Archive for September, 2009

Park Club Dinner Specials

Wednesday, September 30th, 2009

Featured Wine
Hangtime Burgundy, Pinot Noir, Bourgogne,`05 $25 B / $6G


Today’s Soup:

Beef Barley
Creamy Broccoli

Entrée Specials:

Sautéed Pork Loin Chop
Served with wild mushroom ragout,
mashed potatoes and vegetable. $17

Pesto Crusted Tilapia
Flaky fillets with basil pesto-Parmesan crust, angel hair pasta and vegetable. $18

Wild Mushroom Potato Gnocchi
Sautéed Shitake, Oyster and
Portobello mushrooms with creamy pesto potato gnocchi. $14
Add wild caught shrimp just $3

Pan Seared Mahi Mahi
Boneless skinless fillet with smoky
lemon rub and fresh corn salsa. Served with rice and fresh vegetable. $17

Pork Piccata
Pork Scaloppini cooked to perfection
and served with a lemon caper pan sauce, fresh vegetable and a twist of
angel hair pasta. $19

Butternut and Sage Ravioli
With Parmesan, caramelized apple, red pepper and fresh vegetable. $16

Dessert Feature: $4.25
Cranberry-Apple Upside Down Cake
with vanilla ice cream.

THE PARK CLUB DAILY SPECIALS

Tuesday, September 29th, 2009

Soup
Creamy Broccoli
Golden Buttercup Squash Bisque

Catch of the Day $ 12.00
Pan seared Atlantic salmon with roasted heirloom tomato vinaigrette, rice and fresh vegetable.

Chef’s Daily Feature $ 12.00
Pan Seared Mahi Mahi
Boneless skinless fillet with smoky lemon rub and fresh corn salsa. Served with rice and fresh vegetable.

Blue Plate $ 9.25
Grilled Chicken and Marinated Vegetable Salad on fresh greens with Italian vinaigrette and Parmesan cheese.

Park Club Dinner Specials

Monday, September 28th, 2009

Featured Wine
Hangtime Burgundy, Pinot Noir, Bourgogne,`05 $25 B / $6G


Today’s Soup:

Beef Barley
Creamy Broccoli

Entrée Specials:

Sautéed Pork Loin Chop
Served with wild mushroom ragout,
mashed potatoes and vegetable. $17

Pesto Crusted Tilapia
Flaky fillets with basil pesto-Parmesan crust, angel hair pasta and vegetable. $18

Wild Mushroom Potato Gnocchi
Sautéed Shitake, Oyster and
Portobello mushrooms with creamy pesto potato gnocchi. $14
Add wild caught shrimp just $3

Pan Seared Mahi Mahi
Boneless skinless fillet with smoky
lemon rub and fresh corn salsa. Served with rice and fresh vegetable. $17

Pork Piccata
Pork Scaloppini cooked to perfection
and served with a lemon caper pan sauce, fresh vegetable and a twist of
angel hair pasta. $19

Butternut and Sage Ravioli
With Parmesan, caramelized apple, red pepper and fresh vegetable. $16

Dessert Feature: $4.25
Cranberry-Apple Upside Down Cake
with vanilla ice cream.

THE PARK CLUB DAILY SPECIALS

Monday, September 28th, 2009

Soup
Creamy Broccoli
Beef Barley

Catch of the Day $ 12.00
Pan seared Atlantic salmon with
roasted heirloom tomato vinaigrette,
rice and fresh vegetable.

Chef’s Daily Feature $ 10
Pan Seared Pork Loin Chop
Boneless hand cut chop with wild mushroom
ragout sauce, mashed potato and vegetable.

Blue Plate $ 9.25

Grilled Chicken and Marinated Vegetable Salad
On fresh greens with Italian vinaigrette
and Parmesan cheese.

Park Club Dinner Specials

Saturday, September 26th, 2009

Featured Wine
Hangtime Burgundy, Pinot Noir, Bourgogne,`05 $25 B / $6G

Today’s Soup:
Vegetarian Vegetable
Chicken Corn Chowder

Entrée Specials:

Sautéed Pork Loin Chop
Served with wild mushroom ragout, mashed potatoes and vegetable. $17

Pesto Crusted Tilapia
Flaky fillets with basil pesto-Parmesan crust, angel hair pasta and vegetable. $18

Crab Stuffed Shrimp
Oven roasted and served with fresh vegetable, rice medley and tangerine vinaigrette.

Wild Mushroom Potato Gnocchi
Sautéed Shitake, Oyster and Portobello mushrooms with creamy pesto potato gnocchi. $14
Add wild caught shrimp just $3

Sautéed Spicy Haddock
Sautéed wild caught Haddock fillet with pineapple salsa, rice and vegetable. $17

Pork Piccata
Pork Scaloppini cooked to perfection and served with a lemon caper pan sauce, fresh vegetable and a twist of angel hair pasta. $19

Butternut and Sage Ravioli
With Parmesan, caramelized apple red pepper and fresh vegetable. $16

THE PARK CLUB DAILY SPECIALS

Friday, September 25th, 2009

Soup
Vegetarian Vegetable
Beef Barley

Catch of the Day $ 12.00
Sautéed Spicy Haddock
Flaky fillet with pineapple salsa, rice medley
and fresh vegetable.

Chef’s Daily Feature $ 10

Chilled Tenderloin Caesar Salad
Classic entrée Caesar topped with chilled grilled tenderloin and Parmesan cheese.

Blue Plate $ 12.25

Pan seared Atlantic salmon with roasted heirloom tomato vinaigrette, rice and fresh vegetable.

Park Club Dinner Specials

Thursday, September 24th, 2009

Featured Wine
Hangtime Burgundy, Pinot Noir, Bourgogne,`05 $25 B / $6G

Today’s Soup:
Vegetarian Vegetable
Chicken Corn Chowder

Entrée Specials:

Sautéed Pork Loin Chop
Served with wild mushroom ragout, mashed potatoes and vegetable. $17

Pesto Crusted Tilapia
Flaky fillets with basil pesto-Parmesan crust, angel hair pasta and vegetable. $18

Crab Stuffed Shrimp
Oven roasted and served with fresh vegetable, rice medley and tangerine vinaigrette.

Wild Mushroom Potato Gnocchi
Sautéed Shitake, Oyster and Portobello mushrooms with creamy pesto potato gnocchi. $14
Add wild caught shrimp just $3

Sautéed Spicy Haddock
Sautéed wild caught Haddock fillet with pineapple salsa, rice and vegetable. $17

Pork Piccata
Pork Scaloppini cooked to perfection and served with a lemon caper pan sauce, fresh vegetable and a twist of angel hair pasta. $19

Butternut and Sage Ravioli
With Parmesan, caramelized apple red pepper and fresh vegetable. $16

Park Club Dinner Specials

Wednesday, September 23rd, 2009

Featured Wine
Hangtime Burgundy, Pinot Noir, Bourgogne,`05 $25 B / $6G

Today’s Soup:
Vegetarian Vegetable
Chicken Corn Chowder

Entrée Specials:

Sautéed Pork Loin Chop
Served with wild mushroom ragout,
mashed potatoes and vegetable. $17

Pesto Crusted Tilapia
Flaky fillets with basil pesto-Parmesan crust, angel hair pasta and vegetable. $18

Crab Stuffed Shrimp
Oven roasted and served with
fresh vegetable, rice medley and
tangerine vinaigrette.

Wild Mushroom Potato Gnocchi
Sautéed Shitake, Oyster and
Portobello mushrooms with creamy pesto potato gnocchi. $14
Add wild caught shrimp just $3

Sautéed Spicy Haddock
Sautéed wild caught Haddock fillet with pineapple salsa, rice and vegetable. $17

Pork Piccata
Pork Scaloppini cooked to perfection
and served with a lemon caper pan sauce, fresh vegetable and a twist of
angel hair pasta. $19

Butternut and Sage Ravioli
With Parmesan, caramelized apple red pepper and fresh vegetable. $16

THE PARK CLUB DAILY SPECIALS

Wednesday, September 23rd, 2009

Soup
Vegetarian Vegetable
Chicken Corn Chowder

Catch of the Day $ 12.00
Sautéed Spicy Haddock
Flaky fillet with pineapple salsa, rice medley
and fresh vegetable.

Chef’s Daily Feature $ 10
Salad Sampler Plate
Chicken, Shrimp and Tuna Salad Plate
with fresh fruit, gourmet greens and orange bread.

Blue Plate $ 12.25
Crab Stuffed Shrimp
Wild caught shrimp roasted with crab filling, tangerine vinaigrette, rice and fresh vegetable.

Park Club Dinner Specials

Tuesday, September 22nd, 2009

Featured Wine
Hangtime Burgundy, Pinot Noir, Bourgogne,`05 $25 B / $6G

Today’s Soup:
Spinach Parmesan

Entrée Specials:

Sautéed Pork Loin Chop
Served with wild mushroom ragout, mashed potatoes and vegetable. $17

Pesto Crusted Tilapia
Flaky fillets with basil pesto-Parmesan crust, angel hair pasta and vegetable. $18

Crab Stuffed Shrimp
Oven roasted and served with wilted spinach, rice medley and tangerine vinaigrette.

Sautéed Spicy Haddock
Sautéed wild caught Haddock fillet with pineapple salsa, rice and vegetable. $17

Pork Piccata
Pork Scaloppini cooked to perfection
and served with a lemon caper pan sauce, fresh vegetable and a twist of
angel hair pasta. $19

Butternut and Sage Ravioli
With Parmesan, caramelized apple red pepper and fresh vegetable. $16