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Banquets & Parties | Dining Hours | Lunch Menu | Bistro Dining | Dinner Specials | Dinner 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 |
| Chili |
| Pottawattomie Chicken Noodle Soup |
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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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Thunderbird Salad |
Crisp greens, Applewood 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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Grilled Country Ranch Caesar |
Grilled Romaine, bacon, chicken breast, tomatoes and onion, country Ranch dressing and parmesan cheese. |
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Shrimp Louis |
Chilled shrimp salad, avocados, mixed greens, and iceberg lettuce, tomatoes and hard boiled eggs.
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(If the ingredients are available, the Chef will be happy to prepare an item that is not on the menu.) |
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3 Egg Omelet |
| Add ingredients - Onion, Ham, Cheese, Bacon, Salsa, Tomatoes, Spinach, Pica De Gallo, Peppers, Mushrooms, and Olives. Served with choice of toast or home fries. |
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Pulled French Dip |
| Slow roasted pulled brisket, French bread, provolone cheese giardiniera and au Jus. |
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Blacken Chicken Sandwich |
Char-grilled with Cajun spices, pepper jack cheese, crisp bacon, onions, tomatoes, Cajun mayo on toasted onion roll. |
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Tokyo Tuna Melt |
Grilled Ahi tuna, romaine lettuce, McWhethy tomatoes, wasabi ginger dressing on grilled white toast. |
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Texas Ribeye Steak Wrap |
Grilled Ribeye, flour tortilla, chipotle mayo, 3 cheese blend, Pico De Gallo, shredded lettuce. |
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Fussili Alfredo |
| Tender bow tie pasta, steamed vegetables tossed with Alfredo sauce and topped with Parmesan cheese. |
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Rigatoni Creole |
Andouille sausage, rigatoni pasta, peppers, onions, lite marinara sauce. |
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Linguine Ala Aglio |
Olive oil, scallions, garlic, tomatoes, mushrooms and capers, fresh basil and Parmesan cheese. |
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Baked Mostaccioli |
Served Bolognese style, Mozzarella cheese. Add Chicken or Shrimp for additional charge. |
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(Pasta served with choice of soup or salad) |
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| Soup Du Jour |
| Chili Con Queso |
| Chicken Noodle |
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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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Farmers Market |
Turkey, Ham, Swiss cheese, American cheese, hard boiled eggs, tomatoes, cucumbers and a choice of dressing. |
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Sheldon’s Wedge Salad |
Iceberg lettuce, tomatoes, red onions, crisp bacon and your choice of dressing. |
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Shrimp Cobb |
Chilled shrimp, hard boiled eggs, bacon, bleu cheese, tomatoes and a choice of dressing. |
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16oz. Rib Eye |
| Char-grilled with portabella mushrooms. |
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Mediterranean Chicken Pasta |
| Grilled chicken, linguine pasta, fresh basil and tomato ragout. |
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BBQ Ribs |
| Slow roasted and char-grilled, Brushed with BBQ sauce. |
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Fried Shrimp Platter |
| Served with cocktail sauce. |
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Lake Perch |
| Lightly breaded with Japanese bread crumbs and sautéed with a touch of white wine. |
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(Entrees include soup or salad and a choice of starch and vegetable) |
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P.C.C. Burger |
| 8oz. ground sirloin patty char-grilled,
and served on a toasted bun with or without cheese. |
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Buffalo Chicken Sandwich |
Battered and fried
tossed in buffalo wing sauce, topped with bleu cheese on toasted bun.
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William Tell Sandwich |
Toasted bun, grilled chicken, sliced apples, grilled onion, Swiss cheese and thyme butter.
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Turkey Cordon Blue |
| House roasted turkey, ham, Swiss cheese, honey mustard mayo on grilled Chibatta bun. |
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Ahi Tuna Sandwich |
Char-grilled tuna, sesame mayo, fresh spinach, tomato, red onion, Provolone cheese on a toasted bun. |
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(All sandwiches are served with your choice of French fries,
Sweet Potato fries or cole slaw.
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Fresh Norwegian Salmon |
Char-grilled topped with Cajun Marmalade served with wild rice and fresh vegetables. |
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18oz. Prime Bone-in- Ribeye
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Char-grilled topped with Crimini mushroom demi-glaze, served with garlic mashed potatoes and fresh vegetables. |
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Center Cut Pork Chop
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Char-grilled and topped with Frangelico apples and pecan glaze with pan fried potatoes and buttered corn. |
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Fresh Ahi Tuna |
Pan seared served over tomato nage
with fresh avocado relish and served with rice pilaf. |
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Chicken Curry |
Yellow curry, grilled chicken, steamed vegetables and white rice. |
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BLUE PLATE |
Beef Liver - Lightly floured and sautéed, topped with onions, bacon served with garlic mashed and buttered peas. |
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LITE SIDE |
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Black Angus Burger |
8oz. Black Angus Burger served on an old fashion bun. Cheese selection: Cheddar, Swiss, Provolone and American. |
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Cajun Birdie |
Chicken Breast dusted with Cajun spices-battered and fried served with chipotle mayo, lettuce, tomato and red onion on a toasted bun. |
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Slider Trio |
Grilled Tenderloin, chicken Carnaby, Maytag Burger. |
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Perch Sandwich |
3 lightly battered perch on toasted bun. |
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All sandwiches served with fries. |
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| Soup Du Jour |
| French Onion |
| Chili |
Chicken Noodle Soup |
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| Home-style Guacamole |
Corn chips and salsa. |
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Breaded Calamari |
Served with spicy Marinara. |
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Shrimp Cocktail |
Five Jumbo Chilled Shrimp with classic Cocktail Sauce. |
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Lump Crab Cakes |
Served with Roumulade sauce. |
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Ashley's Gourmet Cheese Sticks |
Cheddar, Jalapeño Jack and Provolone cheese with marinara sauce. |
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Shrimp Curry |
Marinated Gulf Shrimp, battered and fried with yellow curry and mango glaze. |
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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. Chicken Breast or Grilled Tenerloin may be added for an additional fee. |
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| Thunderbird Salad |
Iceberg lettuce, bacon, Swiss cheese, and tomatoes tossed in Thunderbird dressing. Topped with chives and croutons. Chicken Breast or Grilled Tenerloin may be added for an additional fee. |
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| Filet Mignon |
| Char-grilled and topped with portabella mushrooms and steak butter. 6 oz.or 8 oz. portions. |
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| New York Strip |
| Prime Certified Black Angus Char- grilled and topped with portabella mushrooms and steak butter. 12 oz. or 16 oz. portions. |
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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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| Lake Perch |
| 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 or House Salad.
Also, your choice of Garlic Mashed, Baked Potato, Fries, Rice Pilaf, or Vegetable Du Jour.
For an additional charge, your choice of Caesar Salad or small Thunderbird Salad.
For an additional charge, add Portabella Mushrooms, Lump Crab and Bearnaise, Onion Straws or Maytag Blue Cheese to any meal.
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