Dinner Menu
Dinner at the Clubhouse
SHAREABLES
*CRAB CAKE SLIDERS 16
Three crab cake sliders, topped with citrus slaw, remoulade
GF *SHRIMP TACOS 8
Two shrimp ceviche tacos in jimaca wrap, mango, citrus slaw
*AHI POKE STACK 12
Ahi tuna, hoisin vinaigrette, cucumber, avocado, microgreens, crispy wonton strips
CHARCUTERIE BOARD 16
Seasonal Selection – Chef’s Choice
Cheese, meat, hummus, cucumber, flatbread crackers, pita
CHICKEN POTSTICKERS 10
Seven chicken potstickers sweet & sour sauce
*CHICKEN WINGS 15
Eight chicken wings served with choice of sauce (BBQ, buffalo, bleu cheese, ranch dressing)
QUESADILLA 13
Cheese blend, diced green chilies, pico de gallo, guacamole, sour cream, flour tortilla
GF UPON REQUEST
Add *Chicken 15 *Beef 16
VEGAN QUESADILLA 13
Cashew cheese, seasoned black beans, green chilies, pico de gallo, lettuce, guacamole
GF UPON REQUEST
SALADS
FULL PORTION 14 / LIGHT PORTION 10
Add *Chicken 3 *Salmon 6 *Three Jumbo Cocktail Shrimp 8
GF SOUTHWEST SALAD
Locally grown romaine lettuce, black beans, corn, tomato, cotija cheese, bell peppers, green ranch dressing
GF/VEGAN LEMON TAHINI CAULIFLOWER SALAD
Baby spinach, roasted cauliflower, cucumber, tomato, crispy garbanzo beans, lemon tahini dressing
WEDGE SALAD
Crisp iceberg lettuce, bacon, bleu cheese, tomato, fizzled onion, egg, bleu cheese dressing
CAESAR SALAD
Locally grown romaine, house-made croutons, parmesan cheese
GF VENTANA BLEU SALAD
Mixed organic greens, bleu cheese crumbles, candied pecans, blackberries, raspberries, blueberries, grapefruit segments, granny smith apples, orange poppy seed dressing
GF TRADITIONAL COBB SALAD
Locally grown romaine lettuce, grilled chicken, chopped egg, bleu cheese crumbles, tomatoes, avocado, bacon, ranch dressing
CASUAL FARE
*STEAK AND WEDGE SALAD 26
Crisp iceberg lettuce, 6oz club steak, bacon, bleu cheese crumbles, tomato, fizzled onion, egg, and bleu cheese dressing
COCONUT SHRIMP FULL (Seven) 21 HALF (Four) 16
Breaded shrimp, fries, coleslaw
*MUSHROOM BURGER 16
8 oz Harris Ranch beef patty, truffle mushrooms, swiss cheese, garlic aioli, choice of side
GF UPON REQUEST
GF *CHIMICHURRI BEEF TACOS 26
Three cilantro chimichurri shredded beef tacos, corn tortillas, poblano lime crème, corn salsa, simmered pinto beans
CREAMY PESTO PASTA 26
Cream-based pesto, bowtie pasta, cherry tomatoes, asparagus, arugula
GF UPON REQUEST
GRILL AND SAUTE
Choice of Soup, House Salad or Caesar Salad
GF *SHORT RIBS 40/32
Mint chimichurri short rib, corn sauce, chipotle & green onion polenta, baby carrots
GF *Venison 34
6 oz Venison Loin, brandy peppercorn sauce, mashed potatoes, baby carrots
GF *ATLANTIC SALMON – SIMPLY GRILLED 34/24
Sustainably sourced salmon, wild rice, asparagus
GF *DUCK BREAST 30
Duck breast, blackberry demi-glace, mashed potatoes, baby carrots
GF *FILET MIGNON 44
7 oz tenderloin, garlic-herb compound butter, mashed potatoes, asparagus
GF *HALF ROAST CHICKEN 30
Half roasted garlic-herb chicken stuffed with Boursin cheese & spinach, mashed potatoes, asparagus
GF *CHILEAN SEABASS 40
Sustainably sourced Chilean sea bass, tomato poblano relish, wild rice, asparagus
GF *SNAPPER 32
Thai curry sauce, crispy skin on, sustainably sourced snapper, wild rice, baby carrots
DESSERTS
MISSISSIPPI MUD BROWNIE 7
Caramel whipped cream, Bordeaux cherries
WHISKEY APPLE CAKE 7
Spiced orange crème anglaise
PANNA COTTA 7
Rum, mango, pineapple, toasted macadamia
VEGAN/GF KEY LIME COCONUT CAKE 7
Coconut whipped cream
BLUE ICE GELATO & SORBET SELECTION Single 4.25 / Double 6.50
Salted Caramel Gelato
Cookie Butter Gelato
Mint Stracciatella Gelato
Mango Sorbet
Strawberry Sorbet
Please inform your server if you have food allergies or special dietary requirements.
*Consuming raw or undercooked meats, poultry, seafood, or eggs, may increase your risk of food-borne illness especially if you have certain medical conditions
GF – GLUTEN FREE
EXECUTIVE CHEF WENDY BUSBY