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Mediterranean Chicken Breast |
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Grilled breast with sun-dried tomatoes, artichoke hearts, and feta cheese |
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Chicken Oscar |
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Sautéed breast of chicken, southern crab, fresh asparagus topped with a béarnaise crème |
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Pastichio Chicken |
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Hand-breaded and pan-fried, served with fresh pesto, sliced tomato, and Swiss cheese |
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Roast Prime Rib of Beef |
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Slow-roasted and hand-carved, with au jus |
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Roasted New York Strip |
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Well-trimmed sirloin topped with a veal demi-glacé and green peppercorns. 12 oz. |
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Filet Mignon |
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Our largest filet, served with sautéed fresh mushrooms. 8 oz. |
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Petit Filet Mignon |
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Rolling Green's most popular steak, served with sautéed fresh mushrooms. 6 oz. |
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Roasted Pork Loin Tuscany Style |
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Pan-seared and slow-cooked, served with caramelized pearl onions in a balsamic demi-glacé |
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Combination Entrées |
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Petit Filet with grilled shrimp, broiled chicken breast or pan-fried walley |
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Grilled Shrimp |
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Large cold-water shrimp skewered, marinated, and broiled. Served with garlic butter on a toast raft. |
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Cracker Crumb Walleye |
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Coated with cracker crumbsw and sautéed, served with lemon wedge and tartar sauce |
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Grilled Salmon |
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North Atlantic salmon grilled and served with a mango purée and roasted cashew nuts |
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Blackened Red Snapper |
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Pan-seared and served over roasted garlic mashed potatoes, topped with stewed baby artichokes |
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All dinner entrées include Starter Salad and rolls, potatoes or rice, vegetable, and coffee, tea, or lemonade/iced tea (seasonal). |
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Taxes and Service Charge are additional.
Note: For purposes of Minnesota Statutes, Section 177.23, Subdivision 9, we are required to inform you that the Service Charge is not a gratuity, but is the property of Medina Golf & Country Club. |
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Copyright 2002-2008 Medina Golf & Country Club | All rights reserved.
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