Archive for December, 2010

The Park Club New Years Eve Dinner Menu

Friday, December 31st, 2010

Choice of Starter:
Sautéed Prince Edward Island Mussels
with garlic, tomato & basil broth.

House Salad
Spring greens with tangerine vinaigrette, Brie Cheese, dried apricots and caramelized walnuts.

Wild Mushroom Pasta Purses
with Gorgonzola cheese sauce.

French Onion Soup au Gratin

Choice of Entrée:
Walnut Crusted Pork loin
Sautéed and roasted and served with apple brandy sauce, rice and fresh vegetable.

Chicken Breast Marsala
Chicken scaloppini with a mushroom Marsala wine sauce, angel hair pasta and fresh vegetable.

Stuffed Zucchini
Grilled vegetable and wild rice stuffed zucchini with sautéed butter, sage & Parmesan gnocchi.

Filet Mignon
with haystack onions, natural jus, Dauphinoise potato and fresh vegetable.

Pan Seared Salmon Fillet
Sautéed Norwegian salmon with tomato-fennel relish, rice and vegetable.

Sautéed Malaysian Curried Shrimp
wild caught shrimp with coconut curry sauce,
rice and fresh vegetable.

Dessert Selections:
Berry Sorbet –short bread cookie.

Snow Ball- vanilla ice cream rolled in toasted coconut with hot fudge and whipped cream.

Sticky Toffee Pudding
served with French vanilla ice cream.

Crème Carmel
Creamy vanilla custard baked with
it’s own caramel sauce.

Park Club Dinner Specials

Thursday, December 30th, 2010

Featured Wine:

Pinot Noir Queen of Hearts, Santa Barbara County, California,’08
$22 / $5.95 (take home only $16)

Sauvignon Blanc, Morandé, Reserva, Casablanca Valley, Chile’08
$20 / $4.95 (take home only $15)

Cabernet Sauvignon, 3 Stones, Napa, ’05
$50 / $14 (take home only $48)

Soup Selections:
Beef Barley
Potato, Cabbage & Bacon

Entrées:

New York Strip Steak
Twelve-ounce hand cut steak served
with natural jus, mashed potato
and fresh vegetable. $24

Orange Bourbon Glazed Salmon
Fresh Norwegian fillet with zesty glaze,
rice & fresh vegetable. $19

Pan Seared Boneless Pork Loin
Hand cut pork chop, served
with creamy mushroom ragout, mashed potato and fresh vegetable. $18

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

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

THE PARK CLUB DAILY SPECIALS

Thursday, December 30th, 2010

Soup
Beef Barley
Potato Bacon & Cabbage

Catch of the Day $ 13.95
Pan Seared Norwegian Salmon
Served with Brandy-green peppercorn cream sauce, angel hair pasta and fresh vegetables.

Chef’s Daily Feature $ 9.50
Grilled Cherry Glazed Chicken Wrap
with bacon, Provolone cheese, lettuce, tomato and red onion. 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

Wednesday, December 29th, 2010

Featured Wine:

Pinot Noir Queen of Hearts, Santa Barbara County, California,’08
$22 / $5.95 (take home only $16)

Sauvignon Blanc, Morandé, Reserva, Casablanca Valley, Chile’08
$20 / $4.95 (take home only $15)

Cabernet Sauvignon, 3 Stones, Napa, ’05
$50 / $14 (take home only $48)

Soup Selections:
Beef Barley
Potato, Cabbage & Bacon

Entrées:

New York Strip Steak
Twelve-ounce hand cut steak served
with natural jus, mashed potato
and fresh vegetable. $24

Orange Bourbon Glazed Salmon
Fresh Norwegian fillet with zesty glaze,
rice & fresh vegetable. $19

Pan Seared Boneless Pork Loin
Hand cut pork chop, served
with creamy mushroom ragout, mashed potato and fresh vegetable. $18

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

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

THE PARK CLUB DAILY SPECIALS

Wednesday, December 29th, 2010

Soup
Beef Barley
Potato Bacon & Cabbage

Catch of the Day $ 13.95
Crab & Lobster Stuffed Salmon
Oven roasted Norwegian fillet served with fresh vegetables, rice medley and tangerine vinaigrette.

Chef’s Daily Feature $ 9.50

Grilled Cherry Glazed Chicken Wrap
with bacon, Provolone cheese, lettuce, tomato and red onion. 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

Tuesday, December 28th, 2010

Featured Wine:

Pinot Noir Queen of Hearts, Santa Barbara County, California,’08
$22 / $5.95 (take home only $16)

Sauvignon Blanc, Morandé, Reserva, Casablanca Valley, Chile’08
$20 / $4.95 (take home only $15)

Cabernet Sauvignon, 3 Stones, Napa, ’05
$50 / $14 (take home only $48)

Soup Selections:
Spinach Parmesan
Potato, Cabbage & Bacon

Entrées:

New York Strip Steak
Twelve-ounce hand cut steak served
with natural jus, mashed potato
and fresh vegetable. $24

Orange Bourbon Glazed Salmon
Fresh Norwegian fillet with zesty glaze,
rice & fresh vegetable. $19

Pan Seared Boneless Pork Loin
Hand cut pork chop, served
with creamy mushroom ragout, mashed potato and fresh vegetable. $18

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

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

THE PARK CLUB DAILY SPECIALS

Tuesday, December 28th, 2010

Soup
Spinach Parmesan
Potato Bacon & Cabbage

Catch of the Day $ 13.95
Crab & Lobster Stuffed Salmon
Oven roasted Norwegian fillet served with fresh vegetables, rice medley and tangerine vinaigrette.

Chef’s Daily Feature $ 9.50

Grilled Chicken Greek Salad
Fresh spinach and romaine with Greek vinaigrette,
marinated mushrooms and onions,
crumbled Feta cheese, & tomato.

Hot Plate $ 9.50

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

Park Club Dinner Specials

Monday, December 27th, 2010

Featured Wine:

Pinot Noir Queen of Hearts, Santa Barbara County, California,’08
$22 / $5.95 (take home only $16)

Sauvignon Blanc, Morandé, Reserva, Casablanca Valley, Chile’08
$20 / $4.95 (take home only $15)

Cabernet Sauvignon, 3 Stones, Napa, ’05
$50 / $14 (take home only $48)

Soup Selections:

Spinach Parmesan
Creamy Mushroom

Entrées:

New York Strip Steak
Twelve-ounce hand cut steak served
with natural jus, mashed potato
and fresh vegetable. $24

Orange Bourbon Glazed Salmon
Fresh Norwegian fillet with zesty glaze,
rice & fresh vegetable. $19

Pan Seared Boneless Pork Loin
Hand cut pork chop, served
with creamy mushroom ragout, mashed potato and fresh vegetable. $18

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

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

THE PARK CLUB DAILY SPECIALS

Monday, December 27th, 2010

Soup
Spinach Parmesan
Creamy Mushroom

Catch of the Day $ 13.95

Crab & Lobster Stuffed Salmon
Oven roasted Norwegian fillet served with fresh vegetables, rice medley and tangerine vinaigrette.

Chef’s Daily Feature $ 9.50
Grilled Chicken Greek Salad
Fresh spinach and romaine with Greek vinaigrette,
marinated mushrooms and onions,
crumbled Feta cheese, & tomato.

Hot Plate $ 10.95
Philly Style Beef Tenderloin Wrap
with sautéed onions and peppers with Swiss
Cheese, horsy sauce and choice of accompaniment.

The Park Club Christmas Eve Dinner Menu

Friday, December 24th, 2010

Starter Choices:
Crispy Calamari
Served on fresh greens with lemon and
fire roasted jalapeno sauce.

Crispy Asian Vegetable Pot Stickers
Hand made wontons with fresh vegetables and
tofu in a sweet, sour and spicy sauce.

House Salad
Fresh Greens tossed with tangerine vinaigrette
and topped with dried apricot, Brie cheese
and caramelized walnuts.

Spinach Parmesan Soup

Choice of Entrée:
Classic Park Club Lamb Chops
Grilled to order and served with sautéed
polenta, warm tomato, artichoke and spinach
relish and Dijon vinaigrette..

Sautéed Skate Beurre Noir
Fresh Atlantic ray wing fillets served with lemon-
pan sauce, Jasmine rice and fresh vegetable.

Butternut and Sage Tortellacci
with Parmesan, caramelized apple, red pepper
and fresh vegetable.

Roasted Half Duckling
with Michigan tart cherry brandy glaze,
rice and fresh vegetable.

Madagascan Shrimp
Sautéed wild caught domestic shrimp with
green-peppercorn cream sauce angel hair pasta,
fresh vegetable and Parmesan cheese.

Filet Mignon
with creamy wild mushroom ragout,
mashed potatoes and fresh vegetable.

Dessert Selections:
Warm Sticky Toffee Pudding
with vanilla ice cream.

Holiday Sundae
Peppermint ice cream with hot fudge
and whipped cream.

Bailey’s Irish Crème Brûlée
with candied orange cranberries.

Berry Sorbet
with a holiday shortbread cookie.

Flourless Chocolate Torte
with berry sauce and vanilla ice cream.