RESERVATIONS
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The Grille at the Clubhouse

Exterior Grille

Serving Breakfast, Lunch and Dinner Daily

  • Breakfast 7AM – 10AM
  • Lunch 11AM – 4PM
  • Dinner is by reservation only between 6PM – 9PM

Andrea Griffith

Proudly offering the finest in Southern cuisine, The Grille at the Clubhouse serves an ever-changing, upscale menu of mouth-watering specialty sandwiches, delicious salads and one-of-a-kind, home-cooked entrees. Enjoy dining excellence at the clubhouse while you chat with friends, or work with our catering experts to create a menu uniquely developed to satisfy your individual tastes. From a quick lunch for the weekend golfer to a full-course, private dinner at The Cottages, dining at Pursell Farms offers an array of delectable choices and is available for luncheons, dinners, corporate events, business meetings, parties, weddings and receptions.

Dinner

APPETIZERS

COUNTRY FRIED QUAIL – Braised Collard Greens with Siracha
Paired with: Charles Krug Sauvignon Blanc

BRAISED PORK BELLY – Crisp White Beans and Veal Jus
Paired with:  Solena Pinot Noir

SOUTHERN SHRIMP & GRITS – Local Stone Ground Grits, Conecuh Sausage,
House Made Hot Sauce

Paired with:  Scarpetta Pinot Grigio

SALAD

“WEDGE” SALAD – Romaine Wedge, Blue Cheese, Candied Bacon, Cucumber and Blue Cheese Vinaigrette
Paired with:  Dr. Loosen Riesling (German Riesling / Alsatian Pinot Gris)

SPINACH SALAD – Blueberries, Marcona Almonds, Sheep’s Milk Feta and Pursell Farms Honey Balsamic Vinaigrette
Paired with:  Sainte Clair Chablis (Gruner Veltliner)

ARUGULA SALAD – Carrots  Confit, Golden Raisins, Spiced Pecans, Midnight Moon Goat Cheese and Pursell Farms Honey Balsamic Vinaigrette
Paired with:  Orsino Pinot Grigio

GARDEN GREEN SALAD – Shaved Garden Vegetables, Buttermilk Ranch Dressing
Paired with: Charles Krug Sauvignon Blanc

MAIN

GRILLED PORK CHOP – Sweet potato purée, roasted broccoli and apples
Paired with: Meiomi Pinot Noir

LEMON & HERB ROASTED CHICKEN – Truffle Scented Mashed Potato, Roasted Root Vegetables and Natural Jus
Paired with: Cantena Chardonney

8 OZ. FILET MIGNON – Wild Mushroom Soufflé, Shallot Confit and Loaded Potato Dauphinois
Paired with: Charles Krug Merlot

BUTTER BASTED SUNBURST TROUT – Wilted Spinach, Tomato Jam and Lemon Butter Sauce
Paired with: Jordan Chardonney

For more information or to make a dinner reservation,
please call: 256-208-2021

Allow 48 hours for all reservations.

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