[archie_struthers]

We talked a little about great golf and food combo's ,  eg Burger's on Ben's Porch , Snapper Soup at Pine Valley . What about the perfect CC menu ....grill room and restaurant if you will....I've got my ideas but would love you imput   !!!

[PCCraig]

Burgers, Fries, and Mac&Cheese from Kuma's Korner
Lobster Corn Dogs from Graham Elliot
A CB&J from the Hop Leaf
Grahamwich's Truffle Popcorn
Canolli's from Mike's Pasties in Boston



Longman & Eagle's Whiskey & Coctail Menu
The Hop Leaf's Beer Menu

[Jud_T]

Home made brats on the grill and Gumballhead on tap.

[Phil McDade]

Archie:

Most grills would do better by doing less.

My clubhouse menu would be one or two sandwiches (ham, turkey), two kinds of bread, a few choices of cheese, lettuce, and that's it. Condiments on the side. One burger, maybe with bacon, a choice of cheese, and onions grilled or raw. One soup; changes daily. I'm not even sure I could bring myself to offer a salad.

The beer menu would be longer, as it should.

Add on: how could I forget? A brat, dog and Polish. But that's it.

[Sam Morrow]

This is why golf is so expensive, have a simple menu and then you don't have to charge an arm and a leg for a green fee or have a food minimum at a private club. If you want a fancy menu go to Del Friscos.

[Will MacEwen]

At the little 9 holer where I grew up, Mens' Night was pretty simple.  Big bowls of salads were laid out, and then you were given a raw steak and cooked it yourself over a big communal charcoal grill. 

As for the ultimate menu, more places need blood sausage for breakfast.

[archie_struthers]

Here's my thoughts :

Gotta have

Grill Room

1) great cheesburger / hamburger   freshly formed random ...no premade patties even Kobe or Angus verboten

2) good hearty soups ...or cool ones in summer

3) some great potato dish/  either real quality fries or au gratin (ACCC had great ones)

4) some signature salad  ....whether it be Caesar or house or California ....I'm partial to bowls for the table with seasonal specials

5) a quality cold roast beef  or fresh turkey on good rye

6)  a super duper club sandwich

7)  cold draft beer / specials every day not to exceed $2.25 a pint

don't need much else ...it's a pub , not a restaurant


dinner


A good hearty steak ....sirloin

Meat loaf....with signature potato ...

Fresh scallops / fish du jour daily

italian night once a week / fresh pasta only

the perfect Martini

four good red wines /  with varied pricing

one house Pinot  and Chardonnay

the key is the simplicity ....it begets consistency and quality ...and no waste of inventory

[Ben Sims]

The trick is to keep it realistic and simple at the same time.  Just hotdogs, cokes and beer isn't enough.  But trying to replicate National's lunch, or Lookout's chicken dinner is likely to result in hugely increased costs with marginal results.

4 sandwiches (a burger, a turkey sandwich, a roast beef au jus, and a BLT), chips, a salad, a soup, hotdogs, 2 draught beers, soft drinks.  There should be NO reason to have any more selection than that.  If you want a full service meal, go to a place that specializes in food.  I prefer golf clubs and courses to specialize in golf.

--EDIT--

With the caveat that a destination club (like SH or Ballyneal) obviously needs a way for the folks to eat while at the club.

[archie_struthers]

Shivas ....good stuff ........chili works

[Ben Sims]

Shivas,

NICE!!  I literally typed my response while you were posting yours.  I agree wholly with your list.  Being all things to all people is likely the cause of many unsustainable practices in golf management today.

I'll have a review of Doha Golf Club in another day or two that touches on this subject.  

[John Kavanaugh]

I buy all my clothes and most of my meals at the golf course.  I like a large variety of selections.  I am a golfer, not a hobbiest.

I buy my underwear and socks at WalMart, my slacks online and my shoes on sale but I will be damned if I will suffer through a half assed meal because some on-the-cheap member only wants to pay for what he wants when he wants it and then drives 8 miles to the Bone Fish Grill because his wife's ass can only fit in one pair of jeans.

[John Kavanaugh]

Golf has not changed, people have changed.

[Bill_McBride]

Nothing fancier than a good steak sandwich.

No dinners.

[Jim_Kennedy]

Archie,
Stay simple, stick with the ‘esses’.

LUNCH
Soup
Salad, (Cobb- women love them -serve small as a side, or large as an 'entree')
Sandwich
Suds
Slumgullion – This stew-like treat is only served on one day at the end of each week because it’s made from that week’s usable leftovers. My wife cooked at a Seattle restaurant in the mid '70s and the dish was so popular that it regularly sold out on the day they served it (Friday, I think). People traveled from great distances to get their once-a-week dose of it.

(If you don’t use the grill at lunch you save a lot of cash, i.e., less help, less fuel.)
____________________________________________________________________

DINNER
Soup
Salad
Steak
Seafood
Suds
Scotch
Shiraz  (White&Red)

[ward peyronnin]

I just saw a large cookbook in the PGA shop in Savnnah Airport of Golf Club recipes such as Bay HIll etc.

Might be a good source for ideal dishes

A great Martini should be a staple

[Tim Martin]

Chili is a winner for two reasons:

1.  because everybody likes it

2.  because you can use leftover/excess steak in it.

One of the obvious keys to keeping costs down is multiple uses for the same ingredients, specifically re-use of leftover/excess food:  leftover steak becomes chili or beef barley soup or whatever, same with chicken into chicken soups, leftover hamburger goes into tomorrow's spaghetti sauce, etc....

Chili is a crowd pleaser. What`s better than a good chili dog or chili cheeseburger? It also has a decent shelf life and can be made fresh and then frozen in different serving sizes. It needs to have some kick but not so much that if you pair it with something else it overpowers it.

[hick]

lobster roll is a must in New England.

[Jud_T]

If there is dinner service, a fairly priced wine list and a reasonable corkage policy. 

[Phil McDade]

Tater tots are a nice touch...

Who knew?

[Sean_A]

I am more of a breakfast guy myself, but that is pretty straightforward with eggs, sausage, bacon, toast & shrooms.  

My idea of lunch is a a few varieties (ham, cheese, chicken) of baps on sale on the bar with a pint.  If somebody wants to get fancy they can order a salad - maybe even a ceasar salad.  In the winter soup should be on.  

Dinner, well I am not sure I want dinner, but if the JakaB's of this world want dinner letem' have it on special doos (not necessarily once a year deal, but perhaps once every two weeks in season with a different theme) or perhaps Fri and Sat nights.  Even then the menu needs to be short, sharp, but not shocking.  

Ciao

[Tim Martin]

For a different sort of sandwich grilled peanut butter and banana is always tasty,quick and easy to prepare. Grilled cheese with tomato and bacon falls in the same category. I`m with Bill McBride that a quality steak sandwich is also a must. Hand cut french fries make a huge difference and can be paired nicely with open hot turkey and roast beef sandwiches.

[PCCraig]

Home made brats on the grill and Gumballhead on tap.

Now you're talking

[Phil McDade]

Tater tots are a nice touch...

Who knew?

The Dinosaurs, that's who...

One of my fondest joys of fatherdom is raising three sons who love tater tots.

[Phil McDade]

The trick is to keep it realistic and simple at the same time.  Just hotdogs, cokes and beer isn't enough.  But trying to replicate National's lunch, or Lookout's chicken dinner is likely to result in hugely increased costs with marginal results.

4 sandwiches (a burger, a turkey sandwich, a roast beef au jus, and a BLT), chips, a salad, a soup, hotdogs, 2 draught beers, soft drinks.  There should be NO reason to have any more selection than that.  If you want a full service meal, go to a place that specializes in food.  I prefer golf clubs and courses to specialize in golf.

--EDIT--

With the caveat that a destination club (like SH or Ballyneal) obviously needs a way for the folks to eat while at the club.

Ben:

While I generally agree with your approach, I have to lodge a complaint with your two-beer policy. Variety in food is largely over-rated; variety in beer, however, is not.

[JMEvensky]

For a different sort of sandwich grilled peanut butter and banana is always tasty,quick and easy to prepare. 

Are you from Memphis too or just an Elvis fan?

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