Archive for July, 2010

Park Club Dinner Specials

Saturday, July 31st, 2010

Featured Wines:
Viognier, Oak Grove, California, Reserve, ’08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Chicken Corn Chowder
Roasted Corn Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pan Seared Beef Tenderloin Steak
Hand cut USDA Choice six-ounce tenderloin
with creamy wild mushroom ragout,
mashed potato and vegetable. $23

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

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

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

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

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

Park Club Dinner Specials

Friday, July 30th, 2010

Featured Wines:
Viognier, Oak Grove, California, Reserve, ’08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Chicken Corn Chowder
Irish Potato
Roasted Corn Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pan Seared Beef Tenderloin Steak
Hand cut USDA Choice six-ounce tenderloin
with creamy wild mushroom ragout,
mashed potato and vegetable. $23

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

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

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

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

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

THE PARK CLUB DAILY SPECIALS

Friday, July 30th, 2010

Soup
Chicken Corn Chowder
Irish Potato
Roasted Corn Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95
Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50
Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped
with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries
and toasted almonds.

Chef’s Daily Feature $ 10.95
Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce with angel hair pasta and vegetable.

Park Club Dinner Specials

Thursday, July 29th, 2010

Featured Wines:
Viognier, Oak Grove, California, Reserve, ’08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Chicken Corn Chowder
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans. $14

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

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

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

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

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

THE PARK CLUB DAILY SPECIALS

Thursday, July 29th, 2010

Soup
Chicken Corn Chowder
Irish Potato
Summer Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50
Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans.

Chef’s Daily Feature $ 10.95
Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce with angel hair pasta and vegetable.

Park Club Dinner Specials

Wednesday, July 28th, 2010

Featured Wines:
Viognier, Oak Grove, California, Reserve, ’08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Chicken Corn Chowder
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans. $14

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

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

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

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

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

THE PARK CLUB DAILY SPECIALS

Wednesday, July 28th, 2010

Soup
Creamy Spinach Chicken
Irish Potato
Summer Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans.

Chef’s Daily Feature $ 10.95

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce with angel hair pasta and vegetable.

Park Club Dinner Specials

Tuesday, July 27th, 2010

Featured Wines:
Viognier, Oak Grove, California, Reserve, ’08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G
(take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans. $14

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

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

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

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

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

THE PARK CLUB DAILY SPECIALS

Tuesday, July 27th, 2010

Soup
Creamy Spinach Chicken
Irish Potato
Summer Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95
Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50

Grilled Blueberry Barbecue Chicken Salad
Fresh greens tossed with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries
and toasted almonds.

Chef’s Daily Feature $ 10.95
Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce with angel hair pasta and vegetable.

Park Club Dinner Specials

Monday, July 26th, 2010

Featured Wine:
Shiraz, Wilderness Estate “Reserve”, Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue
Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18
Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon
with marinated strawberries, rice
and fresh vegetable. $19

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

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

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16