamy mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Pesto Crusted Tilapia
Pan seared with basil pesto and
Parmesan. Served over angel hair
pasta with fresh vegetable. $17

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice
and vegetable. $19

Crab Stuffed Salmon
Salmon with Blue Crab filling, and tangerine vinaigrette, served with fresh vegetable and rice medley. $19

THE PARK CLUB DAILY SPECIALS

Friday, May 29th, 2009

Soup
Beef Mushroom & Rice
Vegetable Ditalini

Catch of the Day $ 12.95
Bombay Shrimp
Sautéed wild caught gulf shrimp with cranberry-walnut chutney, vegetable and rice medley.

Blue Plate $ 9.95
Italian Grilled Lamb Salad
with Italian vinaigrette, cucumber, tomato, Kalamata olives, artichoke and fresh Mozzarella.

Chef’s Daily Feature $ 9.25
Barbecue Bacon Cheddar Burger
Eight ounce burger cooked to order and served with choice of accompaniment.

Park Club Dinner Specials

Thursday, May 28th, 2009

Featured Beer & Wine
Lindemans Raspberry Lambic, Belgium, (355ml) $8.50
Chardonnay, Lineman’s Bin 65, Australia, `05

Today’s Soup:
Beef Mushroom & Rice
Vegetable Ditalini

Entrée Specials:

Traverse Bay Chicken
Boneless breast of chicken, sautéed and served with tart cherry sauce, caramelized shallots, rice and fresh vegetable. $16

Sautéed Pork Loin Chop
Pan seared with creamy mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Pesto Crusted Tilapia
Pan seared with basil pesto and
Parmesan. Served over angel hair
pasta with fresh vegetable. $17

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice
and vegetable. $19

Crab Stuffed Salmon
Salmon with Blue Crab filling, and tangerine vinaigrette, served with fresh vegetable and rice medley. $19

Park Club Lunch Features

Thursday, May 28th, 2009

Soup
Beef Mushroom & Rice
Vegetable Ditalini

Catch of the Day $ 12.95
Ginger Glazed Salmon
Served with Asian vegetable slaw and rice medley.

Blue Plate $ 8.95
Italian Turkey Club Wrap
Turkey breast with bacon, lettuce, tomato onion and Parmesan cheese in a tomato-basil wrap with Italian vinaigrette and choice of accompaniment.

Chef’s Daily Feature $ 9.25
Barbecue Bacon Cheddar Burger
Eight ounce burger cooked to order and served with choice of accompaniment.

Park Club Dinner Specials

Wednesday, May 27th, 2009

Featured Beer & Wine
Lindemans Raspberry Lambic,
Belgium, (355ml) $8.50
Chardonnay, Lineman’s Bin 65,
Australia, `05

Today’s Soup:
Beef Mushroom & Rice
Vegetable Ditalini

Entrée Specials:
Maple-Ginger Glazed Salmon
Served with Asian vegetable slaw
and rice medley. $19

Traverse Bay Chicken
Boneless breast of chicken, sautéed and served with tart cherry sauce, caramelized shallots, rice and fresh vegetable. $16

Sautéed Pork Loin Chop
Pan seared with creamy mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Pesto Crusted Tilapia
Pan seared with basil pesto and
Parmesan. Served over angel hair
pasta with fresh vegetable. $17

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice
and vegetable. $19

Crab Stuffed Salmon
Salmon with Blue Crab filling, and tangerine vinaigrette, served with fresh vegetable and rice medley. $19

THE PARK CLUB DAILY SPECIALS

Wednesday, May 27th, 2009

Soup
Beef Mushroom & Rice
Vegetable Ditalini

Catch of the Day $ 12.95
Ginger Glazed Salmon
Served with Asian vegetable slaw and rice medley.

Blue Plate $ 8.95
Italian Turkey Club Wrap
Turkey breast with bacon, lettuce, tomato onion and Parmesan cheese in a tomato-basil wrap with Italian vinaigrette and choice of accompaniment.

Chef’s Daily Feature $ 9.25
Barbecue Bacon Cheddar Burger
Eight ounce burger cooked to order and served with choice of accompaniment.

Park Club Dinner Specials

Tuesday, May 26th, 2009

Featured Beer & Wine
Lindemans Raspberry Lambic, Belgium, (355ml) $8.50
Chardonnay, Lineman’s Bin 65, Australia, `05

Today’s Soup:
Creamy Asparagus
Grilled Chicken Vegetable

Entrée Specials:

Maple-Ginger Glazed Salmon
Served with Asian vegetable slaw and rice medley. $19

Traverse Bay Chicken
Boneless breast of chicken, sautéed and served with tart cherry sauce, caramelized shallots, rice and fresh vegetable. $16

Sautéed Pork Loin Chop
Pan seared with creamy mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Pesto Crusted Tilapia
Pan seared with basil pesto and
Parmesan. Served over angel hair
pasta with fresh vegetable. $17

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice
and vegetable. $19

Crab Stuffed Salmon
Salmon with Blue Crab filling, and tangerine vinaigrette, served with fresh vegetable and rice medley. $19

THE PARK CLUB DAILY SPECIALS

Tuesday, May 26th, 2009

Soup
Creamy Asparagus
Grilled Chicken Vegetable

Catch of the Day $ 12.95
Ginger Glazed Salmon
Served with Asian vegetable slaw and rice medley.

Blue Plate $ 8.95
Italian Turkey Club Wrap
Turkey breast with bacon, lettuce, tomato onion and Parmesan cheese in a tomato-basil wrap with Italian vinaigrette and choice of accompaniment.

Chef’s Daily Feature $ 10.95

Sautéed Crab Cakes
Served with fire roasted jalapeno sauce, fresh lemon, rice and vegetable.

Park Club Dinner Specials

Friday, May 22nd, 2009

Featured Beer & Wine
Lindemans Raspberry Lambic, Belgium, (355ml) $8.50
Chardonnay, Lineman’s Bin 65, Australia, `05

Today’s Soup:
Creamy Asparagus
Grilled Chicken Vegetable

Appetizer Feature:
Sautéed Salmon Cakes
with lemon and red pepper sauce. $8.95

Entrée Specials:
Orange Bourbon Glazed Sea Scallops
Fresh scallops pan seared with orange-Bourbon glaze and served with rice and vegetable. $19

Traverse Bay Chicken
Boneless breast of chicken, sautéed and served with tart cherry sauce, caramelized shallots, rice and fresh vegetable. $16

Sautéed Pork Loin Chop
Pan seared with creamy mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice and vegetable. $19

Grilled Sesame Lamb Chops
New Zealand lamb chops grilled with a sesame-soy glaze and served with Asian vegetable slaw and rice
medley. $19

Stuffed Portobello Italiano
Stuffed with grilled onion and pepper, topped with Fontina cheese. Served with rustic tomato sauce and sautéed spinach gnocchi. $15