Print

 


logoAkron Woman’s City Clublogo

732 West Exchange Street

Akron, Ohio 44302-1394

Judith Wishnek

General Manager

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

www.akronwomanscityclub.com

Phone: (330) 762-6261 Fax: (330) 762-7544

 

BANQUET DINNER MENU

The following is a list of items to help assist you in the planning of your dinner menu. If you have personal preferences that may not be listed, please let us know. We will be happy to accommodate!

 

ENTRÉE OFFERINGS

Served with Dinner Rolls, Butter, Tossed House Salad, Your Choice of Vegetable and Starch, and Beverage (Coffee, Tea)

 

SEAFOOD

Potato Crusted Scrod

This Mild Flavored, Meaty and Flaky Favorite is Coated in Potato Flakes and baked to a Golden-Brown.

Grilled Salmon

Grilled Atlantic Salmon Laced with lemon beurre blanc.

Pacific Cod

Pacific Cod Laced with lemon Caper beurre blanc

Sesame Crusted Tuna

Sesame Seed Crusted Yellowfin Tuna Served Med Rare with Ponzu sauce

Shrimp Scampi

Six Large Gulf Shrimp Lightly Sautéed in lemon, butter, garlic, white wine, and parsley and Served Over a Bed of Spinach Fettuccine.


POULTRY

Chicken Marsala

Sautéed Chicken Breasts in a Savory Sauce of Mushrooms, Garlic and Marsala Wine.

Chicken Piccatta

Sautéed Chicken Breasts in a Savory Sauce of Lemon, White Wine and Capers.

Chicken Cordon Bleu

This Classic Features a Fresh Chicken Breast Rolled with County Ham and Swiss cheese, Coated in Seasoned Crumbs, Baked to a Golden-Brown and Laced with Sherry Cream Sauce.

Teriyaki Chicken

A Fresh Chicken Breast Dusted in Seasoned Flour, Quick-Fried to a Golden-Brown, then Slowly Baked in a Sweet & Sour Sauce of Soy, Ginger and Honey. Served Over Rice.

Chicken Francaise

Two Chicken Breast Cutlets Egg-Dipped and Dredged in Seasoned Flour, Sautéed in Chicken Stock, Lemon, Garlic and Capers. Served Laced by Pan Drippings.

 

BEEF

 

Veal Picatta

Tender Milk-fed Veal Cutlets, Dusted in Seasoned Flour and Sautéed with White Wine, Lemon, Garlic and Capers.

Filet Mignon

A Six-Ounce Hand-Cut Tenderloin Medallion Wrapped by a Strip of Smoked Bacon, Cooked Medium-Rare with a Side of Demi-Glace.

New York Strip

A Ten-Ounce Offering of Choice Hand-Cut Striploin Seasoned with Our Own Special Blend and Broiled to Perfection.

Rib Eye

A Ten-Ounce Cut of Rib Eye Seasoned with Soy, Garlic, Cumin and Pepper, Sautéed in Butter and Topped with White Wine Sautéed Mushrooms.

Sliced Tenderloin

Sliced Whole Roasted Tenderloin Laced with Sauce Béarnaise.

 

PORK

 

Pork Tenderloin

A Six-Ounce Pork Tenderloin pan seared Topped with a Sherry-Mushroom Sauce.

Rosemary Pork Chops

Grilled Twin Chops Seasoned with Rosemary, garlic and Olive Oil

Honey Dijon Mustard Pork Loin

Roast Pork Loin crusted in Honey Dijon Mustard served with pan sauce.