Flavours of the Month

appetizers

COCONUT CRUSTED PRAWNS

coconut crusted prawns, butterflied and served with dill and lime aioli dipping
sauce

15

CREAMY GARLIC PRAWNS

prawns simmered olive oil, garlic, cream and white wine

15

feature entrées

LAMB SHANK

lamb shank slowly simmered in red wine and sweet onion, served with mashed
potato, blanched greens and red wine reduction

40

6oz FILET & GRILLED SHRIMP

a filet cooked to your liking accompanied with succulent grilled shrimp, golf’s
house made béarnaise sauce and served with a baked potato

45

PARMESAN AND LIME CRUSTED SALMON

salmon filet crusted in parmesan and lime and served with rice and buttered
asparagus

35

dessert

CHOCOLATE CHERRY MOUSSE

house made white and dark chocolate mousse finished with cherry sauce and
flaked chocolate

9

All feature entrées are served with soup, golf’s caesar salad or tossed salad with your
choice of dressing, garlic toast and seasonal vegetables.

substitute for a greek salad with entrée 4.50
substitute for a baked onion soup with entrée 4.50

Appetizers

HOUSE MADE CHEESE TOAST

our original recipe

6

CALAMARI

with tzatziki sauce

15

MUSSELS

tender mussels steamed in white wine with garlic,
tomatoes and green onions

15

SMOKED SOCKEYE SALMON

topped with capers and red onions

15

TIGER SHRIMP COCKTAIL

with Golf’s house-made horseradish cocktail sauce

15

GREEK RIB STARTER

light and savory . . . a delightful change of pace

15

SAUTÉED SHRIMP

sautéed in a creamy garlic sauce

15

ESCARGOTS BOURGUIGNONNE

baked with garlic butter and served in the shell

15

SHARE APPETIZER PLATTER

beef tenderloin, breaded shrimp, greek style ribs, feta
cheese, and olives

 38

Soups & Salads

soups

BAKED FRENCH ONION

8

CLAM CHOWDER

8

CHEF SOUP OF THE DAY

8

salads

TABLE SIDE CAESAR SALAD

this classic recipe prepared table side
(for two or more with dinner entrée)

15 per person

GREEK SALAD

lettuce, cucumbers, green peppers, onions, tomatoes,
kalamata olives, feta cheese, with golf’s oil & vinegar
dressing, topped with oregano

20

HOUSE SALAD

baby shrimp served atop a bed of lettuce with sliced
tomatoes, sliced cucumbers, and hard-boiled egg

20

CRAB SALAD

real crabmeat served atop a bed of lettuce with sliced
tomatoes, sliced cucumbers, and hard-boiled egg

22

TOSSED GREEN SALAD OR CAESAR SALAD

17

Steaks & Prime Rib

STERLING SILVER PREMIUM MEATS

Golf’s Steak House proudly presents Sterling Silver Beef…
quite simply the finest beef ever. Sterling Silver Beef signifies
not just a level of quality, but an absolute guarantee of quality.

PRIME RIB – A GOLF’S TRADITION!

10oz 37 | 16oz 54

NEW YORK STRIP

10oz 37 | 12oz 42

FILET MIGNON

6oz 37 | 8oz 43 | 12oz 60

T-BONE STEAK

18oz 49 | 24oz 59

RIB STEAK

18 oz 50

specialty

CHATEAUBRIAND “BOUQUETIERE”

a centre cut of beef tenderloin seasoned to perfection,
surrounded with a bouquet of vegetables, mushrooms and
baked tomato, and highlighted by a delicious béarnaise sauce

Gourmet dining for two 97
Gourmet dining for one 49

BLUE CHEESE FILET MIGNON

an 8oz filet broiled to your taste and topped with a crusted
blue cheese sauce

46

STEAK DIANE

an 8 oz filet broiled to your taste and served with a wine
sauce drawn from its natural drippings, mushrooms, green
peppers, onions and brandy

46

GOLF’S BEEF KEBAB

marinated cubed beef tenderloin skewered with large whole
mushrooms, onions and green peppers, broiled with infinite
care

38

PEPPER STEAK SAUTÉ

cubed pieces of beef tenderloin sautéed with onions, green
peppers, tomatoes and mushrooms, finished in a delicate
red wine sauce

38

PEPPERCORN STEAK

a 10 oz new york striploin prepared with crushed
peppercorns and topped with a mushroom and brandy
sauce

40

enhance your steak

lobster tail 30 | alaskan king crab legs 39

grilled shrimp(4) 10 | coconut crusted shrimp(4) 11

neptune 7 | béarnaise sauce 5

peppercorn sauce 4 | diane sauce 4

blue cheese melt 5 | asparagus 6

sautéed mushrooms 7

grilling guide

BLUE RARE – Cool, raw throughout with grill marks
RARE – Cool, raw centre, bright red throughout
MEDIUM RARE – Warm red centre, pink throughout
MEDIUM – Warm pink centre
MEDIUM WELL – Hot, small trace of pink in centre
WELL DONE – Hot throughout, no pink

All dinner entrées are served with soup, golf’s caesar salad or
tossed salad with your choice of dressing, garlic toast, seasonal
vegetables and your choice of accompaniment.

substitute for a greek salad with entrée 4.50
substitute for a baked onion soup with entrée 4.50

Steak & Seafood

STEAK & ROCK LOBSTER

an 6 oz filet and a delicious broiled lobster tail make a
surprisingly delightful blend

69

STEAK & ALASKAN KING CRAB LEGS

a combination of an 6 oz filet and 10 oz crab legs served with
drawn butter

75

FILET STEAK NEPTUNE

an 8 oz tenderloin broiled to your desire, topped with
crabmeat and asparagus spears. highlighted by a delicious
béarnaise sauce

49

All dinner entrées are served with soup, golf’s caesar salad or
tossed salad with your choice of dressing, garlic toast, seasonal
vegetables and your choice of accompaniment.

substitute for a greek salad with entrée 4.50
substitute for a baked onion soup with entrée 4.50

Seafood

ROCK LOBSTER TAIL

a lobster tail broiled and served with drawn butter

one  40 | two  67

ROCK LOBSTER TAIL & ALASKAN KING CRAB LEGS

a lobster tail and 10 oz crab legs served with drawn
butter

79

DOVER SOLE

whole dover sole broiled in lemon butter, filleted and
deboned before serving

59

GRILLED SALMON FILLET

grilled salmon drizzled with a lemon herb aioli sauce

33

SHRIMP FLAMINGO

large succulent shrimp sautéed in a cream scampi
sauce with a touch of wine

33

SEAFOOD FETTUCCINE ALFREDO

fettuccine tossed in a light creamy alfredo sauce with a
hint of basil

35

SEAFOOD LINGUINE

shrimp, mussels, and scallops, served over linguine and
finished in a light olive oil, garlic and butter sauce

35

All dinner entrées are served with soup, golf’s caesar salad or
tossed salad with your choice of dressing, garlic toast, seasonal
vegetables and your choice of accompaniment.

substitute for a greek salad with entrée 4.50
substitute for a baked onion soup with entrée 4.50

Chicken

GOLF’S CHICKEN

a breast of chicken stuffed with feta cheese

35

CHICKEN NEPTUNE

a boneless breast of chicken broiled and topped with crab
meat and asparagus spears, accented by a delicious
béarnaise sauce

35

CHICKEN ATHENIAN

one half chicken marinated in olive oil, oregano and
lemon, then broiled and basted with butter

32

CHICKEN FETTUCCINE ALFREDO

fettuccine tossed in a light creamy alfredo sauce with a
hint of basil

29

All dinner entrées are served with soup, golf’s caesar salad or
tossed salad with your choice of dressing, garlic toast, seasonal
vegetables and your choice of accompaniment.

substitute for a greek salad with entrée 4.50
substitute for a baked onion soup with entrée 4.50

Lamb & Pork and Vegetarian

lamb & pork

BACK RIBS

a generous portion of barbecued ribs basted with
Golf’s special barbeque sauce

33

RACK OF LAMB “BOUQUETIERE”

prepared with robust herbs and served with a
bouquet of fresh vegetables

52

vegetarian

ASSORTED VEGETABLE PLATE

steamed asparagus spears, cauliflower, broccoli,
carrots, mushrooms, parisienne potatoes and baked
tomato

30

VEGETABLE FETTUCCINE ALFREDO

fettuccine tossed in a light creamy alfredo sauce with a
hint of basil

29

All dinner entrées are served with soup, golf’s caesar salad or
tossed salad with your choice of dressing, garlic toast, seasonal
vegetables and your choice of accompaniment.

substitute for a greek salad with entrée 4.50
substitute for a baked onion soup with entrée 4.50