Archive for October, 2009

Park Club Dinner Specials

Saturday, October 31st, 2009

Featured Wine:
Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04
(85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soups:
Creamy Ham and Potato
Beef Barley
Bisque of Butternut Squash

Appetizer Features:
Lollipop Lamb Chops
Grilled New Zeeland lamb chops with garlic, rosemary and basil-mint vinaigrette. $8.95

Sautéed Salmon Cakes
with fresh greens and fire roasted tomato vinaigrette and fresh lemon. $7.95

Entrée Specials:
Vegetable Lasagna
with roasted peppers, spinach, mushrooms,
leek, onion ricotta and Provolone cheese. Served with roasted garlic cream sauce. $12

Roasted Half Game Hen
with artichoke-spinach stuffing, sauce supreme, mashed potato and vegetable. $12

Pork Piccata
Scallopini of pork loin sautéed with lemon
and capers and served over angel hair pasta
with Parmesan and fresh vegetable. $17

Braised Pork Shank
Served with mashed potato, Brandied
apple jus and fresh vegetable. $18

Sautéed Salmon Fillet
Fresh Scottish salmon with fire-roasted
tomato salsa, rice and vegetable. $19

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

Pan Seared Pork Loin Chop
Hand cut boneless chop served
with creamy mushroom ragout,
mashed potatoes and vegetable. $17

Park Club Dinner Specials

Friday, October 30th, 2009

Featured Wine:
Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04
(85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soups:
Chicken Potato Leek
Beef Barley
Bisque of Butternut Squash

Appetizer Features:

Lollipop Lamb Chops
Grilled New Zeeland lamb chops with garlic, rosemary and basil-mint vinaigrette. $8.95

Sautéed Salmon Cakes
with fresh greens and fire roasted tomato vinaigrette and fresh lemon. $7.95

Entrée Specials:
Vegetable Lasagna
with roasted peppers, spinach, mushrooms,
leek, onion ricotta and Provolone cheese. Served with roasted garlic cream sauce. $12

Roasted Half Game Hen
with artichoke-spinach stuffing, sauce supreme, mashed potato and vegetable. $12

Pork Piccata
Scallopini of pork loin sautéed with lemon
and capers and served over angel hair pasta
with Parmesan and fresh vegetable. $17

Braised Pork Shank
Served with mashed potato, Brandied
apple jus and fresh vegetable. $18

Sautéed Salmon Fillet
Fresh Scottish salmon with fire-roasted
tomato salsa, rice and vegetable. $19

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

Pan Seared Pork Loin Chop
Hand cut boneless chop served
with creamy mushroom ragout,
mashed potatoes and vegetable. $17

THE PARK CLUB DAILY SPECIALS

Friday, October 30th, 2009

Soup
Bisque of Butternut Squash
Beef Barley
Chicken Potato Leek

Catch of the Day $ 12.00

Sautéed Seafood Marinara
Sea scallops and wild caught shrimp with
spicy roasted tomato sauce, angel hair pasta
and Parmesan cheese.

Chef’s Daily Feature $ 9.25
Sautéed Canadian Salmon Cakes
Tender salmon patties with pesto tossed greens, grape tomato, lemon and roasted tomato vinaigrette.

Blue Plate $ 8.95
Vegetable Lasagna
with roasted peppers, spinach, mushrooms, leek, onion ricotta and Provolone cheese. Served with roasted garlic cream sauce.

Park Club Dinner Specials

Thursday, October 29th, 2009

Featured Wine:
Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04
(85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soups:

Chicken Potato Leek, Beef Barley or
Bisque of Butternut Squash

Appetizer Feature:

Sautéed Salmon Cake
with fresh greens and fire roasted tomato vinaigrette and fresh lemon. $7.95

Entrée Specials:

Vegetable Lasagna
with roasted peppers, spinach, mushrooms,
leek, onion ricotta and Provolone cheese. Served with roasted garlic cream sauce. $12

Roasted Half Game Hen
with artichoke-spinach stuffing, sauce supreme, mashed potato and vegetable. $12

Pork Piccata
Scallopini of pork loin sautéed with lemon
and capers and served over angel hair pasta
with Parmesan and fresh vegetable. $17

Sautéed Seafood Marinara
Sea scallops and wild caught shrimp with
spicy roasted tomato sauce, angel hair pasta
and Parmesan cheese. $18

Braised Pork Shank
Served with mashed potato, Brandied
apple jus and fresh vegetable. $18

Sautéed Salmon Fillet
Fresh Scottish salmon with fire-roasted
tomato salsa, rice and vegetable. $19

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

Pan Seared Pork Loin Chop
Hand cut boneless chop served
with creamy mushroom ragout,
mashed potatoes and vegetable. $17

THE PARK CLUB DAILY SPECIALS

Thursday, October 29th, 2009

Soup
Beef Barley
Chicken Potato Leek

Catch of the Day $ 12.00
Sautéed Seafood Marinara
Sea scallops and wild caught shrimp with
spicy roasted tomato sauce, angel hair pasta
and Parmesan cheese.

Chef’s Daily Feature $ 9.25
Sautéed Canadian Salmon Cakes
Tender salmon patties with pesto tossed greens, grape tomato, lemon and roasted tomato vinaigrette.

Blue Plate $ 8.95
Vegetable Lasagna
with roasted peppers, spinach, mushrooms, leek, onion ricotta and Provolone cheese. Served with roasted garlic cream sauce.

Park Club Dinner Specials

Wednesday, October 28th, 2009

Featured Wine:
Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04
(85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soups:

Chicken Potato Leek, Beef Barley or
Bisque of Butternut Squash

Appetizer Feature:

Sautéed Salmon Cake
with fresh greens and fire roasted tomato vinaigrette and fresh lemon. $7.95

Entrée Specials:

Roasted Half Game Hen
with artichoke-spinach stuffing, sauce supreme, mashed potato and vegetable. $12

Pork Piccata
Scallopini of pork loin sautéed with lemon and capers and served over angel hair pasta with Parmesan and fresh vegetable. $17

Sautéed Seafood Marinara
Sea scallops and wild caught shrimp with spicy roasted tomato sauce, angel hair pasta and Parmesan cheese. $18

Braised Pork Shank
Served with mashed potato, Brandied apple jus and fresh vegetable. $18

Sautéed Salmon Fillet
Fresh Scottish salmon with fire-roasted tomato salsa, rice and vegetable. $19

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

Pan Seared Pork Loin Chop
Hand cut boneless chop served with creamy mushroom ragout, mashed potatoes and vegetable. $17

THE PARK CLUB DAILY SPECIALS

Wednesday, October 28th, 2009

Soup
Bisque of Butternut Squash
Chicken Potato Leek

Catch of the Day $ 12.00
Sautéed Seafood Marinara
Sea scallops and wild caught shrimp with
spicy roasted tomato sauce, angel hair pasta
and Parmesan cheese.

Chef’s Daily Feature $ 9.25
Sautéed Canadian Salmon Cakes
Tender salmon patties with pesto tossed greens, grape tomato, lemon and roasted tomato vinaigrette.

Blue Plate $ 8.95
Roasted Half Game Hen with artichoke-spinach stuffing, sauce supreme and fresh vegetable.

Park Club Dinner Specials

Tuesday, October 27th, 2009

Featured Wine

Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04 (85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soup:

Creamy Potato Ham
Beef Barley
Bisque of Butternut Squash

Appetizer Feature:

Sautéed Salmon Cake
with fresh greens and fire roasted tomato vinaigrette and fresh lemon. $7.95

Entrée Specials:

Pork Piccata
Scallopini of pork loin sautéed with lemon
and capers and served over angel hair pasta
with Parmesan and fresh vegetable. $17

Southwestern Chicken Breast
Pan seared breast of chicken with
a spicy fire roasted tomato salsa, rice
and fresh vegetable. $15

Braised Pork Shank
Served with mashed potato, Brandied
apple jus and fresh vegetable. $18

Sautéed Salmon Fillet
Fresh Scottish salmon with fire-roasted
tomato salsa, rice and vegetable. $19

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

Pan Seared Pork Loin Chop
Hand cut boneless chop served
with creamy mushroom ragout,
mashed potatoes and vegetable. $17

THE PARK CLUB DAILY SPECIALS

Tuesday, October 27th, 2009

Soup
Bisque of Butternut Squash
Beef Barley
Creamy Potato Bacon

Catch of the Day $ 12.00

Sautéed Seafood Marinara
Sea scallops and wild caught shrimp with spicy roasted tomato sauce, angel hair pasta and Parmesan cheese.

Chef’s Daily Feature $ 12.00

Sautéed Canadian Salmon
Flaky fillet with fire roasted tomato-chili salsa, rice and vegetable.

Blue Plate $ 9.25

Cherry Barbeque Pulled Pork Sandwich
with smoked Gouda cheese on a bakery bun. Served with choice of accompaniment.

Park Club Dinner Specials

Monday, October 26th, 2009

Featured Wine
Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04 (85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soup:
Chicken Potato Leek
Beef Barley

Appetizer Feature:

Grilled Lollipop Lamb Chops
with basil-mint vinaigrette. $7.95

Entrée Specials:

Pork Piccata
Scallopini of pork loin sautéed with lemon and capers and served over angel hair pasta with Parmesan and fresh vegetable. $17

Southwestern Chicken Breast
Pan seared breast of chicken with a spicy fire roasted tomato salsa, rice and fresh vegetable. $15

Crab Stuffed Shrimp
Wild caught shrimp with crab filling, served with tangerine vinaigrette, rice and vegetable.

Braised Pork Shank
Served with mashed potato, Brandied apple jus and fresh vegetable. $18

Sautéed Salmon Fillet
Fresh Scottish salmon with fire-roasted tomato salsa, rice and vegetable. $19

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

Pan Seared Pork Loin Chop
Hand club boneless chop served with creamy mushroom ragout, mashed potatoes and vegetable. $17