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  • We were pleasantly by the ambiance, view of the 11th hole and the surrounding area and the friendly staff. We had just finished a very long 18 holes and went to the restaurant at roughly 4:30 for a very early dinner.It almost felt like lunch it was so darn early! Service was very attentive so that we had enough time to review the extensive menu with very many delicious sounding items on it. We both ordered soup - a creamy yet light textured four mushroom blend with deep mushroom flavor, the corn one was tasty yet needed a little bit of spice to bring up the flavor. The buffalo chicken sandwich was the bomb. A crispy and brown, beer batter fried boneless chicken breast nestled between a moist pretzel bun, blue cheese crumbles and a ranch dressing/aïoli. Spicy buffalo sauce was on the side so as to not make the crisp chicken soggy. That's when you know the chef knows what they're doing. OMG - super delicious! The shrimp tacos where also amazing. White shrimp cooked with peppers and a spicy red sauce and served in a hot little cauldron - actually a mini molcajete. The tortillas were good and as I filled and made my own tacos I was amazed that I had enough filling for all of the tortillas. At last count it was at least 20 shrimp and these were not tiny ones, they were of the approximate 31 to 40 count size, so there was about half a pound of shrimp (before cooking) in this order. Very good value. The cilantro sour cream sauce that came with them was very tasty with a good hit of cilantro and garlic flavor. The chocolate cake which was supposed to be one of those molten types was overcooked and did not have a soft center, but it had good flavor. Good beers, decent wine choices and very nice service.
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