NAT

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

KETEL ONE MULE 9

Ketel One Vodka + Fever-Tree Ginger Beer +
f resh lim e

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

THE TG (TONIC & GIN) 9

Fever-Tree Tonic Water + Tanqueray Gin or Hendrick’s Gin

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.

DOMESTIC DRAFTS 4 16 oz ALUMINUM BOTTLES 4.5

Bu d Light + Mille r L ite + C o o r s L ig h t + Mic h e lo b U lt r a Bud Light + Budweiser + Miller Lite + Coors Light + Michelob Ultra
PITCHERS: 14 BUCKET OF SIX: 23

PREMIUM DRAFTS 5.5 PREMIUM BOTTLES 5.5

Dos Equis L age r + Go o s e Is la n d IPA + B lu e Mo o n B e lg ia n Whi t e + C or ona Ex t r a + M odel o Especi al + D os Equi s Lager + H ei nek e n +
A n g ry Orc hard Cris p Apple C id e r + S a m A d a ms S e a s o n a l + Sam Adams Boston Lager + Not Your Father’s Root Beer + Stone IPA +
Lag u n itas IPA St el l a Ar t oi s + N ew cast l e
PITCHERS: 19 BUCKET OF SIX: 28

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
GLASS / BOTTLE
Charles & Charles Rosé: 7 / 27
La Marca Prosecco Split: 12
Kung Fu Riesling: 7 / 27
E st an c ia Pino t Grigio : 7.5 / 29
Kim Crawford Sauvignon Blanc: 10 / 39
Edna Valley Sauvignon Blanc: 8 / 31
Hayes Ranch Chardonnay: 7.5 / 29
Landmark Chardonnay: 12 / 47
BOTTLE ONLY
Chandon Rosé Sparkling Wine: 45
Veuve Clicquot: 95
Lindeman’s 90 Moscato: 22
Pine Ridge Chenin/Viognier: 28
Kris Pinot Grigio: 29
Wairu River Sauvignon Blanc: 33
Chamisal Chardonnay: 36
Wente Morning Fog Chardonnay: 35
Sonoma-Cutrer Chardonnay: 45
RED
GLASS / BOTTLE
St eel head Pi not N oi r : 8. 5 / 33
M ei om i Pi not N oi r : 12 / 47
M enage á Tr oi s Si l k: 9 / 35
Lay er C ake M al bec: 9. 5 / 37
H ay es R anch M er l ot : 7.5 / 29
Si n Zi n Zi nf andel : 10 / 39
J oel G ot t C aber net : 10 / 39
Chateau Smith Cabernet: 12 / 47
B O TTLE O N LY
Seeker Pi not N oi r : 32
Ar cher y Sum m i t Pi not N oi r: 75
Ar t esa Pi not N oi r : 48
Pepper J ack R ed: 36
Sw anson M er l ot : 55
B oom B oom Sy r ah: 38
Q ui vi r a Zi nf andel : 45
G r eg N or m an C aber net : 36
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 .

CITRUS CABANA 16 PINEAPPLE PUNCH 16

Deep Eddy Ruby Re d Vo d k a + F le u r E ld e r f lo we r L iq u e u r + B acar di O akhear t Spi ced R um + B acar di C oconut R um +
fresh le mo n, lime & o rang e ju ic e pi neappl e j ui ce + M oni n gi nger
APPS & SHAREABLES

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

PICKLE FRIES 6 ONLY AT TOPGOLF

L igh tly coate d pic k le frie s + s id e o f r a n c h
CALAMARI* 11
Asi an- i nspi r ed cal am ar i + sesam e or ange sw eet chi l i di ppi ng sauc e
GUAC & CHIPS 7
H om em ad e guac amo le + to rt illa c h ip s + f r e s h s a ls a S H R I M P C O C K TA I L* 1 1 . 5
GLUTEN-FREE 6 house- poached l ar ge shr i m p + f r esh veget abl e sl aw +
gi nger cockt ai l sauce

CRAFT BEER QUESO 9 MARYLAND CRAB CAKES* 12.5

C heesy g oodne s s + to uc h o f b e e r + r o a s t e d s we e t c o r n +
J um bo l um p cr ab cakes + Asi an sl aw + spi cy r em oul ade
t o rtilla ch ips + fre s h s als a

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.

PEPPERONI & SAUSAGE 9

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

PROSCIUTTO, ARTICHOKE & OLIVE 10

Fr esh bas il pe s to + c rac k e d b la c k p e p p e r

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

SLIDERS SERVED IN SETS OF TWO,

WITH THE OPTION FOR FOUR OR SIX.

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.

THE CLASSIC 10.5 SIMPLY THE BEST

T h e “usua l” w ith le ttuc e + t o ma t o + o n io n
We use a delicious blend of Angus ground chuck, short rib and
$1 UPGRADES: American cheese | blue cheese | cheddar cheese
brisket to produce the juiciest, most flavorful burgers. Served on a
pepper jack cheese | pickled jalapeños toasted brioche bun with your choice of French fries or tater tots.
$2 UPGRADES: Pecanwood-smoked bacon Substitute a side salad for $1.
sliced avocado | fried egg*

SUNRISE BURGER 12.5 THE MAC DADDY 13

Peca n wood-s mo k e d bac o n + c h e d d a r c h e e s e +
G r een chi l i m ac ‘ n cheese + sl i ced pepper j ack cheese
f ried eg g * + le ttuc e + to ma t o + o n io n

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.

BRISKET GRILLED CHEESE 11

Sm oked B B Q br i sket + bl end of pepper j ack and cheddar che e s e +
t oast ed ar t i san br ead

FRIED CHICKEN SANDWICH 10

Spi cy, m ar i nat ed, f r i ed chi cken br east + br i oche bun + ci l an tro s l aw

GRILLED CHICKEN SANDWICH 10

Let t uce + t om at o + r ed oni on + D i j on- ai ol i

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

S E N S AT I O N A L S ’ M O R E S 7 ICE CREAM SUNDAE 4

Ma rshm allo w-fille d c ho c o late c h ip c o o k ie s a n d wic h e s Vani l l a bean i ce cr eam + r i ch chocol at e sauce +
cr ushed candi ed pecans

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

TAT E R T O T S 4 SEASONAL FRESH FRUIT CUP 5

Ch ipotle aio li

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 .

JUNIOR CHEESEBURGER CHICKEN TENDERS

GRILLED CHEESE MINI HOT DOGS

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 ®

OTHER BEVERAGES
Ga tor ade 3 ®
( Lem o n L ime o r F ruit Punc h )
Flavore d Ic e d Te a 3
( M an go o r Pe ac h)
Fresh Bre w e d Co ffe e & Te a 2 .5
H20
FI J I ® Wat er 4
Aquaf i na ® 3
Topo Chico ® Sparkling Mineral Water 4
( R egul ar or Tw i st of Li m e)
SoB e ® Li f ew at er ® 3
( 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 .

CARAMELIZED FRENCH TOAST* 9 EGGS BENEDICT* 1 1

Cinnamon French toast infused with coconut rum + maple syrup + Ser ved w i t h savor y house pot at oes
f resh stra wbe rrie s . No n-alc o h o lic / k id - f r ie n d ly v e r s io n a v a ila b le
upon r eq u e s t.

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

C H I C K E N & WA F F L E S L I D E R S 9 SIDE OF BACON 4

House-m ade Be lgian waffle s + c r is p y c h ic k e n t e n d e r s + GLUTEN-FREE
ma p le syrup + s pic y jalape ñ o g r a v y

CLASSIC MIMOSA 6 ZING ZANG BLOODY MARY 8

CARAFE: 19 Ti t o’s H andm ade Vodka + Zi ng Zang B l oody M ar y M i x

MANMOSA 8 APEROL SPRITZ 7

Pr osecco + Blue Mo o n Be lgian Wh it e + f r e s h o r a n g e ju ic e Aper ol + Pr osecco + l em on t w i st

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

CHORIZO & EGG SLIDERS* 7 C H I C K E N & WA F F L E S L I D E R S 9

Cho rizo patty + age d wh it e c h e d d a r + s c r a mb le d e g g + H ouse- m ade B el gi an w af f l es + cr i spy chi cken t ender s +
h o us e -ro as te d to ma t illo s a ls a m apl e sy r up + spi cy j al apeño gr avy

SIDES 4 FRESH BREWED COFFEE & TEA 2 .5

CHOICES:
Seasonal fresh fruit, bacon or house fried potatoes

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

CLASSIC MIMOSA 6 ZING ZANG BLOODY MARY 8

Ti t o’s H andm ade Vodka + Zi ng Zang B l oody M ar y M i x
CARAFE: 19

MANMOSA 8 APEROL SPRITZ 7

P ro s e c c o + Blue Mo o n B e lg ia n Wh it e + f r e s h o r a n g e ju ic e Aper ol + Pr osecco + l em on t w i st

*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.

TG_Menu2016_Breakfast_v5.indd 1 8/15/16 2:21 PM