Archive for November, 2012

Park Club Dinner Specials

Thursday, November 29th, 2012

Featured Beverages:

Bell’s Third Coast Beer. $4.25

Soup

Grilled Pork and Autumn Vegetable
Creamy Broccoli Cheese

Entrées:

Pesto Crusted Tilapia
Flaky fillet with basil pesto and
Parmesan crust, served with angel hair pasta and fresh vegetable. $17

Sweet Chili Galzed Salmon
Fresh Scottish fillet with Mae Ploy
glaze, rice and fresh vegetable. $19

Portabella Mushroom & Spinach Gnocchi
with creamy sun dried tomato sauce,
fresh spinach, Parmesan cheese
and fresh vegetables. $15

Boneless Pork Loin Chop
Hand cut Indiana pork chop served with
wild mushroom ragout, mashed potato
and fresh vegetable. $17

Pan Seared Beef Tenderloin Steak
Six ounce cooked to order tenderloin, topped with Moody blue, bacon & leek butter. Served with mashed potato & vegetable. $24

PARK CLUB DAILY SPECIALS

Thursday, November 29th, 2012

Soup
Broccoli Cheese
Roast Pork and Autumn Vegetable

Catch of the Day $ 11.95
Pretzel Crusted Tilapia
Flaky fillet with pretzel mustard crust, served with rice and fresh vegetable.

Cold Plate $ 9.50
Tossed Greek Salad
Fresh spinach and crisp romaine lettuce, tossed with Feta-herb vinaigrette, onion, mushrooms, Pepperoncini peppers and Kalamata olive.
Add grilled chicken $3.

Chef’s Daily Feature $ 8.95
Grilled Moody Blue Boneless Pork Chop
with smoked blue cheese, bacon & leek butter. Served with mashed potato and vegetable.

Park Club Dinner Specials

Wednesday, November 28th, 2012

Featured Beverages:

Bell’s Third Coast Beer. $4.25

Soup

Chicken Corn Chowder

Entrées:

Pesto Crusted Tilapia
Flaky fillet with basil pesto and
Parmesan crust, served with angel hair pasta and fresh vegetable. $17

Orange Bourbon Salmon
Fresh Canadian fillet with savory glaze,
rice and fresh vegetable. $19

Portabella Mushroom & Spinach Gnocchi
with creamy sun dried tomato sauce,
wild mushrooms, fresh spinach,
Parmesan cheese and fresh vegetables. $15

Boneless Pork Loin Chop
Hand cut Indiana pork chop served with
wild mushroom ragout, mashed potato
and fresh vegetable. $17

Pan Seared Beef Tenderloin Steak
Six ounce cooked to order tenderloin, topped with Moody blue, bacon & leek butter. Served with mashed potato & vegetable. $24

PARK CLUB DAILY SPECIALS

Wednesday, November 28th, 2012

Soup
Creamy Wild Mushroom
Chicken Corn Chowder

Catch of the Day $ 11.95
Pesto Crusted Tilapia
Flaky fillet with basil pesto and Parmesan crust, served with angel hair pasta and fresh vegetable.

Cold Plate $ 9.50
Tossed Greek Salad
Fresh spinach and crisp romaine lettuce, tossed with Feta-herb vinaigrette, onion, mushrooms, Pepperoncini peppers and Kalamata olive. Add grilled chicken $3.

Chef’s Daily Feature $ 8.95
Grilled Chicken Supreme
Grilled chicken breast with supreme sauce, mashed potato and vegetable.

Park Club Dinner Specials

Tuesday, November 27th, 2012

Featured Beverages:

Bell’s Third Coast Beer. $4.25

Soup

Bisque of Butternut Squash
Creamy Wild Mushroom

Entrées:

Crab Stuffed Shrimp
Wild caught shrimp with crab filling
and tangerine vinaigrette, served
with rice and fresh vegetable. $19

Orange Bourbon Salmon
Fresh Canadian fillet with savory glaze,
rice and fresh vegetable. $19

Boneless Pork Loin Chop
Hand cut Indiana pork chop served with
wild mushroom ragout, mashed potato
and fresh vegetable. $17

Pan Seared Beef Tenderloin Steak
Six ounce cooked to order tenderloin, topped with Moody blue, bacon & leek butter. Served with mashed potato & vegetable. $24

PARK CLUB DAILY SPECIALS

Tuesday, November 27th, 2012


Soup

Creamy Wild Mushroom
Bisque of Butternut Squash

Catch of the Day $ 12.95

Crab Stuffed Shrimp
Wild caught shrimp with crab filling
and tangerine vinaigrette, served
with rice and fresh vegetable.

Cold Plate $ 8.95
Harvest Salad
Fresh leafy greens with maple mustard
Vinaigrette, with walnuts, crisp apple and Gorgonzola cheese. Add grilled chicken $3.

Chef’s Daily Feature $ 6.95

Egg Salad Sandwich
On toasted honey amber bread with iceberg lettuce and choice of accompaniment.

Park Club Dinner Specials

Monday, November 26th, 2012

Featured Beverages:

Bell’s Third Coast Beer. $4.25

Soup

Bisque of Butternut Squash
Creamy Wild Mushroom

Entrées:

Crab Stuffed Shrimp
Wild caught shrimp with crab filling
and tangerine vinaigrette, served
with rice and fresh vegetable. $19

Orange Bourbon Salmon
Fresh Canadian fillet with savory glaze,
rice and fresh vegetable. $19

Boneless Pork Loin Chop
Hand cut Indiana pork chop served with
wild mushroom ragout, mashed potato
and fresh vegetable. $17

Pan Seared Beef Tenderloin Steak
Six ounce cooked to order tenderloin, topped with Moody blue, bacon & leek butter. Served with mashed potato & vegetable. $24

PARK CLUB DAILY SPECIALS

Monday, November 26th, 2012


Soup

Creamy Wild Mushroom
Bisque of Butternut Squash

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

Cold Plate $ 8.95

Harvest Salad
Fresh leafy greens with maple mustard
Vinaigrette, with walnuts, crisp apple and Gorgonzola cheese. Add grilled chicken $3.

Chef’s Daily Feature $ 6.95
Egg Salad Sandwich
On toasted honey amber bread with iceberg lettuce and choice of accompaniment.
.

Park Club Dinner Specials

Wednesday, November 21st, 2012

Featured Beverages:

Bell’s Third Coast Beer. $4.25

Soup

Bisque of Butternut Squash
Creamy Wild Mushroom

Entrées:

Creole Shrimp
Pan seared with house Cajun pan sauce,
rice and fresh vegetable. $19

Orange Bourbon Salmon
Fresh Canadian fillet with savory glaze,
rice and fresh vegetable. $19

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

Boneless Pork Loin Chop
Hand cut Indiana pork chop served with
wild mushroom ragout, mashed potato
and fresh vegetable. $17

Pan Seared Beef Tenderloin Steak
Six ounce cooked to order tenderloin, topped with Moody blue, bacon & leek butter. Served with mashed potato & vegetable. $24

PARK CLUB DAILY SPECIALS

Wednesday, November 21st, 2012

Soup
Creamy Wild Mushroom
Bisque of Butternut Squash

Catch of the Day $ 11.95

Pan Orange Bourbon Tilapia
Flaky fillet with zesty glaze, rice
and fresh vegetable.

Hot Plate $ 9.95
Pork Schnitzel -Served with potato pancake, fresh vegetable and lemon pan sauce.

Chef’s Daily Feature $ 9.95
Smoked Whitefish Salad
House smoked whitefish fillet flaked
over an entrée size salad of fresh greens, cucumber, tomato and red onion with
a side of green goddess dressing.