The Golf Club - TGC Grille Dining

The Sacconnesset Grille

Open For The Season

Lunch Seven Days

Dinner Wednesday thru Sunday Evenings

Reservations (508)457-7200 ext.2

August Menu

Snacks and Starters

New England Clam Chowder

Chopped Clams, Potato, Onion, Celery

and Smoked Bacon

Beef and Poblano Chili

House Made Beef and Poblano Pepper Chili topped with Cheddar Cheese and Scallions

Oysters on the Half Shell

Six Fresh Local Oysters with Cocktail Sauce

and Mignonette

Shrimp Cocktail

3 Jumbo Shrimp with House Made Cocktail Sauce

Boneless Chicken Tenders

Buffalo, Sweet Chili Basil, Barbeque, or Plain with Blue Cheese, Honey Mustard, or Ranch

Snack Basket of Pigs in the Blanket

Puff Pastry Wrapped Mini Dogs with Chipotle Mustard

Dipping Sauce

Salt & Pepper Fried Calamari

Crispy Fried Point Judith Calamari with Shishito Peppers, Basil, Gochujang Lime Drizzle

Ultimate Nachos

Corn Chips Topped with Beef Chili, Cheddar Cheese, Sour Cream, Scallions, and Jalapenos

Salads

Caesar Salad

Romaine Hearts with Creamy Lemon Garlic Dressing, White Anchovy, Parmigiano Reggiano and Herb Croutons

Cobb Salad

Fresh Romaine Hearts with Avocado, Bacon, Egg, Cucumber, Tomato and Crumbled Blue Cheese

House Salad

Hand-Picked Coonamessett Field Greens with Cucumber, Tomato, Carrot, and Radish

Salad Protein Additions

Grilled Chicken Breast, Cranberry Pistachio Chicken Salad, Classic Tuna Salad

Grilled Shrimp, Roast Salmon

Available Dressings

Ranch, Thousand Island, Italian, Red Wine, Blue Cheese, Caesar, and Balsamic

Sandwiches

All Sandwiches Served with Cape Cod Potato Chips and Patriot Pickle

Gluten-Free Bread Available Upon Request

Classic Pineland Farms Burger

2 sizes to choose from 5 oz. or 8oz.

All-Natural Pineland Farms Patty on a Toasted Brioche Roll with Lettuce, Tomato, Red Onion

TGC Chicken Salad Sandwich

Cranberry Pistachio Chicken Salad on Fresh Baked Croissant with Hand-Picked Field Greens and Tomato

Clubhouse Sandwich

Smoked Turkey, Pepper Crusted Bacon, Heirloom Tomato, Herb Mayo and Field Greens on Choice of Bread

The BLAT

Pepper Crusted Bacon, Lettuce, Avocado, and Tomato on Choice of Bread

Philly Cheesesteak

Shaved Beef, Caramelized Onions and Peppers, Provolone and American Cheese, on a Gourmet Sub Roll

Tuna Melt

Albacore Tuna Salad with Swiss Cheese, Tomato and Bread & Butter Pickles on Choice of Bread

Roasted Vegetable Quinoa Patty

with Pepper Jack Cheese, Avocado, Vine Ripe Tomato, and Red Onion on a Potato Roll

Sides

Hand-Cut French Fries, Sweet Potato Fries, Cole Slaw, Fresh Fruit

Entrees

Available After 5:00 p.m.

Fish and Chips

A Classic Cape Cod Favorite, Beer Batter Haddock with Hand Cut French Fries, Cole Slaw, and Tartar Sauce

Steak Frites

Grilled Coulotte Steak topped with Garlic Truffle Butter, Field Greens Salad and Hand Cut French Fries

Lobster and Shrimp Risotto

Local Lobster and Shrimp with Herb Risotto, Parmigiano Reggiano, Mascarpone, Lemon Caper Butter

A la Carte

Grilled Filet Mignon

7 oz. Certified Angus Filet, Garlic Butter

Grilled Rib Eye Steak

14 oz. Certified Angus, Garlic Butter

Grilled Organic Salmon

7 oz. Organic Salmon, Lemon Herb Compound Butter

Sides

Hand-Cut French Fries, Roasted Fingerling Potatoes with Garlic, Whipped Potatoes

Baby Carrots with Lemon Thyme and Honey, Sautéed Spinach and Shallots

Grilled Broccolini, Petite Garden Salad

Red Wine Demi-Glace

Seasonal Additions

Appetizers and Salads

Caprese Salad

Heirloom Tomatoes and Fresh Mozzarella with Reduced Balsamic, Extra Virgin Olive Oil, and Petite Basil

Spanish Style Panzanella

Toasted Ciabatta, Smoked Marcona Almonds, Green Seedless Grapes, Manchego Cheese, Cucumber,

and Extra Virgin Olive Oil

Mussels Fra Diavolo

PEI Mussels with Chili Pepper Spiked Tomato Sauce, Red Wine, Roasted Garlic, and Crostini

Sandwiches

Lobster Roll

6 oz of Local Lobster tossed with a Touch of Mayo in a Brioche Roll, Shredded Lettuce,

Served with Cape Cod Potato Chips

Crispy Chicken Sandwich

Crispy Fried Chicken, Tzatziki Sauce, Lettuce, Tomato, and Red Onion Served on a Sub Roll,

Served with a Patriot Pickle and Cape Cod Potato Chips

Chili Lime Fish Tacos (2)

Lightly Blackened Haddock with Cabbage Slaw, Peaches, Cilantro, Lime Crema, in a Corn Tortilla

Pasta

Available After 5:00 p.m.

Pasta Bolognese

House Made Meat Sauce Tossed with Fresh Pappardelle Pasta, Touch of Cream

and Petite Basil

Spaghetti Carbonara

Spaghetti Pasta Tossed with Guanciale, Egg, Parsley, Black Pepper,

and Parmigiano Reggiano

Entrée

Available After 5:00 p.m.

Onion Crusted Haddock

Local Haddock Topped with a Sweet Onion Crust, Haricot Verts, Gaufrette Potato Chips,

and Marsala Dijon Butter Sauce

Cider Brined Chicken Breast

Oven Roasted Boneless Chicken Breast with Roasted Fingerling Potatoes, Shallots and Fennel,

and Saffron Cream

Seared Sea Scallops

Seared Sea Scallops, Lemon Parsnip Puree, Roasted Sweet Potatoes, Sautéed Swiss Chard,

Blackberry Gastrique

Reservations (508)457-7200 ext.2

Cape Cod evokes, by nature, a casual, relaxed atmosphere that is an important element of our mission and befits the opportunity at the Club to escape the pretense of business life. This presents a challenge to traditional dress code policies. Members and guests are permitted to wear denim at lunch and on casual nights. Traditional country club casual attire is requested on Friday and Saturday evenings.

For more information regarding dining access or private family events and business retreats contact:

Front of House Manager, Linda Morris or Crischelle Gavoni, Assistant Manager 508-457-7200, Ext 2.

Advance dinner reservations available to TGC at Sacconnesset Members Only

Executive Chef Tim Miller

We are very excited to have Executive Chef Tim Miller (above, center) continuing the tradition of great food in the relaxed and casual setting of The Sacconnesset Grille. Check out his creations on his Instagram page!

Tim's experience has varied in responsibility, ranging from single-chef kitchens to supervising multiple chefs in a resort setting. He has managed total food & beverage operations of restaurants as well as worked the front of the house. Tim has worked at the Ocean House, Dennis MA; Roo Bar, Plymouth, MA; The Glass Onion, Falmouth; and most recently The Cape Club, to name a few.

Tim graduated with high honors from the Culinary Institute of America in 1993. FOLLOW Chef Tim on his Instagram page!