Golf Club Dining Room
Overlooking Ponte Vedra's rippling lagoon and famous par-three "island" golf hole, the Golf Club Dining Room is the perfect place to gather before or after your game, or simply to enjoy our casual, convivial atmosphere.
Relax surrounded by warm tones at the bar or dining area, or bask in breezy comfort from the shade of our patio. For lunch, soups, salads and specialty sandwiches satisfy with inspired global touches. Our popular dinner menu features a wonderful selection of steaks and local seafood.
Access to Golf Club Dining Room is limited exclusively to guests and members of the resort and club.
Dining Details
Lunch Daily: Monday, Sunday 11:30 a.m. - 3 p.m. Tuesday - Saturday 11:30 a.m.- 5 p.m.
Bar Menu: Daily 11:30 a.m. - 9 p.m.
Dinner: Tuesday - Saturday 5 - 9 p.m.
Friday: Prime Rib Night
Dress Code: Resort Casual Dress Code for day and evening dining, which is at the discretion of the manager on duty. Ripped jeans, t-shirts, flip flops are not permitted. Please remove hats when entering the Golf Club Dining Room. Religious head coverings are permitted everywhere.
Access to Golf Club Dining Room is limited exclusively to guests and members of the resort and club.
Soups & Salads
NATURAL CHICKEN BROTH • HEARTY VEGETABLES • GLUTEN FREE SPÄTZLE
DATIL • CONCH • SOFRITO • TOMATO
INSPIRED DAILY
CELERY • CARROTS • PICKLED OKRA • ALABAMA WHITE BBQ SAUCE
CRISPY CORN & FLOUR TORTILLAS • PICO DE GALLO • SALSA CRIOLLA
SAVORY BEEF & PORK MEATBALLS • POMODORO • GARLIC BREAD
MAINE LOBSTER • SHRIMP SALAD • POACHED SHRIMP • JUMBO LUMP CRAB • MIXED GREENS • HEIRLOOM TOMATOES • AVOCADO • CUCUMBER • HEARTS OF PALM • ARTICHOKE • KALAMATA • COCKTAIL SAUCE • LOUIS DRESSING
ARTISAN ROMAINE • HEIRLOOM TOMATOES • CROUTONS • PARMIGIANO REGGIANO
Enhancements: SHRIMP 18 • MAHI 18 • SALMON 16 • CHICKEN 12 • CATCH (MKT)
ARTISAN BABY GREENS • ARUGULA • CUCUMBERS • HEARTS OF PALM • MIXED BERRIES • ORANGE SUPREMES • SUNFLOWER KERNELS • SWEET HONEY VIDALIA DRESSING
Enhancements: SHRIMP 18 • MAHI 18 • SALMON 16 • CHICKEN 12 • CATCH (MKT)
ARTISAN BABY GREENS • ROASTED CORN • HEIRLOOM TOMATOES • HEARTS OF PALM • CUCUMBERS • SUNFLOWER KERNELS • FETA • AVOCADO • BASIL SHALLOT VINAIGRETTE
Enhancements: SHRIMP 18 • MAHI 18 • SALMON 16 • CHICKEN 12 • CATCH (MKT)
PIT SMOKED PULLED CHICKEN • BABY KALE • BOURBON CANDIED PECANS • CORNBREAD CROUTONS • ROASTED BUTTERNUT SQUASH • PICKLED RED ONIONS • APPLE CIDER VINAIGRETTE
Enhancements: SHRIMP 18 • MAHI 18 • SALMON 16 • CHICKEN 12 • CATCH (MKT)
Burgers & Sandwiches
HERB GRILLED GARDEN VEGETABLES • BASIL WHIPPED ALMOND RICOTTA • ARUGULA • HEIRLOOM TOMATO • CIABATTA
TURKEY • HAM • BACON • SWISS • AMERICAN • LETTUCE • TOMATO • MAYO • TOASTED WHEAT BREAD
TWO QUARTER LB. ANGUS BEEF PATTIES • AMERICAN • LETTUCE • TOMATO • ONION • PICKLE • GRILLED BRIOCHE
CHOW-CHOW • LETTUCE • TOMATO • ONION • GRILLED BRIOCHE
100% VEGAN IMPOSSIBLE PATTY • VEGAN CHEDDAR • VEGAN MAYO • LETTUCE • TOMATO • ONION • PICKLE • VEGAN BUN
MELTED SWISS • BOURBON SAUTEED ONIONS • HORSERADISH AIOLI • TOASTED AMOROSA ROLL
ONE-HALF PONTE VEDRA CLUB OR CHICKEN SALAD SANDWICH
SERVED WITH A CUP OF SOUP OF THE DAY
LETTUCE • TOMATO • TOASTED WHOLE GRAIN WHEAT BREAD
THOUSAND ISLAND • SAUERKRAUT • SWISS CHEESE • MARBLE RYE
SWISS CHEESE • LETTUCE • TOMATO • ONION • AVOCADO-RANCH • HERB TORTILLA WRAP
Main Course Entrees
HEIRLOOM WILD RICE • SAUTÉED HARICOT VERTS
WILD MUSHROOM MADEIRA GLAZE • HAND CUT STEAK FRIES • HARICOT VERTS
OLD BAY SEASONED FRIES • COLE SLAW • REMOULADE
ROASTED GARLIC & WHITE BEAN PURÉE • FALAFEL CROQUETTES • TOASTED PITA • QUINOA TABBOULEH • MARINATED VEGETABLES • CHILI ROASTED EGGPLANT • FETA • TZATZIKI
FRESH EGG PASTA • HOUSE-MADE PLUM TOMATO & GARLIC POMODORO
Enhancements: SHRIMP 20 • MAHI 19 • SALMON 17 • CHICKEN 14 • CATCH (MKT)
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have a certain medical condition
For the courtesy of others, please refrain from the use of cell phones while in the dining room. For your convenience,Tax and service charge will be added to your bill.
Enjoy an enhanced presentation of a Ponte Vedra Inn & Club family tradition. Chef Peter Nye will carve-to-order delicious herb-covered Prime Rib for each guest. Handmade sauces, full salad and dessert display, whole fish, and soup accompany dinner; including family-style side dishes served tableside.
$57
Available On Friday Evening Only
All Prices Subject To Florida Sales Tax • Consumption Of Raw Or Undercooked Food May Result In Increased Chances Of Foodborne Illness
Soups & Salads
CHEDDAR • CHIVE • SCALLION
DATIL • CONCH • SOFRITO • TOMATO
NATURAL CHICKEN BROTH • HEARTY VEGETABLES • GLUTEN - FREE SPÄTZLE
ARTISAN ROMAINE • HEIRLOOM TOMATOES • CROUTONS • PARMIGIANO REGGIANO
Enhancements: SHRIMP 18 • MAHI 18 • SALMON 16 • CHICKEN 12 • CATCH (MKT)
ARTISAN BABY GREENS • ARUGULA • CUCUMBERS • HEARTS OF PALM • MIXED BERRIES • ORANGE SUPREMES • SUNFLOWER KERNELS • SWEET HONEY VIDALIA DRESSING
Enhancements: SHRIMP 18 • MAHI 18 • SALMON 16 • CHICKEN 12 • CATCH (MKT)
PIT SMOKED PULLED CHICKEN • ARTISAN GREENS • GRILLED CORN • SWEET PEPPERS • BLACK BEANS • JICAMA • CILANTRO LIME DRESSING • PICKLED RED ONIONS • DATIL SPICED TORTILLAS
Enhancements: SHRIMP 20 • MAHI 19 • SALMON 17 • CHICKEN 14 • CATCH (MKT)
MAINE LOBSTER • SHRIMP SALAD • POACHED SHRIMP • JUMBO LUMP CRAB • MIXED GREENS • HEIRLOOM TOMATOES • AVOCADO • CUCUMBER • HEARTS OF PALM • ARTICHOKE • KALAMATA • COCKTAIL SAUCE • LOUIS DRESSING
Starters & Small Plates
BANANA PEPPERS • MARINATED SHALLOTS • SCALLIONS • DATIL-SPICED SEA SALT
MOCAMA HIGH TIDE LAGER • BAYOU SPICED BUTTER •GRILLED SOURDOUGH CROSTINI
COCONUT MILK • SPICED COCONUT VINEGAR • THAI CHILES • RED ONIONS • TARO CHIPS • MICRO CILANTRO • SCALLIONS
SAVORY BEEF & PORK MEATBALLS • POMODORO • GARLIC BREAD
MELTED SWISS• BOURBON SAUTEED ONION• HORSERADISH AIOLI• TOASTED AMOROSA ROLL
TURKEY • HAM • BACON • SWISS • AMERICAN • LETTUCE •TOMATO • MAYO • TOASTED WHEAT BREAD
TWO QUARTER LB. ANGUS BEEF PATTIES • AMERICAN CHEESE • LETTUCE • TOMATO • ONION
PICKLE • GRILLED BRIOCHE
CHOW-CHOW • LETTUCE • TOMATO • ONION • GRILLED BRIOCHE
100% VEGAN IMPOSSIBLE PATTY • VEGAN CHEDDAR • VEGAN MAYO • LETTUCE • TOMATO • ONION • PICKLE • VEGAN BUN
Main Course Entrees
CRISPY SMASHED PARMESAN RED POTATOES• SOYTHERN COOKED COLLARD GREENS•TASSO CREAM SAUCE
HEIRLOOM WILD RICE • SAUTÉED HARICOT VERTS
HOUSE-MADE GATOR ANDOUILLE• CEDAR KEY CALSM• SHRIMP• PIT SMOKED CHICKEN CREOLE ETOUFFEE• SAFFRON VEGETABLE PILAF
ANNATTO PORK RAGU•HANDMADE TAGLIATELLE• 5 MINUTE EGG• GRILLED SHRIMP • SCALLIONS• CHICHARRONS
PEPPERCORN DEMI • CRISPY STEAK FRIES • SAUTÉED BROCCOLINI
WILD MUSHROOM MADEIRA GLAZE • WHIPPED YUKON GOLD POTATOES • HARICOT VERTS
ROASTED GARLIC & WHITE BEAN PURÉE • FALAFEL CROQUETTES • TOASTED PITA • QUINOA TABBOULEH • MARINATED VEGETABLES • CHILI ROASTED EGGPLANT • FETA • TZATZIKI
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have a certain medical condition
For the courtesy of others, please refrain from the use of cell phones while in the dining room. For your convenience,Tax and service charge will be added to your bill.
Dessert
Blueberry Jam, Whipped Cream
Coffee Mousse, Chai Shortbread
Ginger Chiffon, Cranberry, Pastry Cream, Cinnamon, Almonds
Brown Sugar Cinnamon Streusel, Speculoos Crust
Brown Butter, Mascarpone, Sugar Oat Crust
Oreo Crust, Nutella Ganache, Fresh Banana
Additional Dining Options
The Tavern
Open Daily: 4 p.m. - midnight
Access is limited exclusively to guests and members of the resort and club.
Dress Code: Casual
No Reservations Required