dinner and a show€¦ · the weekly approach friday, march 4th, 2016 cooking demonstration by chef...

Friday, March 4th, 2016 THE WEEKLY APPROACH

Dinner and A ShowFriday, March 11th

5:00pm-8:00pmFeaturing

Michael SommaA warm and personal show that showcases his guitar wizardry playing classic favorites and originals. A fellow Member, Michael shares his personal insights on each song as he performs in a cabaret setting.

Make Your Reservations and Menu Choices at the Front Desk 443-3502Reservations Must Be Made By March 8th,2016

72 Hour Cancellation is Required


Dinner and A Show

March 11th 5:00pmMENU

Each Entree Includes Salad and Dessert

Flat Iron Steak with Mushrooms, Onions, Roasted Potatoes and

Demi-Glace $27

Grilled Chicken and Orzo with a Light Mandarin Orange Cream Sauce

$21Basil Crusted Salmon with Wild Rice and

Tomato Relish $26

Plus service charge and tax


Good Friday Seafood BuffetFriday March 25th at 5:00 pm

On Good Friday, Chef Matt and his team will present a Seafood Buffet for your dining pleasure. The Buffet will feature a wide

range of seafood delicacies to tantalize the palette!Dinner special will include items such as:

Salmon Penne with Cream Sauce, Parmesan Tilapia with Picatta Sauce,Baked Cod with Lobster Cream, Seafood Chili Relleno with Shrimp andWhite Fish, Smoked Salmon Presentation, Cioppino,

Mashed Potatoes, Zucchini and Yellow Squash, Garden and Prepared SaladsMake Your Reservation Today Through The grill

928-443-3523

$23.95 (plus tax and service charge)


You will be welcomed to the Event with the Chateau St. Jean Pinot Grigio

First Course:

Steamed Mussels and Clams with smoked lemon white wine sauce Chateau St. Jean Fume Blanc and Sauvignon Blanc

Second Course:

Fresh Spring Greens with Grilled Pears, Walnuts,Pickled Red Onions and dessert honey vinaigretteChateau St. Jean Sonoma Coast Chardonnay

Third Course:

Hawaiian Escolar accented with Baby Bok Choy, Charred Orange Butter and Goat Cheese Au Gratin PotatoChateau St. Jean Belle Terre Chardonnay and

Robert Young Chardonnay

Fourth Course:

Pan Seared Duck coupled Wilted Spinach and juniper cherry demi-glace Etude Carneros Estate Pinot Noir

Fifth Course:

Broiled Venison Chop finished with a Wild Mushroom Tart and veal demi-glaceSt Clement 2011 Oroppas Cabernet Sauvignon

Finishing Course:

Chocolate Strawberry, Fresh Raspberries and Raw ChocolateStags Leap 2012 Investor Red

Call The Grille for Reservations 928-443-3523$75.00plus service charge and tax

72 hour cancellation policy

WINE DINNERThursday, March 24th 5:30 p.m

Featuring the Wines of Chateau St. Jean, Etude, St. Clement and Stags Leap


Ye Ole

St. PaTrick’s Day Party

Lads and Lassies

Join us for a jolly good time, enjoy some Irish Fare and

delicious drinks!

Menu: Corned Beef and Cabbage with Mustard Sauce

Guinness Stew

Scotch Eggs

Bangers and Mash with Onion Gravy

Corn O’ Brien

Garden Salad

Prepared Salads

Pound Cake Blarney Stones

Shamrock Cup Cakes

$17.95++

Live entertainment by

Karl Jones

Thursday, March 17th 5– 8pm

Make Your Reservations through the Front Desk by Friday, March 11 th

72 Hour Cancellation Policy Reminder

Just a friendly reminder that if you or a family member RSVP for a social

event or a golf event and do not attend or cancel your reservation within 72

hours of the event start time, your member account will be charged


Saturday April 30th at 5:30 PM

Stay Tuned for Details

Get your dancin’ shoes and poodle skirts out! It’s time for

Come dance the night away with DJ Josh Orlando


Cooking Demonstration by Chef Matt

Tuesday, March 29th 5:30pmMatt will be making Truffles, Tarts and Mousse, discussing techniques and serving a Buffet of Desserts with Coffee Station and a Glass of Champagne $22

Call Kelli-Member Relations Coordinator928-443-3512 by March 24th 72 Hour Cancellation Policy in Effect

dinner and a show€¦ · the weekly approach friday, march 4th, 2016 cooking demonstration by chef...

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