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7/25/2019 Topgolf Menu
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7/25/2019 Topgolf Menu
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T I P S Y P A L M E R 8Deep Eddy Sweet Tea Vodka +ABSOLUT Citron Vodka +
f reshly brewed iced tea + f resh lemon
Bul le i t Bourbon + Fee Bro thers Orange Bi t te rs +
cane sugar + f resh o range + cher r y
B U L L E I T O L D F A S H I O N E D 9
Pinnac le Whipped Vodka + orange ju ice +
Sie r ra Mis t
O R A N G E D R E A M 8
Fever-Tree Tonic Water + Tanqueray Gin or Hendricks Gin
T H E T G ( T O N I C & G I N ) 9
FROZEN OR ON THE ROCKS: T res Agaves B lanco Tequi la +
organic l ime + agave nectar
MAKE IT A BEER-RITA! CORONITA:3
T R E S A G A V E S M A R G A R I T A 8.5
Casamigos B lanco Tequi la + Coint reau +
organic l ime + agave nectar
C A S A M I G O S M A R G A R I T A 1 1
SIGNATURE DRINKS
S A N G R I A 8Lo lai lo Spanish Red Sangr ia + f resh f ru i t
CARAFE:22
Grey Goose Vodka o r Bombay Sapphire G in
M A R T I N I 1 0
Tanteo Ja lapeo Tequi la + organic l ime +
agave nectar + f resh s t rawber r ies
S T R A W B E R R Y J A L A P E O M A R G A R I T A 9.5
P A T R N P A L O M A 1 0
Patrn Silver Tequila+
Patrn Citrnge Lime+
grapefruit juice + Topo ChicoSparkling Mineral Water
Classic Long Island Iced Tea + Titos Handmade Vodka +
Bacardi Superior Rum + Bombay Sapphire Gin + fresh lemon
T O P G O L F T E A 9.5
Ketel One Vodka + Fever-Tree Ginger Beer +
f resh l ime
K E T E L O N E M U L E 9
M A K E R S M A N H A T TA N 9Maker s Mark Bourbon + sweet ve rmouth + cher r y
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BEER
Bud L ight + Mi l le r L i te + Coors L ight + Miche lob Ul t ra
PITCHERS:14
D O M E S T I C D R A F T S 4
Dos Equis Lager + Goose Is land IPA + B lue Moon Be lgian White +
Angry Orchard Cr isp Apple C ider + Sam Adams Seasonal +
Lagunitas IPA
PITCHERS:19
P R E M I U M D R A F T S 5.5
Bud Light+ Budweiser + Mil ler Lite + Coors Light + Michelob U
BUCKET OF SIX:23
1 6 o z A L U M I N U M B O T T L E S 4.5
Corona Ext ra + Mode lo Espec ial + Dos Equis Lager + Heineke
Sam Adams Boston Lager + Not Your Fathers Root Beer + Sto
Ste l la Ar to is + Newcast le
BUCKET OF SIX:28
P R E M I U M B O T T L E S 5.5
Pabst Blue Ribbon (16 oz) : 3. 5
Leinenkugels Seasonal Sha ndy: 5
Fat Tire Amber Ale: 5. 5
Stiegl Radler : 6
Guinness Draught (14.9 oz) : 6
C A N S
ASK ABOUT OURLOCAL BEER SELECT ION.
C I T R U S C A B A N A 16Deep Eddy Ruby Red Vodka + F leur E lder f lower L iqueur +
f resh lemon, l ime & o range ju ice
P I N E A P P L E P U N C H 16Bacardi Oakhear t Spiced Rum + Bacardi Coconut Rum +
pineapple ju ice + Monin ginger
GOLFBAGSSHAREABLE COCKTAILS SERVED IN ONE OF OUR SIGNATURETAKE-HOM E M UGS. FOR PART IES OF 2 OR M ORE.
WINE
G L ASS/ B O T T L E
Charles & Charles Ros: 7 / 2 7La Marca Prosecco Split : 12
Kung Fu R ies l ing: 7 / 2 7
Estanc ia Pinot Gr ig io : 7 .5 / 29
Kim Crawford Sauvignon Blanc: 10/39
Edna Valley Sauvignon Blanc: 8 / 3 1
Hayes Ranch Chardonnay: 7 .5 / 29
Landmark Chardonnay: 1 2 / 4 7
BOTTLE ONLY
Chandon Ros Spark l ing Wine : 45Veuve Clicquot: 95
Lindemans 90 Moscato: 22
Pine R idge Chenin/Viognie r : 28
Kr is P inot Gr ig io : 29
Wairu River Sauvignon Blanc: 33
Chamisal Chardonnay: 36
Wente Morning Fog Chardonnay: 35
Sonoma-Cut re r Chardonnay: 45
W H I T E R E DG L ASS/ B O T T L E
Stee lhead Pinot No i r : 8 . 5 / 3 3Meiomi Pinot No i r : 1 2 / 4 7
Menage T ro is S i lk : 9 / 3 5
Layer Cake Malbec : 9 . 5 / 3 7
Hayes Ranch Mer lo t : 7 .5 / 29
Sin Zin Zinfande l : 1 0 / 3 9
J oe l Got t Cabernet : 1 0 / 3 9
Chateau Smith Cabernet: 1 2 / 4 7
BOTTLE ONLY
Seeker P inot No i r : 32Archery Summit P inot No i r :
Ar tesa Pinot No i r : 48
Pepper Jack Red: 36
Swanson Mer lo t : 55
Boom Boom Syrah: 38
Quiv i ra Zinfande l : 45
Greg Norman Cabernet : 36
Pine R idge Cabernet : 80
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APPS & SHAREABLES
Nacho chips + drunken bean pure + three-cheese blend +
chimichur r i dr i zz le
ADD:Smoked chicken 2 | Steak* 3
S I G N A T U R E N A C H O S 8
Ci lant ro s t icky r ice + drunken beans + spiced chicken +
cheddar cheese + ja lapeo to r t i l la + sour c ream + avocado +
sr i racha hot sauce
ONLY AT TOPGOLF
M U S H I 10
As ian- inspi red calamar i + sesame orange sweet chi l i d ipping sa
C A L A M A R I * 1 1
Succulent chicken w ings glazed in your cho ice o f :
Mango Habaero , As ian Sesame, Buf falo , o r BBQ sauce
SHARING WITH FRIENDS? CHOOSE 3 FOR 26AND WE THROW IN ALL THE FIXING
T O P G O L F W I N G S 10
VEGETARIAN OPTION *These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical cond
Craft beer queso + Monterey Jack + cheddar + pepper jack cheese
ADD:Pecanwood-smoked bacon 1.5
C H E E S E F R I E S 8
Jack + cheddar + pepper jack cheese + gr i l led peppers
ADD:Smoked chicken 2 | Spinach 2 | Smoked brisket 3
Q U E S A D I L L A S 8
Homemade guacamole + to r t i l la chips + f r esh salsa
GLUTEN-FREE
G U A C & C H I P S 7
L ight ly coated pick le f r ies + s ide o f ranch
P I C K L E F R I E S 6
6 house-poached large shr imp + f resh vegetable s law +
ginger cocktai l sauce
S H R I M P C O C K T A I L* 1 1 .5
Jumbo lump crab cakes + As ian s law + spicy remoulade
M A R Y L A N D C R A B C A K E S * 12 .5
Bacon + green chi l i mac and cheese + s ide o f ranch
B A C O N M A C N C H E E S E S P R I N G R O L L S 9.5
C R A F T B E E R Q U E S O 9Cheesy goodness + touch o f beer + roasted sweet co rn +
to r t i l la chips + f resh salsa
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P E P P E R O N I & S A U S A G E 9
FLATBREADS
SLIDERS
FEATURING OUR NEW NAAN-STYLE FLATBREAD.GLUTEN-FREE BASE AVAILABLE UPON REQUEST.
Scrambled egg + Pecanwood-smoked bacon + roasted tomat i l lo +
salsa + three-cheese blend + pico de gal lo
U L T I M A T E B R E A K F A S T * 9
Fresh bas i l pesto + cracked black pepper
P R O S C I U T T O , A R T I C H O K E & O L I V E 10
House-smoked chicken + shredded cheese blend +
car ro ts+
ce le r y+
ranch dress ing
B U F F A L O C H I C K E N 10
Mar inated s teak + roasted corn + gr i l led red onion +
chimichur r i + f resh red F resno peppers
C H A R - G R I L L E D S T E A K * 1 1
C H I C K E N & W A F F L E S 9House-made Be lgian waf f les + cr ispy chicken tenders +
maple syrup + spicy ja lapeo gravy
Mary land c rab cakes + spicy rmoulade cabbage s law +
f reshly toasted sweet yeast ro l ls
C R A B C A K E * 1 3
Slowly smoked, shredded, BBQ pul led pork + secre t mop sauc
beer s law + f reshly toasted sweet yeast ro l ls
P U L L E D P O R K 9. 5
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafo
shellfish or eggs may increase your risk of f ood-borne illness, especially if you have certain medicaVEGETARIAN OPTION
SERVED IN SETS OF TWO,WITH THE OPT ION FOR FOUR OR SIX .
B U F F A L O C H I C K E N 7Buffalo f r ied chicken + le t tuce + tomato +
served w i th ranch o r b lue cheese dress ing
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T H E C L A S S I C 10.5The usual w i th le t tuce + tomato + onion
$1 UPGRADES:American cheese | blue cheese | cheddar cheesepepper jack cheese | pickled jalapeos
$2 UPGRADES:Pecanwood-smoked baconsliced avocado | fried egg*
S U N R I S E B U R G E R 12 .5Pecanwood-smoked bacon + cheddar cheese +
f r ied egg* + le t tuce + tomato + onion
S M O K E H O U S E 12Pecanwood-smoked bacon + BBQ sauce + cheddar cheese +
le t tuce + tomato + onion
T H E M A C D A D D Y 13Green chi l i mac n cheese + s l iced pepper jack cheese
BURGERS*
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical cond
SIMPLY THE BEST
We use a delicious blend of Angus ground chuck, short r ib and
brisket to produce the juiciest , most f lavorful burgers. Served on
toasted brioche bun with your choice of French fr ies or tater tot
Substitute a side salad for $1.
V E G G I E B U R G E R 9.5Chipot le-spiced black bean pat t y + avocado +
red onion + tomato + red leaf le t tuce
GLUTEN-FREE BUNAVAILABLE UPON REQUEST.
VEGETARIAN OPTION
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F R I E D C H I C K E N S A N D W I C H 10Spicy , mar inated, f r ied chicken breast + br ioche bun + c i lan
SANDWICHESALL SANDWICHES SERVED WITH YOUR CHOICE OF FRENCH FRIES OR TATER TOTS . SUBST ITUTE SIDE SALAD FO
SALADSCHOOSE YOUR DRESSING: RANCH, BLUE CHEESE, LOW FAT BAHONEY M USTARD, CHAM PAGNE VINAIGRETTE ALL GLUTEN-
Grape tomatoes + red onion + cheddar cheese + croutons
ADD:Marinated grilled chicken 2.5
H O U S E S A L A D 6
Pecanwood-smoked bacon + chopped egg + grape tomatoes +
avocado + cheddar + scal l ions + mar inated gr i l led chicken
GLUTEN-FREE
C O B B S A L A D * 1 2
Baby leaf spinach + c innamon-rubbed goat cheese +
grape tomatoes + s l iced red onions + sundr ied c ranber r ies +
candied pecans + low-fat balsamic v i naigre t te
ADD:Marinated grilled chicken 2.5GLUTEN-FREE
S P I N A C H & G O A T C H E E S E S A L A D 10
T U R K E Y & A V O C A D O W R A P 9.5Freshly s l iced oven-roasted turkey + avocado + car ro ts +
cucumber + le t tuce + tomato + chipot le a io l i
ALSO AVAILABLE AS A SALAD (GLUTEN-FREE)
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafo
shellfish or eggs may increase your risk of f ood-borne illness, especially if you have certain medica
G R I L L E D C H I C K E N S A N D W I C H 10Let tuce + tomato + red onion + Di jon-aio l i
B R I S K E T G R I L L E D C H E E S E 1 1Smoked BBQ br isket + blend o f pepper jack and chedda r chee
toasted ar t isan bread
VEGETARIAN OPTION
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24 c innamon-sugar dusted donut ho les . Choose 2 f lavors :
choco late , raspber r y je l l y o r Bavar ian c ream
CANT DECIDE? HAVE ALL 3 FOR JUST $1MORE.
I N J E C T A B L E D O N U T H O L E S 10
S E N S A T I O N A L S M O R E S 7Marshmal l ow-f i l led choco late ch ip cook ie sandwiches Vani l la bean ice cream + r ich choco late sauce +
crushed candied pecans
I C E C R E A M S U N D A E 4
COFFEE COCKTAILS
SKYY Infus ions Vani l la Bean Vodka + RumChata +
Monin T rue Brewed Espresso
E S P R E S S O M A R T I N I 9
DESSERTS
Bai ley s I r ish Cream + Tuaca + cof fee
C H I P S H O T 8
Jameso n I r ish Whisk ey + cof fee + real whipping c ream
I R I S H C O F F E E 7
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical condVEGETARIAN OPTION
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F R E N C H F R I E S 3.5
SIDES
S I D E S A L A D 4.5
T AT E R T O T S 4
Chipot le a io l i
REFRESHMENTS
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafo
shellfish or eggs may increase your risk of f ood-borne illness, especially if you have certain medica
KIDS: $6
G R I L L E D C H E E S E
J U N I O R C H E E S E B U R G E R
SERVED WITH YOUR CHOICE OF CARROT ST ICKS, FRUIT CUPFRENCH FRIES OR TATER TOTS +A SODA, JU ICE OR M ILK .
C H I C K E N T E N D E R S
M I N I H O T D O G S
VEGETARIAN OPTION
S E A S O N A L F R E S H F R U I T C U P 5
Red Bul l Energy Dr ink
Red Bul l Sugar f ree
Red Bul l Red Edi t ion
Red Bul l B lue Edi t ion
Red Bul l Ye l low Edi t ion
E N E R G Y 4Peps i
Diet Peps i
Dr Pepper
Mountain Dew
MUG Root Beer
Tropicana Lemonade
Sie r ra Mis t
F O U N T A I N B E V E R A G E S 2.5
F I J I Water 4
Aquaf ina 3
Topo ChicoSparkling Mineral Water 4(Regular o r Twis t o f L ime)
SoBe L i fewater 3(Yumber r y Pomegranate )
H 2 0
Gatorade 3( Lemon L ime o r F ru i t Punch)
F lavored Iced Tea 3(Mango o r Peach)
Fresh Brewed Cof fee & Tea 2 .5
O T H E R B E V E R A G E S
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E G G S B E N E D I C T * 1 1Served w i th savory house potatoes
BRUNCHAVAILABLE WEEKENDS AND HOL IDAYMONDAYS FROM OPEN UNTIL 2 P.M.
C A R A M E L I Z E D F R E N C H T O A S T * 9Cinnamon F rench toast infused w i th coconut rum + maple syrup +
f resh s t rawber r ies . Non-alcoho l ic /k id-f r iendly ve rs ion avai l able
upon request .
C H I C K E N & W A F F L E S L I D E R S 9House-made Be lgian waf f les + cr ispy chicken tenders +
maple syrup + spicy ja lapeo gravy
Chor izo pat t y + aged white cheddar + scrambled egg +
house-roasted tomat i l lo salsa
C H O R I Z O & E G G S L I D E R S * 7
T i to s Handmad e Vodka + Zing Zang Bloody Mary Mix
Z I N G Z A N G B L O O D Y M A R Y 8
Prosecco + Blue Moon Be lgian White + f resh o range ju ice
M A N M O S A 8
Scrambled egg + Pecanwood-smoked bacon + roasted tomatil lo sals
three-cheese blend + pico de gal lo
U L T I M A T E B R E A K F A S T F L A T B R E A D * 9
GLUTEN-FREE
S I D E O F B A C O N 4
CARAFE:19
C L A S S I C M I M O S A 6
SKYY Infus ions B lood Orange Vodka + f resh o range ju ice
S C R E W D R I V E R 7
Apero l + Prosecco + lemon tw is t
A P E R O L S P R I T Z 7
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical condVEGETARIAN OPTION
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OUR STORY
Topgo l f came to l i f e in 2000, af te r two bro thers were pract ic ing the i r sw ings at a dr iv in g range and boredom took ho ld. Why wasn t t
p lace where they could work on the i r game and h ave fun w i th the i r non-go l f ing f r iends a nd fami ly? The bro thers began brainsto rmin
they could l iven up the i r pract i ce exper ience . Soon, the t radi t ional dr iv in g range concept was t ransfo rmed into a spor ts and ente r ta
venue fo r a l l ages , a l l sk i l l leve ls , a l l year-round.
We know that shar ing great food and dr in ks w i th loved ones is a key par t o f c reat ing memor ies at Topgo l f . Tapping into the regions
cul inary ta lent , each Topgo l f venue features an accompl ished Ex ecut ive Chef and chef-dr iven menu. You l l f ind a f resh tw is t on Ame
class ics , local spec ial t ies and brews, p l us unexpected new creat ions . Wi th shareable por t ions and f resh, h igh-qual i t y i ngredients , w
you f ind the food and dr inks as enjoyable as the games.
V I S I T T O P G O L F . C O M / M E N U
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