March 6, 2018

Red Deer Golf and Country Club members are reminded that to get best pricing on memberships dues must be paid by March 15.  Membership applications have been mailed and are available online at www.rdgcc.ca or by calling the office.

Here is a perfect opportunity to meet and interact with our Associate Golf Professional Kirk Evans.  Dean is in Regina for a couple more days packing his family for the move to Red Deer.

Titleist is offering 4 dozen Pro V1’s for the price of 3 dozen, personalized and with any number.  This is a terrific way to have your name and number on the world’s number 1 golf ball.  You can call Kirk at 403-340-4461, email him at kirk@rdgcc.ca or stop at the shop.  Let’s do some business while the boss is away!!  Red Deer Golf and Country Club members get best pricing at their club-owned golf shop.

We are pleased to inform that Matt Broussard has re-joined us as Sous Chef after a couple years cooking and travelling Australia.  Matt is excited to be back “home” at the beautiful Red Deer Golf and Country Club.  Scroll down for our Sunday menus for March 11 and 18.  Each week we are offering a 3 course meal for $30.00 plus GST and gratuity.  Order your choice of salad or soup, choose from four entrees and two desserts.  We require a minimum of 20 people reserved each week…and you can reserve by calling 403-347-5441 or emailing Pam at pam@rdgcc.ca .

A kid’s menu will also be available at $10.00 plus GST and gratuity including meal, beverage and dessert.

We hope this fits your eye and appetite.  Reserve today!!

Sunday March 11th

3 for $30

– includes choice of starter Caesar salad, market greens salad, or soup of the day
– choice of one of the following entrees
– choice of one dessert                               

Entrée Choices 

1.       Liver and Onions – Breaded beef liver pan-seared and served with caramelized onions, herb and garlic mashed potatoes with gravy and seasonal vegetables

2.       Grilled Chicken breast with mushroom gravy, pan-roasted baby yellow potatoes and seasonal vegetables

3.       Deep Dish Lasagna – layers of Bolognese, spinach and cottage cheese, lasagna noodles and mozzarella.  Served with a side of garlic toast.

4.       Fish and Chips – Beer battered, to order, full haddock filet with grilled lemon, classic creamy coleslaw and crisp fries. 

Dessert Choices: 

1.       Chocolate Brownie Sundae – Dark Chocolate Brownie with Vanilla Bean Ice Cream, Whipped Cream and Toasted Almonds

2.       Blueberry “Slice” – Layered blueberry custard dessert with graham crumb base, vanilla custard, blueberry compote topping and whipped cream 

Sunday March 18th 

3 for $30 

– includes choice of starter Caesar salad, market greens salad, or soup of the day
– choice of one of the following entrees
– choice of one dessert 

Entrée Choices 

1.       Roast Beef and Gravy – slow roasted beef, sliced and served with pan jus gravy, herb and garlic mashed potatoes and seasonal vegetables

2.       Shepherd’s Pie – a twist on the classic, red wine braised beef short rib with sautéed vegetables, butter and parmesan whipped potatoes and topped with crispy puff pastry

3.       Teriyaki Chicken Rice Bowl – Grilled chicken, bok choy, carrots, onions, peppers, broccoli, baby corn ,braised red cabbage, sesame oil, ginger teriyaki sauce served on a bed of infused basmati rice

4.       Fish and Chips – Beer battered, to order, full haddock filet with grilled lemon, classic creamy coleslaw and crisp fries.

Dessert Choices:

1.       Chocolate Brownie Sundae – Dark Chocolate Brownie with Vanilla Bean Ice Cream, Whipped Cream and Toasted Almonds

2.       Apple Crisp – caramelized apples, with a warm brown sugar crumble topping with toasted almonds, vanilla bean ice cream and fresh caramel sauce

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