Club Type: a la carte

Honey & Ale Braised Bratwurst Sandwich

Recipe courtesy of Daven Wardynski, Regional Executive Chef, Omni Amelia Island Plantation Resort. Image courtesy of National Honey Board....

Grilled Sumac Salmon with Butternut Squash Red Curry Sauce

Recipe courtesy of Diane Allen-Baines, Executive Chef, The Farms Golf Club, Rancho Santa Fe, Calif....

Corn & Crab Tamale

Recipe courtesy of Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich....

Tomato and Pickled Blueberry Salsa

Recipe courtesy of Josef Jungwirth, Corporate Executive Chef, Sandals Resorts International....

Pan-roasted, Prosciutto-wrapped Cape Cod Codfish

Recipe courtesy of Anthony Rebeni, Executive Chef, Vineyard Golf Club, Edgartown, Mass....

Pan-Seared North Carolina Trout

Recipe courtesy of Ryan Cavanaugh, Executive Chef, Carmel Country Club, Charlotte, N.C....

Pacific Sea Bass with Peas and Carrots

Recipe courtesy of Jeremy Nation, Banquet Chef, and submitted by Jill Parravano, Catering Sales Director, Bellevue (Wash.) Club....

Red Sun Farms Chilled Tomato Consommé

Recipe courtesy of Jason Hall, CMC, Executive Chef, Myers Park Country Club, Charlotte, N.C....

Chilled Summer Corn Soup

Recipe courtesy of Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y....