Food & Beverage Manager
The bitter cold of February will give way to those nice, warmer “no jacket” kind of March days. Just as spring brings in a new season of growth and rebirth after a cold winter, we continue to plan our own changes here at the Club.
We have always put meticulous effort into creating and designing our food menus. We put a lot of time into finding and sourcing new and unusual products, then creating new dishes in the proper technique that allows for great execution before it is even placed onto the menu. The common word I use for every dish that comes out of the kitchen is “wow.” Will this dish “wow” our customers? Is it visually appealing? Does it create that craving for the next bite? Well, we are once again creating and working on new menu items on a daily and weekly basis using our Chef Menu Chalkboard.
In honor of St. Patrick’s Day, here is one last note before getting into this month’s happenings…An Old Irish Blessing
May God grant you always...
A sunbeam to warm you.
A moonbeam to charm you.
A sheltering Angel so nothing can harm you.
Laughter to cheer you.
Faithful friends near you.
And whenever you pray.
Heaven to hear you.
Now grab that cup of coffee because it's time for this month's fireside chat.
Since the Lenten season is upon us, we will be changing a few things this month. We are only having one Prime Rib night on Friday, March 1. The rest of March we will strictly be running seafood items.Fresh Catch nights will be Friday, March 15 and Friday, March 22. It’s a great time to bring in unique cold water species and give everyone a chance to try something different.
On Friday, March 8 we will have a Fish Fry, offering all-you-can-eat-fish, skinny fries, homemade coleslaw, and hush puppies for only $15.99. We pride ourselves on having exceptional seafood and our panko-breaded pangasius is no exception.
In addition to our Fish Fry, we also plan to have a fun evening to introduce the official rollout of our latest menu item featuring – Kentucky Bourbon. Spend a few hours sampling 10 different bourbons from 7 different distilleries along the Bourbon Trail. Discover a few fun facts and a little about what makes each distillery unique in color, taste, and history. Join us in the main dining room from 7:00-9:00 p.m. on Friday, March 8 for some bourbon. Our chefs will be creating appetizers infused with bourbon and even dessert just to make the evening well-rounded. Call ahead for reservations for this event.
Friday, March 29 is the BIG SEAFOOD BUFFET! We have once again tried to encompass all things seafood (Las Vegas buffet-style). Menu options include king crab legs, oysters on the half shell, grilled oysters, clams, scallops, and of course, Maine lobster tails. If you missed the New Year’s Eve buffet, here is your chance for a do-over. This event fills up quickly so make your reservations early.
The Club will have four PAC buffets this month:
The Clubhouse will be closed on Saturday, March 23 for a private event.
One last note...
Don’t forget St. Patrick’s Day on Sunday, March 17! Whether or not you are Irish, come in and see us for our Irish themed Fresh Catch night on March 15. We will be featuring many different seafood dishes that make Ireland truly special.
Like the old saying goes, “if it wasn’t for alcohol, the Irish would rule the world.” Happy St. Paddy’s Day to ya!
Take care, be safe, and may the road rise to meet you.See you at the Club!