Archive for September, 2010

Park Club Dinner Specials

Thursday, September 30th, 2010

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

Col di Sasso, Banfi, Cabernet-Sangiovese Blend, `07 $20 / $5 (take home only $15)

Soup Selections:
Yukon Potato with Cabbage
Creamy Broccoli Cheese

Entrées:

Pan Seared Indiana Pork Chop
Served with creamy wild mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Creole Style Crab Cakes
Served with Cajun pan sauce, rice and fresh vegetables. $16

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

Grilled Salmon
Fresh Canadian fillet grilled and served with fresh dill butter, rice and vegetable. $18

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

Pan Seared Orange-Bourbon Tilapia
Flaky fillet with tangy glaze, rice and fresh vegetable. $17

THE PARK CLUB DAILY SPECIALS

Thursday, September 30th, 2010

Soup
Cabbage and Potato
Creamy Broccoli Cheese

Catch of the Day $ 12.95
Crab Stuffed Shrimp
Wild caught Mexican shrimp with crab filling, tangerine vinaigrette, rice and vegetable.

Chef’s Daily Feature $ 9.25
Bangers & Mash
Irish sausage with savory gravy, autumn
vegetables and mashed potatoes.


Hot Plate $ 9.50

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

Park Club Dinner Specials

Wednesday, September 29th, 2010

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

Col di Sasso, Banfi, Cabernet-Sangiovese Blend, `07 $20 / $5 (take home only $15)

Soup Selections:

Potato Leek
Creamy Broccoli Cheese

Entrées:

Sautéed Salmon Cakes
Andy’s tasty salmon cake served
over mixed greens with
fresh corn-tomato relish. $16

Pan Seared Indiana Pork Chop
Served with creamy wild mushroom ragout, mashed potatoes and fresh vegetable. $17

Sautéed Creole Style Crab Cakes
Served with Cajun pan
sauce, rice and fresh vegetables. $16

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

Grilled Salmon
Fresh Canadian fillet grilled and served with fresh dill butter, rice and vegetable. $18

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

Pan Seared Orange-Bourbon Tilapia
Flaky fillet with tangy glaze, rice and fresh vegetable. $17

THE PARK CLUB DAILY SPECIALS

Wednesday, September 29th, 2010

Soup
Potato Leek
Creamy Broccoli Cheese

Catch of the Day $ 10.95

Sautéed Salmon Cakes
Andy’s tasty salmon cake served over mixed greens with fresh corn-tomato relish.

Chef’s Daily Feature $ 9.25

Bangers & Mash
Irish sausage with savory gravy, root vegetables and mashed potatoes.

Hot Plate $ 9.50
Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable.

THE PARK CLUB Upcoming Events

Wednesday, September 29th, 2010

European Wine Tasting
Thursday, September 30, 2010, 6:30-8pm
Just $25 per person

Community Lunch Table:
Each Thursday join the table & dine with fellow members.

5th Annual Park Club
Community Art Exhibit Reception
Friday, October 22, 2010, 6-8pm

Get Tickets NOW: New Year’s Eve Gala
Friday, December 31, 2010, 8pm-12am $75 inclusive

Park Club Dinner Specials

Tuesday, September 28th, 2010

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

Col di Sasso, Banfi, Cabernet-Sangiovese Blend, `07 $20 / $5 (take home only $15)

Soup Selections:
Tomato Soup
Creamy Broccoli Cheese

Entrées:

Sautéed Salmon Cakes
Andy’s tasty salmon cake served
over mixed greens with
fresh corn-tomato relish. $16

Pan Seared Indiana Pork Chop
Served with creamy wild mushroom ragout, mashed potatoes and fresh vegetable. $17

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

Grilled Salmon
Fresh Canadian fillet grilled and served with fresh dill butter, rice and vegetable. $18

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

Pan Seared Orange-Bourbon Tilapia
Flaky fillet with tangy glaze, rice
and fresh vegetable. $17

THE PARK CLUB DAILY SPECIALS

Tuesday, September 28th, 2010

Soup
Tomato
Creamy Broccoli Cheese

Catch of the Day $ 10.95
Sautéed Salmon Cakes
Andy’s tasty salmon cake served over mixed greens with fresh corn-tomato relish.

Chef’s Daily Feature $ 9.25
Hot Turkey Melt
With Cahill’s Irish Porter cheese and sautéed onions & peppers on a bakery bun. Served with choice of accompaniment.


Hot Plate $ 9.50

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

Park Club Dinner Specials

Monday, September 27th, 2010

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

Col di Sasso, Banfi, Cabernet-Sangiovese Blend, `07 $20 / $5 (take home only $15)

Soup Selections:
Tomato Soup
Creamy Broccoli Cheese

Entrées:
Sautéed Salmon Cakes
Andy’s tasty salmon cake served
over mixed greens with
fresh corn-tomato relish. $16

Grilled Breast of Chicken
Served with roasted autumn vegetables
and sundried tomato vinaigrette. $17

Sautéed Cajun Crab Cakes
House made crab cakes served with fresh corn salsa and rice medley. $16

Pan Seared Indiana Pork Chop
Served with creamy wild mushroom ragout, mashed potatoes and fresh vegetable. $17

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

Grilled Salmon
Fresh Canadian fillet grilled and served with fresh dill butter, rice and vegetable. $18

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

Pan Seared Orange-Bourbon Tilapia
Flaky fillet with tangy glaze, rice and fresh vegetable. $17

THE PARK CLUB DAILY SPECIALS

Monday, September 27th, 2010

Soup
Tomato
Creamy Broccoli Cheese

Catch of the Day $ 12.95
Grilled Salmon
Fresh Canadian fillet grilled and served with fresh dill butter, rice and vegetable.

Chef’s Daily Feature $ 9.25
Hot Turkey Melt
With Cahill’s Irish Porter cheese, sautéed
onions & peppers on a bakery bun.
Served with choice of accompaniment.

Hot Plate $ 9.50
Spinach Artichoke Burger
Grilled beef burger cooked to your liking with artichoke hearts, fresh spinach and Parmesan cheese and herb mixture.
Served with choice of accompaniment

Park Club Dinner Specials

Saturday, September 25th, 2010

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

Col di Sasso, Banfi, Cabernet-Sangiovese Blend, `07 $20 / $5 (take home only $15)

Soup Selections:
Tomato Soup
Chicken Corn Chowder

Entrées:

Sautéed Cajun Crab Cakes
House made crab cakes served with fresh corn salsa and rice medley. $16

Pan Seared Indiana Pork Chop
With whimsical collection of oven roasted autumn vegetables and caramelized shallot-wine broth. $17

Blackened Club Steak
Hand cut USDA Choice 8-10 ounce
striploin served with mashed potato,
and fresh vegetables. $18

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

Grilled Salmon
Fresh Canadian fillet grilled and served with fresh dill butter, rice and vegetable. $18

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

Pan Seared Tilapia
with black bean salsa, rice
and fresh vegetable. $17