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.