The Legacy Restaurant at Nancy Lopez Country Club Menu

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

Petite Filet Tips with Mushrooms and Onion, Sauteed in a Bourbon Cream Sauce, Finished with Fresh Grated Parmesan.

Penne Pasta ,Sauteed Gulf Shrimp, Spinach, and Cherry Tomatoes , in a White Wine, Lemon & Garlic Sauce

Gluten free. Fresh ahi tuna, pan seared and drizzled with house-made pineapple glaze.

Gluten free. Jumbo shrimp, with bloody Mary cocktail sauce.

Market fresh, breaded and fried, served with house made peppadew aioli.

Fried shrimp, tossed in chef's signature coconut curry sauce.

Hand Breaded Croquettes, Stuffed with Creamy Lobster Filling, Served with Peppadew Aioli

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

Creamy soup with tender mushrooms, rich brie cheese, and garnished with fresh herbs.

Arcadian spring mix, with red onion, cherry tomato, cucumber and pepperoncini, served with Mediterranean dressing.

Gluten free. Spring mix with fresh cut apples, dried cranberry, and Gorgonzola cheese tossed in house made vinaigrette, topped with toasted walnuts and tender grilled chicken.

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

Roasted Red Beets, Creamy Goat Cheese Crumbles, Candied Pecans, and Mixed Greens Tossed in a Citrus Champagne Vinaigrette

Cherry Tomatoes, Cucumbers, Red Onions, and Pepperoncini, Atop a Bed of Mixed Greens, with Mediterranean Dressing.

Cherry Tomatoes, Croutons, Crispy Bacon, Grilled Chicken, and Romaine Lettuce Tossed in House- Made Caesar Dressing

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

Gluten free. Chicken and shrimp with onions and peppers, sautéed in Thai chili coconut sauce, over steamed white rice, with peanut sauce.

Gluten free. Slowly braised beef shoulder roast, topped with a port wine reduction, paired with garlic whipped potatoes and chef vegetables.

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

Slow-simmered chicken, peas, carrots, and onions in a creamy sauce topped with flaky pastry crust, with chef vegetables.

Panko Breaded Chicken Cutlet, Stuffed with Savory Ham and Swiss Cheese Finished with a Dijon and White Wine Cream Sauce, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Slow Braised Short Rib, Atop Parmesan Risotto, Finished with Port Wine Reduction

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

Wellington fresh salmon with minced mushrooms and spinach, wrapped in flaky puff pastry and finished with porcini mushroom sauce, paired with garlic whipped potatoes.

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

Pan seared haddock, served with house made white wine and almond cream sauce, topped with grilled shrimp, paired with garlic whipped potatoes and Seasonal vegetables.

Fresh salmon baked with a sweet maple glaze, crusted with crushed pecans, paired with herb rice and chef vegetables.

Fresh Sole, Stuffed with Scallops and Crab, Baked and Topped with Tarragon Lemon Beurre Blanc Sauce, Paired with Herb Rice and Seasonal Vegetables

Cold Water Lobster Tail, Sea Scallops and Sauteed Gulf Shrimp, Atop Creamy Parmesan Risotto, Finished with Lobster Cream Sauce

Marinated in Miso and Prepared to Perfection, Paired with Parmesan Risotto and Chef Vegetables

Gluten free. Hand cut tenderloin of beef, topped with port wine reduction, with garlic whipped potatoes and chef vegetables.

Gluten free. Juicy pork ribeye, grilled over Oakwood fire, topped with maple bacon glaze, paired with garlic whipped potatoes and chef vegetables.

Pistachio Encrusted Full Rack of Lamb, Served with House Made Mint Glaze, Paired with Garlic Whipped Potatoes and Chef's Vegetables

6oz Center Cut Filet, Finished with Fontina Cheese and A Red Wine Reduction, Served Atop a Crispy Potato Cake, Paired with Seasonal Vegetables

Truly “authentic” key lime pie! Made in true key west fashion key lime juice. All in our made from scratch graham cracker crust.

Four Deliciously Moist Layers of Carrot Cake and Our Famous Cream Cheese Icing

Layers of Chocolate Cake and Creamy Chocolate Cheesecake, Topped with Rich Velvety Ganache

Market Fresh, Breaded and Fried, Served with House Made Peppadew Aioli

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

Pan Seared Ahi Tuna, Atop Asian Ginger slaw, Drizzled with House-Made Pineapple Glaze

Hand-Breaded Croquettes, Stuffed with Creamy Lobster Filling, served with Peppadew Aioli

Jumbo Shrimp, with Bloody Mary Cocktail Sauce

Slow Braised Short Rib in a Wild Mushroom Sauce. Atop Buttery , Fresh Baked Puff Pastry Squares

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

A scoop of our famous housemade chicken salad, made with pecans, dried cranberries and celery, served over romaine lettuce, with cherry tomatoes and cucumbers

Spring mix with fresh cut apples, dried cranberry, and gorgonzola cheese tossed in house made vinaigrette, topped with toasted walnuts and grilled chicken

Cherry Tomatoes, Red Onions, Roasted Red Peppers and Romaine Lettuce, Tossed with Mediterranean, Fresh Mint, and Walnuts, Topped with salmon

Cherry Tomatoes, Cucumbers, Red Onions, and Pepperoncini, Atop a Bed of Mixed Greens, with Mediterranean Dressing.

Roasted Red Beets, Creamy Goat Cheese Crumbles, Candied Pecans, and Mixed Greens Tossed in a Citrus Champagne Vinaigrette

Creamy and rich soup made with succulent lobster meat and flavorful spices.

Creamy soup combining earthy mushrooms and smooth brie, typically enriched with a blend of herbs.

Topped with mozzarella cheese, dried figs and goat cheese, drizzled with balsamic reduction

Mozzarella Cheese, House made Coconut Mango Sauce and Gulf Shrimp with Goat Cheese, Carnalized Onions and Peppadew Aioli

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

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

Fresh salmon baked with a sweet maple glaze crusted with crushed pecans, paired with herb rice and chef vegetables

Shaved beef, topped with Swiss cheese on a freshly baked hoagie roll, paired with au jus

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

Beer battered haddock, topped with lettuce, tomato, onion and Cole slaw, with peppadew aioli, on a brioche bun

Sliced corned beef, thousand island dressing, Swiss cheese and homemade 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 Aoili and Wrapped in Soft Flour Tortillas

Golden Fried Chicken with Smoked Ham, Melted Swiss Cheese, and Honey Dijon Mustard. Topped with Lettuce, Tomato, and Onion. Served on a Brioche Bun.

Homemade Chicken Salad, with Pecans, Dried Cranberries and Celery, on a Freshly Baked Croissant

Pulled BBQ Beef, Cooked Low & Slow, Served on a Brioche Bun, Topped with Coleslaw and House made Tangy BBQ Sauce

USDA prime burger, topped with caramelized onions, provolone cheese and thousand island, on butter toasted rye

USDA Prime Burger, Topped with Caramelized Onion, Mozzarella Cheese and Peppadew Aioli

USDA Prime Burger, Topped With Crispy Bacon , Melted Cheddar Cheese and Makers Mark Bourbon Glaze, Piled High With Golden Onion Straws