Dinner Menu

Mary Jane Houin, Executive Chef
Natalie Montenegro, Sous Chef

 

TEE OFF

CALAMARI     10
w/ house-made remoulade and marinara

SHRIMP COCKTAIL    13
shrimp w/spicy cocktail sauce

BEEF TIPS     10
blackened filet w/bbq and demi-glaze

CAPRESE FRIED RAVIOLI     10
w/marinara

 

ON THE GREEN

add chicken  5     add salmon  7     add 4 shrimp  10

BELLINI     10
grilled peaches, mint, mozzarella, red onion, almonds, arugula tossed in peach-raspberry champagne vinnaigrette

SPINACH SALAD     8
candied pecans, cranberries, strawberries, goat cheese

CAESAR     6
tossed romaine w/croutons and parmesan

BIBB WEDGE     8
tomatoe, blue cheese, bacon, red onion, and egg

ASIAN CHICKEN SALAD     14
teriyaki chicken, mandarine oranges, crispy wontons

 

THE FAIRWAY

MARGARITA FLATBREAD     8

MUSHROOMS & TRUFFLE FLATBREAD     9

BOURSIN & PEPPADEW CHICKEN FLATBREAD     10

BLACK & BLUE FLATBREAD     12

LOBSTER ROLL     15
w/a choice of one side

THE HIGHLAND BURGER     12
hand-patted 8oz beef on brioche bun, tomatoe, onion, pickle w/a choice of one side

FISH & CHIPS     13
crispy beer-battered w/hand-cut fries

 

THE NINETEENTH HOLE

FAROE ISLAND SALMON     20
pan-seared w/lemon beurre blanc w/a choice of two sides

VEGATARIAN RAVIOLI     14
butternut squash with brown butter sauce

CHICKEN PARMESAN     16
parmesan crusted chicken with marinara topped with mozzarella on a bed of pasta

THE HAGEN DRIVER     18
12oz frenched pork chop pan-fried with panko crust served w/an arugula salad tossed w/parmesan vinaigrette grilled oranges and pickled red onion

THE CENTENNIAL FILET     28
8oz filet w/a red wine mushroom demi sauce w/a choice of two sides

CHEF'S CATCH OF THE WEEK     MKT
seasonal fish w/a choice of two sides

 

PUTTERS

5
Fresh Cut Fries
Fresh Fruit
Risotto Du Jour
Vegatable Du Jour
Potatoe Du Jour
Cottage Cheese
Salad
Parmesan Truffle Fries
Baked Potatoe