Dining Redesigned
From the moment you arrive, the Bluegrass dining area breathes timeless elegance and effortless style. The commanding beauty of the golf course as a backdrop, and the surrounding landscape, create a scenic performance that unfolds over the course of breakfast, lunch and dinner. Whether you're in the mood to sip handcrafted cocktails, meet friends for a casual brunch or indulge in an exceptional fine dining experience, Bluegrass Yacht & Country Club indulges your every craving.
We’ve created two distinct dining experiences designed to enhance your culinary curiosity. Come enjoy a dynamic adult-focused bar and lounge area and a warm and inviting family dining space.
The Harris
Delight in spectacular cuisine and classic luxury when you dine at The Harris. The perfect locale for a special night out, The Harris is serving up cuisine sure to please every palate.
51 Lounge
Discover exceptional menu options and laid-back elegance. Our 51 Lounge offers tantalizing choices expertly orchestrated by our executive chef.
Casual dining, graceful interiors breathtaking views of the rolling greens beyond and a staff with a servant’s heart coalesce to create a flawless Member experience.
In addition, we offer a beautiful outdoor patio complete with TVs, two fire pits and lounge seating so you can enjoy the Nashville weather!
Dress Code
Please adhere to standard country club casual or appropriate golf attire (collared shirts, blouses, appropriate dresses, denim that is clean, hole-free, hemmed and being worn as designed)
- Hats are only allowed on the patio, golf course and during lunch in the 51 lounge and must be worn as designed (bill forward)
- Tennis attire is acceptable outside at all times; if dining in the Grill, tennis attire is acceptable until 5 p.m.
The following are strictly prohibited:
- Shorts that are four inches above the knee or shorter
- Spaghetti strap, strapless and tube top-style shirts
- Flip flops, and please no bare feet
- Swim attire
- Gym clothes (T-shirts, gym shorts, sweats)
- Athletic wear with the exception of golf or tennis attire
We thank our Members for dressing in a way that fits the surroundings and atmosphere of the Club. Club management reserves the right to refuse privileges to anyone they determine to be in violation of the dress code. Regrettably, those who do not meet dress code requirements will not be admitted.
Dining Menus
STARTERS
WHITE CHICKEN CHILI
cup | 6 bowl | 8
SOUP OF THE DAY
cup | 6 bowl | 8
SHAKER SHRIMP
tempura fried shrimp - choice of buffalo, sweet chili, boom boom or
garlic parmesan sauce | 18
CHICKEN QUESADILLA
blackened chicken, peppers, onions, salsa, sour cream, shredded
lettuce | 12
JUMBO CHICKEN WINGS
choice of sauce: buffalo, garlic parmesan, sweet BBQ, served with
carrots, celery, bleu cheese or ranch dressing | 16
TACO NACHOS
seasoned ground beef, queso, shredded lettuce, pico de gallo,
jalapeños, salsa, sour cream | 12
substitute for chicken + 2
ARTISAN MEAT & CHEESE BOARD
selection of cured meats, local cheeses, whole grain mustard,
honeycomb, grilled bread, assorted crackers | 26
FROM THE FIELDS
HOUSE SALAD
choice of dressing | 8
CAESAR SALAD
romaine - parmesan - croutons - caesar dressing | 8
STEAK & WEDGE
6oz sirloin - Iceberg wedge - cherry tomato - bacon - bleu cheese
crumbles - bleu cheese dressing - onion rings | 26
sub filet + 6
SOUTHWESTERN SALAD
chopped romaine - tomatoes - pepper jack cheese - roasted corn,
black beans - tortilla strips - chipotle dressing | 12
APPLE & FARRO SALAD
diced granny smith apples - farro - mixed greens - shredded
carrots, feta cheese - red onions - heirloom tomatoes - honey dijon
vinaigrette | 14
QUINOA BERRY SALAD
quinoa - baby spinach - arugula - fresh berries - cherry tomatoes
mixed peppers - candied pecans - goat cheese - white honey
balsamic vinaigrette | 16
BLACKENED CHICKEN COBB
chopped romaine - mixed greens -tomatoes -bacon bits - bleu
cheese crumbles - boiled egg - avocado -choice of dressing | 18
substitute for your choice of side for + 1
TOMATO & MOZZARELLA STACK
heirloom tomatoes - sliced buffalo mozzarella - house-made
croutons, olive oil - balsamic glaze | 14
ADD PROTEIN TO ANY SALAD
6oz sirloin +24 | salmon +20 | chicken +10 | chicken salad +10
tuna salad +10 | shrimp +18
HANDHELDS
CHICKEN CAESAR WRAP
marinated grilled chicken - chopped romaine - parmesan cheese
croutons - caesar dressing - jalapeno wrap | 14
BLUEGRASS BURGER
certified Angus beef - lettuce - tomato - onion - pickle - brioche
bun | 16
TROPHY CHICKEN WRAP
hand breaded tenders - trophy sauce - cheese blend - avocado - lettuce tomato - jalapeno wrap | 14
FRENCH DIP
slow roasted prime rib - swiss cheese - provolone cheese - toasted
french bread - au jus | 16
SMOKED TURKEY GRINDER
sliced smoked turkey - swiss cheese - shredded lettuce - tomatoes
oil
red wine vinegar - parmesan crusted baguette | 15
PASTRAMI REUBEN
boar's head pastrami - swiss cheese - 1000 Island dressing -
pumpernickel bread | 16
CHICKEN SALAD SANDWICH
house-made chicken salad - lettuce - tomato - served on a
croissant | 14
FRIED EGG SANDWICH
fried egg - applewood smoked bacon - cheddar cheese - texas
toast | 12
CLASSIC CLUB
shaved boar's head pit house smoked turkey - bacon - lettuce
tomato - avocado - herb aioli - served In sourdough bread | 15
FROM THE SEA
BOURBON BBQ BACON-WRAPPED SHRIMP
bourbon bbq sauce - herb rice - spinach | 22
CRAB CAKE
citrus & arugula salad - orange & grapefruit segments - chipotle
remoulade | 22
BOURBON GLAZE SALMON
parmesan herb risotto - buttered broccoli - citrus buerre blanc
tomato argula salad | 32
SIDES
BACON BRUSSEL SPROUTS | 6
CLUB CHIPS | 5
ONION RINGS | 6
COLESLAW | 6
FRENCH FRIES | 5
FRESH FRUIT | 6
MAC & CHEESE | 6
GRILLED ASPARAGUS | 6
SAUTEED BUTTON MUSHROOMS | 6
SWEET POTATO FRIES | 6
STEAMED BROCCOLI | 6
SWEET PLATES
CARROT CAKE | 10
CREME BRULEE | 9
ICE CREAM | 5
STARTERS
WHITE CHICKEN CHILI
cup | 6 bowl | 8
SOUP OF THE DAY
cup | 6 bowl | 8
BOURBON BBQ BACON-WRAPPED SHRIMP
bourbon bbq sauce - herb rice - spinach | 22
SHAKER SHRIMP
tempura fried shrimp - choice of buffalo, sweet chili, boom boom or
garlic parmesan sauce | 18
CHICKEN QUESADILLA
blackened chicken - peppers - onions - salsa - sour cream - shredded
lettuce | 12
JUMBO CHICKEN WINGS
choice of sauce: buffalo, garlic parmesan, sweet BBQ, served with
carrots - celery -bleu cheese or ranch dressing | 16
TACO NACHOS
seasoned ground beef - queso - shredded lettuce - pico de gallo
jalapeños - salsa - sour cream | 12
substitute for chicken +2
ARTISAN MEAT & CHEESE BOARD
selection of cured meats - local cheeses - whole grain mustard
honeycomb - grilled bread - assorted crackers | 26
FROM THE FIELDS
HOUSE SALAD
choice of dressing | 8
CAESAR SALAD
romaine - parmesan - croutons - caesar dressing | 8
STEAK & WEDGE
6oz sirloin - Iceberg wedge - cherry tomato - bacon - bleu cheese
crumbles - bleu cheese dressing - onion rings | 26
sub filet + 6
SOUTHWESTERN SALAD
chopped romaine - tomatoes - pepper jack cheese - roasted corn
black beans - tortilla strips - chipotle dressing | 12
APPLE & FARRO SALAD
diced granny smith apples - farro - mixed greens - shredded carrots
feta cheese - red onions - heirloom tomatoes - honey dijon
vinaigrette | 14
QUINOA BERRY SALAD
quinoa - baby spinach - arugula - fresh berries - cherry tomatoes
mixed peppers - candied pecans - goat cheese - white honey balsamic vinaigrette | 16
BLACKENED CHICKEN COBB
chopped romaine - mixed greens -tomatoes -bacon bits - bleu
cheese crumbles - boiled egg - avocado -choice of dressing | 18
substitute for your choice of side for + 1
TOMATO & MOZZARELLA STACK
heirloom tomatoes - sliced buffalo mozzarella - house-made croutons
olive oil - balsamic glaze | 14
ADD PROTEIN TO ANY SALAD
6oz sirloin +24 | salmon +20 | chicken +10 | chicken salad +10
tuna salad +10 | shrimp +18
SIDES
BACON BRUSSEL SPROUTS | 6
CLUB CHIPS | 5
ONION RINGS | 6
COLESLAW | 6
FRENCH FRIES | 5
FRESH FRUIT | 6
MAC & CHEESE | 6
GRILLED ASPARAGUS | 6
SAUTEED BUTTON MUSHROOMS | 6
SWEET POTATO FRIES | 6
STEAMED BROCCOLI | 6
SWEET PLATES
CARROT CAKE | 10
CREME BRULEE | 9
ICE CREAM | 5
ENTREES
CHICKEN PARMESAN | 28
pan-fried chicken - linguine pasta - marinara - wilted spinach - fresh parmesan
SHRIMP CARBONARA | 32
pan seared shrimp - gifford's bacon - garlic - sweet peas - fresh
herbs - roasted tomatoes - bucatini pasta - pan cram sauce
GRILLED KUROBUTA PORK CHOP |20
grilled kurobuta pork chop - garlic mashed potatoes - grilled asparagus
lager whole grain cream sauce
PASTA PRIMAVERA| 18
roasted squash - roasted zucchini - peppers - onions - broccoli
heirloom tomatoes - pappardelle pasta - garlic lemon
FLAT IRON | 32
grilled 6oz flat Iron steak - garlic roasted potatoes - grilled asparagus
truffle mushroom demi glaze
BLUEGRASS CHOP STEAK | 20
garlic mashed potatoes - buttered broccoli - brown mushroom gravy
LEMON PEPPERED HALIBUT | 36
parmesan herb risotto - buttered broccoli - citrus buerre blanc - tomato
argula salad
TROPHY CHICKEN WRAP | 14
hand breaded tenders - trophy sauce - cheese blend - avocado -lettuce - tomato - jalapeno wrap - served with fries or club chips
BLUEGRASS BURGER | 16
certified angus beef - lettuce - tomato - onion - pickle - brioche bun - served with fries or club chips
CHICKEN CAESAR WRAP | 14
marinated grilled chicken - chopped romaine - parmesan cheese - croutons - caesar dressing - jalapeno wrap - served with fries or club chips
A LA CARTE
6oz CHOICE SIRLOIN | 24
6oz FILET | 32 | 52
8oz CHOICE FILET | 45
14oz RIBEYE | 32 | 48
14oz NY STRIP | 30 | 48
8oz SCOTTISH SALMON | 22
CRAB CAKE | 22
U-10 PAN SEARED SCALLOPS(2) | 20
6oz CHICKEN | 10
SHRIMP | 20
MARKET CATCH | MP
available grilled or blackened
SAUCES
GARLIC DEMI GLAZE
BOURBON GLAZE
HOUSE BBQ SAUCE
REMOULADE
BUTTERS
GARLIC BUTTER
BLACK TRUFFLE BUTTER
BLEU CHEESE BUTTER
ACCOMPANIMENTS | 6
BACON BRUSSELS
bacon - red wine gastrique
WILTED SPINACH
butter - garlic
STEAMED BROCCOLI
BAKED POTATO
loaded +1
BAKED SWEET POTATO
cinnamon butter
TRUFFLE FRIES
truffle oil - parmesan
MAC & CHEESE
elbow mac-cheese, sauce
SAUTEED BUTTON MUSHROOMS
demi glaze - fresh herbs
STREET CORN
cotija cheese - aioli
WINES
PINOT NOIR
Three Thieves Pinot Noir
Hook & Ladder Pinot Noir
La Crema Pinot Noir
Belle Glos Pinot Noir
Meiomi Pinot Noir
CABERNET
Three Thieves Cabernet
Bonanza Cabernet
Decoy Cabernet
Caymus Cabernet
Quilt Cabernet
Daou Soul of a Lion Cabernet
MALBEC
Padrillos Malbec
Alta Vista Malbec
SPARKLING
Wycliff Brut
La Marca Prosecco
OTHER REDS
Klinker Blick Zinfandel
Banfi Chianti Classico Reserva
Brancaia Tre Super Tuscan
Orwin Swift 8 Years In the Desert
The Prisoner Red Blend
Caymus - Suisun Grand Durif
Copain Syrah
Opus One
Farmhouse
Trefethen Merlot
Red Schooner Voyage 9
CHARDONNAY
Three Thieves Chardonnay
Chalk Hill Chardonnay
Sonoma Cutrer Chardonnay
Cakebread Cellars Chardonnay
Château St. Michelle Chardonnay
SAUVIGNON BLANC
Emmolo Sauvignon Blanc
Ferrari - Carano Fume Blanc
PINOT GRIGIO
Three Thieves Pinot Grigio
Banfi San Angelo Pinot Grigio
Santa Margherita Pinot Grigio
ROSE
La Vielle Fereme Sparkling Rose
Miraval Rose
McBride Sisters Sparkling Rose
OTHER WHITES
Primo Amore Moscato
Schloss Gobelsburg Gruner Veltliner
Hendry Albarino
CRAFT COCKTAILS
THE PINK FLAMINGO
tito's vodka - st. germin - chambord - lemon juice - berry puree
lemon lime soda | 13
STRAWBERRY FIELDS
bacardi rum - strawberries - basil - simple syrup - lime - soda | 11
PINEAPPLE EXPRESS
mezcal - jalapenos - triple sec - lime- pineapple juice | 12
SUMMER THYME
hendrix gin - lemon juice - honey water - tonic - thyme | 11
CHERRY BOURBON BLOSSOM
woodford's - luxardo cherry liqueur - lime - honey - maraschino
cherries | 13
LINDSEY'S CHOCOLATE MARTINI
vanilla vodka - creme de cacao - white chocolate liqueur - bailey's -
half & half - ghirardelli chocolate syrup | 13
BEERS
BOTTLES
Miller Lite
Budweiser
Bud Light
Bud Light Lime
Bud Light Orange
Coors Light
Mich Ultra
Corona Extra
Corona Lite
Yazoo Gerst
Fat Tire
Yuengling
Angry Orchard
Heineken
Heineken 0.0
Guinness
White Claw
DRAFT
Miller Lite
Blue Moon
Modelo Especial
Fat Tire
Rotating IPA
Local Rotating Craft
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Kat Burks
Event Sales Director
Serving since 2022
Donald Ferguson
Executive Chef
Serving since 2019
615-824-6528 ext. 5971
About Donald
Donald has worked as a short order cook in diners, Country Clubs, 5 star Steak Houses and everything in between in his almost 30 years of cooking, starting at only 12 in his Uncle’s Big Boy Diner in Detroit, Michigan. His specialties are his Prime Cuts of Steaks, Fresh Seafood Specials and his famous White Chicken Chili. When he’s not showing off his skills in the kitchen he enjoys watching movies, playing disc golf and spending time with his kids. Once the Executive Chef at Fairvue Plantation, Donald has worked at Bluegrass since 2015, taking a small break in 2017 to help open at Oak Steakhouse in Downtown Nashville as their Executive Sous Chef, and we are so excited to have him back!