The Heights Golf Club Casual and Fine Dining

Make yourself at home for a delicious dining experience at The Heights Golf Club. Enjoy innovative cuisine paired with signature drinks in a warm and inviting atmosphere. Whether it’s a casual lunch with friends, Sunday brunch or a date night with your significant other, we’re ready to exceed your expectations with our personalized service.

Lunch Dinner Bar Bites Wine & Cocktails

STARTERS

DEVILED BACON AND EGGS | 15
maple-chili glazed Nueske bacon with fresh-made deviled eggs and
crispy greens drizzled with sweet plum chili sauce GF

COCONUT SHRIMP | 16
sweet and crunchy on the outside and tender on the inside,
Aqua Stars coconut shrimp are a tropical delight and served with a
plum-chili sauce

LOADED TOTS | 14
crispy potato tots, melted cheddar and jack cheeses, savory smoked
bacon, fresh pico de gallo, pickled jalapeños, cool sour cream and
topped with sliced green onions.

THE MARGHERITA FLATBREAD | 17
tomatoes, mozzarella cheese, and fresh basil with balsamic
reduction VG

STEAK AND MOZZARELLA FLATBREAD | 22
strip steak, tomato, red onion, mozzarella cheese, topped with a
hint of spices, bleu cheese crumbles, arugula and a drizzle of
balsamic reduction

BBQ CHICKEN AND GOAT CHEESE FLATBREAD | 18
chicken breast, tangy bbq sauce, red onion, goat cheese and cilantro

SOUPS & SALDS

TODAY'S FEATURED SOUP Cup 6 | Bowl 8
HEIGHTS STEAK CHILI Cup 8 | Bowl 12

CLASSIC CAESAR | 10
crisp romaine, hand cut croutons, grated reggiano, caesar
dressing

DELIGHTFUL SALAD | 9
baby field greens, cucumber, carrots with ranch dressing

THE WEDGE | 12
iceberg wedge, pear tomatoes, bacon, gorgonzola crumble and
bleu cheese dressing GF
add chicken 8 | shrimp 10 | steak 12

THE DUO | 18
stuffed avocado halves with chicken and albacore tuna, artichoke
hearts, field greens, cherry grape tomatoes GF

SEARED TUNA SALAD | 22
Nori Fumi Furikake crusted tuna, shredded iceberg lettuce, red
cabbage, carrots, cucumber, grape-seed oil dressing GF

SPRING CHICKEN SALAD | 18
savory grilled chicken, lettuce blend, apples, sun-dried cranberries,
grape tomatoes, candied pecans, and feta. This spring favorite is
tossed in a white balsamic vinaigrette

THE PACIFIC RIM | 19
teriyaki chicken, wonton bowl, napa cabbage, mandarin orange,
peanuts, carrots, oriental sesame dressing
sub shrimp 2 or sub salmon 4

SALMON CAKES AND GREENS | 20
fresh Norwegian salmon cakes with cucumber yogurt sauce, baby
spinach, arugula, tomato, red onion, almonds, Heights honey
dressing GF

CLASSIC COBB SALAD | 18
chopped iceberg, tomato avocado, smoked bacon, chicken breast,
hard-boiled eggs, bleu cheese crumbles and tossed in dijon
dressing GF

SPICED SHRIMP AND MANGO SALAD | 20
this delicious salad is made with baby spinach, cherry grape
tomatoes, cucumber, avocado, red onion, mango, almonds,
mint and is topped with a white balsamic vinaigrette GF

SIDES

HANDHELDS

MEDITERRANEAN SHRIMP WRAP | 18
fresh seasoned shrimp, spinach, red bell pepper, tomato, grilled
red onion, feta cheese, basil aioli, wrapped in a spinach flour tortilla
and served with house-made club chips.

FRIED CHICKEN SANDWICH | 18
buttermilk fried chicken breast, swiss cheese, coleslaw, jalapenos,
grilled red onion, tomato, on brioche bun served with
house-made chips

THE C.A.B. CLASSIC | 19
Certified Angus Patty, cheddar, lettuce, tomato, onion,
house-made special sauce, brioche bun with french fries
The Draft C.A.B.
(Nueske bacon, caramelized onion, smoke cheddar, arugula) | 3

THE FRENCH DIP | 20
thinly sliced roast beef, caramelized onion, provolone cheese on a
french roll served with a side of au jus and french fries

REUBEN'S REUBEN | 19
corned beef, sauerkraut, swiss cheese, house-made sauce on marble
rye with french fries

FISH AND CHIPS | 18
beer battered cod fillet with our house-made remoulade and fries

MAHI FISH TACOS | 22
fresh mahi mahi with cabbage, mango pico de gallo and topped with
a cilantro lime crema

TURKEY CRANBERRY CROISSANT | 18
smoked turkey breast, tomato, bib lettuce, swiss cheese, cranberry
aioli on a buttery toasted croissant and served with house-made chips

N.Y. STEAK SANDWICH | 22
broiled striploin steak, arugula, grilled onion, provolone, cheese,
smoked bacon, chipotle aioli, on a french roll and served with crispy
onion rings

THE BEET BOX

CAULIFLOWER ZUCCHINI SOUP | 8
turmeric, coconut oil, coconut cream (GF VG)

QUINOA AND ARUGULA SALAD | 18
tri-color quinoa, baby arugula, roasted butternut squash, grilled
red onion, toasted pepitas, goat cheese & pomegranate
vinaigrette (VG)

IMPOSSIBLE CALIFORNIA BURGER | 22
Impossible burger, sliced avocado, red onion, honey-mustard
sauce with sweet potato fries (VG)

BIG PLATES

TAMARI STIR FRY | 18
variety of fresh vegetables including broccoli, carrots, zucchini,
snap peas, onions, bell peppers, and mushrooms. tossed in a Tamari
sauce served with jasmine rice and cashews GF VG
add chicken 8 | add shrimp 10 | add beef 12

HONEY-GARLIC GLAZED SALMON | 24
perfectly baked salmon glazed with chef's Height's honey- garlic sauce. Served with jasmine rice and steamed aspargus

TORTELLINI E POLLO | 24
tender cheese tortellini, grilled chicken breast, sun-dried tomatoes,
pesto-alfredo sauce, and garnished with crispy prosciutto

MAHI MAHI | 26
flaky broiled mahi mahi with a soy ginger glace and served with
pineapple rice

ADD ONS

SHAREABLES

BLACKENED LAMB CHOPS | 20
lightly blackened chops drizzled with a chimichurri sauce and
bursting with flavor GF

THE MAGNIFICENT CRAB CAKE | 22
super lump crab, horseradish slaw, chipotle aioli GF

DEVILED BACON AND EGGS | 15
maple-chili glazed Nueske bacon with fresh-made deviled eggs
and crispy greens drizzled with sweet plum chili sauce GF

SHRIMP COCKTAIL | 18
chilled jumbo shrimp with remoulade and cocktail sauce GF

BAKED BRIE for 2 | 24
a delicious combination of warm brie, pistachio nuts, roasted pecans,
dried fruits, and fig jam served with toasted crostinis

SOUP + SALAD

TODAY'S FEATURED SOUP Cup 6 | Bowl 8
HEIGHTS STEAK CHILI Cup 8 | Bowl 12

DELIGHTFUL SALAD | 9
baby field greens, cucumber, carrots with ranch dressing

CLASSIC CAESAR | 10
crisp romaine, hand cut croutons, grated reggiano, caesar
dressing

THE WEDGE | 12
iceberg wedge, pear tomatoes, bacon, gorgonzola crumble and
bleu cheese dressing GF
add chicken 8 | shrimp 10 | steak 12

SEARED TUNA SALAD | 22
Nori Fumi Furikake crusted tuna, shredded iceberg lettuce, red
cabbage, carrots, cucumber, grape-seed oil dressing GF

THE BEET BOX

CAULIFLOWER ZUCCHINI SOUP | 8
turmeric, coconut oil, coconut cream (GF VG)

QUINOA AND ARUGULA SALAD | 18
tri-color quinoa, baby arugula, roasted butternut squash, grilled
red onion, toasted pepitas, goat cheese & pomegranate
vinaigrette (VG)

IMPOSSIBLE CALIFORNIA BURGER | 22
Impossible burger, sliced avocado, red onion, honey-mustard
sauce with sweet potato fries (VG)

HANDHELDS

THE DRAFT C.A.B. | 22
Certified Angus Beef Patty, draft beer-caramelized onion,
maple-chili-glazed Nueske bacon, smoked cheddar, arugula,
brioche bun, french fries

FRIED CHICKEN SANDWICH | 18
buttermilk fried chicken breast, swiss cheese, coleslaw, jalapenos,
grilled red onion, tomato, on brioche bun served with
house-made chips

FISH AND CHIPS | 18
a unique blend of spices and seasoning gives our beer-battered cod
fillets a great deal of flavor and texture. Served remoulade, coleslaw
and french fries

HOUSE SPECIALTIES

TORTELLINI E POLLO | 24
tender cheese tortellini, grilled chicken breast, sun-dried tomatoes,
pesto-alfredo sauce, and crispy prosciutto garnish

BONELESS BRAISED SHORT RIBS | 38
mouthwatering braised short ribs complemented with a rich burgundy
wine reduction and served with Yukon gold mashed potatoes and roasted
root vegetables

PRIME RIBEYE AND MUSHROOMS | 48
juicy 14oz prime ribeye with generous serving of sautéed exotic mushrooms and roasted shallots GF

SEA SCALLOPS | 38
fresh sea scallops served with a side of creamy parmesan- asparagus
risotto and pomegranate reduction GF

HERB-CRUSTED BROILED SALMON | 32
Norwegian salmon served over wilted arugula with a sweet white corn
cream sauce GF

ALASKAN HALIBUT | 42
fresh and flavorful Alaskan halibut steak from the cold waters of the
pacific northwest atop a medley of asparagus, oyster mushrooms,
grape tomatoes, fingerling potatoes in a light lemon-butter herb
sauce GF

MAHI MAHI | 32
flaky broiled mahi mahi served with soy ginger glaze and pineapple rice

THE HEIGHTS PORK CHOP | 32
sweet and tender "Salmon Creek Farms" maple-glazed pork chop with fingerling potatoes, brussel sprouts, nueske's bacon, and peaches GF

TAMARI STIR FRY | 18
variety of fresh vegetables including broccoli, carrots, zucchini, snap
peas, onions, bell peppers, and mushrooms. tossed in a Tamari sauce
served with jasmine rice and cashews GF VG
add chicken 8 | add shrimp 9 | add steak 12

KETTLE CHIPS | 6
with chipotle ranch

HOT WINGS | 16
choice of buffalo, teriyaki, or barbecue sauce (8pcs)

COCONUT SHRIMP |16
sweet plum chili sauce (8pcs)

CHIPS & QUESO | 8
served with salsa

SPRING ROLLS | 14
served with sweet chili sauce

LOADED NACHOS | 14
with melted cheese, sour cream, pico de gallo, jalapenos, and
avocado. Add Chicken | 6 or Carne Asada | 8

WHITE BY THE GLASS

MIONETTO AVANTGARDE, Prosecco, Italy | 11/42
McBRIDE SISTERS, Brut Rose, Hawkes Bay NZ | 13/48
LA VIEILLE FERME, Rose, France | 8/30
ROMBAUER, Sauvignon Blanc, Los Carneros | 13/52
THREE THIEVES, Pinot Gris or Chardonnay California | 8/30
KIM CRAWFORD, Sauvignon Blanc, New Zealand | 9/34
SAN ANGELO, Pinot Grigio, Toscana IGT | 14/45
BRANCOTT ESTATES, Sauvignon Blanc, New Zealand | 9/34 MACON
J LOHR OCTOBER NIGHT, Chardonnay, Monterrey | 14/48
CHALK HILL, Chardonnay, Russian River | 11/42
ROMBAUER, Chardonnay, Los Carneros | 18/66
SEA SUN, Chardonnay, Sonoma | 11/36
DUCKHORN, Chardonnay, Napa Valley | 56
CHATEAU STE MICHELLE, Riesling, Columbia Valley | 13/36

RED BY THE GLASS

THREE THIEVES, Pinot Noir or Cabernet, California | 8/30
TALBOT KALI-HART, Pinot Noir, Monterey | 12/46
LA CREMA, Pinot Noir, Sonoma Coast | 14/54
NAPA CELLARS, Merlot, Napa Valley | 11/42
MEIOMI, Blend, California | 8/30
DECOY BY DUCKHORN, Cabernet Sauvignon, Sonoma | 11/42
DAOU, Cabernet Sauvignon, Paso Robles | 14/50
TREANA, Cabernet Sauvignon, Paso Robles | 12/38
QUEST, Cabernet/Cab Franc Blend, Paso Robles | 13/48
DUCKHORN, Cabernet Sauvignon, Napa Valley | 82
ARGENTO, Malbec, Mendoza Argentina | 10/32
SEGHESIO ANGELA'S TABLE, Zinfandel, Sonoma County | 11/42
EMOLO, Merlot, Napa Valley | 54
MER SOLEIL, Pinot Noir, Santa Lucia Highlands | 66
BEAULIEU VINEYARD TAPESTRY, Red Blend, California | 84
BANFI CHIANTI, Red Blend, Tuscany| 10/40

ON TAP

SIGNATURE COCKTAILS

EARLY SUMMER SPRITZ | 13
Grey Goose Essences White Peach & Rosemary, Mionetto
Avantgarde, soda

THE GREY HOUND | 13
Deep Eddy Ruby Red, hand squeezed grapefruit

CLASSIC NEGRONI | 13
The Botanist, Campari, sweet vermouth

KISSED BY IRISH MULE | 14
Jameson Orange, Fever-Tree Spiced Orange Ginger Ale, lime

SAMES' ORIGINAL MARGARITA | 14
Massestro Dobel Diamond, Cointreau, fresh squeezed lime juice,
salted rim

MEZCAL PALOMA | 14
Dos Hombres, hand squeezed grapefruit, honey simple syrup,
lime, soda

VERY BEST MAI TAI | 14
Mount Gay Eclipse, Meyers Dark, Amaretto, orange juice, fresh
squeezed lime juice

HIGHLAND MANHATTAN | 15
Buffalo Trace, Carpano Antica, Agnostura Bitters

BLOOD ORANGE OLD FASHIONED | 15
Maker's Mark, Solerno Blood Orange Liqueur, Agnostura Bitters

ON DRIP

INTENSO BOLD ROAST COFFEE | 4
INTENSO BOLD ROST ESPRESSO | 5
INTENSO BOLD ROAST CAPPUCINO | 6
INTENSO BOLD ROAST LATTE | 6

**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.

Dining Options at The Heights

Vista Room

As the largest dining room at The Heights Golf Club, the Vista Room is a terrific venue for nightly dining or more formal affairs. Large windows provide a spectacular view of the golf course and surrounding hills.

Taverna Bar & Grille

The bar is the perfect place for a terrific lunch or dinner. Grab a nightcap on the patio overlooking the golf course.

Snack Bar

After the ninth hole, our convenient snack bar offers golfers and those in a hurry some of the best sandwiches and soups in town, as well as a variety of other snacks and beverages.

View Dining Hours