Feature for July 1-3

WEEKEND SPECIAL FEATURE

Friday, Saturday & Sunday

5:00 – 9:00 pm

STARTER

Smoked Salmon Crepes

 Served with Cream Cheese

ENTREE

7 oz. Sirloin Steak and Whole Lobster accompanied with a

Red Wine Sauce and Garlic Butter

$23.95

Dessert special

Canadian Maple Mousse with Fruit

$5.95

 Feature Wine

Mike Weir Pinot Noir

Glass $7.50

Bottle $28.00

July 3rd Brunch Menu

Sunday Brunch

July 3, 2011 – (10:00 am – 1:30 pm)

 For Reservations Please Call 938-5522

Breakfast Items

Waffles topped with Fresh Blueberries

Pancakes

Eggs Benedict

Omelette Bar

Hash browns, Bacon and Breakfast Sausage

Lunch Items

Carving Station – Baked Ham

 Shrimp Dumplings

Chicken Cacciatore

Pasta Bar – Penne in a Cream Sauce

 Rice Pilaf

Celery and CarrotSalad

Caesar Salad

Tossed Salad

Smoked Salmon

Fresh Homemade Buns

Homemade Desserts by Alaina

Fresh Fruit

Coffee, Tea, & Juice included

$21.95 adults   $17.95 seniors and golfers  $13.95 children    0-5 years free

Coca-Cola Camp

Register today for the Coca-Cola Camp  

  

MONDAY, JULY 18 & TUESDAY, JULY 19th

 

9AM- 12 PM

CALL PRO SHOP 403-938-4455 

for more information

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On  the second day of the Coca - Cola Camp golfers will have on course instruction!!

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If you have already registered then we look forward to seeing you on  Monday, July 18th

From the kitchen

Crystal Clear Broth from Hide’s Kitchen

Day before boil 2 LBs of Beef bones and 2 LBS of chicken bones for 3 hours with mirepoix and water

Ingredients

12 egg whites

3LB Beef Shank

Mirepoix

1 LB Sliced Onion

1 LB Sliced Carrots

½ LB Sliced Celery

1 LB Diced Tomatoes

3 Onions (cut in half and caramelized)

2 Bay Leaves

Thyme , Peppercorns, Whole Cloves

Salt to taste

Directions

Combine egg whites, beef mirepoix and tomatoes.  Mix very well

Add cold beef/chicken broth

Bring mixture to a simmer (do not boil)

Stir occasionally

Let the beef and vegetable mixture rise to the top

Do not stir after this has happened

Simmer, cook for 4 hours

Strain using a cheese cloth, degrease

Tip of the Week-tee shot

A trick for teeing off if you are a “slicer”, is to tee the ball on the right side of the tee box then aim down the left side of the fairway.  This allows for the biggest margin of error.  That way if you hit it straight, you are in the fairway, and you can still have a little bit of a slice and keep it in play.  Of course it is the opposite if you are left handed.  Try this tip and see if you find the fairway a few more times.

Golf Grips

Are your grips ready for the season?  If they are at all slick, try washing them with warm, soapy water and a mild scrub.  If they remain slick, your clubs will not perform properly.  Talk to the D’Arcy Ranch Professionals about replacement.

Speed of Play Tip # 2

Speed of play is the #1 issue for golf courses.  A casual round of golf should not take longer than 4 hours.  Here are some tips to speed up your group;
play ready golf
prepare for your shot while others are taking their s
read greens while walking up to your ball
only look for golf balls for up to 2 minutes
play lost balls as a lateral hazard- 1 penalty stroke point of entry
try not to hit more than one tee shot
Also try and have  a little mercy on your playing companions and allow for some gimmies.  Maybe the odd foot wedge or hand toss.  Remember this is a game and its supposed to be fun.

June 12th Sunday Brunch Menu

Sunday Brunch

June 12, 2011 – (10:00 am – 1:30 pm)

 For Reservations Please Call 938-5522

Breakfast Items

Waffles topped with Fresh Blueberries

Pancakes

Eggs Benedict

Omelette Bar

Hash browns, Bacon and Breakfast Sausage

Lunch Items

Carving Station – Roast Beef and Gravy

Breaded Basa with Tartar Sauce

Butter Chicken

Pasta Bar – Spaghetti

Your Choice – Spinach Sauce,Cream Or Tomato Sauce

Basmati Rice

Spinach Salad with Mandarin Oranges

Caesar Salad

Tossed Salad

Smoked Salmon

Fresh Homemade Buns

Homemade Desserts by Alaina

Fresh Fruit

Coffee, Tea, & Juice included

June 4th Sunday Brunch Menu

Sunday Brunch

June 4, 2011 – (10:00 am – 1:30 pm)

 For Reservations Please Call 938-5522

Breakfast Items

Waffles topped with Fresh Blueberries

Pancakes

Eggs Benedict

Omelette Bar

Hash browns, Bacon and Breakfast Sausage

Lunch Items

Carving Station – Corned Beef with Braised Cabbage

Baked Salmon with Orange Vinaigrette

Sautéed Chicken in a Light Curry Sauce

Fettuccine Pasta Bar

Your Choice – Meat, Cream Or Tomato Sauce

Sweet Spring Rice

Creamy Penne and Apple Salad

Caesar Salad

Tossed Salad

Smoked Salmon

Fresh Homemade Buns

Homemade Desserts by Alaina

Fresh Fruit

Coffee, Tea, & Juice included