Country Club of Peoria Menu Flashcards

Vocabulary flashcards covering menu items, ingredients, and beverage selections from the Country Club of Peoria lunch and dinner service.

PILSNER STEAMED MUSSELS

Prince Edward Island Mussels served with Fresh Sweet Corn, Pilsner, Butter, Garlic, Shallots, Thyme, Parsley, Lemon, and Grilled Garlic Sourdough.

ASIAN SHRIMP

Crispy Fried Shrimp served with CCP Sambal Sauce.

COCONUT CURRY DUMPLINGS

Six Dumplings topped with Basil and Cilantro in Coconut Curry Sauce.

GRAVLAX & PUFF PASTRY NAPOLEAN

Smoked Salmon, Preserved Lemon Gel, Lemon Cream Cheese, Tabasco Pearls, Shaved Shallot, Capers, and Hard Boiled Egg in Puff Pastry.

GRILLED NECTARINE FLATBREAD

Grilled flatbread topped with Lemon Ricotta, Grilled Nectarines, Shaved Benton’s Country Ham, Baby Arugula, Nectarine Shrub, Olive Oil, Maldon Salt, and Black Pepper.

HOUSE SALAD

Mixed Greens, Red Grapes, Manchego Cheese, Toasted Almonds, and Sliced Apples with Honey Champagne Vinaigrette.

HEIRLOOM CAPRESE SALAD

House Pesto, Whole Burrata, Heirloom Tomatoes, Fresh Basil, Olive Oil, Balsamic Reduction, Maldon Salt, Black Pepper, and Grilled Sourdough.

TRIO SALAD

A combination of Chicken Salad, Tuna Salad, and Egg Salad served with Berries, Mixed Greens, and Crackers.

SWEET TEA FRIED CHICKEN SANDWICH

Southern Sweet Tea Brined Fried Chicken Thigh, Pimento Cheese, Fried Green Tomato, Red Pepper Aioli, Lettuce, and Pickle.

GARLIC STEAK WRAP

Beef Tenderloin Tips with Chimichurri, Lettuce, Tomato, and Cheddar Cheese in a Flour Tortilla.

CHICKEN PICCATA

Egg & Parmesan Battered Chicken, pan-sauteed and finished with Lemon Butter Sauce, served with Angel Hair Pasta and Grilled Asparagus.

CHILEAN SEA BASS

Seared Sea Bass with ‘Nduja Butter, Grilled Asparagus, Crispy Yuca, and Charred Lemon.

CEDAR PLANK SALMON

Salmon finished with Creole Mustard Butter, served with Whipped Potatoes and Spring Peas with Pearl Onions, garnished with Pickled Carrot Ribbons.

SCALLOPS & VELVET CORN

Scallops served with Velvet Corn Puree, Creamed Corn, Tomato Herb Salad, Crispy Prosciutto, and garnished with Black Pepper Popcorn.

14oz BONE-IN PORK CHOP

Bourbon Brined Bone In Pork Chop with Bourbon Peach Glaze, Buttermilk Chive Whipped Potatoes, Sauteed Green Beans with Onions & Bacon, finished with Peach Relish.

12oz NEW YORK STRIP

Steak served with Compound Butter, Buttermilk Chive Whipped Potatoes, Roasted Heirloom Tomato Herb Ragout, and Grilled Asparagus.

CAMPO VIEJO

A Brut Cava Sparkling Wine from Spain.

MOHUA

A Sauvignon Blanc from Marlborough, New Zealand.

VIOLET HILL

A Pinot Noir from Rogue Valley, Oregon.

BELLE GLOS ‘Dairyman’

A California Pinot Noir.