b U FISH AND SHELLFISH PRESENTATIONS ASSORTMENT OF ...

Wh a t’s In s I d e

Staff Messages 2

Membership Matters 3

Dallas Arboretum Trip 4

From Our Kitchen to Yours 6

In Good Spirits 8

Father’s Day Brunch 9

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Adults: $38.95++ Per PersonChildren: 5 – 12 $16.95++ Per Person

Children 4 and under eat freePlease telephone 214.373.0756 for reservations

May 13, 2012

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bMother’s Day BrunchMother’s Day Brunch

SEASONAL FRUITS AND BERRIESBOUNTIFUL SALAD BAR

CONTINENTAL BREADS DISPLAYFISH AND SHELLFISH PRESENTATIONS

ASSORTMENT OF CHARCUTERIEBELGIAN WAFFLE STATION

SLOW ROASTED PRIME RIB OF BEEF CARVING STATION

FRENCH OMELETTE WITH SPINACH AND MUSHROOMS

PANKO CRUSTED RAINBOW TROUT WITH KIRIN AND SHIITAKE MUSHROOMS

SCALLOPINI OF PORK TENDERLOIN WITH APRICOT AND ROASTED ALMONDS

BREAST OF FREE RANGE CHICKEN STUFFED WITH PROCUITTO HAM, SUNDRIED TOMATOES AND

FETA CHEESESAFFRON RICE

YUKON GOLD MASHED POTATOSTEAMED WHITE AND GREEN ASPARAGUS

GREEN BEANS LYONAISEA TEMPTING ARRAY OF MINI SHOOTERS AND

INDIVIDUAL DESSERTS WITH TRADITIONAL PIES, CAKES, TARTES, COOKIES, AND FRENCH PASTRIESICE CREAM STATION WITH ALL THE CONDIMENTS

CHILDREN’S BUFFETMACARONI AND CHEESE, CHICKEN FINGERS

TATER TOTS, MINI PIZZAS

N o t e s f r o M t h e s t A f f

FRoM THE MANAgER

I’m pleased to announce Julie Hinterthuer (Hinter-teer) is the new Member Relations Director at Park City Club. Julie’s first day was Wednesday April 25th. Julie comes to the club after 9 years with the American Heart Association. Her enthusiasm, event management, database knowledge, marketing expertise and delightful personality will complement our club staff dedicated to enhancing your member experience. She will be visible throughout the club in the months ahead and is ready to assist members making reservations through the Member Line. Julie is excited to start meeting club members and looks forward planning fun and interesting events. You may contact her via email at [email protected] or on the Member Line at 214.373.0630.

The Easter bunny was busy at the club with well over 700 members and guests enjoying Brunch. May and June will bring the celebrations of Mother’s Day on May 13th and Father’s Day on June 17th. Our staff is working hard to make sure these are memorable events. We strongly suggest making reservations early as possible on both days to ensure Mom and Dad receive the loving recognition they so richly deserve. Just a reminder, Sunday brunch goes on summer hiatus after Father’s Day and resumes on Grandparent’s Day, September 9th.

This August, in keeping with our long-standing tradition, a “Summer Anniversary Certificate” will be mailed in your June statement. You may present the certificate to credit one breakfast, lunch or dinner entrée when another entrée is purchased. Summer Certificates are accepted as often as you dine at the Club through August 31, 2012. The Summer Certificate is not intended for use during special events or to be combined with any other certificate offered by the Club. We hope you will take advantage of this special membership privilege.

On behalf of the Board of Governors and the entire staff, we truly appreciate your continued and enthusiastic support. Come hungry, come often and I’ll see you at the club!

I’ll see you at the Club,

Michael Davis CCM

gREETINgS FRoM THE CATERINg DEPARTMENT

Wedding receptions, rehearsal dinners and graduation parties are among some of the many private events that we take pride in helping our members plan at Park City Club. Weddings and graduations are synonymous with the months of May and June. If you have been putting off booking your bridal lunch or rehearsal dinner, please contact us since there are very few spots still remaining. Nothing better than celebrating right here in the intimacy of the club, and dining on Chef Gregory’s exquisite creations. Park City Club catering staff can help you make each one of these events a life-long memory by selecting the perfect menu, right linens and floral arrangements to accentuate the theme of each occasion. And to add an extra special

touch to your event, we custom make menu cards to go on each place setting, compliments of the Park City Club. You can reach Hala or Patti to arrange your next event by calling 214.373.0756.

Hala AskarCatering Director

Julie Hinterthuer Member Relations

Director

N o t e s f r o M t h e s t A f f

MEMBERSHIP MATTERSThe admission of qualified new members is the key to Park City Club’s continued success. The Board of Governors relies on members to refer and sponsor new members every year. Membership categories include:

Resident MembershipResident membership provides full privileges to member whose principal resident and/or place of business are located within Dallas County.

Initiation fee: $350 Monthly dues: $144

Junior MembershipJunior membership provides full privileges to members under the age of 37. The membership will be converted to Resident status with applicable dues during the month in which the 37th birthday of the member occurs.


Affiliate MembershipAffiliate membership provides full privileges to members whose principal resident and place of business are located outside Dallas County but within those counties adjacent to Dallas County.


Non-Resident MembershipNon-resident membership applies to members whose principal residence and place of business are outside Dallas County and adjacent counties.

Initiation fee: $100 Quarterly dues: $217

Corporate MembershipCorporate memberships are held in the name of the corporation and are assigned to an officer or executive for their use. There may be one designee per membership. An initiation fee and monthly dues are applicable for each designee.


Significant reductions in monthly dues apply if the firm holds multiple memberships.

If you want to refer a new member, contact me at 214.373.0756 or [email protected] with the name of your nominee and I will extend an invitation on your behalf.

Your contribution to membership growth will ensure the Club’s continued success. In return for your support of the Club, a $350 food credit will be automatically applied to your member account when your nominee joins the Club.

Bettina BosellMembership Director

Bettina BosellMembership Director

C l u b e v e N t s

CoUPLES BRIDgEHighApril

Joyce Gastler&

Mary Hill

LADIES BRIDgEHigh

MarchLynn Cavanagh

AprilMrs. Pat Pritchard

LADIES BRIDgE LUNCHEoNMonday, May 7, 2012Monday, June 4, 2012

10:00 a.m. - 3:00 p.m.Lunch and Prizes

$15.95++ per person

Call the MemberLine 214.373.0630 by the preceding Thursday for Ladies Bridge

reservations or email [email protected].

CoUPLES EVENINg BRIDgETuesday, May 15, 2012Tuesday, June 19, 2012

Dinner and Prizes$19.95++ per person

Call the MemberLine 214.373.0630 by the preceding Friday for Couples Bridge

reservations or email [email protected].

Cancellation Policy in Effect

Congratulations to ourrecent

Bridge Winners

P A r k C i t y C l u b b r i d g e

Bridge

A TRIP To THE DALLAS ARBoRETUM

“Chihuly at Night”A Trip to the Dallas Arboretum

May 23, 20126:00 p.m. Buffet Dinner 7:30 p.m. Board Motor Coach8:00 p.m. Arboretum Tour 10:00 p.m. Return to Club

Explore the spectacular Dallas Arboretum like you’ve never seen it before. The amazing glass creations of renowned artist Dale Chihuly will illuminate the night as members enjoy a relaxing twilight walk

through the expansive gardens.

Park City Club Members will enjoy cocktails, an early buffet dinner with wine at the club, followed by a brief motor coach ride to the Arboretum.

$75 inclusive. Seating is Limited.

d i N i N g s P e C i A l s

Friday evenings feature fresh seafood specials in addition to the regular menu.6:00-10:00 p.m. Adults: $31.95++

(includes Park City Club salad or soup of the day)

Wednesday Night Buffet: Chefs in ActionBuffet Style in the Main Dining Room 6-9 p.m. – Relaxed Dress Code

Adults: $17.95++ Children 5-12: $7.95++ (Menu Service Also Available)

May 02: KING NEPTUNE’S FEAST Seafood in action station includes salmon

Ravinia carving station, crab martini with polenta and roasted tomato vinaigrette, fried catfish with hushpuppies, shrimp scampi station with angel hair pasta, rice pilaf, and clam chowder.

May 09: TEXAS BARBECUE Interactive stations offering carving station of

beef brisket and baby back pork ribs, smoked sausage with peppers and caramelized onions, barbecue turkey breast, bacon and jalapeno wrapped shrimp, pinto beans, breaded okra, mashed red potatoes.

May 16: LATIN CUISINE Offering the famous dishes of Mexican cuisine

in action stations starting with Chicken pot tamal, tortilla crusted trout with pueblo salsa, carving station of cochinita pibil in banana leaf with achiote sauce, seafood al mojo de ajo, refried beans, Mexican rice, and guacamole.

May 23: ITALIAN CUISINE Chef attended station of scaloppini of veal

forestiere, ravioli and tortellini station with assorted sauces and condiments, spinach and goat cheese pizza, Italian sausage, risotto with pesto, and seafood cioppino.

May 30: FRENCH BISTRO A variety of stations including beef

Bourguignon, chicken parisienne, poached salmon steaks with hollandaise sauce, carving station of pork tenderloin dijonaise, French onion soup, and dauphinoise potatoes.

June 06: GRILL OUT Grilling with chefs in action including grilled

rib eye steaks carving station, grilled Cornish hens with roasted tomatoes, grilled salmon steaks with avocado grapefruit relish, grilled corn on the cob, mini baked potatoes, grilled vegetables.

June 13: SOUTHERN COOKING Grilled pork chops with tobacco onions,

chicken fried chicken with country gravy, fried chicken livers and gizzards, pecan crusted trout, mashed new potatoes, and fried okra.

June 20: CAJUN CREOLE Carving station of blackened pork loin, Cajun

fried chicken, seafood jambalaya, seafood gumbo, crab cakes, dirty rice, and oyster corn bread stuffing.

June 27: FRENCH BISTRO Carving station of pan seared Muscovy duck

breast with mango port chutney, sautéed scaloppini of veal Marsala, seafood Thermidor with orzo pasta, French onion soup, and Lyonnais potatoes.

May 04: ROASTED LOBSTER TAIL AND CRABCAKE Succulent Canadian cold water lobster tail

served with drawn butter and lemon.

May 11: RED SNAPPER EN PAPILLOTE Red snapper baked in parchment with scallops,

shrimp, crab, tomatoes and mushrooms.

May 18: CODFISH TEMPURA Codfish steaks deep fried in tempura batter,

served with sweet chili sauce and Napa cabbage salad.

May 25: SHRIMP, SCALLOPS, OYSTERS, SNAPPER CRABMEAT

Fried new England seafood platter served with classic remoulade and cocktail sauces.

June 01: LEMON SOLE Baked in puff pastry with oyster mushroom

duxelle and lobster basil sauce.

June 08: SALMON Three peppercorn crusted Atlantic salmon

served over caramelized onions with ginger and beurre rouge sauce.

June 15: SCALLOPS Tortilla crusted scallops served over tomatillo

coulis with avocado and black bean relish.

June 22: MAHI MAHI Pumpkin seed crusted Mahi Mahi on a warm

asparagus and shrimp salad, ancho chili beurre blanc.

June 29: BARBECUED ROASTED HALIBUT Barbecue roasted halibut with black bean and

corn salsa served upon jicama cucumber salad.

f r o M o u r k i t C h e N t o y o u r s

Executive Chef, Michael Gregory, CEC

FRoM oUR KITCHEN To YoURSMay and June is the peak growing season for peaches here in North and East Texas and our local produce purveyors usually have Texas peaches available for restaurant use. This is a small window of availability so the remainder of the year we obtain peaches from California, Chili and Mexico. We use peaches for many applications here at the club including salads, purees, relishes, pastries and chilled soups. As you can see, it is a very versatile fruit to cook with because of its’ acidic tang coupled with sweetness, can complement many recipes.

Cultivated peaches are divided into clingstones and freestones, depending on whether the flesh sticks to the stone or not; both can have white or yellow flesh. Peaches with white flesh typically are sweet with little acidity while yellow flesh peaches usually have a higher acidic level. Low acid white peaches are favored in Asian countries while Europeans and North Americans have favored the yellow flesh kinds. Peaches originated in China where they have been cultivated since the early days of Chinese culture. Peaches were mentioned in Chinese writings as far back as the 10th century BC and were a favored fruit of Kings and Emperors. I would like to leave you a recipe using Texas yellow flesh peaches while they are in season.

Recipe yield: Makes 8 servings

Skillet Peach Cobbler 2 cups all-purpose flour 1 1/2 cups sugar2 teaspoons baking powder 2 teaspoons salt2 large eggs, beaten to blend 1 1/2 cups crème fraîche, divided1 cup whole milk 2 teaspoons vanilla extract1/4 cup (1/2 stick) unsalted butter 1 cup Lord Grey’s Peach Preserves1 cup chilled heavy cream 2 tablespoons sugar2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups)

Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12" castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.

Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45–50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.

C l u b e v e N t s

MONDAY LUNCH THEME BUFFETS

MAY 7 MEXICAN CUISINEMAY 14 STIR FRY STATIONMAY 21 FOODS OF GREECEMAY 28 CLUB CLOSED

JUNE 4 FOODS OF INDIAJUNE 11 STIR FRY STATIONJUNE18 PASTA STATIONJUNE 25 STIR FRY STATION

What is the best kept secret at the club, and the best way to power up for a busy day?

Our delicious a la Carte Breakfast menu is available Monday thru Friday from 7:00 am to 9:00 am. Tuesday thru Friday you may also choose to visit the bountiful Breakfast Buffet. An extensive buffet featuring made-to-order omelets, Belgian waffles, a variety of egg dishes, fresh fruits, homemade breads and pastries, breakfast meats, cereals and more for only $12.95. The Park City Club’s convenient central location is the perfect place to meet clients, business contacts or friends, and start your day off the right way-the Park City Club way!

The answer is of course; Breakfast at Park City Club.

What is the best kept secret at the club, and the best way to power up for a busy day?

AUToMATIC BANK DRAFT

PAYMENTSYSTEM

Enjoy the convenience of our Automatic Bank Draft Payment System – have your monthly balance due automatically drafted from your bank account. No worries, no hassle. All transactions are processed through the Wells Fargo CEO Portal – Security of your information is at the highest level.

Convenient, free service •Save Stamps and envelopes

Never worry about •missing a payment

Secure system, your •information is safe

Avoid the hassle of •writing checks

For additional information or to request a form call Anita at 214.360.7610.

i N g o o d s P i r i t s

IN gooD SPIRITSIn March the Park City Club held a tasting of “Old World” wines from France, Italy and

Spain. Now, on Friday, May 25th we will have the second half of the series and taste wines from the “New World”. We will try wines from America, South America, Australia and New Zealand. Wines that are considered to be New World wines are characterized by wine styles that are almost always bolder and more luscious than Old World wine styles. They are often bursting with fruit aromas from the get go. Typically, they also have higher alcohol content since, in the New World style of wine making, grapes are often left to ripen longer/ripen faster; this can be attributed to the warmer climate in New World wine regions. New World wines, moreover, tend to have mid-to-light acidity levels. The nose is also less delicate and sophisticated. Critics such as Robert M. Parker, Jr. have influenced New World producers and consumers towards a fruitier style, with more use of new oak. However in recent years there has been a reaction against some of the very oaky, alcoholic styles that typified late 1980s Australian Chardonnays. For example, as cooler vineyards have been

identified and winemakers have become more sophisticated and more restrained and are able to bring in traits characteristic of wines from anywhere in the world. Come join us on May 25th and explore the great wines the “New World” has to offer.

Cheers!James R.Burket

Friday, May 25, 2012 6:00 p.m. - 8:00 p.m.

Over twenty wines from America, South America,

Australia, and New Zealand.

Gourmet Cheese and hors d’ouvres

$30.00++ per person$25.00 ++ per person Grapenuts Member

and Spouse

“New World” Wine Tasting

C l u b e v e N t s

FATHER’S DAY BRUNCHFATHER’S DAY BRUNCHSunday, June 17, 201211:00 a.m. – 2:00 p.m.

BOUNTIFUL SALAD BAR WITH FRESH SEASONAL FRUITS AND BERRIES

ICED SHRIMP WITH COCKTAIL AND REMOULADE SAUCE

OMELETTE STATION WITH CONTINENTAL BREADS AND PASTRIES

BELGIAN WAFFLE STATION WITH BREAKFAST CHARCUTERIE

CARVED SMOKED BRISKET OF BEEF WITH GUINESS BARBECUE SAUCE

TUSCAN CHICKEN FRICASSE WITH ARTICHOKES, CRIMINI MUSHROOMS AND

ROASTED TOMATOESGRILLED LAMB CHOPS ROSEMARY WITH

TRRUFFLED POLENTACORNMEAL CRUSTED TILAPIA WITH

CITRUS REMOULADETWICE BAKED NEW RED POTATOES

CORN SOUFFLEBRAISED RED CABBAGE

GREEN BEANS ALMONDINE

DESSERT STATION WITH DESSERT SHOOTERS, CAKES PIES AND TORTESICE CREAM SUNDAE BAR

CHILDREN’S BUFFET:MACARONI AND CHEESE, CHICKEN FINGERS,

PERSONAL PIZZAS, AND TATER TOTS

Adults: $36.95++ Per PersonChildren: 5 – 12 $15.95++ Per Person

Children 4 and under eat Free

Cancellation policy in effectPlease telephone

214.373.0756 for reservations

t u e s d A y N i g h t C h A u t A u q u A

Tuesday, May 29, 2012Dave Tanner

“American” ends in “I Can!” Dave pays tribute to the men and women we celebrate this ‘day’

after Memorial Day. Join us as Dave honors America!

Dinner: 6:30 – 7:30 p.m. Program: 7:30 – 8:30 p.m.$25.95++ per person

Reservations required, call the MemberLine at 214.373.0630Cancellation Policy is in Effect

Tuesday, June 26, 2012Vincent Martinez

“An Evening of American Classics”

Vince Martinez began singing after his talent was discovered at the age of 16. He got his start at the Casa Manana theater in Fort Worth, Texas, starring in “Grease”. He went on to appear in diverse roles in numerous

theatre productions across North Texas.

Vince’s talent earned him recognition and honors. He was named Male Vocalist of the Year at the Grapevine Opry House, the second largest country music venue in the United States. He also won the national competition Star Maker. He went on to tour all across the

United states, from Virginia to Hawaii.

In Branson, Missouri Vince’s star began to shine. He starred in the Starlight theatre and opened for Branson’s most popular

entertainers, including Shoji Tabohi. He was cast in Roy Clarke’s Hay Loft Theatre, toured with country music star Porter Wagoner, and was cast in

“Hee Haw”, a popular, national, country music television show.

Dinner: 6:30 – 7:30 p.m. Program: 7:30 – 8:30 p.m.$25.95++ per person

Reservations required, call the MemberLine at 214.373.0630Cancellation Policy is in Effect

b u s i N e s s N e t w o r k i N g e v e N t s

First Friday Book Synopsis

By Randy Mayeux and Karl J. Krayer, Ph.D. of Creative Communication Network$27.00 per person if paid on-line at www.firstfridaybooksynopsis.com

$29.00 per person at the door. 7:00 – 8:00 a.m.

May 4, 2012 1. Take the Stairs:

7 Steps to Achieving True Success, by Rory Vaden. Perigee Trade (2012).

Synopsis by Karl Krayer.

2. Imagine: How Creativity Works by Jonah Lehrer.

Houghton Mifflin Harcourt (2012). Synopsis by Randy Mayeux.

June 1, 2012 1. All In: How the Best Managers Create a

Culture of Belief and Drive Big Results by Adrian Gostick and Chester Elton.

Free Press (2012) Synopsis by Karl Krayer.

2. The Power of Habit: Why We Do What We Do in Life and Business by Charles Duhigg. Random House (2012).

Synopsis by Randy Mayeux.

For reservations call Karl Krayer at 972.601.1537 or email [email protected] by the preceding Wednesday.

b u s i N e s s N e t w o r k i N g e v e N t s

Fellowship of Professional Women

The Fellowship of Professional Women is an interdenominational group of women committed to exploring the teachings of Jesus Christ and supporting each other’s

faith in the marketplace and in our personal lives.

$25 includes lunch, speaker and parking – 11:45 a.m. – 1:15 P.M.

May 8, 2012—Jim Wilson

“I’ve not only been broken...but crushed,” says Jim Wilson, Host and Senior Producer of The Morning Show on KCBI. At age 8, Jim felt God’s call on his life. In 2001, when serving as a Worship Pastor, his role in fulltime ministry came to a screeching halt! He found himself going through a painful divorce and the end of his ministry. But, Jim is proof we serve a God of second and third chances. He believed “the gifts and calling of God are irrevocable.” Seven years later, the Lord opened doors to minister to bigger audiences than before. Jim served as Worship Pastor for several churches and became lead singer for Air Force Bands. He had the privilege to perform before Presidents, Congressmen, Heads of State and recognized leaders from around the world. jimwilson.org

For reservations, call 972.560.4223 or log onto www.fpwdallas.org/reservations.htm by Friday before luncheon.

Cancellations must be received by noon Friday. No shows will be billed.

Planning an Event? Need Customized Menus?

We Do That! (and more)

Contact Hala Askar at 214.373.0756

f o C u s o N N e w M e M b e r s

Member ........................................................................................................................................................................ Sponsor

}We extend a warm

welcome to new

members who

enrolled between

February 18, 2012

and

April 18, 2012.

Mr. & Mrs. Christopher G. Chavez (Diane June) ..............................................................................................Jay H. Bruner Mr. Chavez is Chairman, President & CEO of Trivascular, Inc.

Mr. & Mrs. Douglas Alan Dixon (Linda) ................................................................................... Alan Miller & Robert White Mr. Dixon is Senior Vice President with Bank of Texas.

Ms. Carol Donovan (Dan)................................................................................................................................ Harry J. Chris Ms. Donovan is President & Attorney-Mediation of Carol Crabtree Donovan, P.C. Mr. Donovan is a shareholder of Geary, Porter & Donovan.

Mr. Bobby Ferachi ....................................................................................................................................... Former Member Mr. Ferachi is a Vice President with Dave Perry-Miller & Associates.

Mr. Joe Gall ............................................................................................................................................................. John Lee Mr. Gall is an associate with Ebby Halliday.

Ms. Wanda Hanes ............................................................................................................................................... Delle Mayo Ms. Hanes is retired.

Mr. & Mrs. Robert E. Hyde (Mary Ann) .....................................................................................................Robert Hudspeth Mr. Hyde is a Senior Vice President with Bank of Texas.

Mr. & Mrs. Ronald Latham (Rosemary) .............................................................................................................Matt DeLany Mr. Latham is President of Latham Roofing Company.

Mr. & Mrs. Craig H. Lewis (Debi) ................................................................................................................... John C. Lewis Mr. Lewis is a self-employed CPA; Mrs. Lewis is a Teacher in Richardson ISD.

Mayor & and Mrs. Michael S. Rawlings (Micki) .............................................................................................Larry L. Franks Mayor Rawlings is Mayor of Dallas.

Mr. & Mrs. Anson V. Sobers (Lynette) ............................................................................................................ Scott Leonard Mr. Sobers a Financial Advisor/Regional Lead for Edward Jones Investments.

Mr. & Mrs. Danny L. Thompson (Renee) .................................................................................Rick Moncrief & Jack Lafield Mr. Thompson is retired.

Mr. & Mrs. Paul N. Walton (Beverly) ...........................................................................................................Nancy Martinez Mr. & Mrs. Walton are retired.

Mr. Shawn Watts ......................................................................................................................................... Former Member Mr. Watts is with Hancock Mortgage Partners, LLC.

Mr. Taylor H. and Dr. Kathleen Wilson ....................................................................................................... Randall Fojtasek Mr. Wilson is an Attorney with Haynes & Boone, LLP; Dr. Wilson is a physician with UT Southwestern.

Mr. & Mrs. Wilton White (Barbara D.) .......................................................................................Craig Bevil & Wade Owens Mr. White is President of Third Coast Bank, SSB.

Board of Governors 2011 – 2012

Edward W. BlessingPresiding Member

Cub Amos

Thomas P. Brashear

Harry J. Chris

Lisa Chris-Tietjen

Nathan E. Crain

Larry L. Franks

Katherine Friend

David Hira

Kari Hobbs

David L. Markham

Nancy Nicol Martinez

Alan L. Miller

Hicks B. Morgan

R. Kirk Newsom

Hal Winfield Padgett, Jr.

John Palter

Steven D. Poole

Rebeccah Shepard

Ben Tarantino

M A Y

5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31

Open for Breakfast,

Lunch & Dinner

Prime Rib ½ Price Tuesday

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

Open for Breakfast,

Lunch & Dinner

4 Course $25 Prix Fixe Menu

Open for Breakfast,

Lunch & Dinner

Seafood Special Red Snapper En

Papillote

Open for Dinner

Open for Dinner

Open for Breakfast

& Lunch

Stir-Fry Station

Open for Breakfast

& Lunch

Mexican Cuisine

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

Seafood Special Codfish Tempura

Open for Dinner

Open for Breakfast

& Lunch

Foods of Greece

MEMORIAL DAY

CLUB CLOSED

Open for Breakfast,

Lunch & Dinner

Seafood Special Fried Seafood

Open for Dinner

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Open for Breakfast,

Lunch & Dinner

Open for Brunch

Open for Brunch

Open for Brunch

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

INVESTORS CLUB 6:00 PM

WEdNESday NIGhT BUFFET

TExaS BaRBECUE

WEdNESday NIGhT BUFFETkING NEPTUNE’S

FEaST

Open for Breakfast,

Lunch & Dinner


COUPLES BRIdGE 6:00 PM

3 4 1 2

WEdNESday NIGhT BUFFETITaLIaN CUISINE

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

Seafood Special Roasted Lobster

Tail and Crabcake

Open for Mother’s Day

Brunch

Open for Breakfast,

Lunch & Dinner


Dinner


Open for Breakfast,

Lunch & Dinner

ChaUTaqUa - daVE TaNNER

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

WEdNESday NIGhT BUFFETFRENCh BISTRO

WEdNESday NIGhT BUFFETLaTIN CUISINE

aRBORETUM TRIP

NEW WORLd

WINE TaSING

3

J U N E

1 2

4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

25 26 27 28

Open for Breakfast

& Lunch

Foods of India

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

Seafood SpecialSalmon

Open for Breakfast,

Lunch & Dinner

Seafood SpecialLemon Sole

Open for Dinner

Open for Breakfast

& Lunch

Stir Fry Station

Open for Breakfast,

Lunch & Dinner


Open for Dinner

Open for Breakfast

& Lunch

Pasta Station

Open for Dinner

Open for Dinner

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Open for Breakfast,

Lunch & Dinner

Open for Breakfast, Lunch & Dinner


24

29 30

Open for Brunch

Open for Brunch

CLUB CLOSED

Open for Father’s Day

Brunch

Open for Breakfast,

Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

INVESTORS CLUB 6:00 PM

Open for Breakfast,

Lunch & Dinner

Seafood SpecialMaji Maji

Open for Breakfast,

Lunch & Dinner


Open for Breakfast

& Lunch

Stir Fry Station


GRILL OUT


SOUThERN COOkING

WEdNESday NIGhT BUFFETCajUN CREOLE

LadIES BRIdGE LUNChEON

10:00 aM

Open for Breakfast,

Lunch & Dinner

Seafood SpecialScallops

Open for DinnerOpen for Breakfast, Lunch & Dinner


Open for Breakfast,

Lunch & Dinner

Open for Breakfast,

Lunch & Dinner

Seafood SpecialBarbecued

Roasted halibut

Open for Breakfast,

Lunch & Dinner


WEdNESday NIGhT BUFFETFRENCh BISTRO

ChaUTaqUa - VINCENT

MaRTINEZ

HAPPY FATHER’S DAY

PArk CitY ClUbThe only thing we overlook is the view.5956 Sherry Lane, Suite 1700Dallas, Texas 75225

oP e r A t i o N ho u r s A N d st A f f

Club OpenMonday-Friday, 7 a.m.

Saturday, 6 p.m.Sunday, 11 a.m.

Club ClosedMonday, 3 p.m.

Tuesday-Thursday, 11 p.m.Friday-Saturday, 12 a.m.

Websitewww.parkcityclub.net

Reservations214.373.0756

or www.parkcityclub.net

Fax214.373.8305

Dining Service Hours

BreakfastMonday-Friday7 a.m. – 9 a.m.

LunchMonday-Friday

11:30 a.m. - 2 p.m.

DinnerTuesday-Thursday6 p.m. - 10 p.m.Friday-Saturday

6 p.m. - 10:30 p.m.

Sunday Brunch11 a.m. - 2:00 p.m.

Club StaffGeneral Manager

Michael Davis, [email protected]

Executive ChefMichael Gregory, [email protected]

Membership DirectorBettina Bosell

[email protected]

Catering DirectorHala Askar

[email protected]

Catering ManagerPatti Collins

[email protected]

Dining Room SupervisorAbdi JammaJorge Rosas

James [email protected]

Club ControllerRachel Cansler

[email protected]

Member Relations DirectorJulie Hinterthuer

[email protected]

Presorted First-Class

U.S. PostagePAID

Fort Worth, TXPermit No 2237

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