|Bemidji Town & Country Club Online Newsletter - 2/27/12
North Shore Grille Opens this Friday!
North Shore Grille located at the Bemidji Town and Country will open for the season Friday March 2nd. The restaurant will be open on Friday and Saturday evenings from 5:00 p.m. to 8:30 p.m. and Sunday for a brunch buffet from 10:00 a.m. to 1:00 p.m. Once the golf course opens the restaurant will again be open seven days a week.
Friday night will feature all-you-can-eat Prime Rib. Saturday night, all bottles of wine from the wine list are half price. Sundays will feature our outstanding brunch buffet, similar to the brunch we offer on Easter and Mother’s Day. All three specials will be offered throughout the year.
Some of the new items on the Spring Menu include:
Pork Confit - nuggets of pork confit slowly poached then fried. Served with orange marmalade and grilled ciabatta
Walleye Brandade - nibbles of crisp freshwater walleye and potato puffs. Served with a dill dipping sauce
Forest Mushroom Rolls - Crimini, shiitake, portabella and oyster mushrooms mixed with a four cheese filling and wrapped in wonton skins
Country Club Panini- smoked turkey, ham, bacon, tomato, sprouts and cracked-pepper mayo on grilled sunflower bread
Stuffed Burger- fresh patty stuffed with caramelized onions, mushrooms and a four cheese blend. Served on a toasted onion roll with lettuce, tomato and roasted garlic mayo
Big Beef- thinly sliced prime rib, provolone, swiss, mushrooms and basil sauce on a toasted onion roll
Grilled Vegetable Panini- marinated grilled vegetables, tomato, cucumber, sprouts, onion, artichoke tapenade and provolone on grilled sunflower bread
Mediterranean Chicken- seasoned chicken breast with tomato, olives, artichoke hearts and fried capers on mixed greens drizzled with honey vinaigrette
Cracked-Pepper Steak- sliced and placed atop mixed greens with tomato, onion, cucumber, gorgonzola and drizzled with a creamy herb dressing
Curried Shrimp - sweet, slightly spicy, succulent shrimp simmered slowly with mango, onion, bell pepper, ginger and cashews
Pork Au Poivre - pepper-crusted and pan-seared pork tenderloin served with apple-ginger slaw and pan butter sauce
Forager’s Tagliatelle- house-made, gluten-free pasta tossed with forest mushrooms, asparagus, tomato, shallots and cashews in a morel butter sauce
Restaurant hours will be:
Friday and Saturday evenings: 5:00 p.m. - 8:30 p.m.
Sundays: 10:00 a.m. – 1:00 p.m.
Friday: All-you-can eat Prime Rib
Saturday: Half-price bottles of wine
Sunday: Brunch Buffet
Please visit our website at www.bemidjigolf.com or call 751-4535 for more information. Reservations appreciated but not required.