Archive for April, 2010

Park Club Dinner Specials

Friday, April 30th, 2010

Featured Wine:

Shiraz, Stellar Organics, South Africa,`09, Certified Fair Trade and Organic $22 B / $5G
(take one home for just $16)

Soup Selections

Shrimp Bisque
Beef Mushroom Soup

Entrées:

Sautéed Salmon
with Mediterranean angel hair pasta and tomato vinaigrette. $18

Creole Style Shrimp
Wild caught shrimp with Cajun pan sauce, rice and vegetable. $18

Orange Bourbon Tilapia
Flaky fillet with savory orange-Bourbon glaze, rice and vegetable. $18

Pesto Crusted Chicken Breast
Pan seared boneless chicken with basil pesto & Parmesan crust. Served with angel hair pasta and fresh vegetable. $17

Pork Scaloppini Picatta
Sautéed pork loin scaloppini with
Lemon-caper pan sauce, angel hair pasta and
and fresh vegetable.$18

Pan Seared Boneless Pork Loin Chop
Hand cut chop with creamy mushroom ragout, mashed potato and vegetables. $15

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

THE PARK CLUB DAILY SPECIALS

Friday, April 30th, 2010

Soup
Shrimp Bisque
Beef & Mushroom

Catch of the Day $ 11.95
Pan Seared Lemon-Pepper Whitefish
With lemon pan sauce, rice and vegetables.

Blue Plate $ 10.95

Blackened Chicken Giovanni
Juicy breast of chicken served with
sautéed Italian vegetables on Angel hair pasta
with Gorgonzola cream sauce.

Chef’s Daily Feature $ 8.95
Sausage, Provolone cheese, onion and mushroom omelet served with home-fried potatoes.

Park Club Dinner Specials

Thursday, April 29th, 2010

Featured Wine:

Shiraz, Stellar Organics, South Africa,`09, Certified Fair Trade and Organic $22 B / $5G
(take one home for just $16)

Soup Selections

Creamy Chicken Broccoli
Beef Mushroom Soup

Entrées:

Creole Style Shrimp
Wild caught shrimp with Cajun pan sauce, rice and vegetable. $18

Orange Bourbon Tilapia
Flaky fillet with savory orange-Bourbon glaze, rice and vegetable. $18

Pesto Crusted Chicken Breast
Pan seared boneless chicken with basil pesto & Parmesan crust. Served with angel hair pasta and fresh vegetable. $17

Pork Scaloppini Picatta
Sautéed pork loin scaloppini with
Lemon-caper pan sauce, angel hair pasta and
and fresh vegetable.$18

Pan Seared Boneless Pork Loin Chop
Hand cut chop with creamy mushroom ragout, mashed potato and vegetables. $15

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

THE PARK CLUB DAILY SPECIALS

Thursday, April 29th, 2010

Soup
Creamy Chicken Broccoli
Beef & Mushroom

Catch of the Day $ 11.95
Pan Seared Lemon-Pepper Whitefish
With lemon pan sauce, rice and vegetables.

Blue Plate $ 11.95
Shrimp & Sausage Pasta
Angel hair pasta sautéed with bell peppers,
onion, sausage and wild caught shrimp in a Gorgonzola cream sauce.

Chef’s Daily Feature $ 8.95
Sausage, Provolone cheese, onion and mushroom omelet served with home-fried potatoes.

Park Club Dinner Specials

Wednesday, April 28th, 2010

Featured Wine:

Shiraz, Stellar Organics, South Africa,`09, Certified Fair Trade and Organic $22 B / $5G
(take one home for just $16)

Soup Selections

Creamy Chicken Broccoli
Beef Mushroom Soup

Entrées:

Creole Style Shrimp
Wild caught shrimp with Cajun pan sauce, rice and vegetable. $18

Orange Bourbon Tilapia
Flaky fillet with savory orange-Bourbon glaze, rice and vegetable. $18

Pesto Crusted Chicken Breast
Pan seared boneless chicken with basil pesto & Parmesan crust. Served with angel hair pasta and fresh vegetable. $17

Pork Scaloppini Picatta
Sautéed pork loin scaloppini with
Lemon-caper pan sauce, angel hair pasta and
and fresh vegetable.$18

Pan Seared Boneless Pork Loin Chop
Hand cut chop with creamy mushroom ragout, mashed potato and vegetables. $15

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

THE PARK CLUB DAILY SPECIALS

Wednesday, April 28th, 2010

Soup
Creamy Chicken Broccoli
Beef & Mushroom

Catch of the Day $ 11.95
Pan Seared Lemon-Pepper Whitefish
With lemon pan sauce, rice and vegetables.

Blue Plate $ 8.95
Grilled Vegetable Orecchiette Pasta
Grilled mushrooms, peppers, onions and Italian squash with fresh spinach and Gorgonzola-basil cream sauce. Topped with Parmesan and pine nuts.
Add wild caught shrimp if you like for $3

Chef’s Daily Feature $ 9.25
Crispy Calamari Caesar Salad
Our classic entrée sized Caesar salad with crispy Peruvian calamari rings and fresh lemon.

Park Club Dinner Specials

Tuesday, April 27th, 2010

Featured Wine:

Shiraz, Stellar Organics, South Africa,`09, Certified Fair Trade and Organic $22 B / $5G
(take one home for just $16)

Soup Selections

Creamy Chicken Broccoli
Beef Mushroom Soup

Entrées:

Creole Style Shrimp
Wild caught shrimp with Cajun pan sauce, rice and vegetable. $18

Orange Bourbon Tilapia
Flaky fillet with savory orange-Bourbon glaze, rice and vegetable. $18

Pesto Crusted Chicken Breast
Pan seared boneless chicken with basil pesto & Parmesan crust. Served with Orecchiette pasta and fresh vegetable. $17

Pork Scaloppini Picatta
Sautéed pork loin scaloppini with
Lemon-caper pan sauce, angel hair pasta and
and fresh vegetable.$18

Grilled Vegetable Orecchiette Pasta
Grilled mushrooms, peppers, onions and Italian squash with fresh spinach and Gorgonzola-basil cream sauce. Topped with Parmesan. $14 with Shrimp +$3

Pan Seared Boneless Pork Loin Chop
Hand cut chop with creamy mushroom ragout, mashed potato and vegetables. $15

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

THE PARK CLUB DAILY SPECIALS

Tuesday, April 27th, 2010

Soup
Creamy Chicken Broccoli
Beef & Mushroom

Catch of the Day $ 11.95
Pan Seared Lemon-Pepper Whitefish
With lemon pan sauce, rice and vegetables.

Blue Plate $ 9.95
Grilled Vegetable Orecchiette Pasta
Grilled mushrooms, peppers, onions and Italian squash with fresh spinach and Gorgonzola-basil cream sauce. Topped with Parmesan and pine nuts.
Add wild caught shrimp if you like for $3

Chef’s Daily Feature $ 9.25
Crispy Calamari Caesar Salad
Our classic entrée sized Caesar salad with crispy Peruvian calamari rings and fresh lemon.

THE PARK CLUB DAILY SPECIALS

Monday, April 26th, 2010

Soup
Chicken Corn Chowder
Beef & Mushroom

Catch of the Day $ 11.95

Pan Seared Lemon-Pepper Whitefish
With lemon pan sauce, rice and vegetables.

Blue Plate $ 9.95
Grilled Vegetable Orecchiette Pasta
Grilled mushrooms, peppers, onions and Italian squash with fresh spinach and Gorgonzola-basil cream sauce. Topped with Parmesan and pine nuts.
Add wild caught shrimp if you like for $3

Chef’s Daily Feature $ 8.50
Grilled Bacon Cheddar Burger
Eight ounce burger, grilled to order with Wisconsin sharp cheddar, apple cider bacon on a bakery bun. Served with lettuce, tomato, onion, side of mayonnaise and choice of accompaniment.

Park Club Dinner Specials

Friday, April 23rd, 2010

Featured Wine:

Shiraz, Stellar Organics, South Africa,`09, Certified Fair Trade and Organic $22 B / $5G
(take one home for just $16)

Soup Selections:

Chicken Corn Chowder

Swiss Chard and Potato

Entrées:

Creole Style Shrimp & Tilapia
Flaky Tilapia fillet with wild caught shrimp with Cajun pan sauce, rice and vegetable. $18

Orange Bourbon Salmon
Fresh Canadian fillet with savory orange-Bourbon glaze, rice and vegetable. $18

Pork Scaloppini Picatta
Sautéed pork loin scaloppini with
Lemon-caper pan sauce, angel hair pasta and
and fresh vegetable.$18

Pesto Grilled Vegetable Tortellini
Ricotta filled tortellini pasta with grilled vegetables, fresh spinach, Parmesan and Mozzarella cheeses in a pesto broth. $16
Add grilled shrimp $3

Gnocchi with Spinach and Mushroom
Hand made gnocchi sautéed with
tomato vinaigrette, fresh spinach and grilled Gorgonzola stuffed portabella. Topped with Parmesan cheese and pine nuts. $15
Add wild caught shrimp $3.

Pan Seared Pork Loin Chop
Hand cut boneless chop with creamy mushroom ragout, mashed potato and
fresh vegetables. $15

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