19th Hole Dinner Menu

19th Hole Dinner Menu

SOUPS AND APPETIZERS P LEASE E NJOY O UR F ULL S ALAD B AR A DD ON S ALAD B AR WITH Y OUR E NTRÉE Artisan Soup of the Day

Vegetable Minestrone Soup

Chicken Noodle Soup

19 TH H OLE C HOPPED S ALAD iceberg lettuce, blue cheese, avocado tomatoes, cucumbers, bacon choice of dressing on side GF

H OUSE M ADE M EATBALL 19th Hole blend of veal and beef simmered in Marzano tomato marinara melted burrata cheese blistered Sishito peppers C LASSIC C APRESE mozzarella, basil, extra virgin olive oil arugula, balsamic glaze C AESAR S ALAD romaine, parmesan, artisan croutons Caesar dressing Add Chicken or Add Salmon I TALIAN S AUSAGE F LATBREAD oven dried tomato-basil coulis fresh mozzarella, pickled Fresno chilies and radishes GF GF

M EDITERRANEAN C HICKPEA S ALAD arugula, cucumbers, peppers, tomatoes feta cheese, red wine vinegar-basil dressing S ANTA F E BBQ C HICKEN S ALAD greens, tomatoes, guacamole, black beans tri-color tortilla strips, cotija cheese and lime cilantro dressing G RILLED P EACHES AND S TEAK F LATBREAD arugula, onion marmalade, Gruyère cheese cilantro pesto GF GF

V EGAN O PTIONS A VAILABLE

EAST MEETS WEST SPECIALS

C LASSIC C HICKEN C HOW M EIN tossed with soy sprouts, lettuce and served with your choice of rice K UNG -P AO S HRIMP shrimp, diced cut vegetables and peanuts sautéed with Kung Pao sauce GF

T RIPLE W ONDER shrimp, chicken, beef, zucchini, yellow squash, red peppers and mushrooms sautéed with chef’s special brown sauce C HICKEN L ETTUCE W RAPS stir fried ground chicken with carrots, peppers, water chestnuts and scallions, served with lettuce

B EEF WITH O YSTER S AUCE sliced beef, asparagus, peppers, mushrooms stir fried with oyster sauce

Gluten Free Vegan GF VG

19TH HOLE SIGNATURE DISHES

M EDITERRANEAN S TYLE S ALMON grape tomatoes, olives, basil over mascarpone mashed potatoes GF

H OLE I N O NE C RAB C AKE served with bibb lettuce, dried apricots GF

toasted almonds coconut and apple cider dressing

10 OZ . P RIME N EW Y ORK S TRIP S TEAK lemon wedge potatoes and Panzanella salad C LASSIC C HEESE B URGER lettuce, tomato, choice of cheese crispy onion strips, hand cut fries

19 TH H OLE L AMB C HOPS

GF

herb roasted potatoes and lemon Brussels sprouts

R OTISSERIE C HICKEN one half rotisserie chicken garlic green beans cheddar mashed potatoes

I VAN ’ S T URKEY B URGER fresh ground all natural turkey sundried tomatoes, olives and herbs

R OASTED V EGETABLES

GF VG

Q UINOA B URGER quinoa, black beans, toasted oats arugula, avocado, tomato, Brussels sprouts

lettuce, tomato, onion seasoned fries, fruit cup

ITALY TRENDING BY CHEF YOUSRY

S PAGHETTI A LLA P UTANESCA WITH P ARMESAN S HRIMP petit olives, fresh basil red crushed pepper, fresh basil F LOUNDER F ILLET V ESUVIO shrimp, clams, crab meat, baby spinach in a light tomato sauce GF

B ONE - I N C HICKEN C ACCIATORE roasted peppers, mushrooms, onions olives, pepperoncini, sausage light San Marzano tomato sauce GF

D UTCH M USSELS B IANCO over linguine al olio Italian parsley and crostini

B ROCCOLI R AAB T WO W AYS Italian sausage, ricotta cheese over rigatoni pasta

L INGUINE A LLE V ONGOLE little neck clams, garlic white wine or tomato sauce, parsley

B RAISED V EAL O SSO B UCO a classic Milanese dish of braised veal shank in a hearty wine sauce, served with saffron risotto GF

ADDITIONAL SIDES hand cut fries, wild mushroom pasta, apricot-goat cheese salad, herb potatoes lemon Brussels sprouts, sweet mashed potatoes, baby spinach C ONSUMER A DVISORY G UIDANCE Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked