Legacy Restaurant at the Nancy Lopez Country Club

Select any two items from below to create your perfect lunch pairing. Note: Half sandwiches cannot be selected twice as part of a pick-two pairing.

Select any two items from below to created your perfect lunch pairing.

Served with house chips.

Served with house chips.

Served with house chips.

Served with house chips.

Served with house chips.

Served with port wine reduction, garlic whipped potatoes. Includes bread rolls and butter.

Served with maple-brandy bacon sauce, garlic whipped potatoes. Includes bread rolls and butter.

Served with maple-brandy bacon sauce, garlic whipped potatoes. Includes bread rolls and butter.

Served with herb rice. Includes bread rolls and butter.

Served with tarragon lemon beurre blanc, herb rice. Includes bread rolls and butter.

Served with port wine reduction and garlic whipped potatoes. Includes bread rolls and butter.

Served with port wine reduction and garlic whipped potatoes. Includes bread rolls and butter.

Served with fettuccine pasta, bread rolls, and butter.

Served with fettuccine pasta, bread rolls, and butter.

Served with fettuccine pasta, bread rolls, and butter.

Served with penne pasta, bread rolls, and butter.

Served with penne pasta, bread rolls, and butter.

Served with penne pasta, bread rolls, and butter.

Served with penne pasta, bread rolls, and butter.

Cherry tomatoes, red onion, and cucumbers over a bed of mixed greens, with choice of dressing.

Two lump crab cakes, lightly seared and served over creamy remoulade.

Fried shrimp tossed in chef's signature sweet thai chili sauce.

Market fresh, hand breaded and lightly fried, served with house-made peppadew aioli.

Mozzarella cheese, dried figs, and goat cheese, drizzled with balsamic reduction.

Slow braised short rib in a wild mushroom sauce atop buttery fresh baked puff pastry squares.

Burgundy snails roasted in rich garlic herb butter, served with house-made baguette crostini.

Crispy mushrooms stuffed with boursin cheese and herbs, served with porcini cream sauce.

Old bay seasoned jumbo shrimp, served with Bloody Mary cocktail sauce.

Oakwood fire grilled chicken, applewood smoked bacon, Swiss cheese, and peppadew aioli, served on white toast. Served with your choice of side.

Sliced corned beef, Thousand Island dressing, Swiss cheese, and house-made sauerkraut, served pressed on marbled rye. Served with your choice of side.

Fish tacos two yuengling beer battered white fish, topped with house-made coleslaw and house-made chipotle aioli, wrapped in soft flour tortillas. Served with your choice of side.

Orchard chicken wrap grilled chicken, fresh apples, applewood smoked bacon, aged cheddar cheese, lettuce, tomato, and dijon aioli, wrapped in a soft flour tortilla. Served with your choice of side.

Meatloaf sandwich house-made veal and pork meatloaf, served open-faced on Texas toast, drizzled with port wine reduction and piled high with crispy onion straws. Served with your choice of side.

Famous French dip thinly shaved roast beef topped with Swiss cheese on a freshly baked hoagie roll, served with au jus. Served with your choice of side.

Yuengling beer battered haddock topped with lettuce, tomato, onion, coleslaw, and peppadew aioli on a brioche bun. Served with your choice of side.

House-made chicken salad with pecans, dried cranberries, and celery on a buttery croissant.

USDA prime burger topped with lettuce, tomato, red onion, and mayo. Served with your choice of side.

USDA prime burger topped with crispy bacon, aged cheddar cheese, maker's mark bourbon glaze, and golden onion straws. Served with your choice of side.

Half-pound wagyu burger topped with Swiss cheese, sautéed wild mushrooms, lettuce, tomato, red onion, and truffle aioli. Served with your choice of side.

6 oz filet mignon finished with classic au poivre sauce, paired with whipped garlic potatoes, and grilled asparagus.

12 oz new york strip grilled over oakwood fire, finished with bordeaux cherry demi-glace and blue cheese butter, paired with potatoes au gratin, and crispy brussels sprouts.

Center-cut beef tenderloin finished with port wine reduction, paired with whipped garlic potatoes, and seasonal vegetables.

One half golden duck, served with a rich orange glaze, paired with whipped garlic potatoes, and seasonal vegetables.

10 oz pork ribeye grilled over oakwood fire, served with maple-brandy bacon glaze, paired with whipped garlic potatoes, and seasonal vegetables.

Fresh salmon baked with minced mushrooms and spinach, wrapped in flaky puff pastry, served with porcini mushroom sauce, paired with whipped garlic potatoes, and seasonal vegetables.

Pan seared Chilean sea bass finished with smoked corn purée, served over steakhouse creamed corn, and paired with charred scallions, and seasonal vegetables.

Blackened florida grouper topped with lump cold-water lobster, hollandaise sauce and asparagus, served atop creamy parmesan risotto.

Baked sole stuffed with scallops and crab, served with tarragon lemon beurre blanc sauce, paired with herbed rice, and seasonal vegetables.

Fresh rainbow trout stuffed with crab, finished with lemon cream sauce, served with herbed rice, and seasonal vegetables.

Seared haddock & shrimp, finished with house-made white wine and almond cream sauce, paired with whipped garlic potatoes, and seasonal vegetables.

Yuengling beer battered haddock paired with tartar sauce, seasoned fries, and coleslaw.

Pecan encrusted salmon finished with maple glaze, paired with herbed rice, and seasonal vegetables.

6 oz cold water lobster tail, scallops and gulf shrimp, and cherry tomatoes, sautéed in lobster cream sauce, served over creamy parmesan risotto.

Slow braised beef shoulder roast topped with port wine reduction, paired with whipped garlic potatoes, and seasonal vegetables.

Made with fresh ground veal and pork, drizzled with a port wine reduction, topped with crispy onion straws, paired with whipped garlic potatoes, and seasonal vegetables.

Seared chicken breast filet simmered with mushrooms in rich marsala wine sauce, paired with whipped garlic potatoes, and seasonal vegetables.

Shredded braised beef atop parmesan risotto, finished with port wine reduction, paired with seasonal vegetables.

Slow-simmered chicken, peas, corn, carrots, and onions in a creamy sauce topped with a flaky pastry crust, paired with seasonal vegetables.

Chicken and shrimp with onions and peppers, sautéed in coconut curry sauce, served atop herbed rice, finished with house-made peanut sauce, and toasted coconut.

Half-pound wagyu burger topped with Swiss cheese, sautéed wild mushrooms, lettuce, tomato, red onion, and truffle aioli, paired with seasoned fries.

Breaded chicken topped with marinara sauce and melted mozzarella cheese, paired with fettuccine Alfredo.

Grilled brown sugar chili rubbed steak over herbed rice, with roasted corn, sautéed spinach, and sweet spiced tomato jam.

Shrimp with onions and peppers, sautéed in coconut curry sauce, paired with herbed rice, finished with toasted coconut.

Pecan encrusted salmon finished with maple glaze, paired with herbed rice, and seasonal vegetables.

Yuengling beer battered haddock paired with tartar sauce, seasoned fries, and coleslaw.

Tender steak and wild mushrooms tossed with fettuccine in a creamy stroganoff sauce with sour cream, dijon mustard, worcestershire, and garlic, finished with fresh parsley.

Sautéed gulf shrimp and spinach tossed with penne in a roasted red pepper cream sauce, finished with creamy goat cheese crumbles and crispy panko gremolata.

Cold-water lobster tail, crispy bacon, peas, and fettuccine tossed in a classic carbonara sauce, finished with fresh grated parmesan.

Imported pear and ricotta filled pasta sautéed with pulled braised beef in a marsala cream sauce.

Breaded chicken topped with marinara sauce and melted mozzarella cheese, paired with fettuccine Alfredo.

Grilled salmon atop romaine lettuce, cherry tomatoes, red onions, and roasted red peppers, tossed with Mediterranean dressing, topped with fresh mint and walnuts.

Tender grilled chicken atop mixed greens, fresh apples, dried cranberries, tossed in raspberry vinaigrette, topped with gorgonzola cheese and toasted walnuts.

Grilled steak atop romaine lettuce, roasted corn, cherry tomatoes, and red onion tossed in chili lime dressing, finished with crispy tortilla strips and charred scallion cilantro crema.

Fresh peaches, toasted almonds, cherry tomatoes, red onion, and mixed greens tossed in truffle honey vinaigrette, topped with crispy ham and creamy goat cheese crumbles.

Blueberries, mandarin oranges, cherry tomatoes, cucumbers, and mixed greens tossed in raspberry vinaigrette, topped with candied pecans and creamy goat cheese crumbles.

Cherry tomatoes, red onion, and cucumbers over a bed of mixed greens, with choice of dressing.

Cherry tomatoes, red onion, and cucumbers over a bed of mixed greens.

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Be sure to purchase ice if you'll need it (from the Miscellaneous category).