Family Meals To-Go
Chefs Ryne Harwick and James Little have cooked up a delicious idea to offer family meals to-go, offering two new options every other day. Choose a meal for two for $35 or for four at $65 (plus tax & gratuity).* Our team will deliver your meals curbside at the Clubhouse. Just pull up to the front doors and pop your trunk. Dinner is served. Open to the public.
WEDNESDAY & THURSDAY MENU | APRIL 1 & 2
Southern Night
slow-smoked BBQ ribs | grilled BBQ-rubbed chicken breast | fontina & aged cheddar mac and cheese | coleslaw | fresh-baked baked cornbread | chef's choice dessert
Add a bottle of Wirra Wirra Catapult Shiraz ($15) or Duckhorn Cabernet ($40)
Rooftop Cookout
grilled all-beef Klement's hot dogs | certified Angus beef cheeseburgers | fontina & aged cheddar mac and cheese | coleslaw | fresh-baked baked cornbread | chef's choice dessert
Add a bottle of Wirra Wirra Catapult Shiraz ($15) or Duckhorn Cabernet ($40)
FRIDAY MENU | APRIL 3
Meatball Linguine
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Garlic and herb- roasted meatballs over linguine with house tomato sauce
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Garlic toast
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Cobb salad with bacon, egg, cucumber, olive, garlic croutons and cheddar with ranch
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Apple crisp
Fish Fry
Choose a meal for two (6 pieces) or for four (12 pieces)
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Baked or fried cod with lemon
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Warm apples,
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Coleslaw
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Potato pancakes
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Chocolate chip cookies
SATURDAY & SUNDAY MENU | APRIL 4 & 5
Buttermilk Fried Chicken
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Buttermilk fried chicken
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Green bean casserole
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Fresh-baked dinner rolls with honey butter
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Garlic whipped potatoes
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Fresh-baked chocolate chip cookies
Beef & Pork Terrine
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Bacon-wrapped herb and garlic beef and pork terrine
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Green bean casserole
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Fresh-baked dinner rolls with honey butter
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Garlic whipped potatoes
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Fresh-baked chocolate chip cookies
*Tax of 5.5% and a gratuity of 20% is added to each order. If you wish to adjust the preset gratuity, please do so upon ordering to eliminate touch-points. Thank you.
Hours of Operation
OPEN DAILY
Orders accepted 9am-6pm for pickup between 4pm-8pm.
Orders must be placed by 6pm
Offering curbside service at the front of the Clubhouse. Pull up directly to the doors under the porte cochere, pop your trunk, and dinner is served.
Call us at
262.245.7300
@turf.kitchen.tap
@turf.kitchen.tap
Wine, Cuts, Beer & Spirits Sale
Support your local small business and stock up on select wines & spirits as well as premium pasture-raised Black Angus cuts, hand-trimmed at the Hunt Club Steakhouse by Chef Ryne Harwick. This all-natural meat with beautiful marble and great flavor is the same that is served at the Hunt Club and is sourced from small family-operated farms in upper Wisconsin and southern Iowa. Limited supplies available.
TO PLACE AN ORDER, contact Rob Johnson at 262.245.7048 or rjohnson@gnresort.com.
VIEW WINES, MEATS, SPIRITS & BEER, CLICK HERE >>
A Tribute to Fresh Food
& Homegrown Goodness
An ode to Geneva National’s buttery bentgrass fairways greens and tees, turf. is also a tribute to fresh food, homegrown goodness, and mixing it up. Featuring an 18-person wrap-around quartz bar with four TVs locked on sports, turf. is a stylish spot to reunite and reminisce about the day’s bogies and bungles or to meet up for a morning meal before hitting the links. Sit inside along a wall of windows or dine al fresco on the terrace overlooking Palmer no. 18 while sampling our New American cuisine and dapper drink selections. In between rounds or in a hurry? Best hone in on the “On the Fly” portion of the menu, which is built for speed.
Brick Pizza Oven
Stay tuned for the 2020 season
We are pleased to present authentic thin-crust Chicago pizza, handcrafted fresh daily by a pizza chef with more than 35 years’ experience. Raised at the Barnaby’s in Schaumburg and known for establishing Chicago’s Tomato Head Pizza Kitchen and Fontana’s Pie High Pizza, John Karabas fires up our brick oven each week, Friday-Sunday, on the Clubhouse veranda.
