Wednesday Night Dinners


Reservations by Monday at 5:00pm to 330-644-7797

Meet at the club at 6:15 PM for social hour - Dinner served at 7:15 PM - $27.00 per dinner - BYOB 

Dress Code is ‘Resort Casual’ – Please: NO Blue Jeans, Shorts, Tank Tops, Ball Caps, etc...

September 5, 2018      “Max” on the Piano

Apple Cranberry and Almond Salad -  Tart apples, sweet dried cranberries, crunchy almonds and colorful cabbage onto a lettuce leaf with a light dressing accompanied with French bread

Beef Pot Roast - A Fall Tradition:  Beef pot roast slow cooked with savory sweet onions, baby carrots and herbs presented with garlic roasted mashed potatoes and fried sweet corn

German Chocolate Cake -  A rich and chocolatey cake with layers of coconut and pecan frosting between and on top this moist cake

September 12, 2018 – Chef Marc’s Family Dinner     

Italian Garden Salad - Romaine and iceberg lettuce topped with sweet tomatoes, shaved mozzarella, provolone and asiago cheeses offered with creamy Italian dressing and sliced Italian bread

Pasta a la Marc - Fresh cut pasta topped with “Grandma’s Sunday Spaghetti Sauce” presented to each guest with Chef made meatballs and sweet Italian sausage passed family style

White Chocolate Lasagna -  Layers of Golden Oreos, cream cheese, white chocolate pudding and whipped cream with white chocolate curls

September 19, 2018    “Max” on the Piano

Apple Pecan Feta Spinach Salad -  Baby spinach, tart apples, sugared pecans, feta cheese, Craisins, and caramelized bacon tossed with Maple-Cider Vinaigrette and served with soft garlic herb breadsticks

Chicken Paprikash - Chicken cutlets prepared in a rich paprika sauce with cabbage & dumplings and roasted broccoli, cauliflower and carrots

Cherry Cheese Almond Strudel -  Baked fresh in our kitchen

September 26, 2018 – Favorite College Buffet   -  Dress Casual and Wear Your School Colors!

Plated Salad: “The Zips” Ramen Broccoli Salad  - Lots of crunch with ramen noodles, sunflower seeds, slivered almonds and crisp broccoli slaw tossed in a tangy dressing. Offered with corn muffins and yeast rolls

Entrees: “Texas LonghornBBQ Baby Back Ribs with Sweet Baby Ray’s barbecue sauce and Crimson Tide” Smothered Baked Chicken Burritos - Flour tortillas stuffed with shredded chicken and cheese baked under a cheesy sour cream sauce and topped with pica de gallo.

Side Dishes: “GatorsSouthern Fried Potatoes seasoned with garlic, chili powder and paprika and “TarheelsGreen Beans with brown buttered almonds 

Plated Dessert: “BuckeyesApple Crescent Dumplings - Served warm with a scoop of vanilla ice cream with a drizzle of caramel sauce

Upon request, with the exception of buffets, when making your reservation: Salmon or chicken may be substituted for the main entrée; Fruit may be substituted for dessert; Tossed Green Salad available upon request as well as salad dressing on the side.


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