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PBody’s News

At The Clarksville Country Club

Chef Craig’s Weekend Specials

November 7, 2018

Dinner Service November 8th, 9th and 10th

Prosciutto Wrapped Asparagus and Melon with Chevre’
Peppercorn and Herb Breaded Bone-In Cheshire Pork Chop Topped with a Blue Cheese Bechamel with Smashed Potatoes, Braised Collard Greens, Baked Fuji Apples and Black Eye Pea Relish
Blue Crab, Shrimp and Andouille Sausage Stuffed Carolina Mountain Trout Oven Roasted and topped with a Roasted Red Pepper Remoulade With Dirty Wild Rice, Braised Collard Greens, Charred Roma Tomatoes and Black Eye Pea Relish