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The Grille

Showcasing a dramatic open kitchen and views of the stadium tennis court, the steakhouse con- cept features menus with the finest steaks and chops, plus everything from broiled Chilean Sea Bass to Sesame Encrusted Tofu.

Hours of Operation Lunch 11:30 a.m. - 2:30 p.m. Dinner 5:30 p.m. - 9:00 p.m.

Monday to Saturday

APPETIZERS AND STARTERS SOUPS

Tuesday to Saturday

SUSHUI AND RAW BAR VEGETARIAN · VEGAN

CHEF’S FAVORITES

Dover Sole Meunière Tableside, served with seasonal vegetable medley

Pan Seared Calf’s Liver mashed potato, grilled apple, tobacco onions, balsamic demi - glace Grilled Bell & Evans Chicken Breast butternut squash purée, confit fennel, melted leeks, charred peppers, roasted tomato jus, preserved lemon- arugula salad

Cedar Plank Broiled Wild Salmon French beans, Provençale tomatoes, crispy fingerling potatoes Alaskan King Crab Pasta artisan pasta, basil fumé, baby heirloom tomatoes, pickled Fresno chilies and micro basil

Pool Side Café

Hours of Operation Lunch 11:00 a.m. - 4:00 p.m. Monday to Sunday

SOUPS

SALADS AND BOWLS

SANDWICHES AND MORE

COCKTAILS

MOCKTAILS

SMOOTHIES

UP THE CREEK - BANANA, ALMOND MILK, PROTEIN POWDER HAPPY GILMORE - COFFEE, BANANA, PEANUT BUTTER, CHOCOLATE PROTEIN THE RYDER CUP— BANANA, ALMOND BUTTER, CHOCOLATE PROTEIN, ALMOND MILK

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