The Legacy Restaurant at Nancy Lopez Country Club

Friend Shrimp Tossed in Chef's Signature Sweet Thai Chili Sauce

Market fresh, hand breaded, lightly fried, served with house-made peppadew aioli

Mozzarella cheese, dried figs, and goat cheese, drizzled with balsamic reduction

Slow braised short rib in a wild mushroom sauce atop buttery fresh baked puff pastry squares

Burgundy snails roasted in a rich garlic herb butter, served with house-made baguette crostinis

Crispy mushrooms stuffed with boursin cheese and herbs, served over porcini cream sauce

Served with bloody Mary cocktail sauce

Fresh apples, dried cranberries, gorgonzola cheese, and mixed greens, tossed in raspberry vinaigrette, topped with toasted walnuts and tender grilled chicken

Grilled salmon over romaine lettuce, cherry tomatoes, red onions, and roasted red peppers, tossed with Mediterranean dressing, with fresh mint and walnuts

Cherry tomatoes, cucumbers, blueberries, mandarin oranges, and mixed greens tossed in raspberry vinaigrette, topped with creamy goat cheese crumbles and candied pecans

Choose any two items from below

Shrimp with onions and peppers, sautéed in curry coconut sauce, served over steamed herb rice, topped with toasted coconut

Pecan encrusted and finished with a maple glaze, paired with mashed sweet potatoes and seasonal vegetables

Yuengling beer battered haddock served with house-made tartar sauce, seasoned fries, and coleslaw

Slow-simmered chicken, peas, corn, carrots, and onions in a creamy sauce, topped with flaky pastry crust, paired with seasonal vegetables

Breaded chicken topped with marinara sauce and mozzarella cheese, paired with linguini alfredo

USDA prime burger topped with lettuce, tomato, red onion and mayo, served with deli pickle

USDA prime burger topped with crispy bacon, melted Cheddar cheese and maker's 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

Oakwood fire grilled chicken, applewood smoked bacon and swiss cheese, topped with peppadew aioli, served on white toast with a deli pickle

Sliced corned beef, thousand island dressing, swiss cheese, and house-made sauerkraut, served pressed, on marbled rye with a deli pickle

Two yuengling beer battered white fish tacos, topped with house-made cole slaw and house-made chipotle aioli, wrapped in soft flour tortillas

Our house-made veal and pork meatloaf, served open - faced on Texas toast, drizzled with a port wine reduction and piled high with fresh fried onion straws

Shaved beef, topped with swiss cheese and served on a freshly baked hoagie roll, paired with au jus

Yuengling beer battered haddock, topped with lettuce, tomato, onions, and coleslaw, with peppadew aioli, on a brioche bun

House-made chicken salad, with pecans, dried cranberries, and celery, on a freshly baked croissant

Friend Shrimp Tossed in Chef's Signature Sweet Thai Chili Sauce

Market fresh, hand breaded, lightly fried, served with house-made peppadew aioli

Mozzarella cheese, dried figs, and goat cheese, drizzled with balsamic reduction

Slow braised short rib in a wild mushroom sauce atop buttery fresh baked puff pastry squares

Burgundy snails roasted in a rich garlic herb butter, served with house-made baguette crostinis

Crispy mushrooms stuffed with boursin cheese and herbs, served over porcini cream sauce

Served with bloody Mary cocktail sauce

Grilled salmon over romaine lettuce, cherry tomatoes, red onions, and roasted red peppers, tossed with Mediterranean dressing, with fresh mint and walnuts

Fresh apples, dried cranberries, gorgonzola cheese, and mixed greens, tossed in raspberry vinaigrette, topped with toasted walnuts and tender grilled chicken

Cherry tomatoes, cucumbers, blueberries, mandarin oranges, and mixed greens tossed in raspberry vinaigrette, topped with creamy goat cheese crumbles and candied pecans

Slow-braised beef shoulder roast topped with a port wine reduction, paired with garlic whipped potatoes and 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

Shredded braised beef atop Parmesan risotto, finished with port wine reduction, paired with seasonal vegetables

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, sautéed in coconut curry sauce, served over steamed herb rice, finished with house-made peanut sauce and toasted coconut

Half pound wagyu burger topped with smoked gouda, bacon jam, pickled red onion, tomato, mixed greens, and peppadew aioli

Grilled over oakwood fire, paired with garlic whipped potatoes and seasonal vegetables

Grilled over oakwood fire, paired with a baked potato and seasonal vegetables

Tenderloin of beef finished with port wine reduction, paired with garlic whipped potatoes and seasonal vegetables

10oz pork ribeye grilled over oakwood fire, topped with maple-brandy bacon glaze, paired with mashed sweet 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

Miso marinated and pan seared, paired with Parmesan risotto and seasonal vegetables

Blackened florida grouper topped with lump cold water lobster, asparagus and hollandaise sauce, served atop Parmesan risotto

Fresh sole stuffed with scallops and crab, baked and topped with tarragon lemon beurre blanc sauce, paired with herb rice and seasonal vegetables

Finished with house-made white wine and almond cream sauce, paired with garlic whipped potatoes and seasonal vegetables

Yuengling beer battered haddock served with house-made tartar sauce, seasoned fries, and coleslaw

Pecan encrusted and finished with a maple glaze, paired with mashed sweet potatoes and seasonal vegetables

6oz Cold Water Lobster Tail, Scallops and Gulf Shrimp, Sauteed in Roasted Garlic Cream Sauce with Cherry Tomatoes, Served Over Parmesan Risotto

Imported pear and ricotta filled pasta sautéed with pulled braised beef in a marsala cream sauce

Breaded chicken topped with marinara sauce and mozzarella cheese, paired with linguini alfredo

Friend Shrimp Tossed in Chef's Signature Sweet Thai Chili Sauce

Market fresh, hand breaded, lightly fried, and served with house-made peppadew aioli

Burgundy snails roasted in a rich garlic herb butter, served with house-made baguette crostinis

Served with bloody Mary cocktail sauce

Crispy mushrooms stuffed with boursin cheese and herbs, served over porcini cream sauce

Cherry tomatoes, cucumbers, blueberries, mandarin oranges, and mixed greens tossed in a raspberry vinaigrette, topped with creamy goat cheese crumbles and candied pecans

Grilled salmon over romaine lettuce, cherry tomatoes, red onions, and roasted red peppers, tossed with Mediterranean dressing, with fresh mint and walnuts

Beets, imported burrata cheese, mixed greens, mandarin oranges, red onions, cherry tomatoes, and toasted marcona almonds, tossed in truffle honey vinaigrette, finished with a balsamic reduction

Fresh apples, dried cranberries, gorgonzola cheese, and mixed greens, tossed in raspberry vinaigrette, topped with toasted walnuts and tender grilled chicken

A scoop of our famous house-made chicken salad, made with pecans, dried cranberries and celery, served over romaine lettuce, with cherry tomatoes and cucumbers, your choice of dressing

Cherry tomatoes, red onion, and cucumbers, over a bed of mixed greens, with choice of dressing

Choose any two items from below

Mozzarella cheese, dried figs and goat cheese, drizzled with balsamic reduction

Creamy Florentine Sauce Topped with Mozzarella, Grilled Chicken, Spinach and Cherry Tomatoes, Drizzled with Balsamic Glaze

Our Signature BBQ Sauce Topped with Mozzarella, Shredded BBQ Brisket, Cheddar Cheese, Fried Onions, and Bell Peppers

Oakwood fire grilled chicken, applewood smoked bacon and swiss cheese, topped with peppadew aioli, served on white toast with a deli pickle

Shaved beef, topped with swiss cheese and served on a freshly baked hoagie roll, paired with au jus

House-made chicken salad, with pecans, dried cranberries, and celery, on a freshly baked croissant

Yuengling beer battered haddock, topped with lettuce, tomato, onions, and coleslaw, with peppadew aioli, on a brioche bun

Sliced corned beef, thousand island dressing, swiss cheese, and house-made sauerkraut, served pressed, on marbled rye with a deli pickle

Two yuengling beer battered white fish tacos, topped with house-made cole slaw and house-made chipotle aioli, wrapped in soft flour tortillas

Our house-made veal and pork meatloaf, served open - faced on Texas toast, drizzled with a port wine reduction and piled high with fresh fried onion straws

USDA prime burger topped with lettuce, tomato, red onion and mayo, served with deli pickle

Half pound wagyu burger topped with smoked gouda, bacon jam, pickled red onion, tomato, mixed greens, and peppadew aioli

USDA prime burger topped with crispy bacon, melted Cheddar cheese and maker's mark bourbon glaze, piled high with golden onion straws

Fresh salmon baked with a sweet maple glaze, crusted with crushed pecans, paired with mashed sweet potatoes and seasonal vegetables

Yuengling beer battered haddock, served with house-made tartar sauce, paired with seasoned fries and coleslaw

Breaded chicken, topped with marinara sauce and melted mozzarella cheese, paired with linguini alfredo

Shrimp with onions and peppers, sautéed in curry coconut sauce, served over steamed herb rice, topped with toasted coconut

Chocolate brownie layered with creamy white chocolate filling topped with moist chocolate cake, finished with a velvety fudge icing and white chocolate curls

Chocolate brownie layered with creamy white chocolate filling topped with moist chocolate cake, finished with a velvety fudge icing and white chocolate curls