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Food & Drink Menu 2
Food & Drink Menu 2
SIGNATURE DRINKS
T O P G O L F T E A 9. 5
Classic Long Island Iced Tea + Tito’s Handmade Vodka +
Bacardi Superior Rum + Bombay Sapphire Gin + fresh lemon
ORANGE DREAM 8
Pinn a cle Whippe d Vo dk a + o r a n g e ju ic e +
Sierra M is t ®
MARTINI 1 0
G r ey Goose Vo dk a o r Bo mbay S a p p h ir e G in
T I P S Y PA L M E R 8
Deep Eddy Sweet Tea Vodka + ABSOLUT Citron Vodka +
f resh ly b re w e d ic e d te a + fre s h le mo n
PAT R Ó N PA L O M A 1 0
Patrón Silver Tequila + Patrón Citrónge Lime +
grapefruit juice + Topo Chico ® Sparkling Mineral Water
SANGRIA 8
L ola ilo S p anis h Re d Sangria + f r e s h f r u it
CARAFE: 22
S T R AW B E R R Y J A L A P E Ñ O M A R G A R I TA 9. 5
Ta n teo J alape ño Te quila + or g a n ic lime +
ag a ve nectar + fre s h s trawbe r r ie s
C A S A M I G O S M A R G A R I TA 1 1 B U L L E I T O L D FA S H I O N E D 9
C asam ig os Blanc o Te quila + C o in t r e a u + B ul l ei t B our bon + Fee B r ot her s O r ange B i t t er s +
o rg a n ic lime + agav e ne c tar cane sugar + f r esh or ange + cher r y
T R E S A G AV E S M A R G A R I TA 8 . 5 M A K E R ’ S M A N H AT TA N 9
FROZEN OR ON THE ROCKS: Tres A g a v e s B la n c o Te q u ila + M aker ’s M ar k B our bon + sw eet ver m out h + cher r y
o rg a n ic lime + agav e ne c tar
MAKE IT A BEER-RITA! CORONITA: 3
BEER ASK ABOUT OUR
LOCAL BEER SELECTION.
CANS
Pabst Blue Ribbon (16 oz): 3.5
Leinenkugel’s Seasonal Shandy: 5
Fat Tire Amber Ale: 5.5
Stiegl Radler: 6
Guinness Draught (14.9 oz): 6
WINE
WHITE RED
GLASS / BOTTLE BOTTLE ONLY GLASS / BOTTLE B O TTLE O N LY
Charles & Charles Rosé: 7 / 27 Chandon Rosé Sparkling Wine: 45 St eel head Pi not N oi r : 8. 5 / 33 Seeker Pi not N oi r : 32
La Marca Prosecco Split: 12 Veuve Clicquot: 95 M ei om i Pi not N oi r : 12 / 47 Ar cher y Sum m i t Pi not N oi r: 75
Kung Fu Riesling: 7 / 27 Lindeman’s 90 Moscato: 22 M enage á Tr oi s Si l k: 9 / 35 Ar t esa Pi not N oi r : 48
E st an c ia Pino t Grigio : 7.5 / 29 Pine Ridge Chenin/Viognier: 28 Lay er C ake M al bec: 9. 5 / 37 Pepper J ack R ed: 36
Kim Crawford Sauvignon Blanc: 10 / 39 Kris Pinot Grigio: 29 H ay es R anch M er l ot : 7.5 / 29 Sw anson M er l ot : 55
Edna Valley Sauvignon Blanc: 8 / 31 Wairu River Sauvignon Blanc: 33 Si n Zi n Zi nf andel : 10 / 39 B oom B oom Sy r ah: 38
Hayes Ranch Chardonnay: 7.5 / 29 Chamisal Chardonnay: 36 J oel G ot t C aber net : 10 / 39 Q ui vi r a Zi nf andel : 45
Landmark Chardonnay: 12 / 47 Wente Morning Fog Chardonnay: 35 Chateau Smith Cabernet: 12 / 47 G r eg N or m an C aber net : 36
Sonoma-Cutrer Chardonnay: 45 Pi ne R i dge C aber net : 80
GOLFBAGS S H A R E A B L E C O C K TA I L S S E R V E D I N O N E O F O U R S I G N AT U R E
TA K E - H O M E M U G S . F O R P A R T I E S O F 2 O R M O R E .
B A C O N M A C ‘ N C H E E S E S P R I N G R O L L S 9. 5 MUSHI 10
B acon + gre e n c hili mac and c h e e s e + s id e o f r a n c h C i l ant r o st i cky r i ce + dr unken beans + spi ced chi cken +
cheddar cheese + j al apeño t or t i l l a + sour cr eam + avocado +
sr i r acha hot sauce
S I G N AT U R E N A C H O S 8
CHEESE FRIES 8 N acho chi ps + dr unken bean pur ée + t hr ee- cheese bl end +
Craft beer queso + Monterey Jack + cheddar + pepper jack cheese chi m i chur r i dr i z z l e
ADD: Pecanwood-smoked bacon 1.5 ADD: Smoked chicken 2 | Steak* 3
TOPGOLF WINGS 10
QUESADILLAS 8 Succul ent chi cken w i ngs gl az ed i n y our choi ce of :
J ack + che ddar + pe ppe r jac k c h e e s e + g r ille d p e p p e r s M ango H abañer o, Asi an Sesam e, B uf f al o, or B B Q sauce
ADD: Smoked chicken 2 | Spinach 2 | Smoked brisket 3 SHARING WITH FRIENDS? CHOOSE 3 FOR 26 AND WE THROW IN ALL THE FIXINGS.
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA RI A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
FLATBREADS F E AT U R I N G O U R N E W N A A N - S T Y L E F L AT B R E A D .
G L U T E N - F R E E B A S E AVA I L A B L E U P O N R E Q U E S T.
B U F FA L O C H I C K E N 10
House-s mo k e d c hic k e n + s h r e d d e d c h e e s e b le n d +
carrots + c e le ry + ranc h d r e s s in g
U LT I M AT E B R E A K FA S T * 9
S cr amble d e gg + Pe c anwo o d - s mo k e d b a c o n + r o a s t e d t o ma ti l l o +
salsa + thre e -c he e s e ble n d + p ic o d e g a llo
CHAR-GRILLED STEAK* 11
M a rinate d s te ak + ro as te d c o r n + g r ille d r e d o n io n +
chim ichurri + fre s h re d F r e s n o p e p p e r s
PULLED PORK 9. 5
Sl ow l y sm oked, shr edded, B B Q pul l ed por k + secr et m op sau c e +
beer sl aw + f r eshl y t oast ed sw eet y east r ol l s
B U F FA L O C H I C K E N 7
B uf f al o f r i ed chi cken + l et t uce + t om at o +
ser ved w i t h r anch or bl ue cheese dr essi ng
C H I C K E N & WA F F L E S 9
H ouse- m ade B el gi an w af f l es + cr i spy chi cken t ender s +
m apl e sy r up + spi cy j al apeño gr avy
CRAB CAKE* 1 3
M ar y l and cr ab cakes + spi cy r ém oul ade cabbage sl aw +
f r eshl y t oast ed sw eet y east r ol l s
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA R I A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
BURGERS * GLUTEN-FREE BUN
AVA I L A B L E U P O N R E Q U E S T.
V E G G I E B U R G E R 9. 5 SMOKEHOUSE 12
C hipot le-spic e d blac k be an p a t t y + a v o c a d o + Pecanw ood- sm oked bacon + B B Q sauce + cheddar cheese +
r e d on ion + to mato + re d le a f le t t u c e l et t uce + t om at o + oni on
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA RI A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
SANDWICHES ALL SANDWICHES SERVED WITH YOUR CHOICE OF
F R E N C H F R I E S O R TAT E R T O T S . S U B S T I T U T E S I D E S A L A D F OR $1.
T U R K E Y & AV O C A D O W R A P 9 . 5
Fr eshl y sl i ced oven- r oast ed t ur key + avocado + car r ot s +
cucum ber + l et t uce + t om at o + chi pot l e ai ol i
ALSO AVAILABLE AS A SALAD (GLUTEN-FREE)
SALADS CHOOSE YOUR DRESSING: RANCH, BLUE CHEESE, LOW FAT BALSAMIC,
H O N E Y M U S TA R D , C H A M P A G N E V I N A I G R E T T E – A L L G L U T E N-FREE.
HOUSE SALAD 6
Gra p e to mato e s + re d o nio n + c h e d d a r c h e e s e + c r o u t o n s
ADD: Marinated grilled chicken 2.5
COBB SALAD* 1 2
P eca n wo o d-s mo k e d bac on + c h o p p e d e g g + g r a p e t o ma t o e s +
a vocado + c he ddar + s ca llio n s + ma r in a t e d g r ille d c h ic k e n
GLUTEN-FREE
S P I N A C H & G O AT C H E E S E S A L A D 1 0
Ba b y le af s pinac h + c inn a mo n - r u b b e d g o a t c h e e s e +
g ra p e to mato e s + s lic e d r e d o n io n s + s u n d r ie d c r a n b e r r ie s +
can d ied pe c ans + lo w -fa t b a ls a mic v in a ig r e t t e
ADD: Marinated grilled chicken 2.5
GLUTEN-FREE
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA R I A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
DESSERTS
I N J E C TA B L E D O N U T H O L E S 1 0
24 cinn a mo n-s ugar dus te d do n u t h o le s . C h o o s e 2 f la v o r s :
c h ocola te, ras pbe rry je lly o r B a v a r ia n c r e a m
CAN’T DECIDE? HAVE ALL 3 FOR JUST $1 MORE.
COFFEE COCKTAILS
ESPRESSO MARTINI 9
SK Y Y In fu s io ns Vanilla Be an Vo d k a + R u mC h a t a +
Monin Tru e Bre we d Es pre s s o
CHIP SHOT 8
B ailey’s Iris h Cre am + Tuac a + c o f f e e
IRISH COFFEE 7
J am eson Iris h Whis k e y + c o ff e e + r e a l wh ip p in g c r e a m
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA RI A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
SIDES
FRENCH FRIES 3.5 SIDE SALAD 4.5
KIDS: $6 S E R V E D W I T H Y O U R C H O I C E O F C A R R O T S T I C K S , F R U I T C U P,
F R E N C H F R I E S O R TAT E R T O T S + A S O D A , J U I C E O R M I L K .
REFRESHMENTS
F O U N TA I N B E V E R A G E S 2 . 5 ENERGY 4
P epsi®
R ed B ul l ® Ener gy D r i nk
Diet Pe ps i ® R ed B ul l ® Sugar f r ee
Dr Peppe r ® R ed B ul l ® R ed Edi t i on
M oun tain De w ® R ed B ul l ® B l ue Edi t i on
M UG R o o t Be e r ® R ed B ul l ® Yel l ow Edi t i on
Tr op icana L e mo nade ®
S ierra Mis t ®
H20
OTHER BEVERAGES FI J I ® Wat er 4
Ga tor ade 3 ®
Aquaf i na ® 3
( Lem o n L ime o r F ruit Punc h ) Topo Chico ® Sparkling Mineral Water 4
Flavore d Ic e d Te a 3 ( R egul ar or Tw i st of Li m e)
( M an go o r Pe ac h) SoB e ® Li f ew at er ® 3
Fresh Bre w e d Co ffe e & Te a 2 .5 ( Yum ber r y Pom egr anat e)
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA R I A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
BRUNCH AVA I L A B L E W E E K E N D S A N D H O L I D AY
M O N D AY S F R O M O P E N U N T I L 2 P. M .
U LT I M AT E B R E A K FA S T F L AT B R E A D * 9
CHORIZO & EGG SLIDERS* 7 Scrambled egg + Pecanwood-smoked bacon + roasted tomatillo salsa +
Ch or izo p atty + age d white ch e d d a r + s c r a mb le d e g g + t hr ee- cheese bl end + pi co de gal l o
hou se-roas te d to matillo s alsa
SCREWDRIVER 7
SKY Y In fu s io ns Blo o d Orange Vo d k a + f r e s h o r a n g e ju ic e
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
V E G E TA RI A N O P T I O N
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
BREAKFAST AVA I L A B L E M O N D AY – F R I D AY / / O P E N – 1 1 A . M .*
* E X C L U D E S H O L I D AY M O N D AY S W H E N B R U N C H W I L L B E S E R V E D
T O P G O L F B R E A K FA S T B U R R I T O * 7. 5 H E A LT H Y S TA R T S A N D W I C H 8. 5
Fresh scrambled eggs + bacon + chorizo sausage + Toast ed engl i sh m uf f i n + oven r oast ed t ur key + spi nach +
cheddar + wrapped in a grilled cheddar jalapeño tortilla w hi t e cheddar + f l uf f y egg w hi t es + si de of f r esh f r ui t
T E X A S B R I S K E T H A S H S K I L L E T * 9. 5 U LT I M AT E B R E A K FA S T F L AT B R E A D * 9
Smoked brisket + sautéed pepper blend + house fried potatoes + Scrambled egg + Pecanwood-smoked bacon +
white cheddar + sunny side up egg roasted tomatillo salsa + t hr ee- cheese bl end + pi co de gal l o
JUICES 3 SCREWDRIVER 7
CHOICES: SKYY I nf usi ons B l ood O r ange Vodka + f r esh or ange j ui ce
Orange , ruby re d gra p e f r u it , p in e a p p le o r c r a n b e r r y
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, *Must be 21 and over to purchase
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. and consume alcohol.