Park Club Dinner Specials

Featured Wines:
Viognier, Oak Grove, California, Reserve, ’08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Chicken Corn Chowder
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans. $14

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

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

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice and vegetable. $19

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