Dining at Shadowridge
Sanders’ Social House
Whether you want an intimate dinner for two in our main dining room, a private celebration in one of our private dining rooms, or a more casual meal in our open seating Sanders’ Restaurant and Bar, Shadowridge Golf Club is top notch for California Fusion Cuisine in North County. Our bar and restaurant are available for dining Tuesday – Sunday for lunch and dinner with the addition of breakfast offered on the weekends! You may also reserve any of our banquet rooms for your business and special occasions.
Our executive chef and renowned culinary team offer extraordinary menus for lunch, dinner and dessert, including a delectable array of sumptuous daily specials and seasonal menu items featuring ingredients at their peak of freshness and flavor.
When it comes to California Fusion Cuisine, it simply gets no better than Shadowridge Golf Club.
Dining Menus
CLASSICS
Shadowridge Classic | 13
Two Eggs Your Way, Choice of Thin Cut Crispy Bacon, Honey, Ham,
Sage Pork Sausage Links, Or Southern Style Grilled Andouille Sausage.
Served with Your Choice of Fresh Fruit& Berries, Hash Browns or
Blackened Crispy Red Potatoes
Shadowridge Breakfast Burrito | 13
Four Cheeses, Fire Roasted Red Peppers, Crispy Red Potatoes, Bacon, Scrambled Eggs, Smashed Black Bean, Avocado puree, Cilantro Pesto,
Drunken Salsa
American Malted Made To Order Waffle or Buttermilk Pancakes
Waffle | 9
Half Stack of Pancakes | 9
Full Stack of Pancakes | 13
Served with Whipped Butter & Maple Syrup
Add On | 1
Chocolate Chips, Whipped Cream, Candied Bananas, Strawberries
& Cream, Local Blueberries
Build Your Own Omelet, Scramble, or Frittata
Choice of Four | 15
Additional Toppings | .50
Veggies
Baby Spinach, Roasted Kale, Tomato, Mixed Peppers, Cremini
Mushrooms, English Peas, Onions, Grilled Artichokes, Asparagus,
Jalapeno, Avocado
Meats
Smoked Bacon, Honey Ham, Grilled Andouille Sausage, Bay Shrimp,
Roasted Turkey Breast
Cheeses
American, Cream Cheese, Cheddar, Goat Cheese, Port Salut, Swiss
BENEDICTS
Classic Benedict | 14
English Muffin, Shaved Canadian BAcon, Poached Eggs, Hollandaise
Crab Cake Benedict | 16
Englis Muffin, Shrimp & Crab Cakes, Poached Eggs, Champagne
Hollandaise, Chives
Blackened Prime Rib Benedict | 16
English Muffin, Blackened Shaved Prime rib, Grilled Tomato, White Cheddar and Chipotle Hollandaise
CREATIONS
Buttered Biscuits and
Southern Style Sausage Gravy | 11
Sunny Side Up Egg
Add Chicken Fried Steak | 4
Honey Ham and Gruyere Melt | 14
Honey Ham, Vermont White Cheddar, Avocado Puree, White Truffle Oil,
Over Easy Egg, Mornay
Served Open Faced on Grilled Sourdough
Banana Bread French Toast | 14
Maple Mascarpone, Walnuts, Candied Bananas
Served with Crispy Red Potatoes
Breakfast Charcuterie Board | 18
Hard Boiled Egg, Hummus & Warm Pita, Roasted Kale, Prosciutto,
Piquillo Peppers, Basque White Cheddar, Fresh Fruit and Berries,
Mixed Nuts, Raw Honey
Avocado Toast and Beyond | 14
Toasted Squaw Bread, Chive Cream Cheese, Smashed Avocado,
Tomato, Fresh Radishes, Micro Greens, Feta, Everything Seasoning,
Extra Virgin Olive Oil Drizzle, Fried Sunny Side Up Egg
Add On | 4
Smoked Salmon, Roasted Turkey, White Anchovies, Bay Shrimp,
Prosciutto
SIDES | 4
Honey Ham
Cherry Wood Smoked Bacon
Sage Pork Link Sausage
Egg Any Style
Hash Browns
Fresh Fruit
Crispy Red Potatoes
SHAREABLES
Bang Bang Shrimp | 15
Sriracha Chili Aioli, Scallions
Shanghai Lumpia | 14
Ground Pork, Shrimp, Garlic, Sweet Chili Lime Sauce
Classic Wings | 16
House Buffalo or Korean Chile BBQ, Vegetable Crudite
Warm Pretzel Bites | 12
Smoked Mustard Beer Cheese
Cali Club Flatbread | 14
Applewood Bacon, Achiote Chicken, Marinara, Pico de Gallo,
Avocado Salsa
SOUP & SALADS
House Chili or Soup du Jour | 5/7
Baby Mixed Greens | 14
Tri-Color Quinoa, Spring Veggies, Crushed Almonds, Avocado,
Lemon Herb Vinaigrette
Kale Caesar Salad | 12
Romaine, Parmesan, Garlic Croutons, Classic Dressing
Romaine Wedge| 15
Baby Tomato, Applewood Bacon, Blue Cheese, Chives, Shaved Onion
and Radish, Garlic Croutons, Buttermilk Ranch
Ridge Cobb | 18
Romaine, Chicken Breast, Applewood Smoke Bacon, Tomato, Blue
Cheese, Egg, Avocado, Choice of Dressing
Asian Noodle Salad | 15
Cabbage Slaw, Cucumber, Carrots, Mandarin Oranges, Wonton Strips,
Sesame Ginger Dressing
Salad Enhancements:
Chicken: 7 | Salmon: 10 | Steak: 12
THE BEET BOX
Panang Curry Bowl | 16
Mini Sweet Peppers, Roasted Eggplant, Carrots, Baby Bok Choy,
Lime, Jasmine Rice, Coconut Peanut Sauce, Mushrooms
Cauliflower Al Pastor Tacos | 11
Caramelized Pineapple, Avocado Salsa, Cilantro
Southwest Veggie Bowl | 15
Black Beans, Sweet Corn, Kale, Mini Peppers, Crispy Chickpeas,
Pico de Gallo, Jasmine Rice, Chipotle Vinaigrette
HANDHELDS
Comes with your choice of side
Club Smash Burger | 17
1/2 lb. Beef Blend, Tomato Remoulade, Grilled Onions, Smoked
Cheddar, Brioche Bun
Signature Burger | 16
1/2 lb. Beef Blend, Lettuce, Tomato, Onion, Pickles, Brioche Bun
Nashville Hot Chicken Sandwich | 16
Cabbage Slaw, Pickles, Tangy Chile Butter, Brioche Bun
Turkey Club Sandwich | 17
Currant Jam, Bacon, Chili Aioli, Arugula, Sourdough
Buffalo Chicken Wrap | 16
Lettuce, Cheddar, Avocado, Tomato, Buttermilk Ranch, Flour Tortilla
FEATURES
Pan Roasted Salmon | 28
Garlic Confit Baby Potatoes, Caramelize Brussels, Fennel Honey Cream
Grilled Cheese & Soup | 15
Creamy Tomato Basil, Three Cheese Blend, Garlic Sourdough Toast
Achiote Chicken Quesadilla | 15
Grilled Onions, Bell Peppers, Cilantro, Pepper Jack Cheese
Dirty Fries | 16
Seasoned Waffle Fries, Grilled Onions, Ground Beef, American Cheese,
Tomato Remoulade
Birria Beef Tacos | 16
Pickled Red Onions, Oaxaca Cheese, Cilantro, Consomme
Build Your Own Pizza | 16
Housemade Dough, Assorted Toppings
SHAREABLES
Bang Bang Shrimp | 15
Sriracha Chili Aioli, Scallions
Shanghai Lumpia | 14
Ground Pork, Shrimp, Garlic, Sweet Chili Lime Sauce
Classic Wings | 16
House Buffalo or Korean Chile BBQ, Vegetable Crudite
Warm Pretzel Bites | 12
Smoked Mustard Beer Cheese
Cali Club Flatbread | 14
Applewood Bacon, Achiote Chicken, Marinara, Pico de Gallo,
Avocado Salsa
SOUP & SALADS
House Chili or Soup du Jour | 5/7
Baby Mixed Greens | 14
Tri-Color Quinoa, Spring Veggies, Crushed Almonds, Avocado,
Lemon Herb Vinaigrette
Kale Caesar Salad | 12
Romaine, Parmesan, Garlic Croutons, Classic Dressing
Romaine Wedge| 15
Baby Tomato, Applewood Bacon, Blue Cheese, Chives, Shaved Onion
and Radish, Garlic Croutons, Buttermilk Ranch
Ridge Cobb | 18
Romaine, Chicken Breast, Applewood Smoke Bacon, Tomato, Blue
Cheese, Egg, Avocado, Choice of Dressing
Asian Noodle Salad | 15
Cabbage Slaw, Cucumber, Carrots, Mandarin Oranges, Wonton Strips,
Sesame Ginger Dressing
Salad Enhancements:
Chicken: 7 | Salmon: 10 | Steak: 12
FEATURES
Pan Roasted Salmon | 28
Garlic Confit Baby Potatoes, Caramelize Brussels, Fennel Honey Cream
Prime Filet Mignon | 51
Butter Whipped Potato, Seasonal Vegetables, Porcini Demi
Wild Mushroom Pappardelle | 24
Pappardelle, Italian Sausage, Asparagus, Spinach, Truffle Parmesan Cream
Signature Burger | 16
1/2 lb. Beef Blend, Lettuce, Tomato, Pickle, Onion, Brioche Bun
Free Range Chicken Saltimbocca | 27
Butter Whipped Potato, Seasonal Vegetables, Prosciutto, Caramelize
Shallot Jus
Build Your Own Pizza | 16
Housemade Dough, Assorted Toppings
THE BEET BOX
Panang Curry Bowl | 16
Mini Sweet Peppers, Roasted Eggplant, Carrots, Baby Bok Choy,
Lime, Jasmine Rice, Coconut Peanut Sauce, Mushrooms
Cauliflower Al Pastor Tacos | 11
Caramelized Pineapple, Avocado Salsa, Cilantro
Southwest Veggie Bowl | 15
Black Beans, Sweet Corn, Kale, Mini Peppers, Crispy Chickpeas,
Pico de Gallo, Jasmine Rice, Chipotle Vinaigrette
WHITE WINE
Chardonnay
Sonoma - Cutrer (2018) CA 12 | 44
Chalk Hill, Sonoma 12 | 44
October Night, Monterrey 15 | 56
Sauvignon Blanc
Kim Crawford Marlborough, New Zealand 10 | 36
La Crema, Monterey 10 | 36
Other Whites
Chateau Ste. Michelle (2018) Columbia River, WA 7 | 28
Vionta Albarino 12 | 44
Rose
Whispering Angel 12 | 44
Miraval (2019) Cotes de Provence, France 13 | 48
Sparkling
Mumm Rose, Napa 13 | 48
Nicolas Feuillatte Brut 20 | 84
RED WINE
Cabernet
Daou (2018) Paso Robles, CA 13 | 48
Austin Hope (2020) Paso Robles 18 | 68
Daou Reserve 20 | 76
Pinot Noir
Imagery 10 | 36
Meiomi 14 | 52
Talbott, Monterey 15 | 56
Belle Glos Clark & Telephone 20 | 76
Italian
Pio Cesare Barbera D’Alba 14 | 52
Malbec
Amalaya 9 | 32
Blends
Pessimist (2018) Paso Robles, CA 11 | 40
The Walking Fool, Caymus 15 | 56
Zinfandel
Seghesio Sonoma (2019), CA 12 | 44
Merlot
Gainey Vineyards (2018) Santa Ynez Valley 10 | 36
COCKTAILS
Brother’s Old Fashioned | 12
Brother’s Bond Straight Bourbon Whiskey, Amaro, Simple Syrup,
Angostura Aromatic Bitters
Espresso Martini | 15
Three Olives Triple Shot, Baileys, Kahlua, Hint of Crème de Menthe
Orange Gin Fizz | 12
Empress 1908 Indigo Gin, Fresh Lemon Juice, Simple Syrup, Soda
Water, Frozen Orange Juice
Citron Lemon Drop | 14
Grey Goose Citron, Agave, Fresh Lemon Juice, Sugar Rim
Mango Sour | 12
Herradura Blanco Tequila, Peach Schnapps, Mango Puree, Lemon
Juice, Egg White
Twisted Aperol Spritz | 12
Aperol, St. Germain, Rockey’s Liqueur, Lemon Juice, Sparkling Wine
Ruby Red Paloma | 12
Illegal Mezcal, Ruby Red Grapefruit, Fresh Lime Juice, Soda Water
**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.
Food & Beverage Team
Richard Siggins
General Manager
Serving since 2015
About Richard
Richard Siggins grew up just north of San Diego in Pasadena, CA. Richard spent time playing Southern California Junior Golf, High School Golf before moving to the bay area to attend Saint Mary’s College of California. While his college golf career was short-lived, it was in the bay area where his passion for Hospitality began. Richard Worked in numerous hotels in the bay area ranging from the Oakland hills to the beaches of Santa Cruz. After 10 years working as a food and beverage leader in the bay area, he decided to move back to Southern California and combine his passion for golf and hospitality by taking a position at a private club in Orange County. While in Santa Cruz Richard met his wife who was born and raised in Oceanside California. It was his desire to grow both professionally and personally, that led Richard to move to San Diego County and take the Food and Beverage Director position at Shadowridge Golf Club.
Lauren Naismith
Food & Beverage Captain
Serving since 2013
About Lauren
Lauren Naismith a native of Calgary, Ontario lived most of her life in Seattle Washington where she attended the University of Washington earning a Bachelor degree in the Science of Psychology. After College, she moved down to North County San Diego and began working at Shadowridge Golf Club in 2013. She was hired at Shadowridge as a server and bartender and quickly began to build relationships and enrich lives of the members and her co-workers. It was due to her hard work, dedication, and can do attitude that quickly led to her promotion to the role of Captain. In the time she has been at the club, Lauren has become an indispensable part of the food and beverage team. She does a fantastic job of leading her team and ensuring execution in all aspects of food and beverage.
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