PINEHURST RESORT TAKEOUT MENU To place your order, call 910.295.6811 ext. 67567
THE CAROLINA DINING ROOM Menu items available daily 6:30 – 9:30 p.m. STARTE RS
Lobster Crab Cake 15.5 Lemon Buttermilk Soubise, House-made Hot Sauce, Pickled Cucumber and Arugula
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House Sausage and Grits 14
Pork, Truffle and Blue Cheese Sausage and Old Mill of Guilford Grits, Smoked Gouda, Charred Corn, Shaved Heirloom Carrots and Fennel
Chef ’s Board 15
Fried Green Tomatoes 12.5
Chef’s Selection of Cured Meats, Local Cheeses, Rustic Charred Crostini and House-Made Pepper Jelly with Spicy Brown Mustard and Sherry Infused Figs
Buttermilk Soaked Tomatoes with Cornmeal Crust, served with Creamy Pimiento Cheese, Smoked Onion Jam and Parsley Chips
Caprese Bruschetta 12
Shrimp Cocktail 15
Heirloom Tomatoes, Grilled Watermelon, Marinated Mozzarella, Crisp Basil, Balsamic and Lemon Olive Oil with House Focaccia
Poached Jumbo Shrimp, Shaved Fennel, Heirloom Carrot and Sour Orange Mojo with House Cocktail Sauce
Creamed Spinach, Crispy House Bacon, Brabander Cheese with Toasted Buttermilk Biscuit Crumb
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Oysters Pinehurst 16
Deconstructed Ahi Tuna Roll 16 Sweet Soy Glaze, Citrus Pickled Cucumber, Avocado Relish, Grapefruit, Rice Crisp, Poblano Vinaigrette, Crispy Wontons and Toasted Seaweed
SOUPS AND SAL ADS Heirloom Carrot and Cardamom Bisque 7.5 Cumin Crème and Rosemary Crushed Pine Nuts
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The Wedge 10.5
Sandhills Salad 13
Local Blend of Bibb, Arugula and Baby Kale tossed in Mimosa Vinaigrette with Grilled Peaches, Quinoa, Pecans, Feta and Blueberry Crème Fraîche
Baby Iceberg, Bacon Lardons, Local Tomatoes, Pickled Red Onion and Cave-Aged Blue Cheese
Classic Caesar 9
House Salad 8
Romaine Lettuce served with House-Made Dressing, Olive Oil Crostini, Heirloom Tomato and White Anchovy
B U TCHER B LOCK CU TS *
We feature Certified Angus Beef, hand cut in our in-house Butcher Shop served with Chef’s Potato of the Day and Market Vegetable
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Tomatoes, Cucumber, Bacon, Egg and Croutons with choice of House-Made Dressing
A L A C ARTE SID E S sides are for two people ($6 MAP surchage)
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6-oz. Filet Mignon 31 10-oz. Filet Mignon 37 12-oz. Center Cut Ribeye 34 12-oz. Prime New York Strip 42
Pinehurst Potato Au Gratin
Smoked Gouda and Leek Cream Sauce, Pancetta and Cornbread Crumble
($10 MAP surcharge)
9-oz. Maine Lobster Tail 29 Day Boat Fresh Catch
Mac and Cheese with Taleggio Creamed Spinach Jumbo Asparagus with Lemon and Parmesan Truffle Parmesan Mashed Potatoes Loaded Baked Potato Sandhills Vegetable du Jour
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ART I SAN PA STA AND GRA INS Hand rolled with the highest grade semolina
Elote Carbonara — Sweet Potato Fettuccini with Pancetta, Charred Corn, Spring Onion, Ricotta Salata and Smoked Paprika in Brabander Cream 24/13 Golden Beet and Chèvre Risotto — Served with Asparagus, Spring Peas, Roasted Oyster Mushrooms, Fennel, Arugula and Toasted Walnuts with Caraway 23/13 Shrimp Scampi — Red Pepper Capellini, Sautéed Shrimp in a White Wine Butter Sauce with Heirloom Tomatoes, Swiss Chard and Caramelized Onions, 31/17
Finished with Roasted Garlic and Lemon
C U I S I N E OF THE SEA SON Half Rack of Lamb* 34
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Mediterranean Olive Oil and Mint Couscous, Grilled Artichokes, Baby Carrots, Harissa Yogurt, Pine Nut and Apricot Crumble with Roasted Mushroom Demi
PUTTE R BOY C L A SSIC S Veal Oscar* 34 Jumbo Asparagus, Truffle Parmesan Mashed Potatoes, Preserved Lemon, Arugula, Colossal Crab Meat, Mushroom Demi Sauce and Tarragon Aioli
Skin-On Scottish Salmon* 30 / 17
Steak Diane* 33 / 18
Charred Fingerling Potatoes, Fava Bean Succotash with Roasted Tomatoes,
Truffle Parmesan Mashed Potatoes, Haricot Verts,
Sautéed Mushrooms, Saffron Coconut Soubise and Cucumber Salad
Carrots, Mushrooms and Dijon Demi
Seared Duck Breast 30
Sandhills Chicken Breast 24
Creamy Sweet Potato Grits, Roasted Corn and Fennel Succotash with Fava Beans, Spring Onion Duck Egg Sabayon and Blackberry Gremolata
Braised Collard Greens, Heirloom Carrots, Roasted Fingerling Potatoes in Rosemary Pesto and Southern Pimiento Cheese Sauce
Seared Scallop 32 / 18
Surf and Turf* 53
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Lyonnaise Potatoes, Black Pepper Crème Fraîche with Sautéed Swiss Chard and Pickled Strawberry Reduction
Truffle-Seared 6 oz. Filet Mignon, Butter-Basted Lobster ($10 MAP surcharge)
RYDER CUP LOUNGE Menu items available daily 11:30 a.m. – 11 p.m.
Leafy Entrées
Soups, Salads and Small Plates PINEHURST BEAN SOUP
Kettle cooked with smoked ham hocks, northern white beans and tomato. 5.5
OUR EVERYDAY HOUSE SALAD
Artisan lettuce, tomatoes, cucumber, bacon, egg and croutons. 8
RYDER SALAD Baby greens, pear, candied pecans, Stilton, dried cranberry and applewood-smoked bacon, tossed with citrus dressing. 9.5 Add grilled chicken 4 Add grilled shrimp 5
SANDHILLS CAPRESE SALAD
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Heirloom tomatoes, fresh mozzarella, basil, Bastini Farms organic extra virgin olive oil, Lady Edison cured ham and house focaccia. 9.5
SHRIMP COCKTAIL
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CLASSIC WINGS Fried crispy with choice of mild, medium, hot, BBQ or Thai sweet chili sauce. Served with celery, carrots and choice of ranch or blue cheese dressing. 11.5 H
Layered crushed avocado and quinoa, topped with Bastini Farms organic extra virgin olive oil, micro citrus greens with cracked black pepper and sea salt pita chips. 7.5
POPCORN SHRIMP AND HUSH PUPPIES Hand-breaded shrimp and corn hush puppies with cocktail sauce and sweet and spicy coconut sauce. 12.5
AVOCADO AND CRACKLINS
Fresh Haas avocado guacamole, pork cracklings and corn tortilla chips. 7.5
JERK CHICKEN NACHOS` Jerk seasoned pulled chicken, melted Ashe County Hoop Cheese, black beans, pico de gallo, pineapple-avocado salsa, cilantro sour cream and scallions on corn tortilla chips with chipotle salsa. 11
COOL CHICKEN SLIDERS Chicken salad, celery, lettuce and tomato on two seeded brioche buns. Served with kettle potato chips. 12
LOBSTER CRAB CAKE SANDWICH Whole grain mustard aioli, southern coleslaw, lettuce and tomato on a house brioche bun. Served with french fries. 16 H
Summer squash, portobello mushroom, grilled onion, roasted red peppers, fresh mozzarella and balsamic drizzle wrapped in a garlic herb tortilla. Served with kettle chips. 11.5
CORNMEAL CRUSTED GROUPER TACOS Southern coleslaw, pico de gallo and chipotle ranch on warm flour tortillas. Served with french fries. 12.5
GRILLED SHRIMP TACOS
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Cilantro-lime shrimp, chipotle slaw and pineapple-avocado salsa on warm flour tortillas. Served with french fries. 13.5
Sides MAC ‘N CHEESE
Taleggio and hoop cheese with garlic crumbs. 7.5 Add grilled chicken 4
MARKET VEGETABLES Chef’s daily selection. 7
LOADED BAKED POTATO
CHINESE CHICKEN SALAD
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Napa cabbage, iceberg lettuce, citrus pickled cucumber, snap peas, carrots, toasted almonds and mandarin oranges with sweet soy vinaigrette. 13
COBB SALAD Iceberg lettuce, smoked ham, roasted turkey breast, tomato, avocado, blue cheese, hard-boiled egg, applewood-smoked bacon and garlic croutons with peppercorn ranch dressing. 13.5
CAESAR SALAD
Entrées SHRIMP ‘N GRITS Grilled prawns, andouille sausage, Old Mill of Guilford stone ground grits, mushrooms, roasted red peppers, green beans and smoked tomato fondue. 22
GRILLED ASHLEY FARMS SMOTHERED CHICKEN Melted hoop cheese, caramelized onions, applewood-smoked bacon, grainy mustard BBQ sauce, buttermilk mashed potatoes and market vegetables. 19
HALF RACK OF RIBS Hickory smoked baby back ribs, house BBQ sauce, sweet potato fries, market vegetables and onion ring garnish. 25
GRILLED RIBEYE STEAK* Buttermilk mashed potatoes, market vegetables, tobacco fried onions and horseradish aioli. 34
BROILED ATLANTIC SALMON*
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Old Mill of Guilford stone ground grits, sautéed green beans, kalamata olives and sundried tomato basil pesto. 19
Sliders and Handhelds
GRILLED VEGETABLE WRAP
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Romaine lettuce tossed in house-made dressing, toasted croutons and imported Parmesan. 12.5 Add grilled chicken 4 Add grilled shrimp 5
Southern cabbage slaw, house red sauce with lemon and lime wedges. 15
EDAMAME HUMMUS
WILMA’S SUNSHINE SALAD
Baby kale and local lettuces with sprouted field beans, grilled pineapple, pickled blueberries and toasted sunflower seeds with avocado buttermilk dressing. 12
Sour cream, hoop cheese, applewood-smoked bacon and scallions. 7.5
LINGUINE PRIMAVERA Zucchini, roasted red peppers, mushrooms, heirloom tomatoes and roasted garlic tossed in a white wine sauce. 16 Add chicken 4 Add shrimp 5
Burgers and Such PINEHURST BLT Applewood-smoked bacon, green leaf lettuce, beefsteak tomatoes on country white bread with basil mayonnaise. Served with kettle potato chips. 12.5
CAROLINA BURGER* 8-oz. hand selected beef patty on house brioche with lettuce, tomato, onion, pickle spear, fried onion rings and applewood-smoked bacon. Served with french fries. 14.5
TURKEY CLUB House-roasted turkey breast, applewood-smoked bacon, lettuce, local tomato, basil pesto mayonnaise on toasted ciabatta bun. Served with kettle potato chips. 13.5
SOUTHERN FRIED CHICKEN SANDWICH Buttermilk fried chicken breast, lemon-herb aioli, sliced dill pickles, lettuce and tomato on a toasted brioche bun. Served with french fries. 13.5
BBQ PORK SANDWICH Southern coleslaw, tobacco fried onions and cheddar cheese on a house-made brioche bun. Served with sweet potato fries. 14
THE ULTIMATE GRILLED CHEESE SANDWICH Melted American, Gouda, applewood-smoked cheddar and provolone cheeses on Parmesan-crusted bread. Served with french fries. 12 Half 7
Desserts BROWNIE SUNDAE Warm triple-chocolate brownie with vanilla, chocolate and caramel cone ice cream, topped with hot fudge and candied pecans. 10
SEVEN-LAYER CHOCOLATE CAKE Chocolate buttermilk cake, caramel and coffee mousse, mandarin coulis and caramel corn. 10
MILE-HIGH KEY LIME PIE Raspberry coulis, vanilla chantilly, candied macadamia nuts, and seasonal fruit. 12
CARAMEL TOFFEE BREAD PUDDING Brioche and croissant bread pudding, drizzled with caramel and toffee pieces, topped with hot buttered rum sauce. 10
RYDER CUP BRUNCH Brunch menu items available Sunday only 11:30 a.m. – 2 p.m.
Soups, Salads and Small Plates SHRIMP COCKTAIL
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Southern cabbage slaw, house red sauce, lemon and lime wedges. 15
LOTS OF LOX AND BAGEL Scottish smoked salmon and toasted bagel, cucumber, tomato and caper relish. Served with a toasted bagel and cream cheese. 14.5
BOUNTY OF SEASONAL FRUIT
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Big bowl of seasonal fruits, served with orange-flavored cottage cheese and banana bread. 11.5
CHICKEN SALAD CROISSANT SLIDERS Pinehurst chicken salad, lettuce and tomato on toasted croissants. Served with a side house salad. 12.5
Be EGG-Centric Egg entrées are served with choice of home fries or grits, roasted tomato and choice of toast.
TWO FARM FRESH EGGS YOUR WAY* Cooked any style and served with your choice of bacon or sausage and asparagus. 12
SUNDAY AVOCADO TOAST Grilled paesano bread plank, crushed avocados, pickled onion, two poached eggs, local greens, red pepper flakes and lemon. 16
BENEDICT* Two poached eggs, toasted English muffin, grilled Canadian bacon, asparagus and Espelette hollandaise. 13
BREAKFAST QUESADILLA* Toasted flour tortilla, scrambled farm eggs, maple pork sausage, hash brown potato, hoop cheddar cheese, cilantro lime crème, roasted jalapeño and tomato salsa. 13.5
CREATE YOUR OWN OMELET Choose from the following ingredients: sausage, bacon, ham, mushrooms, onions, peppers, spinach, tomatoes, cheddar and Monterey Jack cheese. 13
MARYLAND “CRABBY BENEDICT”* Two lump crab cakes and two poached eggs on toasted English muffins with asparagus and lemon hollandaise. 16
CORNED BEEF HASH* House corned beef brisket, diced and sautéed with potato and onions, served with two eggs any style. 14.5
House berry compote, pure maple syrup and whipped butter. Served with your choice of applewood-smoked bacon or link sausage. 11
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Healthy lifestyle inspired dish
*May be cooked to order. Consuming raw or undercooked meats, poultry, shellfish, fish or eggs may increase risk of foodborne illness. Menu items may contain or come in contact with wheat, peanuts, soy, tree nuts, milk, eggs fish and shellfish. If you have a food allergy or dietary restrictions, please inform your server and our chef will visit your table to accommodate your needs. All prices subject to NC sales tax. 18% service charge is added to your bill. Service staff is compensated from this amount.
17.FB.067 CDR RCL TAKEOUT MENU
VERY OLD-FASHIONED BUTTERMILK PANCAKES
