The Park Club New Year’s Eve

Starters:

Prince Edward Island Mussels
Steamed with wine, butter, garlic,
lemon, basil and tomato.

New Year’s Salad
Romaine and spinach tossed with Feta and herb vinaigrette and topped with cucumber, grape tomatoes and crispy croutons.

Asian Vegetable Pot Stickers

Chicken Corn Chowder

Entrees:

Grilled Indiana Pork Loin Chop
Thick cut pork chop with portabella-Bourbon relish, mashed potato and fresh vegetables.

Sautéed Orange-Ginger Mahi Mahi
Fresh fillet with orange-ginger marinade, sesame glaze, rice and fresh vegetable.

Turkey Marsala
Tom Otto’s turkey scaloppini with
a mushroom Marsala wine sauce,
angel hair pasta and fresh vegetable.

Vegetable Strudel
Flaky puff pastry filled with roasted red bell pepper, grilled portabella mushroom, Boursin cheese and winter vegetable confetti.

Seared Tofu Cutlets
Firm tofu cutlets served with rustic tomato sauce and a warm salad of sautéed fennel, leek and spinach.

Desserts:

Raspberry Frangipan Tart
Almond sponge with raspberry glaze.

Chocolate Pot du Crème
with whipped cream.

Turtle Cheesecake
Seth’s best vanilla cheesecake topped with chocolate, pecans and caramel.

Warm Apple Crisp
with pumpkin ice cream
and home made caramel sauce.

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