19th Hole Dinner Menu

19th Hole Dinner 06-09-2019

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

Chicken Noodle Soup

P LAIN H OUSE S ALAD artisan lettuce, cucumber, tomatoes red onions, carrots choice of dressing on side C AESAR romaine, shaved parmesan, croutons Caesar dressing Add Chicken 5 or Add Salmon 9 C HOPPED W EDGE S ALAD Applewood smoked bacon blue cheese, red onions, tomatoes blue cheese dressing GF GF V

C LASSIC C APRESE mozzarella, basil, extra virgin olive oil arugula, balsamic glaze GF

R OASTED V EGETABLES AND G OAT C HEESE F LATBREAD vegetables, cherry tomatoes pesto, basil balsamic glaze

S OUTH W ESTERN F LATBREAD sliced skirt steak, onions, mozzarella corn, mojo refried beans, peppers

H ALF D OZEN F RESH O YSTERS today’s featured oysters on the half shell

T OKYO S KYSCRAPER tuna tartar, avocado, sushi rice crabmeat, chipotle dressing

GF

S USHI OF THE D AY wasabi, pickled ginger, soy sauce

Asian Cuisine

K OREAN BBQ B EEF S HORT R IBS Jasmine rice, garlic sesame broccoli

T ERIYAKI T UNA B OWL edamame, snow peas, peppers sprouts, spring onions, brown rice GF

T HAI C HICKEN B OWL cilantro rice noodles, spinach citrus broccoli, chicken, herbs Thai sauce (mildly spicy)

S HRIMP P AD T HAI jumbo shrimp with rice noodles in a classic Pad Thai sauce, spring onions a touch of garlic and lime juice bean sprouts and roasted peanuts GF

Gluten Free Vegan GF V

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

19th Hole Dinner 06-09-2019

19th Hole Signature Dishes

G LAZED O RGANIC A TLANTIC S ALMON lemon glazed salmon sautéed spinach, baked sweet potato

19 TH H OLE L AMB C HOPS three marinated lamb chops garlic green beans, baked sweet potato GF

GF

R OTISSERIE C HICKEN one half rotisserie chicken garlic green beans cheddar mashed potatoes C HURRASCO G RILLED S TEAK chimichurri rubbed skirt steak lime aioli, French fries and oven roasted vegetables GF

B ALTIMORE S TYLE C RAB C AKES served with spinach over cheddar mashed potatoes Old Bay butter drizzle

8 OZ . NY S TRIP S TEAK sautéed spinach and baked potato

R OASTED V EGETABLES Q UINOA B URGER quinoa, black beans, toasted oats arugula, avocado tomato, Brussels sprouts GF V

C LASSIC C HEESE B URGER lettuce, tomato, choice of cheese crispy onion strips seasoned French fries, coleslaw

I VAN ’ S T URKEY B URGER fresh ground all natural turkey sundried tomatoes, olives and herbs, lettuce, tomato, onion seasoned French fries, fruit cup

Italy Trending by Chef Yousry

D OUBLE S TACKED C HICKEN P ARMESAN N.Y. S TYLE served with spaghetti marinara

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

F ILLET OF S OLE P ICCATA linguine, garlic, tomatoes, capers white wine sauce

S PAGHETTI B OLOGNESE classic Italian meat sauce parmesan cheese

G AMBERONI A LLA G RIGLIA sautéed shrimp, lemon, garlic, olive oil, lemon herb saffron risotto GF

Additional Sides baby spinach, garlic green beans, oven roasted vegetables baked and sweet baked potatoes, cheddar mashed potatoes mashed and sweet mashed potatoes