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 

July 5. 2017

Red, Bibb and Blue Salad - Tender Bibb lettuce crowned with raspberries and blueberries, brioche croutons and our house made poppy seed dressing.  Presented with assorted dinner rolls.

Grilled Mahi Mahi - This delicious fish is prepared with a lemon chardonnay cream and presented over Campanelle pasta tossed with sautéed Broccoli, Carrot, Zucchini, Yellow Squash, Red Bell Pepper, Peas, Onions in a blend of Olive Oil, Garlic & Herbs.

Red Velvet Cake - A super moist cake topped with cream cheese frosting.

July 12, 2017 – Classic Car Show

Peach and Bacon Salad - Chilled mixed greens topped with caramelized bacon and diced cucumbers tossed with a lemon honey vinaigrette.  Presented with sliced French bread.

Beef Marchand de Vin - Seared beef tenderloin tips in a Marchand de Vin sauce accompanied with a baked potato, sour cream and butter served at table with steamed broccoli.

Brownie a la mode - A dense chocolate brownie served next to scoop of vanilla ice cream on a plate garnished with chocolate sauce.

July 19, 2017

Wilted Spinach Salad - Baby spinach tossed in our warm bacon dressing with sliced egg, red onions and bacon bits offered with sliced Italian bread.

Chicken Caprese - A boneless chicken breast sautéed and topped with fresh mozzarella, basil and fresh tomato slice served over a sweet pea risotto.

Cannoli Trio - Three cannoli filled with fresh creamy mascarpone and garnished with miniature chocolate chips and chopped pistachios presented on a plate with a chocolate covered strawberry.

July 26, 2017

Tomato Watermelon Salad - This summer salad celebrates tomatoes and watermelon presented on a bed of greens, seasoned with feta and toasted almonds.  Offered with dinner pretzel rolls.

Pork Tenderloins a la Vidalia - Pork tenderloins baked with caramelized Vidalia onions and button mushrooms and presented alongside mashed potatoes and a fresh vegetable medley of carrots, broccoli and cauliflower.

Pina Colada Pie - Coconut and pineapple make this a refreshing dessert – garnished with whipped cream.

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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