Legacy Restaurant at Nancy Lopez Country Club

Two Lump Crab Cakes, Lightly Seared and Served over Creamy Remoulade

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

Market Fresh, Hand Breaded and 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 Rich Garlic Herb Butter, Served with House-made Baguette Crostini

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

Old Bay Seasoned Jumbo Shrimp, Served with Bloody Mary Cocktail Sauce

Choose Any Two Items Below For

Lobster Bisque, Mushroom Brie, Roasted Red Pepper Gouda

Grilled Steak atop Romaine Lettuce, Roasted Corn, Cherry Tomatoes, and Red Onion Tossed in Chili Lime Dressing, Finished with Crispy Tortilla Strips and Charred Scallion Cilantro Crema

Fresh Peaches, Toasted Almonds, Cherry Tomatoes, Red Onion, and Mixed Greens Tossed in Truffle Honey Vinaigrette, Topped with Crispy Ham and Creamy Goat Cheese Crumbles

Tender Grilled Chicken atop Mixed Greens, Fresh Apples, Dried Cranberries, Tossed in Raspberry Vinaigrette, Topped with Gorgonzola Cheese and Toasted Walnuts

Grilled Salmon atop Romaine Lettuce, Cherry Tomatoes, Red Onions, and Roasted Red Peppers, Tossed with Mediterranean Dressing, Topped with Fresh Mint and Walnuts

Blueberries, Mandarin Oranges, Cherry Tomatoes, Cucumbers, and Mixed Greens Tossed in Raspberry Vinaigrette, Topped with Candied Pecans and Creamy Goat Cheese Crumbles

Cherry Tomatoes, Red Onion, and Cucumbers over a Bed of Mixed Greens, with Choice of Dressing

Shrimp with Onions and Peppers, Sautéed in Coconut Curry Sauce, Finished with Toasted Coconut

Pecan Encrusted Salmon Finished with Maple Glaze, Paired with Herbed Rice and Seasonal Vegetables

Yuengling Beer Battered Haddock Paired with Tartar Sauce, Seasoned Fries, and Coleslaw

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

Breaded Chicken Topped with Marinara Sauce and Melted Mozzarella Cheese, Paired with Fettuccine Alfredo

Grilled Brown Sugar Chili Rubbed Steak over Herbed Rice, with Roasted Corn, Sautéed Spinach, and Sweet Spiced Tomato Jam

USDA Prime Burger Topped with Lettuce, Tomato, Red Onion, and Mayo

USDA Prime Burger Topped with Crispy Bacon, Aged Cheddar Cheese, Maker's Mark Bourbon Glaze, and Golden Onion Straws

Half-Pound Wagyu Burger Topped with Swiss Cheese, Sautéed Wild Mushrooms, Lettuce, Tomato, Red Onion, and Truffle Aioli

Oakwood Fire Grilled Chicken, Applewood Smoked Bacon, Swiss Cheese, and Peppadew Aioli, Served on White Toast

Sliced Corned Beef, Thousand Island Dressing, Swiss Cheese, and House-made Sauerkraut, Served Pressed on Marbled Rye

Two Yuengling Beer Battered White Fish Tacos, Topped with House-made Coleslaw and House-made Chipotle Aioli, Wrapped in Soft Flour Tortillas

Grilled Chicken, Fresh Apples, Applewood Smoked Bacon, Aged Cheddar Cheese, Lettuce, Tomato, and Dijon Aioli, Wrapped in Soft Flour Tortilla

House-made Veal and Pork Meatloaf, Served Open-Faced on Texas Toast, Drizzled with Port Wine Reduction and Piled High with Crispy Onion Straws

Thinly Shaved Roast Beef Topped with Swiss Cheese on a Freshly Baked Hoagie Roll, Served with Au Jus

Yuengling Beer Battered Haddock Topped with Lettuce, Tomato, Onion, Coleslaw, and Peppadew Aioli on a Brioche Bun

House-made Chicken Salad with Pecans, Dried Cranberries, and Celery on a Buttery Croissant

Two Lump Crab Cakes, Lightly Seared and Served over Creamy Remoulade

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

Market Fresh, Hand Breaded and 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 Rich Garlic Herb Butter, Served with House-made Baguette Crostini

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

Old Bay Seasoned Jumbo Shrimp, Served with Bloody Mary Cocktail Sauce

Lobster Bisque • Mushroom Brie • Roasted Red Pepper Gouda

Grilled Salmon atop Romaine Lettuce, Cherry Tomatoes, Red Onions, and Roasted Red Peppers, Tossed with Mediterranean Dressing, Topped with Fresh Mint and Walnuts

Tender Grilled Chicken atop Mixed Greens, Fresh Apples, Dried Cranberries, Tossed in Raspberry Vinaigrette, Topped with Gorgonzola Cheese and Toasted Walnuts

Grilled Steak atop Romaine Lettuce, Roasted Corn, Cherry Tomatoes, and Red Onion Tossed in Chili Lime Dressing, Finished with Crispy Tortilla Strips and Charred Scallion Cilantro Crema

Fresh Peaches, Toasted Almonds, Cherry Tomatoes, Red Onion, and Mixed Greens Tossed in Truffle Honey Vinaigrette, Topped with Crispy Ham and Creamy Goat Cheese Crumbles

Blueberries, Mandarin Oranges, Cherry Tomatoes, Cucumbers, and Mixed Greens Tossed in Raspberry Vinaigrette, Topped with Candied Pecans and Creamy Goat Cheese Crumbles

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

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

Seared Chicken Breast Filet Simmered with Mushrooms in Rich Marsala Wine Sauce, Paired with Whipped Garlic 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 a Flaky Pastry Crust, Paired with Seasonal Vegetables

Chicken and Shrimp with Onions and Peppers, Sautéed in Coconut Curry Sauce, Served atop Herbed Rice, Finished with House-made Peanut Sauce and Toasted Coconut

Half-pound Wagyu Burger Topped with Swiss Cheese, Sautéed Wild Mushrooms, Lettuce, Tomato, Red Onion, and Truffle Aioli, Paired with Seasoned Fries

6 oz Filet Mignon Finished with Classic Au Poivre Sauce, Paired with Whipped Garlic Potatoes, and Grilled Asparagus

12 oz New York Strip Grilled Over Oakwood Fire, Finished with Bordeaux Cherry Demi-Glace and Blue Cheese Butter, Paired with Potatoes Au Gratin and Crispy Brussels Sprouts

Center-Cut Beef Tenderloin Finished with Port Wine Reduction, Paired with Whipped Garlic Potatoes and Seasonal Vegetables

One Half Golden Duck, Served with a Rich Orange Glaze, Paired with Whipped Garlic Potatoes and Seasonal Vegetables

10 oz Pork Ribeye Grilled Over Oakwood Fire, Served with Maple-Brandy Bacon Glaze, Paired with Whipped Garlic Potatoes and Seasonal Vegetables

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

Pan Seared Chilean Sea Bass Finished with Smoked Corn Purée, Served over Steakhouse Creamed Corn, and Paired with Charred Scallions and Seasonal Vegetables

Blackened Florida Grouper Topped with Lump Cold-Water Lobster, Hollandaise Sauce and Asparagus, Served atop Creamy Parmesan Risotto

Baked Sole Stuffed with Scallops and Crab, Served with Tarragon Lemon Beurre Blanc Sauce, Paired with Herbed Rice and Seasonal Vegetables

Fresh Rainbow Trout Stuffed with Crab, Finished with Lemon Cream Sauce, Served with Herbed Rice and Seasonal Vegetables

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

Yuengling Beer Battered Haddock Paired with Tartar Sauce, Seasoned Fries, and Coleslaw

Pecan Encrusted Salmon Finished with Maple Glaze, Paired with Herbed Rice and Seasonal Vegetables

6 oz Cold Water Lobster Tail, Scallops and Gulf Shrimp, and Cherry Tomatoes, Sautéed in Lobster Cream Sauce, Served over Creamy Parmesan Risotto

Tender Steak and Wild Mushrooms Tossed with Fettuccine in a Creamy Stroganoff Sauce with Sour Cream, Dijon Mustard, Worcestershire, and Garlic, Finished with Fresh Parsley

Sautéed Gulf Shrimp and Spinach Tossed with Penne in a Roasted Red Pepper Cream Sauce, Finished with Creamy Goat Cheese Crumbles and Crispy Panko Gremolata

Cold-water Lobster Tail, Crispy Bacon, Peas, and Fettuccine Tossed in a Classic Carbonara Sauce, Finished with Fresh Grated Parmesan

Imported Pear and Ricotta Filled Pasta Sautéed with Pulled Braised Beef in a Marsala Cream Sauce

Breaded Chicken Topped with Marinara Sauce and Melted Mozzarella Cheese, Paired with Fettuccine Alfredo

Applewood Smoked Bacon, Cheddar Cheese, Lettuce, Tomato and Mayo. Made Special with a Golden Fried Egg, on a Butter Croissant, Served with Country Potatoes

Savory Sweet French Toast, Topped with Candied Pecans and Creme Brûlée Drizzle, Paired with Sausage or Bacon

Country Potatoes with Onions and Bell Peppers, Sautéed with Braised Short Rib and a Blend of House Seasonings, Topped with Scrambled Eggs, Served with White Toast

Two Soft Poached Eggs atop Toasted English Muffins, Topped with Savory Ham, Topped with Hollandaise Sauce, Served with Country Potatoes

Two Soft-Poached Eggs, Tender Filet Medallions and Grilled Shrimp, Served Atop Toasted English Muffins Topped with Creamy Hollandaise Sauce, Served with Country Potatoes

Thinly Sliced Ham and Turkey with Swiss Cheese, Dijon mayo, Grilled on French Toast. Dusted with Powdered Sugar, Served with Raspberry Jam and Country Potatoes

Savory Bacon, Ham, Sausage, and Melted Cheddar Cheese, Served with Toast and Country Potatoes

Fresh Onions, Bell Peppers, Spinach, Mushrooms, and Creamy Goat Cheese, Served with White Toast and Country Potatoes