July 20, 2018
2018 Summer Menu
Summer days are longer, and meals can be later and lighter than during the year’s other seasons. The pool keeps us splashing, the course keeps us playing, so the last thing we’re craving is a massive plate of comfort food. And, that’s a good thing. Because Pine Canyon’s new summer menu is absent of heavy, hearty plates and is instead overflowing with light and thoughtfully-crafted fare that fits with the season.
One of those dishes includes kabocha squash risotto, which blends the pumpkin-like squash with heirloom tomatoes, corn, snap peas and zucchini. Or, if you’re dining light, the halibut bites, crisped in a Mother Road beer batter, dunked in a chili sauce with a sesame slaw garnish. Of course, no menu would be complete without tacos, and our summer menu includes a selection of seared fish, wild shrimp or grilled “Yucatan style” chicken, each topped with cotija cheese, a red chile remoulade, fire-roasted salsa and a jicama slaw inside corn-flour tortillas. Burgers, tenderloin steaks, seared halibut, lamb chops and house-smoked St. Louis pork ribs round out the dinner menu, which also includes a grilled asparagus salad, open-faced Ahi tuna sandwich, and ancho-grilled wild gulf shrimp.
The lunch menu offers a few different options, including Asian chicken lettuce wraps, a southwestern cobb, and an avocado salad with roasted corn, piquillo peppers, heirloom cherry tomatoes, butter lettuce cups and chili-roasted sweet potato. In addition to deli sandwiches, the menu includes a roasted turkey French dip with a rosemary au jus, and a grilled parmesan-pork sandwich that is stacked with smoked ham, garlic-Italian, herb-roasted pork belly, pickles and tomato Chantelle cheese.
Whether you’re fueling up for an afternoon outing or winding down from an action-packed day, the summer menu at Pine Canyon’s club offers something for just about any craving. And, the club’s 1,700-bottle wine room houses the perfect pairing.