The Legacy Restaurant at Nancy Lopez Country Club Menu

Market Fresh, Breaded and Fried, Served with House Made Peppadew Aioli

Seared Sea Scallops over Sweet Potato Puree, Topped with Crispy Bacon and a Maple Bourbon Drizzle

Crispy Mushrooms Stuffed with Boursin Cheese and Herbs, Served over Porcini Cream Sauce

Served with Bloody Mary Cocktail Sauce

Fried Shrimp Tossed in Sweet Thai Chili Coconut Sauce, Topped with Toasted Coconut

Slow Braised Short Rib in a Wild Mushroom Sauce. Atop Buttery , Fresh Baked Puff Pastry Squares

Maine Lobster Baked with Gorgonzola Butter and Breadcrumbs, Served with House-made Baguette Crostini

Burgundy Snails Roasted in a Rich Garlic Herb Butter

Mozzarella Cheese, Dried Figs, and Goat Cheese, Drizzled with Balsamic Reduction

Hand-Breaded Croquettes, Stuffed with Creamy Lobster Filling, Served with Peppadew Aioli

6oz Cold Water Lobster Tail, Pan-Seared Sea Scallops and Gulf Shrimp over Burrata-stuffed Ravioli Tossed in a Champagne Sage Cream Sauce

10 oz Slow Roasted Prime Rib, Paired with Fluffy Scrambled Eggs, Truffle Parmesan Potatoes and White Toast

Pan Seared Sea Bass, Finished with Strawberry Champagne Reduction, Paired with Creamy Parmesan Risotto and Herb Roasted Carrots

Maine Lobster and Soft Poached Eggs Served over a Toasted English Muffin and Topped with Creamy Hollandaise Sauce

24 oz Slow Braised Cross Cut Pork Shank, atop Pear & Ricotta Stuffed Sacchettini Pasta, Sauteed in a Marsala Cream Sauce

Fluffy Omelette Stuffed with Lump Crab Meat, Chives, and Cheese, Served with Truffle Parmesan Potatoes and White Toast

Truffle Parmesan Potatoes Layered with Chateaubriand, Sauteed Gulf Shrimp and Scrambled Eggs, Topped with Shredded Cheddar Cheese, Served with White Toast

Belgian Waffles, Topped with Fresh Spring Berries and Creamy Grand Marnier Glaze, Paired with Choice of Bacon or Sausage

14 oz Slow Roasted Rosemary and Garlic Prime Rib, Paired with Whipped Potatoes and Garlic Broccolini

Blackened Halibut Topped with Lump Cold Water Lobster, Asparagus, and Hollandaise, Paired with Parmesan Risotto

One Half Golden Duck, Topped with a Rich Orange Glaze, Paired with Garlic Whipped Potatoes and Herb Roasted Carrots

White Wine & Tarragon Poached Shrimp Served with Bloody Mary Orange Cocktail Sauce

8 oz Filet, Grilled Over Oakwood Fire, Finished with Cognac Peppercorn Cream Sauce, Paired with Whipped Potatoes and Garlic Broccolini

Grilled Over Oakwood Fire, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Gluten free. Hand cut tenderloin of beef, topped with port wine reduction, with garlic whipped potatoes and chef vegetables.

Half Pound Wagyu Burger Topped with Smoked Gouda, Bacon Jam, Pickled Red Onion, Tomato, Mixed Greens, and Peppadew Aioli

12 ounce Parmesan Crusted New York strip, Paired with Wild Mushroom Risotto and Seasonal Vegetables

Gluten free. Juicy pork ribeye, grilled over Oakwood fire, topped with maple bacon glaze, paired with garlic whipped potatoes and chef vegetables.

Grilled Over Oakwood Fire, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Mozzarella Cheese, Dried Figs and Goat Cheese, Drizzled with Balsamic Reduction

House-made Pesto Sauce, Topped with Mozzarella, Grilled Chicken, Sundried Tomatoes, Fresh Arugula

USDA Prime Burger, Topped With Crispy Bacon , Melted Cheddar Cheese and Makers Mark Bourbon Glaze, Piled High With Golden Onion Straws

Half Pound Wagyu Burger Topped with Smoked Gouda, Bacon Jam, Pickled Red Onion, Tomato, Mixed Greens, and Peppadew Aioli

USDA prime burger, topped with lettuce, tomato, red onion, housemade pickles and mayo

USDA Prime Burger Topped with Caramelized Onion, Mozzarella Cheese, and Peppadew Aioli

Cold Water Lobster Tail, Sea Scallops and Sauteed Gulf Shrimp, Atop Creamy Parmesan Risotto, Finished with Lobster Cream Sauce

Pecan Encrusted and Finished with a Maple Glaze, Paired with Mashed Sweet Potatoes and Seasonal Vegetables

Fresh sole, stuffed with scallops and crab, baked and topped with teragon lemon beurre Blanc sauce, paired with herb rice and chef vegetables.

Yuengling Beer Battered Haddock Served with House-made Tartar Sauce, Seasoned Fries and Coleslaw

Fresh Sole, Stuffed with Scallops and Crab, Baked and Topped with Tarragon Lemon Beurre Blanc Sauce, Paired with Herb Rice and Seasonal Vegetables

Blackened Atlantic Grouper, Topped with Lump Cold Water Lobster, Asparagus and Hollandaise Sauce, Served atop Parmesan Risotto. Gluten Free.

Marinated in Miso and Prepared to Perfection, Paired with Parmesan Risotto and Chef Vegetables

Finished with House-made White Wine and Almond Cream Sauce, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Fresh Salmon Baked with Minced Mushrooms and Spinach, Wrapped in Flaky Puff Pastry, Finished with Porcini Mushroom Sauce, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Shredded Braised Beef atop Parmesan Risotto, Finished with Port Wine Reduction, Paired with Seasonal Vegetables

Made with Fresh Ground Veal and Pork, Drizzled with a Port Wine Reduction, Topped with Crispy Onion Straws, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Seared Chicken Breast Filet Simmered with Mushrooms in Rich Marsala Wine Sauce, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Half Pound Wagyu Burger Topped with Smoked Gouda, Bacon Jam, Pickled Red Onion, Tomato, Mixed Greens, and Peppadew Aioli

Slow-Simmered Chicken, Peas, Corn, Carrots, and Onions in a Creamy Sauce, Topped with Flaky Pastry Crust, Paired with Seasonal Vegetables

Chicken and Shrimp with Onions and Peppers, Sauteed in Curry Coconut Sauce, Served over Steamed Herb Rice, Finished with House-made Peanut Sauce and Toasted Coconut

Slow Braised Beef Shoulder Roast Topped with a Port Wine Reduction, Paired with Garlic Whipped Potatoes and Seasonal Vegetables