Archive for October, 2011

Park Club Dinner Specials

Monday, October 31st, 2011

HAPPY HALLOWEEN!

Featured Wine:
Pinot Noir, A to Z, Oregon, , ’09
$7g / $30b
(take home only $25)

Soup & Appetizers:
Curried Cauliflower
Guinness Beef and Mushroom

Entrées:

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

Grilled Filet Mignon
Hand cut six ounce USDA Choice beef, cooked to order and served with creamy
wild mushroom cream sauce,
mashed potato & vegetable. $24

Boneless Pork Chop
Pan Seared Boneless Pork Loin Chop
Served with mashed potatoes, fresh vegetable and Portobello relish. $17

Blackened Chicken Breast
Served with roasted corn salsa
and rice medley. $16

Andouille & Blue Cheese Ravioli
Home made ravioli with red pepper cream sauce and fresh vegetables. $18

Pan Seared Orange-Bourbon Tilapia
Fresh Scottish fillet with savory glaze.
Served with rice and vegetable. $18

Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce. $17

PARK CLUB DAILY SPECIALS

Monday, October 31st, 2011

HAPPY HALLOWEEN!

Soup
Guinness Beef & Vegetable
Curried Cauliflower

Catch of the Day $ 12.95
Sautéed Creole Crab Cakes
with rice, corn salsa and fresh lemon.

Hot Plate $ 9.95
Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce Pan Seared Boneless

Chef’s Daily Feature $ 9.95
Park Club Salad Sampler
Pecan Chicken & Tuna Salads with fresh greens, cottage cheese, fresh fruit and orange bread.

Park Club Dinner Specials

Saturday, October 29th, 2011

Featured Wine:
Cantina Sociale del Canavese, Reale Rosso, Vino da Tavola, NV. $5g / $22b
(take home only $15)

Soup
Curried Cauliflower
Bisque of Butternut Squash

Entrées:

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

Grilled Filet Mignon
Hand cut six ounce USDA Choice beef, cooked to order and served with creamy
wild mushroom cream sauce,
mashed potato & vegetable. $24

Boneless Pork Chop
Pan Seared Boneless Pork Loin Chop
Served with mashed potatoes, fresh vegetable and Portobello relish. $17

Blackened Chicken Breast
Served with roasted corn salsa
and rice medley. $16

Andouille & Blue Cheese Ravioli
Home made ravioli with red pepper cream sauce and fresh vegetables. $18

Pan Seared Orange-Bourbon Tilapia
Fresh Scottish fillet with savory glaze.
Served with rice and vegetable. $18

Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce. $17

PARK CLUB DAILY SPECIALS

Friday, October 28th, 2011

Soup
Guinness Beef & Vegetable
Curried cauliflower

Catch of the Day $ 12.95
Sautéed Lemon Pepper Whitefish
with rice, vegetable and lemon pan sauce.

Hot Plate $ 9.95
Pan Seared Boneless Pork Loin Chop
Served with mashed potatoes, fresh vegetable and Portobello relish.

Chef’s Daily Feature $ 8.95
Turkey Foccacia Sandwich
Homemade Foccacia with turkey, cheddar,
lettuce, tomato and mayonnaise. Served with
choice of accompaniment.

PARK CLUB DAILY SPECIALS

Thursday, October 27th, 2011

Soup
Guinness Beef & Vegetable
Bisque of Butternut Squash

Catch of the Day $ 12.95
Sautéed Lemon Pepper Whitefish
with rice, vegetable and lemon pan sauce.

Hot Plate $ 9.95
Pan Seared Boneless Pork Loin Chop
Served with mashed potatoes, fresh vegetable and Portobello relish.

Chef’s Daily Feature $ 8.95
Turkey Foccacia Sandwich
Homemade Foccacia with turkey, cheddar, lettuce, tomato and mayonnaise. Served with
choice of accompaniment.

Park Club Dinner Specials

Wednesday, October 26th, 2011

Featured Wine:
Cantina Sociale del Canavese, Reale Rosso, Vino da Tavola, NV. $5g / $22b
(take home only $15)
Soup & Appetizers:
Bisque of Butternut Squash
Broccoli Cheese
Entrées:
Cherry Shrimp Chèvre Entrée Salad
with cherry vinaigrette, with onions, honey roasted pecans, red onion, French goat cheese and wild-caught shrimp. $15

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

Grilled Petit Filet Mignon
Hand cut four ounce USDA Choice beef, cooked to order and served with creamy
wild mushroom cream sauce,
mashed potato & vegetable. $19

Crab Stuffed Shrimp
Oven roasted and served with
fresh vegetables, rice du Jour and
tangerine vinaigrette. $19

Sautéed Scottish Salmon
Fresh Scottish fillet with citrus butter and rosemary gremolata. Served with rice and fresh vegetables. $19

Pan Seared Orange-Bourbon Tilapia
Fresh Scottish fillet with savory glaze.
Served with rice and vegetable. $18

Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce. $17

PARK CLUB DAILY SPECIALS

Wednesday, October 26th, 2011

Soup
Broccoli Cheese
Bisque of Butternut Squash

Catch of the Day $ 12.95
Grilled Scottish Salmon
with Portobello mushroom relish, rice and vegetables.

Hot Plate $ 8.95

Turkey Foccacia Sandwich
Homemade Foccacia with turkey, cheddar,
lettuce, tomato and mayonnaise. Served with
choice of accompaniment.

Chef’s Daily Feature $ 11.95

Cherry Shrimp Chèvre Salad
Entrée Salad with fresh greens and cherry vinaigrette, topped with onions, honey roasted pecans, red onion, French goat cheese and wild caught shrimp.

Park Club Dinner Specials

Tuesday, October 25th, 2011

Featured Wine:
Cantina Sociale del Canavese, Reale Rosso, Vino da Tavola, NV. $5g / $22b
(take home only $15)

Soup & Appetizers:
Chicken Vegetable
Broccoli Cheese
Shrimp Cocktail
classic cocktail sauce and lemon $2 each

Entrées:
Cherry Shrimp Chèvre Entrée Salad
with cherry vinaigrette, with onions, honey roasted pecans, red onion, French goat cheese and wild-caught shrimp. $15

Oven Roasted Autumn Vegetables
Served with spaghetti squash
and rustic tomato sauce. $12

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

Blackened Chicken Breast
Served with roasted corn salsa
and rice medley. $16

Grilled Pork Loin Chop
Boneless hand cut chop with wild mushroom cream sauce, mashed potato & vegetable. $17

Crab Stuffed Shrimp
Oven roasted and served with
fresh vegetables, rice du Jour and
tangerine vinaigrette. $19

Sautéed Scottish Salmon
Fresh Scottish fillet with citrus butter and rosemary gremolata. Served with rice and fresh vegetables. $19

Pan Seared Orange-Bourbon Tilapia
Fresh Scottish fillet with savory glaze.
Served with rice and vegetable. $18

PARK CLUB DAILY SPECIALS

Tuesday, October 25th, 2011

Soup
Broccoli Cheese
Bisque of Butternut Squash

Catch of the Day $ 12.95

Blackened Whitefish Fillet
Served with roasted corn salsa, rice and vegetable.

Hot Plate $ 8.95
Oven Roasted Autumn Vegetables
Served with spaghetti squash
and rustic tomato sauce.

Chef’s Daily Feature $ 11.95
Cherry Shrimp Chèvre Salad
Entrée Salad with fresh greens and cherry vinaigrette, topped with onions, honey roasted pecans, red onion, French goat cheese and wild caught shrimp.

Park Club Dinner Specials

Monday, October 24th, 2011

Featured Wine:
Cantina Sociale del Canavese, Reale Rosso, Vino da Tavola, NV. $5g / $22b
(take home only $15)
Soups:
Chicken Vegetable
Broccoli Cheese

Entrées:
Oven Roasted Autumn Vegetables
Served with spaghetti squash
and rustic tomato sauce. $12

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

Blackened Chicken Breast
Served with roasted corn salsa
and rice medley. $16

Grilled Pork Loin Chop
Boneless hand cut chop with wild mushroom cream sauce, mashed potato & vegetable. $17

Crab Stuffed Shrimp
Oven roasted and served with
fresh vegetables, rice du Jour and
tangerine vinaigrette. $19

Sautéed Scottish Salmon
Fresh Scottish fillet with citrus butter and rosemary gremolata. Served with rice and fresh vegetables. $19

Pan Seared Orange-Bourbon Tilapia
Fresh Scottish fillet with savory glaze.
Served with rice and vegetable. $18