As we prepare for an exciting and adventure packed summer season here at Victory Ranch, the culinary team is busy freshening up our offerings and designing some fantastic and seasonally appropriate menu items for you. We have been working diligently to create fun, flavorful, and ultimately exciting menus for the whole family. Leveraging our relationships with local merchants, purveyors and artisan food producers, which we have worked hard to develop within the community, I think we have come up with some wonderful dishes that you will enjoy.
Along with our popular offerings you have come to know and expect when dining at Victory Ranch, each of our menus will get just a small seasonal twist. We have added DuMOL wines to our growing list of fine wines and vintners, a Butcher’s Cut Bistro Filet to the Freestone Kitchen menu as well as Wild Rice Stuffed Pepper, a great new vegetarian dish that is also gluten-free. The Golf Clubhouse Grill receives some new dishes as well to its already very popular repertoire in the form of Pulled Pork Sliders and a Philly Cheesesteak.
We will now be offering brunch at the Freestone Lodge every Sunday from Mother’s Day through October, from 10am-2pm, as well as opening our brand new Post Pool Grill, which will offer full bar service seven days a week and will serve a heart healthy lunch from the outdoor grill cart Thursday through Saturday (weather permitting). Highlights from the new menu include Poached Salmon Salad, Chicken Fajita Wrap, Turkey Burger Dog, and a Crack of Noon Club.
We look forward to seeing everyone at Victory Ranch this summer. We hope that you get as much joy from sitting down and enjoying your meals here as we do preparing them for you.
Cheers and good eats,
Adam Price, Executive Chef at Victory Ranch