Charlevoix Golf and Country Club

May 2010 Menu

Appetizer

Crusty Sourdough Bread with roasted garlic $5 dollars

Shrimp Cocktail served with spicy cocktail sauce $8 dollars

Calamari served with herb roasted tomato sauce $9 dollars

Soups & Salads
(Freshly prepared)

Summertime Asparagus Soup garnished with crisp bacon $6 dollars

Grilled Chicken & Cheese Tortellini Salad
with Dried Michigan Cherries side $6 dollars / entrée $10 dollars

Assorted Seasonal Vegetables Grilled
with Olive Oil, Garlic, and Herbs side $6 dollars / entrée $10 dollars
Caesar Salad served with Homemade Croutons
and Shaved Parmesan side $7 dollars / entrée $11 dollars
add Grilled Chicken to Caesar Salad $5 dollars

Mahogany’s Mixed Greens House Salad side $4 dollars

Entrées
Tonight’s Features from Executive Chef Britt Beaumont

New York Strip from Tannery Creek
A special 10 oz. cut grilled with seasonal mushrooms
in a port wine and tomato rosemary jus $23 dollars

Potato Encrusted Whitefish
John Cross fisheries is the source for this fresh filet
garnished with fresh lemon butter and chives $19 dollars

Sautéed Salmon ala Britt
served with a spinach and butter sauce $18 dollars

Traditional Spaghetti Bolognese $15 dollars

All Natural Chicken Breast
All natural chicken breast from Tannery Creek
served with a whole grain mustard sauce $17 dollars

Entrées are served with two sides of your choosing;
• Vegetable du jour
• Corn on the cob grilled in butter and fresh garlic
• Buttermilk mashed potatoes with roasted garlic and fresh chives
• Wild rice

And for Dessert we have these Chef’s Selections;

Cheesecake served with cherry sauce $5 dollars
Ultimate Chocolate Cake $6 dollars