Medina casual and upscale dining
Our Members have unlimited access to our chef’s culinary creations, the staff’s impeccable service, banquet space and clubhouse events. Whether it’s coffee and breakfast, drinks in the lounge, or dining accented with stunning views day and night, our delightful menu is sure to whet any appetite.
The Bar
Kick back and relax at our bar. We offer an extensive wine list, handcrafted cocktails from our scratch-bar, high-end liquors and craft brews.
Dining Room
The Dining Room offers an exceptional dining experience for Members and their guests. Our Executive Chef uses only the finest ingredients when creating his signature dishes.
Dining Menus
STARTERS
Bang Bang Shrimp | 18
Thai Chili Oil, Asian Spices, Yum Yum Sauce
Jumbo Chicken Wings | 18
Celery, Carrots, Ranch or Blue Buffalo, Sweet Chili, Honey
BBQ or Plain Seasoned
Also Available Grilled
Club Chips | 12
Fried to Order Kennebec Potato Chips, Maldon Sea Salt,
Roasted Onion and Sour Cream Dip
Tenderloin Sliders | 18
Brioche Bun | Two Beef Tenderloin Sliders | Fried Shallots
Garlic Aioli
Street Corn Nachos | 16
Tri-Color Tortilla Chips | Grilled Chicken Breast | Roasted Corn
Queso Fresco | Tomato | Poblanos | Pepper Jack | Olives | Pinto
Beans | Pico De Gallo | Sour Cream
SOUPS & SALADS
Soup of the Day | Cup 8 | Bowl 11
Ask your server for today’s selection
Albondigas | Cup 8 | Bowl 11
Cilantro & Lime Meatballs | Root Vegetables | Beef Bone Broth
Classic Caesar | Half 8 | Full 14
Romaine Hearts, Parmesan, Crostini
Add Salmon 8 | Add Grilled Chicken 6 | Add Bang Shrimp 8
Chinese Chopped Salad | 18
Grilled Chicken Breast | Napa Cabbage | Bok Choy Snow Peas
Bell Peppers | Green Onion | Almonds Mandarin Oranges | Ginger
& Sesame Dressing
Salmon BLT Salad | 22
Grilled Salmon | Romaine Hearts | Heirloom Tomatoes | Berkshire
Pepper Bacon | Jalapeno Ranch Dressing
THE BEET BOX
Vegan Poke Bowl | 18
Tofu | Quinoa | Cucumber | Radish Purple Cabbage | Green
Onion | Carrot Edamame | Avocado | Lime Wedge Jalapenos
Cilantro | Tahini Sauce
Margherita Flatbread | 18
Cauliflower Crust | Fresh Mozzarella Oven-Roasted Tomatoes
Basil | Chili Oil
DAILY FEATURES
Weekly Street Taco | 14
Weekly Flatbread | 14
HANDHELDS
Choice of: Fries / Tots or Sweet Potato Fries
Medina Burger | 20
Brioche Bun, Tomato, Onion, Leaf Lettuce
Tots, Fries or Sweet Potato Fries
Sub Grilled Chicken Breast
Walleye Sandwich | 20
Beer Battered | Cajun or Pan Seared | Hoagie Bun | Tartar
Sauce | Cole Slaw | House Pickles
Beef Fajita Wrap | 20
Sundried Tomato Tortilla | Beef | Peppers | Onions Refried Beans
Mexican Rice | Cheese | House Salsa | Sour Cream
Medina Junior Club | 20
Multi-Grain Bread | Roast Turkey | Virginia Ham Berkshire Bacon
Pepper Jack | Lettuce | Tomato Avocado | Basil Mayo
Nashville Hot Panini | 20
White Toast | Panko-Breaded Chicken Breast Tossed in Nashville
Hot Sauce | Creamy Pineapple Slaw | House Pickle Chips
MAINS
RED LAKE WALLEYE | 30
Cajun | Beer Battered or Pan Seared
Cole Slaw | Tartar Sauce
Choice of: Fries | Tots or Sweet Potato Fries
RAGIN’ CAJUN | 26
Chicken | Shrimp | Andouille | Sweet Peppers | Onion | Jalapenos
Cajun Cream Sauce | Fettucine
BBQ Meatballs | 22
Wagyu Beef | Bacon Mac ‘N Cheese | Braised Greens | Blackberry &
Bourbon BBQ Sauce
STARTERS
Bang Bang Shrimp | 19
Thai Chili Oil, Asian Spices, Yum Yum Sauce
Jumbo Chicken Wings | 18
Celery, Carrots, Ranch or Bleu Buffalo, Sweet Chili, Honey
BBQ or Plain Seasoned
Also Available Grilled
Club Chips | 12
Fried to Order Kennebec Potato Chips, Sea Salt,
Roasted Onion & Sour Cream Dip
Tenderloin Sliders | 18
Brioche Bun | Two Beef Tenderloin Sliders | Fried Shallots
Garlic Aioli
Street Corn Nachos | 16
Tri-Color Tortilla Chips | Grilled Chicken Breast | Roasted Corn
Queso Fresco | Tomato | Poblanos | Pepper Jack | Olives | Pinto
Beans | Pico De Gallo | Sour Cream
SOUPS & SALADS
Soup of the Day | Cup 8 | Bowl 11
Ask your server for today’s selection
Albondigas | Cup 8 | Bowl 11
Cilantro & Lime Meatballs | Root Vegetables | Beef Bone Broth
Classic Caesar | Half 8 | Full 14
Romaine Hearts, Parmesan, Crostini
Add Salmon 8 | Add Grilled Chicken 6 | Add Bang Shrimp 8
Chinese Chopped Salad | 18
Grilled Chicken Breast | Napa Cabbage | Bok Choy Snow Peas
Bell Peppers | Green Onion | Almonds Mandarin Oranges | Ginger
& Sesame Dressing
Salmon BLT Salad | 22
Grilled Salmon | Romaine Hearts | Heirloom Tomatoes | Berkshire
Pepper Bacon | Jalapeno Ranch Dressing
PASTA
RAGIN’ CAJUN | 26
Shrimp | Chicken | Andouille | Sweet Peppers | Onions Jalapenos
Cajun Cream Sauce | Fettucine
SPAGHETTI FRA DIAVOLO 24
Clams | Garlic | Italian Parsley | Spicy Tomato Sauce | Herbed
Breadcrumbs
BBQ MEATBALLS 22
Wagyu Beef | Bacon Mac ‘N Cheese | Braised Greens | Blackberry
& Bourbon BBQ Sauce
THE BEET BOX
VEGAN POKE BOWL 18
Tofu | Quinoa | Cucumber | Purple Cabbage Radish | Green Onion
Carrot | Edamame | Avocado | Lime Wedge | Jalapenos | Cilantro
Tahini Sauce
MARGHERITA FLATBREAD 18
Cauliflower Crust | Fresh Mozzarella | Oven-Roasted Tomatoes | Basil
Chili Oil
HANDHELDS
Choice of: Fries | Tots or Sweet Potato Fries
MEDINA BURGER | 20
Brioche Bun | Tomato | Onion | Leaf Lettuce
Sub... Grilled Chicken Breast
WALLEYE SANDWICH 20
Style: Beer Battered | Cajun | Pan Seared
Hoagie Bun | Coleslaw | House Pickles | Tartar Sauce
BEEF FAJITA WRAP 20
Sundried Tomato Tortilla | Beef | Peppers | Onions
Refried Beans | Mexican Rice | Cheese | House Salsa
Sour Cream
MEDINA JUNIOR CLUB 20
Multi Grain Bread | Roast Turkey | Virginia Ham
Berkshire Bacon | Pepper Jack | Lettuce | Tomato
Avocado | Basil Mayo
NASHVILLE HOT PANINI 20
White Toast | Panko Breaded Chicken Breast Tossed in Nashville
Hot Sauce | Creamy Pineapple Cole Slaw | House Pickle Chips
MAINS
Red Lake Walleye | 30
Cajun, Beer Battered or Pan Seared, Cole Slaw
Fries or Mashed
MUSHROOM-CRUSTED SALMON 32
Miso & Butternut Squash Puree | Shiitake | Baby Turnips | Port Wine Reduction
MAHI MAHI 28
Cauliflower Crisps | Chipotle Puree | Spinach | Pine Nuts
Pomegranate
CHICKEN SCHNITZEL 26
Hand-Breaded Chicken Breast | Wild Mushroom Sauce | Brown Butter Spaetzle | Cabbage Salad | Fried Egg
VEAL OSSO BUCCO 40
Rioja Braised Veal Shank | Bacon & Leek Mac ‘N Cheese | Roasted
Pearl Onions
28-DAY AGED RIBEYE 14 OZ 55
Bone Marrow Butter | Garlic Mashed Potatoes Buttermilk Onion Rings
CENTER-CUT 8 OZ TENDERLOIN OF BEEF
Mushroom Ragout | Red Wine Reduction Garlic Mashed Potatoes
LIBATIONS
BARTENDER COCKTAIL OF THE MONTH 10.50
Ask your server for details
ESPRESSO MARTINI 12
Grey Goose Vodka | Espresso | Kahlua | Simple Syrup
TITOS MULE 9
Titos Vodka | Ginger Beer | Lime Juice
WATERMELON & BASIL SODA 12
Grey Goose Essence Watermelon & Basil Club Soda | Basil
CUCUMBER HENDRIK’S & TONIC 11
Hendrick’s Gin | Tonic Water | Cucumber
WYOMING MULE 12
Wyoming Whiskey | Ginger Beer | Lemon Juice | Angostura Bitters
Cinnamon
MEDINA VIBE 12
High West Bourbon | D.O.M. Benedictine | Lemon
JAMESON SIDECAR 13
Jameson Irish Whiskey | Lemon Juice | Combier | Simple Syrup
JAMAICAN DAQUIRI 10
Appleton Rum | Lime Juice | Simple Syrup | Lime
MEZCAL NEGRONI 13
Del Maguey Mezcal | Sweet Vermouth | Campari | Orange
SUNSET OVER 9 13
Casamigos Reposado Tequila | Fresca | Fresh-Squeezed Orange
Juice | Orange
BREWS
DRAFT
Coors Light 5.75
Miller Lite 5.75
Blue Moon 7.50
Heineken 7.50
Modelo Especial 7.50
Leinenkugel’s Seasonal 7.50
Founders All Day IPA 7.50
Fat Tire Amber Ale 7.50
Stone IPA 7.50
Cigar City Jai Alai IPA 7.50
Voodoo Ranger Hazy IPA 7.50
RED WINE
HOUSE glass | bottle
Pinot Noir 9 | 36
Cabernet Sauvignon 9 | 36
Malbec 9 | 36
Merlot 187ml - | 7
OTHER RED
Daou Cabernet 12 | 45
Decoy Sonoma County Cabernet 12 | 46
Austin Hope Cabernet 18 | 67
Boen Pinot Noir 12 | 44
La Crema Pinot Noir 10 | 38
Talbott Kali-Hart Pinot Noir 12 | 45
Chateau Chapelle d’Alienor Bordeaux 12 | 40
Banfi Chianti Classico Reserva 13 | 48
Argento Reserva Malbec 11 | 40
Cockburn’s Fine Tawny Port - | 5
White, Sparkling & Rose
HOUSE
Wyclif Brut 9 | 36
Pinot Grigio 9 | 36
Sauvignon Blanc 9 | 36
Chardonnay 9 | 36
Rose 9 | 36
WHITE WINES, SPARKLING & ROSE
Chateau St. Michelle Riesling 7 | 24
Banfi Castello San Angelo Pinot Grigio 10 | 35
Brancott Sauvignon Blanc 7 | 24
Chalk Hill Russian River Chardonnay 11 | 40
J. Lohr Arroyo Vista Chardonnay 11 | 40
Novellum Un-Oaked Chardonnay 9 | 32
Mionetto Avantgarde Prosecco 9 | 30
Lanson Brut Champagne 26 | 102
McBride Sisters Hawke’s Bay Brut Rose 13 | 48
Studio by Miraval Rose 10 | 36
Chicken & Cheese Quesadilla | 8
Choice of Chips, Fries, Tots, Fruit or Applesauce
Mac & Cheese or Buttered Noodles | 7
Garlic Bread Stick
Turkey & Cheese or Ham & Cheese Sandwich | 8
Choice of Chips, Fries, Tots, Fruit or Applesauce
Kid's Burger or Cheeseburger | 8
Choice of Chips, Fries, Tots, Fruit or Applesauce
4 Oz. Petite Filet Mignon | 15
Mashed Potatoes, Gravy and Fresh Fruit or Vegetables
Chicken Tenders | 9
Choice of Chips, Fries, Tots, Fruit or Applesauce
Chicken Wing | 9
Honey BBQ Sauce, Choice of Chips, Fries, Tots, Fruit or Applesauce
Grilled Chicken Breast | 11
Mashed Potatoes, Gravy and Fresh Fruit or Vegetables
Individual 10” Pizza | 11
Choice of Cheese, Pepperoni or Sausage
Grilled Cheese | 7
Choice of Chips, Fries, Tots, Fruit or Applesauce
**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.
Colin Knudtson
Food and Beverage Director
Serving since 2021
About Colin
Colin comes to us from Midland Hills Country Club, where he has served as the F&B Director for the last 2 years. Colin’s extensive experience in F&B began in 1995 as a Lead Cook right here at Medina back when we were known as Rolling Green Country Club. His experience also includes 5 years at Golden Valley Country Club as the F&B Director, and 15 years at Lafayette Club as F&B Manager.
Peter Stau
Executive Chef
Serving since 2021
About Peter
Chef Peter comes to Medina from Tamarisk Country Club in Rancho Mirage, California, where he served as the Executive Chef over the club’s culinary operations since 1995.
Prior to joining the Tamarisk team, Chef Peter served as Executive Chef for Hilton Hotels after spending three years as Executive Chef at Old Baldy Country Club in Saratoga, WY. Peter also served for three years as Chef for the California Speedway in charge of infield operations. Chef Peter completed his culinary education in Germany in 1980.
Chef Peter is excited for the opportunity to share his experience with the Medina culinary team, and to lead the team in its efforts to provide exceptional dining experiences for the Club’s members and guests.
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