Springs Restaurant Menu

Perhaps the best patio in the Valley!

Located on the Springs Course this is the perfect place to sit back and enjoy a casual meal and your favorite drink while you look out over the Columbia Valley.

NEW! Happy Hour daily from 3-6pm

  • 1/2 price on selected daily appetizers
  • beer & hi-balls $5
  • wine & cocktails $6

Good Morning Breakfast

Breakfast selections served daily until 11 am

Early Birdie Two eggs, hash browns and choice of back bacon, sliced bacon or sausage, and white, brown or rye toast    12

First Tee One fried egg with choice of back bacon or sliced bacon and cheddar cheese inside a toasted English muffin or Bagel  6

French Toast Dusted with cinnamon icing sugar and served with butter and Quebec maple syrup   9

Stuffed French Toast Traditional French toast stuffed with peaches and mascarpone cheese              11

Pancakes A three stack of fluffy pancakes and choice of back bacon, sliced bacon or sausage           12

Breakfast Burrito Three eggs with sautéed red and green peppers, onions bacon and Monterey jack and cheddar cheese wrapped in a flour tortilla and served with hash browns, salsa and sour cream       12

Omelette Choice of Two, Three or Four ingredients 

Tomatoes, peppers, onion, ham, bacon, spinach, smoked salmon, ground beef, diced chicken, goat cheese, green onions, sun dried tomatoes, or mushrooms 10, 11, 12

Eggs Benny Toasted English muffin with an egg poached to your liking topped with house made hollandaise sauce  13

Have your choice of: Benedict (back bacon), Pacifica (smoked salmon), Florentine (spinach), Blackstone (bacon and tomato)

Health Smart Fruit salad, vanilla yogurt, granola and toast  11

Steak and Eggs Two eggs, 6 oz. New York Steak, hash browns and white, brown or rye toast      16

Belgium Waffle   Waffle topped with a three berry sauce and whipped cream  10

Lox   Smoked salmon, cream cheese, Bermuda onion, and capers on a toasted bagel    12

Coffee, Tea, Hot Chocolate  3

Tropicana Orange Juice, Apple Juice, Cranberry Juice, 2% Milk    3

Lunch Menu

Appetizers

Cioppino A mix of halibut, tuna, scallops, salmon, mussels, clams and fresh vegetables in a tomato saffron broth Cup 12 Bowl 14

Roasted Pear salad Slow roasted pears, Belgium endives, mixed greens, blue cheese and toasted pecans tossed with pecan oil vinaigrette Starter 8Meal 13

Mixed green salad English cucumbers, vine tomatoes, new potatoes, green beans, and red radishes Starter 6 Meal 9

Daily Chef’s Soup               Cup 6 Bowl 8

Spinach and kale salad Baby spinach and sweet kale, with candied pecans, shallots, bacon, hard boil egg and our homemade vinaigrette Starter 8 Meal 13

Traditional Caesar salad Crispy hearts of romaine, shaved parmesan, house croutons and Asiago Caesar dressing Starter 7 Meal 11 

Anchovies available upon request

Add Grilled Chicken Breast, Seared Tuna, Grilled Salmon or Garlic Prawns to any salad 5

Calamari Lightly dusted then fried, topped with red onion, tomatoes, cucumbers and served with tatziki sauce 14

Nachos Fresh cut tortilla chips topped with green and red peppers, olives, red onion, tomatoes, and jalapenos served with salsa and sour cream 20 Add guacamole 4

19th Hole platter Fresh cut fried tortillas, cheese sticks, fried pickles, dry ribs, wings, breaded ravioli, onion rings, salsa and sour cream 23

Dry Ribs Salt and Pepper bone in ribs 13

Chicken Wings Lightly seasoned wings fried to perfection served with carrot and celery sticks and our homemade blue cheese dressing. blazing hot sauce, teriyaki, sweet honey garlic or salt and pepper 13

Margarita Flatbread Tomatoes, bocconcini cheese and fresh basil drizzled with truffle oil14

Chicken Pesto Flatbread Chicken, red onion, pesto and goat cheese topped with lemon honey arugula 14

Clubhouse Favourites

The following selections come with choice of fries, maple bacon kettle chips, soup, garden salad or Caesar salad

Chicken Caesar Wrap Roasted garlic grilled breast of chicken, romaine lettuce sundried tomatoes and Asiago Caesar dressing wrapped in a spinach tortilla 14

French Dip Shaved slow roasted roast beef, caramelized onions, Swiss gruyere cheese, and au jus on a toasted Italian bun 14

Barbecue Pulled Pork Sandwich Smokey slow roasted pulled pork with a chipotle barbeque sauce, Asian slaw, and pickled fried chips, served on an onion kaiser bun 14

Steak Sandwich 6 oz. AAA Alberta striploin grilled to your liking with sautéed mushrooms, crispy onions, and garlic toast 16

Spicy ahi tuna sliders Pan seared ahi tuna topped with Asian slaw and avocado aioli 14

Reuben Sandwich Shaved corned beef, sauerkraut, pickles relish aioli, Swiss cheese on toasted marble rye served with Dijon mustard 14

Traditional fish and chips Two pieces of halibut lightly battered and fried served with slaw and tartar sauce 18

Chicken Quesadilla Grilled flour tortilla with cheddar and Monterey jack cheese, red onion, jalapeno, tomatoes, and sweetcorn served with salsa and sour cream 13

Add guacamole 2

Grilled Chicken Sandwich Caramelized onions, Manchego cheese, arugula, and chipotle barbeque sauce served on a pretzel bun 14

Half Pound Wagyu Cheese Burger Lettuce, tomato, onions, cheddar cheese, and a fried egg served on a pretzel bun 16

Add mushrooms and bacon 2

Club Sandwich Roasted turkey, smoked ham, bacon, tomato, lettuce, and garlic aioli on toasted sourdough bread or in a spinach   wrap 14

 

Dinner Menu

Appetizers

Cioppino A mix of halibut, tuna, scallops, salmon, mussels, clams and fresh vegetables in a tomato saffron broth Cup 12 Bowl 14

Roasted Pear salad Slow roasted pears, Belgium endives, mixed greens, blue cheese and toasted pecans tossed with pecan oil vinaigrette Starter 8 Meal 13

Mixed green salad English cucumbers, vine tomatoes, new potatoes, green beans, and red radishes Starter 6 Meal 9

Traditional Caesar salad Crispy hearts of romaine, shaved parmesan, house croutons and Asiago Caesar dressing Starter 7 Meal 11 Anchovies available upon request 3

Daily Chef’s Soup Cup 6           Bowl  8

Beef tenderloin carpaccio Served with baby arugula salad and shaved grana pandano 12

Spinach and kale salad Baby spinach and sweet kale, with candied pecans, shallots, bacon, and a hard boil egg with our homemade vinaigrette Starter 8 Meal 13

Antipasto platter Capicola, prosciutto, genoa Manchego cheese, goat cheese, grana pandano parmesan, sundried tomatoes, roasted peppers mixed olives, capper berries, and mixed pickles 19

Add Grilled Chicken Breast, Seared Tuna, Grilled Salmon or Garlic Prawns to any salad            5

Dinner Entrees

Your Entree is accompanied with seasonal vegetables and your choice of baked potato, hand cut fries, mashed potatoes or rice pilaf

New Zealand Rack of Lamb A four bone rack in a Dijon herb crust and baked to medium rare 26

Chicken Supreme 8 oz. Frenched chicken breast pan seared, baked and finished with a tarragon demi glaze 28

Chinook Chutney Salmon Fillet Pan seared salmon topped with mango chutney served with wild rice pilaf 21

Alaskan King Crab Legs Center cut premium crab legs simply steamed and accompanied by lemon herb butter

½ pound 28 1 pound 43

Braised Barbeque St. Louis Ribs A rack of St. Louis ribs lightly chard smothered in our homemade chipotle barbeque sauce and served with Asian slaw 24

Pecan Crusted Trout Rainbow trout encrusted with pecan and a chardonnay citrus cream sauce 22

Truffle Scented Lobster Mac ‘N’ Cheese Lobster, wild mushrooms, asparagus, roasted cauliflower, elbow macaroni in a cheese sauce with fresh herbs and parmesan topped with bread crumbs 16

Bone in Pork Chop Stuffed with apple sage stuffing served with an apple cider glaze 26

Ziti Pasta with a Tomato Vodka Sauce Ziti tossed in a homemade tomato vodka pancetta sauce topped with grated parmigiana and drizzled with truffle oil 19

Smoked Paprika Chicken Alfredo Fettuccini tossed with smoked paprika chicken, bacon and wild mushrooms sautéed in a parmesan butter sauce and finished with a sundried tomato drizzle 21

New York Striploin 8 oz. AAA Alberta beef grilled to perfection 25

Gorgonzola Filet Mignon 8 oz. AAA Alberta beef tenderloin wrapped with bacon and finished with a gorgonzola cheese 36

Rib Eye 10 oz. AAA Alberta beef marbled and aged grilled just the way you like it 33

Extras

5 oz. Lobster tail 21

Snow crab leg clusters 14

Sautéed wild mushrooms 14

Homemade steak sauces, béarnaise or peppercorn 6