Topgolf Menu

7/25/2019 Topgolf Menu

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2/12

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


3/12

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


4/12

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


5/12

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


6/12

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


7/12

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)


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


8/12

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


shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical condVEGETARIAN OPTION


9/12

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


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


10/12

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


shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical condVEGETARIAN OPTION


11/12

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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Topgolf Menu

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