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PBody’s News

At The Clarksville Country Club

Chef’s Weekend Specials

October 25, 2018

October 25 and 26


Thyme Roasted Half Chicken
Slow Roasted and Basted with Savory Garlic Butter and Fresh Herbs. Served with a Baked Sweet Potato, Braised Collard Greens with Bacon, Charred Beets, Carrots and Black Eye Pea Relish

Beer Battered Flounder and Blue Crab Hushpuppies Tender Flounder Filets dredged in a Pilsner Batter then fried to a Golden Brown. Served with Smashed Potatoes, Braised Collard Greens with Bacon, Stewed Tomatoes and Blue Crab Hushpuppies with side of House Tartar Sauce and Lemon