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