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Banquets & Parties | Dining Hours | Lunch Menu | Bistro Dining | Dinner Menu
Kids 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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| Soup Du Jour |
| French Onion |
| Chilled Gazpacho |
| White Bean Turkey Chili |
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Buffalo Chicken Salad |
Mixed greens, spicy boneless chicken breast, red onions, Applewood bacon, tomatoes
and crumbled Bleu cheese. Served with your choice of dressing.
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Southwest Cobb |
Mixed greens, tomatoes, onions, cheese, avocados, roasted corn, cilantro ranch vinaigrette and topped with Texas crab grass. |
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McWhethy Farm Tomatoes and Fresh Mozzarella |
Fresh Basil, ground pepper, extra virgin olive oil on mixed greens |
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Italian Romaine Toss |
Red onions, pepperchinis, tomatoes, pep pa dews, cucumbers, shredded parmesan cheese and fresh basil tossed with crisp romaine lettuce and Chateau dressing.
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Cantonese Chicken Salad |
Oriental salad of shredded chicken, sliced almonds, carrots, nape cabbage, green onions, crisp asparagus, tossed in a sesame dressing with Won Ton crisp and mixed greens Garnished with McWhethy tomatoes. |
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Goat Cheese Salad |
Mixed greens, iceberg and Romaine, Montrochet goat cheese, roasted walnuts, sliced pears, red onions and diced tomatoes with whole grain mustard vinaigrette. |
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(Add chicken or shrimp for an additional charge.) |
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Your choice of items listed below are prepared
on white, light Rye or whole wheat bread with
lettuce, tomato and mayonnaise. Add chese for an additional amount. |
1/2 Sandwich & Cup of Soup |
| Choice of house roasted Turkey breast, Chicken or
Tuna Salad or Baked Ham. |
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Bogie Club |
Three layers of ham, turkey, Swiss cheese, tomatoes, bacon,
lettuce and mayonnaise. |
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(Served with choice of chips,
coleslaw, Yukon gold fries,
sweet potato fries and fresh fruit, when in season) |
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Pottawattomie Classic Burger |
| 1/2 lb of lean ground sirloin char-grilled,
served on an Old Fashion bun. Add Cheddar, Swiss, Provolone, American
or Applewood bacon for an additional fee. |
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Veggie Burger |
Heart-smart choice on an old fashioned bun. Add Cheddar, Swiss, Provolone, American or Applewood bacon. |
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Patti Melt |
Our ½ lb lean ground burger on grilled lite rye with
Caramelized onions, Swiss cheese. |
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All Beef Hot Dog |
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Johnsonville Bratwurst |
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Vienna Polish Sausage |
Toppings available: Ketchup, mustard, relish, kraut, tomatoes, Jalapeños; Chili is extra. |
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Chicken Quesadillas |
Pulled chicken, cheese, onions, peppers served with sour cream. Guacamole and Gustavo’s Pica De Gallo. |
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Rueben |
Thinly sliced corned beef brisket and pastrami
with Bavarian sauerkraut, Swiss cheese and
1000 island dressing on grilled light rye. |
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Chicken Sandwich |
Grilled Chicken breast Cajun style. |
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Portabella Steak Wrap |
Crisp Romaine, grilled N.Y. Strip, portabella mushrooms Provolone cheese, herb mayo. |
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(Sandwiches and wraps served with choice of chips, cole slaw, Yukon gold fries,
sweet potato fries
and fresh fruit when in season)
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3 Egg Omelet |
| Add ingredients: Onion, Ham, Cheese, Bacon, Salsa, Tomatoes,
Pico De Gallo, Peppers, Mushrooms, Olives. Served with choice of toast and home fries. |
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| Soup Du Jour |
| French Onion |
| Chilled Gazpacho |
| White Bean Turkey Chili |
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McWhethy Tomato and Fresh Mozzarella Salad |
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Meze Platter |
Red pepper hummus, chilled shrimp salad and dill cucumber salad on mixed greens with pita chips and crudité. |
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The D.S. Salad |
Choice of dressing tossed with mixed greens
and iceberg lettuce, bacon, red onions, roasted almonds and carrots. |
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Barzini Chicken Salad |
Grilled chicken, Romaine lettuce, pepperchinis and pep- pa- dews with choice of dressing. |
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Stuffed Mc Wethey Tomato |
Either chicken or tuna salad on mixed greens surrounded by seasonal fresh fruit. |
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En Salada Fromage |
Mixed greens and Romaine lettuce topped with balsamic vinaigrette, tomatoes, pumpernickel crotons and seared beef tenderloin topped with Maytag Bleu cheese. |
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P.C.C. Burger |
| 8oz. ground sirloin patty char-grilled,
and served on a toasted bun. |
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Tia Chicken Wrap |
| Grilled chicken, Thai peanut sauce, broccoli slaw, chopped Romaine, onions, carrots and peppers rolled in flour tortilla shell. |
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Grilled Chicken and Peppe Dew Sandwich |
| Grilled chicken, sliced peppe dews, provolone cheese, on grilled French bread. |
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(All sandwiches are served with French fries) |
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Penne Bolognaise |
| Tender penne pasta tossed with Bolognaise sauce and topped with parmesan cheese. |
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12 oz Delmonico Steak |
| Topped with portabella mushrooms. |
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Lake Perch |
| Lightly coated with Japanese bread crumbs and sautéed
with a touch of white wine and lemon. |
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BBQ Baby Back Ribs |
| Slow roasted and char-grilled then brushed with Rick’s special sauce. Half or Full. |
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(Entrees except pasta comes with baked potato or fires)
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| Soup Du Jour |
| French Onion |
| Chilled Gazpacho |
| White Bean Turkey Chili |
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Beef Carpaccio |
Flatbread crisp, garlic aioli, fried capers-Shiitake slaw. |
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Blue Point |
6 Freshly shucked oysters with horseradish, lemon and tobasco. |
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Shrimp Cocktail |
5 jumbo chilled shrimp with
classic cocktail sauce. |
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Shrimp and Grits |
Served with Edna sauce. |
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Breaded Calamari |
Served with marinara sauce. |
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| The Wedge |
Bacon, tomato with choice of dressing. |
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| Grilled Caesar |
Half a head of Romaine lightly drizzled with virgin olive oil and grilled, topped with seasoned croutons, Parmesan cheese slithers and anchovies. |
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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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| McWhety Tomato and Fresh Mozzarella |
Fresh basil, ground pepper, extra virgin
Olive oil. |
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* Chicken Breast or Chilled Shrimp may be added to any salad for an additional fee.
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| Filet Mignon |
| Char-grilled and topped with portabella mushrooms. 6oz. or 8oz. portions. |
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| 18oz. Bone in Rib Eye |
| Prime Certified Black Angus Char- grilled and served over portabella mushrooms. |
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| Aged New York Strip |
| Char-grilled and
served over portabella mushrooms. 12 oz. or 16 oz. portions. |
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| Airline Chicken Breast |
| Pan roasted natural jus li. |
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| BBQ Baby Back Ribs |
| Slow roasted and char-grilled then brushed with Rick’s special sauce. Half-rack or Full-rack. |
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| Chicken Frangelico |
| Coated with pecan breading and sautéed, served over raspberry sauce. |
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| Kurobuta Pork Chop |
| 10oz. glazed apples. Add grilled shrimp, lake perch or fresh scallops for an additional fee. |
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| Lake Perch |
| Lightly breaded with Japanese bread crumbs and sautéed with a touch of white wine and lemon. |
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| Triar Catch of the Week |
| Fresh fish flown in direct from Florida. |
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| Pasta Selection |
| Will change weekly. |
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| All Entrees include cup of soup or house salad.
For an additional charge, your choice of
Caesar Salad or small Thunderbird Salad.
Also includes your choice of Garlic Mashed, Baked
Potato, Fries, Rice Pilaf or Vegetable Du Jour. |
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| Mac & Cheese |
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| Pasta & Red Sauce |
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| Grilled Cheese |
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| Kid's PCC Burger |
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| 3 Chicken Fingers |
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| Grilled Chicken & Vegetables |
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Kid's Combo Plate
Mini pizza, 2 mozzarella sticks, 2 chicken fingers and smiley fries. |
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| All meals come with a side
and a kid’s beverage. |
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