Dining
Enjoy Casual Dining In Arlington Heights
Rolling Green offers a variety of dining experiences to meet and exceed your needs. The 1924 Bar and Grill is open for lunch or dinner. Casual dining is offered in the Main Bar and on the Terrace behind the Clubhouse overlooking the 18th hole and practice range. In addition to the casual dining offered in the Main Bar and Terrace, our Dining Room offers an upscale atmosphere and premier dining experience.
Poolside, our full-service snack shop has a menu with items ranging from healthy snacks to full meals including ice cream and milkshakes. Adults seeking refreshments by the pool will find the Cabana Bar to be convenient with full-service and a flat-screen TV.
On the golf course, be sure to stop by the halfway house to gain that extra energy needed to complete your round of golf. Whether it’s a hot dog, sandwich, or energy bar, the halfway house will satisfy your appetite.
Dining Menus
STARTERS
CUP OF FRUIT
Fresh Assorted Fruit | 5
BACON
5 Pieces | 6
SAUSAGE
5 Pieces | 6
HASH BROWN PATTIES
Twin Hash Brown Patties | 5
BREAKFAST POTATOES
Diced Red Potatoes, Sweat Bell Peppers, Onions | 5
TOAST
White, Wheat, Marble Rye, 9 Grain | 2
DRINKS
BOTTOMLESS MIMOSAS
Orange Juice & Champagne | 14
ULTIMATE BLOODY MARY
16oz Pint Glass, Celery, Provolone, Salami, Lime, Blue Cheese
Olive, Zing Zang & Titos
Apple Juice | 3.50
Whole Milk/Chocolate Milk | 3.50
Orange Juice | 3.50
Coffee | 3.50
Hot Tea | 3.50
Espresso | 3. 50
Doppio Espresso | 6
Latte | 4.50
Cappuccino | 4.50
Mocha Latte | 4.50
ENTREES
EGGS ANY WAY
A trio of Whole Fresh Eggs, Served any way you like | 4
OMELET TO ORDER
Choose Your Fillings: Bacon, Sausage, Ham, Onion, Spinach,
Sweet Bell Peppers, Mushrooms, Sliced Jalapeno, Shredded
Cheddar Cheese | 14
BREAKFAST PLATE
Trio of Whole Fresh Eggs, Choice of Bacon or Sausage, Choice of
Hash Brown Patties or Breakfast Potatoes | 14
TEXAS FRENCH TOAST
Butter-Toasted Challah Bread, Maple Syrup, Fresh Berries | 5
BELGIAN WAFFLES
Fluffy Waffle, Maple Syrup, Fresh Berries, Lemon,
Powdered Sugar | 6
BANANAS FOSTER CREPES
Served with a Dollop of Sour Cream | 6
STARTERS
Boom Boom Shrimp 16
Crispy Fried Shrimp Tossed in Chefs Sweet Chili Sriracha Mayo,
and Topped with Green Onions
Jalapeno Poppers 15
Five Deep Fried Jalapenos | Cheddar Cheese | Chili Lime Sauce
Tuna Tartare 20Tuna | Spiced Remoulade | Crispy Wontons | Avocado Scmear Chipotle & Balsamic Glaze
Coconut Shrimp 16
Five Jumbo Shrimp Dipped in Panko Bread Crumbs and Shredded
Coconut, Served W/ Sweet Chiki Sauce
Boneless Chicken Wings 14
Buffalo, BBQ, or Sweet Chili | Carrots | Celery | Ranch or Blue
Cheese
Traditional Wings + 4
Spinach Artichoke Dip 14
Baked Spinach | Artichoke | Parmesan Cheese | Fried Pita Chips
Hummus Platter 10
Roasted Red Pepper Hummus | Veggies | Grilled Pita Bread
House Chips & Dip 6
House Chips | French Onion, Ranch or BBQ Dip
Twin Quesadillas 15
Flour Quesadillas | Chipotle Chicken | Manchego | Pico De Gallo
SECOND COURSE
Soup De Jour 5
Mixed Greens Salad 6
Baby Mixed Greens & Iceberg, Shaved Carrots, Red Onion,
Cucumber, Tomato, Choice of Dressing
Baby Wedge 7
Iceberg Lettuce, Tomato, Blue Cheese Crumbles, Bacon, Onion
Straws, and Blue Cheese Dressing.
+ Beef Tenderloin Filet | Full Wedge + 22
Caesar Salad 12
Grilled or Traditional Style Caesar, House Made Caesar Dressing,
Seasoned Croutons, Parmesan Petite Caesar 7
Pear Salad 9
Acadian Mixed Greens, Craisins, Candied Walnuts, Crumbled Feta
& Balsamic Vinaigrette
SANDWICHES
All Handhelds Served One Side
RG Burger or Meatless Burger 18
Angus Beef | Lettuce | Tomato | Onion | Brioche Bun
Turkey Club 17
Triple Decker | Turkey | Mayo | Lettuce | Tomato | White,
Wheat, Marbled Rye, or Multigrain Bread
Turkey Feta Burger 16
Ground Turkey, Spinach, & Feta Patty | Tomato | Lettuce | Garlic
Aioli | Split Top Potato Bun
Reuben 20
Corned Beef Brisket | Fennel Sauerkraut | Swiss | Thousand Island
Dressing | Marble Rye
Chicken Cordon 17
Grilled Chicken Breast | Ham | Swiss | Dijon Mustard | Lettuce
Tomato | Onion | Garlic Aioli | Brioche Bun
SIDES | 5
French Fries
Sweet Potato Fries
Tater Tots
Onion Rings
Fruit
Sauteed Green Beans
Sautéed Mushrooms
PROTEIN +
4ct Shrimp 9
4oz Chicken Breast 5
4oz Salmon 9
4oz Tenderloin Filet 15
STARTERS
Boom Boom Shrimp 16
Crispy Fried Shrimp Tossed in Chefs Sweet Chili Sriracha Mayo,
and Topped with Green Onions
Jalapeno Poppers 15
Five Deep Fried Jalapenos | Cheddar Cheese | Chili Lime Sauce
Tuna Tartare 20
Tuna | Spiced Remoulade | Crispy Wontons | Avocado Scmear
Chipotle & Balsamic Glaze
Coconut Shrimp 16
Five Jumbo Shrimp Dipped in Panko Bread Crumbs and Shredded
Coconut, Served W/ Sweet Chiki Sauce
Boneless Chicken Wings 14
Buffalo, BBQ, or Sweet Chili | Carrots | Celery | Ranch or Blue
Cheese
Traditional Wings + 4
Pear Salad 9
Acadian Mixed Greens, Craisins, Candied Walnuts, Crumbled Feta
& Balsamic Vinaigrette
Spinach Artichoke Dip 14
Baked Spinach | Artichoke | Parmesan Cheese | Fried Pita Chips
Hummus Platter 10
Roasted Red Pepper Hummus | Veggies | Grilled Pita Bread
House Chips & Dip 6
House Chips | French Onion, Ranch or BBQ Dip
Twin Quesadillas 15
Flour Quesadillas | Chipotle Chicken | Manchego | Pico De Gallo
SECOND COURSE
Soup De Jour 5
Charles Baptist Chef Selected Soup of the Day or Tomato Basil
Mixed Greens Salad 6
Baby Mixed Greens & Iceberg, Shaved Carrots, Red Onion,
Cucumber, Tomato, Choice of Dressing
Baby Wedge 7
Iceberg Lettuce, Tomato, Blue Cheese Crumbles, Bacon, Onion
Straws, and Blue Cheese Dressing.
+ Beef Tenderloin Filet | Full Wedge + 22
Caesar Salad 12
Grilled or Traditional Style Caesar, House Made Caesar Dressing,
Seasoned Croutons, Parmesan
PROTEIN +
4ct Shrimp 9
4oz Chicken Breast 5
4oz Salmon 9
4oz Tenderloin Filet 15
SIDES| 6
Red Skinned Mashed
Bacon Brussels Sprouts
Glazed Baby Carrots
Creamed Spinach
Broccolini
Grilled Asparagus
Twice Baked Potato
SANDWICHES
All served with one side
RG Burger or Meatless Burger 18
Angus Beef | Lettuce | Tomato | Onion | Brioche Bun
Turkey Club 17
Triple Decker | Turkey | Mayo | Lettuce | Tomato | White,
Wheat, Marbled Rye, or Multigrain Bread
Turkey Feta Burger 16
Ground Turkey, Spinach, & Feta Patty | Tomato | Lettuce | Garlic
Aioli | Split Top Potato Bun
Reuben 20
Corned Beef Brisket | Fennel Sauerkraut | Swiss | Thousand Island
Dressing | Marble Rye
Chicken Cordon 17
Grilled Chicken Breast | Ham | Swiss | Dijon Mustard | Lettuce
Tomato | Onion | Garlic Aioli | Brioche Bun
BUTCHER BLOCK
All Served with Two Sides | Temp. Requested
Demi Glaze or A.1. Sauce on request
12oz Prime Ribeye Marbled Center Cut 65
12oz Prime New York Strip 63
8oz Tenderloin Filet 68
10oz Pork Chop 26
Served with Apple Sauce
Frenched New Zealand Rack of Lamb 68
Served W/ Your Choice of Two sides
Grilled, Marinade Skirt Steak 38
Served with chimichurri and Your Choice of Two Sides
ENTREES
Honey Garlic Fried Chicken 22
Honey Garlic Drizzle | Two Sides
Crab Stuffed Bacon Wrapped Shrimp 38
Gulf Shrimp | Crab Meat | Bacon | Garlic Butter Sauce | Two Sides
Home Style Meatloaf 24
Brown Gravy | Two Sides
Shrimp Fredo Rigatoni 26
Rigatoni Pasta | Creamy Alfredo | Arrabiatta Sauce | Gulf
Shrimp | One Side
Sesame Crusted Tuna 54
Wasabi Aioli | Scallions | Two Sides
Stuffed Roasted Pepper | 22 GF,V without Cheese
Full Sweet Red Bell Pepper, Roasted and Stuffed W/ Sauteed Vegetables
& Quinoa served over Spicy Arrabiata Sauce, Topped W/ Pepperjack
and Mozzarella Cheeses, Served W/ Your Choice of One Side
Chicken Pot Pie | 24
Just the Way You Remember It, Creamy Sauce, Braised Vegetables &
Green Peas Served Piping Hot Topped W/ Crispy Puff Pastry Dough &
Your choice of One Side
Grilled Farm Raised Atlantic Salmon 36
Green Peppercorn | Dill Butter Sauce | Two Sides
Garlic Half Chicken 22
Slow Roasted | Garlic | Veloute Sauce | Two Sides
Tender Short Rib 45
Shredded Short Rib | Wild Mushroom Risotto | One Side
Sauteed Lake Superior Whitefish 36
Lemon Beurre Blanc | Two Sides
FOOD
Hotdog | 6
Hamburger | 8
Pizza | 6
add sausage or pepperoni | 2
Grilled Chicken | 12
Grilled Cheese | 6
Salmon | 14
Quesadilla | 6
Filet | 15
PASTA BAR
Choice of Pasta | 6
Macaroni | Penne | Spaghetti
Choice of Sauce
Marinara | Cheese | Pesto
Choice of Protein
Meatball | 4
Shrimp | 6
Chicken | 3
DRINKS
Apple Juice, Milk/Chocolate Milk, Orange Juice, Soda
DESSERTS
TIRAMISU 8
Mascarpone mousse | Espresso "ice" Espresso Biscotti | Cocoa Powder
CHOCOLATE GANACHE TORTE 9
Chocolate Drizzle | Berries | Whipped Cream
NEW YORK CHEESECAKE 8
Choice of Plain, Chocolate Drizzle, or Caramel Sauce Drizzle | Berries
Whipped Cream
COOKIE SKILLET 6
Chocolate Chip Cookie, Topped with Vanilla Ice Cream
CREAM CHEESE CARROT CAKE 9
Caramel Drizzle | Whipped Cream
MANGO SORBET 5
GELATO 6
ICE CREAM SCOOP 5
Chocolate or Vanilla Make it a Sundae
CAFE
COFFEE - REGULAR OR DECAF 3.50
HOT TEA 3.50
ESPRESSO 3.50
DOPPIO ESPRESSO 6
LATTE 4.50
CAPPUCCINO 4.50
MOCHA LATTE 4.50
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Gabriella Tripicchio
Food & Beverage Director
Serving since 2020
About Gabriella
Gabriella Tripicchio graduated from Florida Gulf Coast University with a degree in Resort & Hospitality Management. During her collegiate career, Gabriella spent a portion of her time studying tourism, hospitality, and culture throughout Europe at the University of Barcelona. Her professional experience stems from country clubs in the Southwest Florida region in sectors such as Food Service, Event Planning, Departmental Management, Social Media Marketing, and Member Relations. In 2020, Gabriella joined Ravinia Green and the ClubCorp family as the Member Experience assistant. Quickly she became promoted to Recreation Manager in March 2021 overseeing Pool, Fitness, & Wellness needs at the Club. Excelling in her roles at the time, Gabriella was promoted to Member Experience Director at Ravinia Green. She resides in her hometown of Hoffman Estates to be closer to family and continue her career path in country clubs. Gabriella is excited to bring her knowledge of the industry to Rolling Green as Member Experience Director.
Charles Baptist
Executive Chef
Serving since 2019
About Charles
Charles Baptist joined Rolling Green in April 2019. Chef graduated from Johnson & Wales University in Providence, Rhode Island. His previous experience includes Executive Chef and General Manager at The Stone Gate Conference and Banquet Center as well as work at Klein Creek Golf Club, Oak Park Country Club and Stouffer Hamilton Hotel. He also has restaurant experience as chef of Philander's Restaurant in Oak Park as well as Executive Chef at Mill Rose Brewing Company and Restaurants in South Barrington. Chef is excited to be a part of the Rolling Green Team and meet our RGCC Family.
Jackie Acosta
Sous Chef
Serving since 2015
About Jackie
At an early age, Jackie was fond of creating food from scratch in her grandmother’s kitchen. This fascination led her to pursue a degree in culinary arts where she enhanced her knowledge of cooking and gained an appreciation for the hospitality industry. Jackie prides herself in continuing to grow in the culinary space with over 11 years of experience in bakery, large production, and banquet specialties. Since joining Rolling Green in 2015, she has gained respect from all levels of staff in and out of the kitchen. Jackie’s inclusive, hands-on approach led to her current role as sous chef.
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