Archive for March, 2014

PARK CLUB DAILY SPECIALS

Monday, March 31st, 2014

Soups
Carrot Ginger
Potato Bacon

Catch of the Day $ 13.95
Pan seared Salmon
Fresh Canadian fillet served with mustard cream sauce, mashed potato and fresh vegetable.

Chef’s Daily Feature $9.25

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

Blue Plate $9.50

Roasted Pork Shank
Tender slow cooked pork served over mashed potatoes with creamy New Mexico chili sauce.

Hot Plate $9.25

Creamy New Mexico Tenderloin Gnocchi
Blackened beef with sautéed gnocchi in a creamy New Mexican chili sauce.

Park Club Dinner Specials

Saturday, March 29th, 2014

Beverage Features:

Cabernet Sauvignon, Vega Sindoa
Navarra, Spain, `10. Glass $6| Bottle $24

Bell’s Hopslam Ale, Bells Brewing Co., Kalamazoo, MI. $6.00

Crooked Tree IPA, Dark Horse Brewing Co., Marshall, MI. $4.50

Soups
New England Clam Chowder
Creamy Potato Bacon

Small Plate Pub Menu:
Scotch Egg
Classic scotch eggs served with
mustard cream sauce. $5

Savory Lamb Pie
Colorado lamb and vegetables
with a flaky crust. $7

Rarebit Dip
Creamy Beer, cheese dip with
house crostini for dipping. $6

Patties & Mash
House made sausage and mashed potato and tasty pub gravy. $7

Entrées:
Pan Seared Tilapia Fillet
with Chinese sweet chili glaze,
rice and fresh vegetable. $17

Roasted Pork Shanks
Tender slow cooked pork served over mashed potatoes with creamy New Mexico chili sauce. $17

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

Park Club Pub Small Plate Dinner Menu

Friday, March 28th, 2014

Featured Beverages:

Bell’s Oberon $4.25

Hendricks Gin
chilled and served with a cucumber wedge. $10

Paddy Cocktail
Red Breast Irish Whisky Manhattan. $10.50

Soups:

Classic New England Clam Chowder
Cup $4 | Bowl $6

Irish Potato Soup
Cup $3 | Bowl $4

Mains:
Colcannon
Mashed Michigan red potato with
braised cabbage and onions. $4

Beer Battered Fish & Chips
Flaky hand dipped Tilapia served
with house fries. $10

Sautéed Wild Caught Shrimp
served with colcannon $10

Scotch Egg
Classic scotch eggs served with
mustard cream sauce. $5

Savory Lamb Pie
Colorado lamb and vegetables
with a flaky crust. $7

Rarebit Dip
Creamy Beer, cheese dip with
house crostini for dipping. $6

Patties & Mash
House made sausage served with mashed potato and tasty pub gravy. $7

Sweets:

Bailey’s Bread Pudding
served with cream and toffee. $5

Irish Sticky Toffee Pudding
Served with vanilla ice cream. $4.25

PARK CLUB DAILY SPECIALS

Friday, March 28th, 2014

Soups
Carrot Ginger
New England Clam Chowder

Catch of the Day $ 10.25
Pan seared Tilapia
Flaky fillet with tomato, shallot and basil pan sauce, angel hair pasta and fresh vegetable.

Chef’s Daily Feature $9.25

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

Blue Plate $9.50
Roasted Pork Shank
Tender slow cooked pork served over mashed potatoes with creamy New Mexico chili sauce.

Hot Plate $9.25
Creamy Tenderloin & Asparagus Gnocchi
Sautéed beef tenderloin with asparagus & Parmesan sauce.

Park Club Dinner Specials

Thursday, March 27th, 2014

Beverage Features:

Cabernet Sauvignon, Vega Sindoa
Navarra, Spain, `10. Glass $6| Bottle $24

Bell’s Hopslam Ale, Bells Brewing Co., Kalamazoo, MI. $6.00

Crooked Tree IPA, Dark Horse Brewing Co., Marshall, MI. $4.50

Soups
Creamy Asparagus
Carrot Ginger

Entrées:
Pan Seared Tilapia Fillet
with Chinese sweet chili glaze,
rice and fresh vegetable. $17

Pan Seared Atlantic Salmon
Fresh Canadian fillet with roasted shallot, tomato & basil pan sauce. Served with angel hair pasta
and fresh vegetable. $19

Roasted Pork Shanks
Tender slow cooked pork served over mashed potatoes with creamy New Mexico chili sauce. $17

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

Park Club Dinner Specials

Wednesday, March 26th, 2014

Beverage Features:

Cabernet Sauvignon, Vega Sindoa
Navarra, Spain, `10. Glass $6| Bottle $24

Bell’s Hopslam Ale, Bells Brewing Co., Kalamazoo, MI. $6.00

Crooked Tree IPA, Dark Horse Brewing Co., Marshall, MI. $4.50

Soups
Texas Beef
Creamy Asparagus
Broccoli Parmesan

Entrées:
Pan Seared Tilapia Fillet
with Chinese sweet chili glaze,
rice and fresh vegetable. $17

Pan Seared Atlantic Salmon
Fresh Canadian fillet with roasted shallot, tomato & basil pan sauce. Served with angel hair pasta
and fresh vegetable. $19

Roasted Pork Shanks
Tender slow cooked pork served over mashed potatoes with creamy New Mexico chili sauce. $17

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

PARK CLUB DAILY SPECIALS

Wednesday, March 26th, 2014

Soups
Texas Beef
Broccoli Parmesan

Catch of the Day $ 10.25
Pan seared Tilapia fillet with artichoke,
sundried tomato and Parmesan crust,
served with angel hair and fresh vegetable.

Chef’s Daily Feature $9.25

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

Blue Plate $9.50
Roasted Pork Shank
Tender slow cooked pork served over mashed potatoes with creamy New Mexico chili sauce.

Hot Plate $9.25
Tortellini pasta sautéed with pesto-roasted
garlic & Parmesan cream sauce,
with mushrooms and zucchini.

Park Club Dinner Specials

Tuesday, March 25th, 2014

Beverage Features:

Cabernet Sauvignon, Vega Sindoa
Navarra, Spain, `10. Glass $6| Bottle $24

Bell’s Hopslam Ale, Bells Brewing Co., Kalamazoo, MI. $6.00

Crooked Tree IPA, Dark Horse Brewing Co., Marshall, MI. $4.50

Soup
Creamy Parsnip & Edam
Curried Cauliflower

Entrées:
Pan Seared Tilapia Fillet
with artichoke, sundried tomato and Parmesan crust, served with rice
and fresh vegetable. $17

Pan Seared Atlantic Salmon
Fresh Canadian fillet with roasted shallot, tomato & basil pan sauce. Served with angel hair pasta
and fresh vegetable. $19

Boneless Pork Loin Chop
Hand cut served with creamy wild mushroom ragout, mashed potato
& vegetable. $17

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

PARK CLUB DAILY SPECIALS

Tuesday, March 25th, 2014

Soups
Curried Cauliflower
Creamy Parsnip & Edam

Catch of the Day $ 10.25
Pan seared Tilapia fillet with artichoke,
sundried tomato and Parmesan crust,
served with angel hair and fresh vegetable.

Chef’s Daily Feature $9.25
Crispy Panko Pork Picatta with lemon-caper pan sauce, angel hair pasta & vegetable.

Blue Plate $9.25
Boneless Pork Loin Chop
Hand cut served with creamy wild mushroom ragout, mashed potato & vegetable.

Hot Plate $9.25
Tortellini pasta sautéed with pesto-roasted
garlic & Parmesan cream sauce,
with mushrooms and zucchini.

Park Club Dinner Specials

Monday, March 24th, 2014

Beverage Features:

Cabernet Sauvignon, Vega Sindoa
Navarra, Spain, `10. Glass $6| Bottle $24

Bell’s Hopslam Ale, Bells Brewing Co., Kalamazoo, MI. $6.00

Crooked Tree IPA, Dark Horse Brewing Co., Marshall, MI. $4.50

Soup
Smoked Beef & Black Bean
Curried Cauliflower

Entrées:
Pan Seared Tilapia Fillet
with artichoke, sundried tomato and Parmesan crust, served with angel hair pasta and fresh vegetable. $17

Boneless Pork Loin Chop
Hand cut served with creamy wild mushroom ragout, mashed potato
& vegetable. $17

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

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