Archive for January, 2011

Park Club Dinner Specials

Monday, January 31st, 2011

Featured Wine:

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)

Soups:
Split Pea with Ham
Sweet Potato Clam Chowder

Entrées:

Orange Bourbon Salmon
Pan seared Norwegian fillet with zesty glaze, Jasmine & wild rice and fresh vegetable. $19

Grilled Chicken Breast
Marinated boneless skinless breast of chicken served with rustic tomato sauce, pesto potato cakes and fresh spinach. $17

Boneless Pork Chop
Served with mashed potato, creamy mushroom ragout and fresh vegetable. $17

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, January 31st, 2011

Soup
Split Pea with Ham
Sweet Potato Clam Chowder

Catch of the Day $ 10.95
Sautéed Salmon Cakes
Andy’s nearly famous salmon cakes with ginger slaw, jasmine & wild rice and fresh vegetable.

Chef’s Daily Feature $ 8.95
Egg Salad Sandwich
Made with fresh eggs from Lake Village Farm, and served on lightly toasted honey amber bread with lettuce, tomato & choice of accompaniment.

Hot Plate $ 9.50

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

Park Club Dinner Specials

Saturday, January 29th, 2011

Featured Wine:

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)

Soups:
Split Pea with Ham
Chicken Noodle
Appetizer
Salmon Sliders
Andy’s famous salmon burgers with Asian ginger slaw on a mini sesame bun. $9

Entrées:

Orange Bourbon Salmon
Pan seared Norwegian fillet with zesty glaze,
Jasmine & wild rice and fresh vegetable. $19

Grilled Chicken Breast
Marinated boneless skinless breast of
chicken served with rustic tomato sauce, pesto potato cakes and fresh spinach. $17

Boneless Pork Chop
Served with mashed potato, creamy mushroom ragout and fresh vegetable. $17

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

Park Club Dinner Specials

Friday, January 28th, 2011

Featured Wine:

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)

Soups:
Split Pea with Ham
Turkey Wild Rice

Appetizer
Salmon Sliders
Andy’s famous salmon burgers with Asian ginger slaw on a mini sesame bun. $9

Entrées:

Orange Bourbon Salmon
Pan seared Norwegian fillet with zesty glaze,
Jasmine & wild rice and fresh vegetable. $19

Sautéed Tilapia Fillet
with fillet served with a citrus-ginger compote, Jasmine & wild rice
and fresh vegetable.$18

Grilled Chicken Breast
Marinated boneless skinless breast of
chicken served with rustic tomato sauce, pesto potato cakes and fresh spinach. $17

Boneless Pork Chop
Served with mashed potato, creamy mushroom ragout and fresh vegetable. $17

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

Friday, January 28th, 2011

Soup
Split Pea with Ham
Turkey & Wild Rice

Catch of the Day $ 12.95
Sautéed Tilapia Fillet
with fillet served with a citrus-ginger compote, Jasmine & wild rice and fresh vegetable.

Chef’s Daily Feature $ 9.95

Park Club Salad
Grilled Balsamic chicken, artichoke hearts, tomatoes and hearts of palm with infused Raspberry dressing and orange bread.

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

Park Club Dinner Specials

Thursday, January 27th, 2011

Featured Wine:

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:
Cream of Broccoli
Turkey Wild Rice

Entrées:

Grilled Orange Prawns
Large prawns grilled with orange sauce, Jasmine & wild rice and fresh vegetable. $19

Sautéed Tilapia Fillet
with fillet served with a citrus-ginger compote, Jasmine & wild rice and fresh vegetable.$18

Oven Roasted Crab Stuffed Salmon
Norwegian salmon with crab filling, tangerine vinaigrette, Jasmine & wild rice and fresh vegetable. $20

Grilled Chicken Breast
Marinated boneless skinless breast of chicken served with rustic tomato sauce, pesto potato cakes and fresh spinach. $17

Boneless Pork Chop
Served with mashed potato, creamy mushroom ragout and fresh vegetable. $17

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, January 27th, 2011

Soup
Cream of Broccoli
Turkey & Wild Rice

Catch of the Day $ 13.95

Grilled Orange Prawns
Large prawns grilled with orange sauce, Jasmine & wild rice and fresh vegetable.

Chef’s Daily Feature $ 9.95
Park Club Salad
Grilled Balsamic chicken, artichoke hearts, tomatoes and hearts of palm with infused Raspberry dressing and orange bread.

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

Park Club Dinner Specials

Wednesday, January 26th, 2011

Featured Wine:

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:
Cream of Broccoli
Turkey Wild Rice

Entrées:

Grilled Orange Prawns
Large prawns grilled with orange sauce,
Jasmine & wild rice and fresh vegetable. $19

Sautéed Tilapia Fillet
with fillet served with a citrus-ginger compote, Jasmine & wild rice
and fresh vegetable.$18

Oven Roasted Crab Stuffed Salmon
Norwegian salmon with crab filling, tangerine vinaigrette, Jasmine & wild rice and fresh vegetable. $20

Chicken Breast Champignon
Grilled and served with creamy
wild mushroom ragout sauce mashed potatoes with fresh vegetable. $17

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, January 26th, 2011

Soup
Cream of Broccoli
Turkey & Wild Rice

Catch of the Day $ 13.95

Grilled Orange Prawns
Large prawns grilled with orange sauce,
Jasmine & wild rice and fresh vegetable.

Chef’s Daily Feature $ 9.95

Park Club Salad
Grilled Balsamic chicken, artichoke hearts, tomatoes and hearts of palm with infused Raspberry dressing and orange bread.

Hot Plate $ 9.50

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

Park Club Dinner Specials

Tuesday, January 25th, 2011

Featured Wine:

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:
Cream of Broccoli
Bisque of Butternut Squash

Entrées:

Sautéed Tilapia Fillet
with fillet served with a citrus-ginger compote, Jasmine & wild rice
and fresh vegetable.$18

Oven Roasted Crab Stuffed Salmon
Norwegian salmon with crab filling, tangerine vinaigrette, Jasmine & wild rice and fresh vegetable. $20

Roasted Herbed Chicken Breast
Served with supreme sauce mashed
potatoes with fresh vegetable. $17

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