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Banquets & Parties | Dining Hours | Brunch
Menu | Lunch Menu
Dinner Specials | Dinner Menu | Bistro Menu
Our beautiful new clubhouse has an outstanding food and beverage staff who offer you imaginative cuisine and great service, with panoramic views of our course as a backdrop.
Whether grabbing a quick lunch after a round of golf in the Cocktail Lounge, or celebrating a special occasion with the entire family in the Dining Room, you’ll enjoy delicious entrees, salads, sandwiches and desserts! Executive Chef Rick Bruggeman has been with the club since 1989, and enjoys keeping the club menu fresh and exciting.
Special menus are also offered at club social events such as Friday Night Buffet and our eternally popular Wine Tastings and Dinner Dances.
Live entertainment is also featured in the Lounge or pool-side on the patio for social events. Santa’s Brunch is just one of the many events designed especially for children and families, and Chef Bruggeman always has some fun menu items sure to delight all!
Dining reservations are normally recommended.
For a complete list of Club Social Events, click here.
For further information or to make a reservation, please contact the Club Office.
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Pottawattomie Country Club offers a full range of banquet services including business lunches, dinners and meetings; golf outings; cocktail and hors d’oeuvre parties; weddings, showers and receptions; and dinner-dances.
Room capacities range from eight to 180, with all the special attention one would expect from a fine Country Club.
Arrangements for special parties (where more than ten people will participate) must be made with the Clubhouse Manager at least three days in advance of the event date.
Parties must be sponsored by Club Members and these Members must be present at the event, including at wedding receptions. Member-Sponsors will be accountable for the conduct of their guests and for all charges.
For additional information or to book your next event at Pottawattomie Country Club, please contact the Club Office.
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Lunch Service : Tuesday - Saturday
11:30 A.M. - 2:30 P.M. (Memorial Day Weekend thru Labor Day Weekend)
11:30 A.M. - 2:00 P.M. (Labor Day Weekend thru Memorial Day Weekend)*
Dinner Service:
6:00 P.M. - 9:00 P.M. Tuesday - Sunday (Memorial Day Weekend thru Labor Day Weekend)
6:00 P.M. - 9:00 P.M. Thursday - Saturday (Labor Day Weekend thru Memorial Day Weekend)*
Sunday Lunch:
11:00 A.M. - 2:00 P.M. (Memorial Day Weekend thru Labor Day Weekend)
Sunday Night Casual Dining:
5:00P.M. - 8:00 P.M.(Memorial Day Weekend thru Labor Day Weekend)
Cocktail Lounge:
11:30 A.M. - 9:30 P.M. (later depending on season) Tuesday - Saturday
11:00A.M. - 8:00 P.M. (or later) Sundays
(Memorial Day Weekend thru Labor Day Weekend)
Concession Stand Schedule:
Open 7 days a week (Memorial Day - Labor Day)
* Dining services and Clubhouse closed for winter break February 10 thru March 3.
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| Carolina Pulled Pork |
| Shredded house smoked Barbecue pork prepared on toasted bun. Topped with 12 hour cole slaw. Served with French fries. |
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| Hot Pastrami Sandwich |
| Slow roasted then thinly sliced on grilled lite rye. Topped with Swiss cheese. Dijon mustard on the side. |
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| Rueben |
| Thinly sliced corned beef brisket prepared with Bavarian sauerkraut, Swiss cheese and 1000 island dressing on grilled dark rye bread. |
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| P.C.C. Burger |
| 8oz. ground sirloin patty char-grilled and served on a toasted bun. An
additional fee to add cheese. |
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| Rare Roast Beef Sandwich |
| Served cold on toasted dark rye with Dijon mustard, lettuce, tomato and red onion. |
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| Cajun Chicken |
| Fresh Chicken breast battered and fried. Prepared on a toasted bun topped with chipolte mayo, lettuce and tomato. |
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Steak and Portabella Sandwich |
New York Strip char-grilled and served on grilled French bread with Portabella mushrooms and Swiss cheese. |
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| All Sandwiches include your choice of French fries, Sweet Potato fries, Waffle fries, cole slaw or fresh fruit |
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Captain’s Chicken Caesar |
Romaine lettuce, diced tomatoes, corn and black bean relish. Drizzled with cilantro vinaigrette and topped with char-grilled chicken and Texas crab grass. |
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Beef Cerise Salad |
Grilled beef tenderloin served over mixed greens with McWhethy tomatoes, fresh mozzarella cheese, fresh basil and cracked black pepper. Drizzled with Balsamic vinaigrette. |
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Chicken Spinach and Pasta Salad |
Grilled chicken, Farfalle pasta, fresh spinach, peppers, tomatoes and red onions tossed in Chateau dressing. |
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Shrimp Gazpacho |
Marinated and chilled Gazpacho shrimp, mixed greens, olives, pepperoncini, and Cipollini onions. Served with crusty French bread. |
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| Traditional Eggs Benedict |
| Canadian bacon and poached eggs prepared on an English muffin topped with Hollandaise sauce. Served with fresh fruit. |
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| Amanda’s Eggs Benedict |
| Canadian bacon, fresh spinach, tomatoes, caramelized onions and poached egg prepared on an English muffin and topped with Hollandaise sauce. Served with fresh fruit. |
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| Homemade Corned Beef Hash |
| Ground Corned Beef, Shredded Potatoes, Diced Onions and Peppers. Topped with two over easy eggs. Served with your choice of toast. |
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| Bananas Foster French Toast |
| Texas style French toast topped with bananas, pecans
and brown sugar. |
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| Buttermilk Pancakes |
| Three Buttermilk pancakes with bacon or sausage and two eggs. Served with maple syrup. |
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| Breakfast Quesadilla |
| Chorizo, eggs, cheese and hash browns folded in a flour tortilla. Topped with Spicy tomato sauce. Served with fresh fruit. |
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Country Skillet |
Layers of scrambled eggs, diced potatoes, diced ham, sausage, onions, and peppers. Topped with cheddar cheese sauce. Served with your choice of toast. |
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| Mushrooms, Boursin Cheese and Green Onions |
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| Spinach and Feta Cheese |
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| Vegetarian |
| Onions, peppers, spinach, mushrooms and tomatoes. |
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| Spanish |
| Chorizo, onions, peppers, tomatoes and Provolone cheese. Topped with salsa. |
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| Denver |
| Chopped ham, onions, peppers and tomatoes. |
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| All Omelettes served with home fries and your choice of toast |
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| Bacon |
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| Sausage |
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| Hash Browns |
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| Fresh Fruit |
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| Bagel with Cream Cheese |
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| Two Eggs/ Any Style |
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| English Muffin or Toast |
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| Navy Bean & Ham |
| Soup Du Jour |
| French Onion |
| Chili Con Queso |
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Buffalo Chicken Salad |
Mixed greens, spicy boneless chicken breast, red onions, bacon, tomatoes,
and crumbled bleu cheese. Served with your choice of dressing.
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Thunderbird Salad |
Crisp greens, bacon, Swiss cheese, and tomatoes. Topped with croutons and chives. Tossed in our Classic Thunderbird dressing. Chicken may be added for an additional fee. |
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Cantonese Chicken Salad |
Marinated chicken grilled and mixed with Oriental mixture.
Served on mixed greens. Joined by fried Won Ton shells. |
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Spinach and Strawberry Salad |
Baby spinach, sliced strawberries, roasted walnuts, Boursin cheese and red onion. Served with Balsamic and apple vinaigrette on the side. |
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Mediterranean Shrimp Salad |
Romaine hearts, Gulf shrimp, diced olives, tomatoes and crisp Feta cheese.
Drizzled with Feta vinaigrette. |
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Pottawattomie Garden Salad |
Mixed greens, roasted asparagus, McWhethy farm tomatoes, marinated artichoke hearts, roasted mushrooms, hard boiled eggs and a wedge of iceberg lettuce. Served with your choice of dressing. |
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| PCC Burger |
| 8oz. Ground Sirloin patty char-grilled, and served on a toasted bun. Cheese may be added for an additional fee. |
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| Classic Reuben |
| Thinly sliced corned beef brisket prepared with Bavarian sauerkraut,
Swiss cheese and 1000 Island dressing on grilled dark rye bread. |
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| Ahi Tuna Sandwich |
| Coated with sesame oil and char-grilled. Served on a toasted bun with Teriyaki Aioli, sliced tomato, Wasabi sesame seeds and cilantro slaw. Accompanied by a side of Wasabi. |
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| BBQ Chicken |
| Slow roasted fresh chicken breast, shredded and simmered in tangy BBQ sauce.
Served on toasted bun and topped with onion straws. |
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| Crabmelt |
| Toasted English muffin topped with crab flake mixture topped with cheddar cheese. |
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| Strip Steak Taco Sandwich |
| Grilled flatbread, sliced New York strip, shredded cheese, tomatoes, olives and jalapeños.
Served with sour cream, salsa and guacamole. |
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Breaded Pork Tenderloin |
Lightly breaded and pan fried. Served on grilled rye with Swiss cheese,
caramelized onions and horseradish sauce. |
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Perch Sandwich |
Lake Perch lightly breaded and fried. Served on a toasted bun.
Accompanied by cole slaw and tartar sauce. |
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Jamaican Jerk Chicken |
Fresh Chicken breast coated with Jamaican jerk seasonings and char-grilled. Served atop toasted bun with Swiss cheese, roasted pineapple, green peppers and Chipotle mayo. (Caution, Spicy). |
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| Your choices of Turkey, Chicken or Tuna Salad, Baked Ham or Corned Beef
prepared on light or dark rye, white or whole wheat bread with lettuce,
tomato, and mayonnaise. Our Deli Board is served with chips, cole slaw,
french fries, waffle fries, sweet potato fries or fresh fruit. Cheese may
be added for an additional fee. A Half Sandwich and Cup of Soup option
is also available. |
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Bogie Club |
| Three layers of choice of toast, ham, turkey, Swiss cheese, tomatoes,
bacon, lettuce, and mayo. |
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Served with Choice of French fries, Sweet potato fries, chips or cole slaw (excluding Deli Board).
If the ingredients are available, the Chef will happily prepare an item that is not on the menu. |
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Chicken Pomodoro |
Sautéed chicken cutlets topped with vodka tomato cream sauce. Served with fresh vegetable and roasted orzo. |
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Kobe Ribeye |
16oz. American Kobe Ribeye char-grilled and topped with sauce Bordelaise. Served with Au Gratin potatoes and fresh vegetable. |
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Asian Grilled Shrimp |
Marinated and grilled Gulf shrimp served with julienned vegetables, coconut rice and sweet chili Teriyaki glaze. |
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16oz. Veal Chop |
Char-grilled and topped with roasted tomato coulis. Served with garlic mashed potatoes and fresh vegetable. |
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Orange Roughy |
Seasoned and broiled. Topped with roasted pepper veloute. Served with rice pilaf and fresh vegetable. |
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Farfalle with Chicken and Mushrooms |
Tender Farfalle pasta, ¼ mushrooms and Pancetta. Tossed in hearty red wine ragout. |
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| Navy Bean & Ham |
| Soup Du Jour |
| French Onion |
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| Stuffed Peppedew |
Sweet red peppers stuffed with Boursin cheese and served with melba toast. |
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Fried Asparagus |
Served with mustard dipping sauce. |
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Breaded Calamari |
| With spicy Marinara. |
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Shrimp Cocktail |
(5) Jumbo Chilled Shrimp. With Cocktail Sauce. |
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Beer Battered Stuffed Mushrooms, Asiago and Cappicola |
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| Caesar Salad |
| Crisp Romaine lettuce tossed with Caesar dressing and topped with anchovies, Parmesan cheese and croutons. |
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| Thunderbird Salad |
Iceberg lettuce, bacon, Swiss cheese, and tomatoes tossed in Thunderbird dressing. Topped with chives and croutons.
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| Filet Mignon |
| 6oz. or 8oz. Char-grilled. With Portabella Mushroom Demi-Glaze. |
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| New York Strip |
| 14oz. or 18oz. Char-grilled. With Portabella Mushroom Demi-Glaze. |
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| BBQ Baby Back Ribs |
| Half Slab or Full Slab. Slow roasted and char-grilled. Brushed with barbecue sauce. |
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| Rack of Lamb |
| Dusted with Greek seasonings and char-grilled, cut into chops. Served with mint jelly. |
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| Lake Perch Fillets |
| Lightly breaded with Japanese bread crumbs and sautéed with a touch of
white wine and lemon. |
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Above Entrees served with your choice Cup of Soup, House Salad
For an additional charge, your choice of Caesar Salad or small Thunderbird Salad.
Also, your choice of Garlic Mashed, Baked Potato, Fries, Waffle Fries, Rice Pilaf, Seasoned Pasta, or Vegetable Du Jour. |
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| Chilled Gazpacho |
| Soup Du Jour |
| Navy Bean Soup |
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McWhethy Tomato and Fresh Mozzarella Salad |
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Spinach Salad with Hot Bacon Dressing |
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Sheldon’s Wedge Salad |
Iceberg lettuce, tomatoes, red onions and your choice of dressing. |
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Marinated Summer Cucumber Salad |
McWhethy farm cucumbers, Spanish onions, fresh dill, oil & vinegar dressing served over mixed greens. |
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Chicken Tabbouleh Salad |
Marinated and char-grilled chicken breast on mixed greens with Tabbouleh. Served with pita wedges. |
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Grilled Cuban Flank Steak Salad |
Grilled flank steak, onion, peppers and tomatoes served on mixed green with black bean & corn relish and Caribbean vinaigrette. |
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Breaded Shrimp & Chips |
Served with Cole Slaw, Waffle Fries and Cocktail Sauce. |
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8oz. Filet Mignon (Rockefeller Style) |
Char-grilled and topped with creamed spinach
and bacon mixture. Topped with parmesan cheese. Served with a side of Béarnaise sauce.
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BBQ Ribs |
Slow roasted and char-grilled. Brushed with BBQ sauce. Available in full or half slab portions. |
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Pork Chops |
Center Cut Pork Chops topped with Frangelico apples. |
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Lake Perch |
Lightly breaded with Japanese bread crumbs and sautéed with a touch of white wine. |
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1/2 Roasted Herb Chicken |
Served with sauce natural. |
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All entrees served with garlic mashed potatoes and fresh vegetable and your choice of soup du jour,
house salad or Thunderbird salad. |
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| PCC Burger |
| 8oz. Ground Sirloin patty char-grilled, and served on a toasted bun. Cheese may be added for an additional fee. |
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| Old Fashioned Meatloaf Sandwich |
| Served with mashed potatoes and gravy. |
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| Reuben Sandwich |
| Thinly sliced corned beef brisket prepared with Bavarian sauerkraut,
Swiss cheese and 1000 Island dressing on grilled dark rye bread. |
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| Stuffed Portabella |
| Roasted Portabella mushroom, spinach, tomatoes, red onions and Provolone cheese on toasted bun with garlic mayo. |
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| Grilled Chicken, Cheese and Ancho Chili Sandwich |
| Marinated and grilled fresh chicken, on toasted bun with Provolone cheese and Ancho chili mayo |
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| Unless stated, all sandwiches are served with your choice of French fries, Sweet Potato fries, Waffle fries, cole slaw or fresh fruit.
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| Mac & Cheese |
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| Cream Spinach |
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| Onion Straws |
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| Loaded Baked Potato Augusta |
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