Archive for October, 2013

Park Club Dinner Specials

Thursday, October 31st, 2013

Beverage Feature:

A to Z Pinot Noir, Oregon, `11.
$9 glass|$30 Bottle

Soups

Broccoli Cheese
Smoked Autumn Chicken

Entrées:
Salad Feature: Farm Fresh Spinach
with hot bacon dressing, mushroom & boiled egg. Entree $12|Side $7

Butternut and Sage Tortellacci
with Parmesan, caramelized apple,
red pepper and fresh vegetable. $14

Pecan Crusted Walleye
Fresh fillet with pecan dusting, maple cream sauce, rice & vegetable. $22

Sweet Chili Glazed Yellow Fin Tuna
Grilled with Chinese sweet chili sauce, rice and fresh vegetable. $22

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

Grilled Base Ball Cut Sirloin
8-ounce USDA Choice steak. Served with creamy mushroom ragout, mashed potatoes & vegetable. $18

Boneless Pork Loin Chop
Hand cut and pan seared to order with a Bacon-Moody Blue cheese crust. Served with natural jus, potato and vegetable. $17

Crispy Panko Pork Picatta
with lemon-caper pan sauce, angel hair pasta & vegetable. $17

PARK CLUB DAILY SPECIALS

Thursday, October 31st, 2013

Soup
Broccoli Cheese
Autumn Smoked Chicken

Catch of the Day $ 11.95
Root Chip Crusted Tilapia
Flaky whitefish baked with garlic aioli
and root chip crust.
Served with rice and fresh vegetable.

Hot Plate $ 13.95
Sautéed Lemon Pepper Whitefish
Fresh Canadian fillet with lemon pepper seasoning, rice and fresh vegetables.

Chef’s Daily Feature $ 12.95

Sweet Chili Glazed Yellow Fin Tuna
Grilled with Chinese sweet chili sauce,
rice and fresh vegetable.

Park Club Dinner Specials

Wednesday, October 30th, 2013

Beverage Feature:

A to Z Pinot Noir, Oregon, `11.
$9 glass|$30 Bottle

Soups

Broccoli Cheese
Smoked Autumn Chicken

Entrées:

Salad Feature: Farm Fresh Spinach
with hot bacon dressing, mushroom & boiled egg. Entree $12|Side $7

Butternut and Sage Tortellacci
with Parmesan, caramelized apple,
red pepper and fresh vegetable. $14

Pecan Crusted Walleye
Fresh fillet with pecan dusting, maple cream sauce, rice & vegetable. $22

Sweet Chili Glazed Yellow Fin Tuna
Grilled with Chinese sweet chili sauce, rice and fresh vegetable. $22

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

Grilled Base Ball Cut Sirloin
8-ounce USDA Choice steak. Served with creamy mushroom ragout, mashed potatoes & vegetable. $18

Boneless Pork Loin Chop
Hand cut and pan seared to order with a Bacon-Moody Blue cheese crust. Served with natural jus, potato and vegetable. $17

Crispy Panko Pork Picatta
with lemon-caper pan sauce, angel hair pasta & vegetable. $17

PARK CLUB DAILY SPECIALS

Wednesday, October 30th, 2013

Soup
Broccoli Cheese
Autumn Smoked Chicken

Catch of the Day $ 11.95
Root Chip Crusted Tilapia
Flaky whitefish baked with garlic aioli
and root chip crust.
Served with rice and fresh vegetable.

Hot Plate $ 13.95
Sautéed Lemon Pepper Whitefish
Fresh Canadian fillet with lemon pepper seasoning, rice and fresh vegetables.

Chef’s Daily Feature $ 9.95
Chicken Salad Pita Sandwich
Grilled pita bread with chicken
salad and crispy lettuce. Served with
choice of accompaniment.

Park Club Dinner Specials

Tuesday, October 29th, 2013

Beverage Feature:
A to Z Pinot Noir, Oregon, `11.
$9 glass|$30 Bottle

Soups
Broccoli Cheese
Creamy Chicken Mushroom

Entrées:
Salad Feature: Farm Fresh Spinach
with hot bacon dressing, mushroom & boiled egg. Entree $12|Side $7

Butternut and Sage Tortellacci
with Parmesan, caramelized apple,
red pepper and fresh vegetable. $14

Pecan Crusted Walleye
Fresh fillet with pecan dusting, maple cream sauce, rice & vegetable. $22

Sweet Chili Glazed Yellow Fin Tuna
Grilled with Chinese sweet chili sauce, rice and fresh vegetable. $22

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

Grilled Base Ball Cut Sirloin
8-ounce USDA Choice steak. Served with creamy mushroom ragout, mashed potatoes & vegetable. $18

Boneless Pork Loin Chop
Hand cut and pan seared to order with a Bacon-Moody Blue cheese crust. Served with natural jus, potato and vegetable. $17

Crispy Panko Pork Picatta
with lemon-caper pan sauce, angel hair pasta & vegetable. $17

PARK CLUB DAILY SPECIALS

Tuesday, October 29th, 2013

Soup
Broccoli Cheese
Creamy Chicken Mushroom

Catch of the Day $ 11.95

Root Chip Crusted Tilapia
Flaky whitefish baked with garlic aioli
and root chip crust.
Served with rice and fresh vegetable.

Hot Plate $ 13.95
Sautéed Orange Bourbon Salmon
Fresh Canadian fillet with savory glaze,
rice and fresh vegetables.

Chef’s Daily Feature $ 9.95

Chicken Salad Pita Sandwich
Grilled pita bread with chicken
salad and crispy lettuce. Served with
choice of accompaniment.

Park Club Dinner Specials

Saturday, October 26th, 2013

Beverage Feature:

A to Z Pinot Noir, Oregon, `11.
$9 glass|$30 Bottle

Soups
Broccoli Cheese
Creamy Chicken Mushroom

Entrées:
Salad Feature: Farm Fresh Spinach
with hot bacon dressing, hard cooked egg and mushroom.
Entree $12|Side $7
(With grilled chicken if you prefer, $3)

Butternut and Sage Tortellacci
with Parmesan, caramelized apple,
red pepper and fresh vegetable. $14

Grilled Yellow Fin Tuna
Hand cut tuna steak with tomato fennel sauce, over angel hair pasta with fresh vegetable. $22

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

Base Ball Cut Sirloin
Grilled 8-ounce USDA Choice sirloin steak. Served with creamy mushroom ragout sauce, mashed potatoes and fresh vegetable. $18

Boneless Pork Loin Chop
Hand cut and pan seared to order with a Bacon-Moody Blue cheese crust. Served with natural jus, potato and vegetable. $17

Crispy Panko Pork Picatta
with lemon-caper pan sauce, angel hair pasta & vegetable. $17

Park Club Dinner Specials

Friday, October 25th, 2013

Beverage Feature:

A to Z Pinot Noir, Oregon, `11.
$9 glass|$30 Bottle

Soups
Broccoli Cheese
Creamy Chicken Mushroom

Entrées:
Autumn Salad Feature
Balsamic-Maple vinaigrette topped
with dried cranberries, Gorgonzola cheese, fresh apple & sunflower nuts.
Entree $12|Side $7
(With grilled chicken if you prefer, $3)

Grilled Yellow Fin Tuna
Hand cut tuna steak with tomato fennel sauce, over angel hair pasta with fresh vegetable. $22

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

Base Ball Cut Sirloin
Grilled 8-ounce USDA Choice sirloin steak. Served with creamy mushroom ragout sauce, mashed potatoes and fresh vegetable. $18

Boneless Pork Loin Chop
Hand cut and pan seared to order with a Bacon-Moody Blue cheese crust. Served with natural jus, potato and vegetable. $17

Crispy Panko Pork Picatta
with lemon-caper pan sauce, angel hair pasta & vegetable. $17

Park Club Dinner Specials

Thursday, October 24th, 2013

Beverage Feature:

A to Z Pinot Noir, Oregon, `11.
$9 glass|$30 Bottle

Soups
Tomato Basil
Creamy Chicken Soup

Entrées:
Autumn Salad Feature
Balsamic-Maple vinaigrette topped
with dried cranberries, Gorgonzola cheese, fresh apple & sunflower nuts.
Entree $12|Side $7
(With grilled chicken if you prefer, $3)

Sweet Chili Glazed Yellow Fin Tuna
Grilled Yellow Fin Tuna steak with Chinese sweet chili sauce, rice and fresh vegetable. $22

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

Base Ball Cut Sirloin
Grilled 8-ounce USDA Choice sirloin steak. Served with creamy mushroom ragout sauce, mashed potatoes and fresh vegetable. $18

Boneless Pork Loin Chop
Hand cut and pan seared to order with a Bacon-Moody Blue cheese crust. Served with natural jus, potato and vegetable. $17

Crispy Panko Pork Picatta
with lemon-caper pan sauce, angel hair pasta & vegetable. $17

PARK CLUB DAILY SPECIALS

Thursday, October 24th, 2013

Soup
Asparagus Brie
Tomato Basil

Catch of the Day $ 13.95
Blackened Yellow Fin Tuna Steak
Served atop an entrée Caesar salad
with fresh lemon.

Hot Plate $ 9.95
Crispy Panko Pork Picatta
Breaded pork with lemon pan sauce,
angel hair pasta & vegetable.

Chef’s Daily Feature $ 10.95
Shrimp Salad Pita Sandwich
Grilled pita bread with wild caught shrimp
salad and crispy lettuce. Served with
choice of accompaniment.