Park Club Dinner Specials

Featured Wine:
Pinot Grigio, Tamás Estates, Central Coast, ’09. $5g / $22b (take home only $15)

Soup:
Beef Barley
Creamy Chicken Broccoli

Appetizer:
Fennel, Tomato & Pepper Phyllo Pies
Served with spring greens and Tzatziki sauce. $8

Entrées:
Slow Roasted Beef Stroganoff
Beef tenderloin tips with mushroom and sour cream sauce served on a bed of Cavatappi pasta and fresh garden vegetables. $14

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

Mojito Style Shrimp
Sautéed wild caught shrimp with rum, spearmint & lime pan sauce, rice medley
and fresh vegetable. $19

Mushroom Duxelles Crusted Salmon Fillet
Pan seared Scottish salmon topped with roasted garlic-mushroom duexelles and Parmesan.
Served wth rice and fresh vegetable. $19

Lemon-Dill Tilapia
Pan seared and topped with preserved lemon,
fresh dill and citrus butter.
Served with rice and vegetable. $18

Grilled Pork Chop
Boneless Indiana pork loin chop with a
creamy mushroom ragout, mashed potato
and fresh vegetable. $18

Desserts:
Coconut Vanilla Bread Pudding
with rum toffee sauce. $4.50

Tiramisu
Served with whipped cream
and milk chocolate. $4.50

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