The 19th Hole

Can be made gluten free upon request

Add – 4 oz Chicken Breast…5.95  |  4 oz Blackened Ahi…11.75  |  6 oz Filet of Salmon…10

First Course

CAESAR SALAD…8/11

Crispy Romaine Hearts served with our classic Caesar dressing, ficatta-rosemary croutons, Parmesan cheese chards and cherry tomatoes

GARDEN GNOME SALAD…11.95/15.95

Baby tender greens, lemon-basil vinaigrette, English cucumber, heirloom cherry tomatoes, strawberries, avocado, red onion and toasted pumpkin seeds


SOUP DU JOUR

Cup…5  |  Bowl…7.5


DESERT COTTAGE SALAD…14.95

Young spinach with balsamic reduction, cottage cheese, sliced tomatoes, toasted pumpkin seeds and fresh berries

BUTTERNUT SQUASH RAVIOLIS…10.95

House made oven roasted butternut squash with chevre goat cheese, sautéed spinach served with brown butter sage sauce and pomegranate jewels

BUFFALO CHICKEN WINGS…8.95

Crispy chicken drumsticks tossed in our house spicy hot sauce

AHI POKE…18

Yellow Fin Tuna with Poke Sauce, Avocado, Pineapple relish, Sirracha aioli and won ton crisps

THREE KOREAN BBQ SHORT RIB SLIDERS…14

Braised beef short ribs pulled with Sticky Korean BBQ sauce, pineapple relish and served on toasted brioche slider buns

Club House Fare

NACHOS BIRDIE “FOR TWO”…14

Generous portions for sharing with the table. House-made corn tortilla chips topped with succulent smoked pulled pork, pepper jack béchamel, rich cilantro-lime crema, fresh guacamole and garden pico de gallo

HOLE IN ONE CHEESE BURGER…13

Grilled grass-fed ground beef with cheddar cheese, crisp romaine, red onion and Roma tomato

ADD – BACON  |  CARAMELIZED ONIONS  |  AVOCADO – 1.5 EACH TOPPING

OMNIVORS DILEMA FLAT BREAD…14

Spinach and artichoke with a fine layer of white sauce, heirloom tomatoes, parmesan cheese, red onion and Maldon sea salt

MARGARITA FLAT BREAD…13

Light but flavorful, with Italian mozzarella, cherry tomatoes, roma tomatoes, and fresh basil

BORREGO FLAT BREAD…14

Ground lamb, pesto sauce, sun dried tomato, mozzarella, feta cheese, roasted garlic and balsamic reduction drizzle

HAWAIIAN FLAT BREAD…14

Creamy Alfredo sauce with Canadian bacon, pineapple relish, mozzarella cheese, spinach and sun dried tomatoes

THREE PULLED PORK SLIDERS…12

24-hour dry rubbed pork, smoked and braised with heavenly house-made BBQ sauce and garlic aioli served on toasted brioche slider buns

Entrée Du Jour

FARFALLE WITH PESTO…20

Al dente Bowtie pasta with chef’s seasonal vegetables in Pesto cream sauce, topped with balsamic reduction, Burrata and Pecorino Romano

Add – Fish of the day…11.25  |  Cage free chicken breast…7.95

CHICKEN ALFREDO…23.95

Free range grilled chicken breast topped with fresh spaghetti, shallots, garlic, white wine thyme, heavy cream, basil and cherry tomatoes

ROASTED CHICKEN…26.95

Naturally tender free-range 1/2 chicken, with trinity-saffron rice, Chef’s garden vegetables, decadent white wine/shallot reduction, and caramelized lemon

Rombauer, Chardonnay, California…19/70

CHEF’S VEGAN “MEATLOAF”…18

Tempeh veggie loaf is served with sweet potato puree, braised red cabbage, Chef’s garden vegetables, quinoa and fines herbs

Landmark Overlook, Pinot Noir, California…12/44

GRILLED PORTOBELLO BURGER…15
(Ask about our beyond burger)

Perfectly grilled Portobello mushroom cap topped with pepper jack cheese, farm greens, guacamole, and garlic aioli on a toasted brioche bun. Served with fresh kale coleslaw. Can be

AHI SALAD…22

Six ounce chilled Blackened ahi with tomatoes, red onion, cucumber, oranges, wasabi ,sesame seeds served on a bed of young baby greens, tossed in lemon-basil vinaigrette and topped with crispy wonton

RAM’S HILL SHORT RIB GRILLED CHEESE…15

Tender pulled braised short rib with tomato-jalapeño jam, American and cheddar cheese served on Brioche toast

16 OUNCE BLACK ANGUS RIB EYE STEAK…45

with Point Reyes Blue Cheese, caramelized onion, garlic-herb fries or organic potatoes and garden vegetables

Carpe Diem, Cabernet Sauvignon, California …-/59

8 OUNCE BLACK ANGUS FILET MIGNON…42

with red wine Jus, organic potatoes and Chef’s garden Vegetables

Ferrari Carano, Cabernet Sauvignon, California … -/66


TODAY’S MARKET FISH…MP

Plated with sweet potato puree, pineapple pico de gallo, Chef’s garden vegetables, braised red cabbage and smoked lobster sauce

Pinot Grigio, Santa Margarita…16/60

FILLET OF GRILLED MAHI…27.95

Lightly grilled, served with a Chef’s garden vegetables, and steamed trinity-saffron rice

Wither Hills, Sauvignon Blanc…8/32

SALMON & SEAFOOD RISOTTO…33

Herb basted Salmon filet on top of Saffron Risisotto with bay shrimp, scallops, Chefs garden vegetables and micro greens…33

Pinot Grigio, Santa Margarita…16/60


BRAISED SHORT RIB…24

Braised short rib slow cooked to perfection with creamy rosemary polenta, chef’s garden vegetables and a Parmesan crisp

Ballard Lane, Cabernet Sauvignon, California…8/32

GRASS FED BISON MEATLOAF…25.95

Grass fed bison with organic potatoes, red cabbage, Chef’s garden vegetables, braised pork, Manchego cheese and red wine jus

Sbragia, Zinfandel, California…12/44

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please notify your server if you have dietary restriction or food allergy. The cuisine is hand crafted with the creativity and highest quality ingredients to present a most memorable experience worth returning for. We strive to make your dining experience exceed your expectations. Automatic 18% gratuities are assigned for parties of 8 persons or greater.
Enjoy your get away from home.