Akron Woman’s City Club
732 West Exchange Street
Akron, Ohio 44302-1394
Phone: (330) 762-6261 Fax: (330) 762-7544
BANQUET DINNER MENU
The following is a list of items to help assist you in the planning of your dinner menu. If you have personal preferences that may not be listed, please let us know. We will be happy to accommodate!
Served with Dinner Rolls, Butter, Tossed House Salad, Your Choice of Vegetable and Starch, and Beverage (Coffee, Tea)
Potato Crusted Scrod
This Mild Flavored, Meaty and Flaky Favorite is Coated in Potato Flakes and baked to a Golden-Brown.
Grilled Atlantic Salmon Laced with lemon beurre blanc.
Pacific Cod Laced with lemon Caper beurre blanc
Sesame Crusted Tuna
Sesame Seed Crusted Yellowfin Tuna Served Med Rare with Ponzu sauce
Six Large Gulf Shrimp Lightly Sautéed in lemon, butter, garlic, white wine, and parsley and Served Over a Bed of Spinach Fettuccine.
Sautéed Chicken Breasts in a Savory Sauce of Mushrooms, Garlic and Marsala Wine.
Sautéed Chicken Breasts in a Savory Sauce of Lemon, White Wine and Capers.
Chicken Cordon Bleu
This Classic Features a Fresh Chicken Breast Rolled with County Ham and Swiss cheese, Coated in Seasoned Crumbs, Baked to a Golden-Brown and Laced with Sherry Cream Sauce.
A Fresh Chicken Breast Dusted in Seasoned Flour, Quick-Fried to a Golden-Brown, then Slowly Baked in a Sweet & Sour Sauce of Soy, Ginger and Honey. Served Over Rice.
Two Chicken Breast Cutlets Egg-Dipped and Dredged in Seasoned Flour, Sautéed in Chicken Stock, Lemon, Garlic and Capers. Served Laced by Pan Drippings.
Tender Milk-fed Veal Cutlets, Dusted in Seasoned Flour and Sautéed with White Wine, Lemon, Garlic and Capers.
A Six-Ounce Hand-Cut Tenderloin Medallion Wrapped by a Strip of Smoked Bacon, Cooked Medium-Rare with a Side of Demi-Glace.
New York Strip
A Ten-Ounce Offering of Choice Hand-Cut Striploin Seasoned with Our Own Special Blend and Broiled to Perfection.
A Ten-Ounce Cut of Rib Eye Seasoned with Soy, Garlic, Cumin and Pepper, Sautéed in Butter and Topped with White Wine Sautéed Mushrooms.
Sliced Whole Roasted Tenderloin Laced with Sauce Béarnaise.
A Six-Ounce Pork Tenderloin pan seared Topped with a Sherry-Mushroom Sauce.
Rosemary Pork Chops
Grilled Twin Chops Seasoned with Rosemary, garlic and Olive Oil
Honey Dijon Mustard Pork Loin
Roast Pork Loin crusted in Honey Dijon Mustard served with pan sauce.