Dining

WELCOME TO CHAMP'S 52

A dining experience inspired by the innovation and achievements of Byron Nelson. Mr. Nelson was a Champion 52 times during his tenure on the PGA Tour. Our relaxed style creates a truly unique atmosphere great for any occasion. Chef Leo Wilford and her team have created offerings for her evolving seasonal menus that feature the freshest ingredients from local artisans. Entrees are masterfully crafted in the spirit of our scratch kitchen, sure to appeal to a variety of tastes.

Here you can enjoy leisurely lunches, upbeat happy hours, and fine dining with friends and fellow Members. Each of the three dining rooms commands more than a glance with a stunning view of the signature 18th-hole island green. The view alone leaves you with an impression to last a lifetime – wanting only to return again soon. Whether by the charming fireplace for fine dining, in the casually comfortable Members Tavern, or in the private dining room for more personal celebrations, you are always at home.

At the Champ's 52 Bar, we invite you to discover the delights of hand-crafted cocktails, the highest quality microbrews, and wines. It is here that you will connect with friends and enjoy good times that create stories to be shared for a lifetime.

View Dining Hours

Lunch Dinner

STARTERS & SHAREABLES

SOUP DU JOUR | 8

SHRIMP CEVICHE | 14
Shrimp marinated in a lime and passion fruit juice with aji Amarillo, tomatoes, cucumbers, jalapenos, onions, cilantro, diced avocados with tortilla chips

WINGS (8) | 15
Bone-in or boneless choice of buffalo, bbq, garlic herb or sweet
thai chili with carrots, celery, ranch or bleu cheese dipping sauce

GRILLED CHICKEN NACHOS (GF) | 14
Tortilla chips topped with grilled chicken, queso,
pico de gallo, fresh jalapenos and a side of sour cream
Beef Nachos | 2

CHILI | 12
Topped with shredded cheese and red onion

FLATBREADS

Gluten-Free Cauliflower Crust Available

HONEY BEE FLATBREAD | 15
Marinara, ham, bacon, mozzarella drizzled with honey and
topped with red pepper flakes

THREE MEAT FLATBREAD | 16
Marinara topped with bacon, pepperoni, Italian sausage and smoked mozzarella

POBLANO & CHICKEN FLATBREAD | 15
Roasted poblano white sauce, grilled chicken, red onion and
mozzarella cheese

SALADS

CITRUS BERRY SPINACH SALAD (V) | 16
Spinach and arugula topped with mixed berries, mandarin
oranges, red onions, walnuts, feta with a honey vinaigrette

CAESAR SALAD | 12
Chopped romaine, heirloom cherry tomatoes, house caesar dressing,
croutons and parmesan cheese

JERK SHRIMP COBB SALAD | 22
Grilled jerk shrimp on romaine topped with bacon, cucumber,
tomatoes, boiled egg, sweet corn, avocado, goat cheese with
mango dressing

CLASSIC WEDGE | 14
Boston bib wedge topped with bacon, tomatoes, stilton bleu
cheese, shaved red onions and house ranch dressing

AUTUMN APPLE SALAD | 16
Mixed greens, topped with roasted gala apples, stilton bleu
cheese, candied pecans, and roasted butternut squash, tossed in
a shallot vinaigrette

ADD:
chicken | 7
shrimp | 10
salmon | 12

THE BEET BOX

AVOCADO TOFU SALAD | 16
Sliced avocado, firm tofu slices, dressed with soy ginger dressing
and topped with scallion and sesame seeds

CAULIFLOWER BITES | 14
Tempura cauliflower tossed in chili sweet sauce, sesame seeds
and scallions

BUTTERNUT SQUASH RAMEN | 22
roasted butternut squash, snap peas, broccolini, and sweet peppers
on a coconut green curry broth over ramen noodles
*Gluten-Free Noodles Available

HANDHELDS

Served with french fries, fresh fruit, house salad or club chips
sweet potato fries / 1

CHAMP'S 52 BURGER | 16
Blend of usda chuck, brisket, short rib patty with cheese, lettuce,
tomato, onion and pickles
Impossible Burger (V) | 3

ROTISSERIE CHICKEN SALAD SANDWICH | 14
Toasted sourdough with butter lettuce, tomato and bacon

NASHVILLE HOT CHICKEN SANDWICH |16
Sweet and spicy buttermilk fried chicken breast on
a brioche bun, topped with slaw and pickles

MODERN CLUB SANDWICH | 14
Turkey, ham, bacon, lettuce, tomato, cheddar, swiss with mayonnaise
on a toasted bun

BLT SANDWICH | 14
Bacon, arugula, caramelized onions, tomatoes, chipotle aioli on a
baguette

MUFFALETTA SANDWICH | 16
Cheese, genoa salami, soppressata, pepperoni, mortadella with an
olive tapenade cold pressed on ciabatta

PORK BAHN MI BURGER | 18
Pork patty, pickled vegetables, cucumber, cilantro, siracha mayo on
a brioche bun

HOUSE SPECIALTIES

AHI TUNA POKE BOWL | 19
Poke sauce, sushi rice, edamame, carrots, cucumber, avocado topped
with a creamy spicy sauce, sesame seeds and scallions

TERIYAKI CHICKEN BOWL | 28
Served with sushi rice and vegetable medley
Salmon Teriyaki Bowl | 4

BLACKENED SHRIMP STREET TACOS |14
With pineapple slaw, cilantro cream and queso fresco

BUTTERMILK CHICKEN TENDERS | 15
Hand-breaded chicken tenders with seasoned french fries

FAJITA QUESADILLA | 14
Fajita chicken with onions, peppers, shredded cheese served with
sour cream, salsa and pico de gallo

KOREAN PORK BIRRIA TACOS | 16
Three toasted corn tortillas with sweet Korean pork, mozzarella cheese,
house pickled vegetables, and sweet and spicy consume

STARTERS & SHAREABLES

FRIED CHICKEN BAO BUNS | 14
With spicy korean sauce, sesame seeds, cilantro and shaved
red onion

WINGS (8) | 15
Bone-in or boneless choice of buffalo, garlic herb, barbecue or
sweet thai chili with carrots, celery, ranch or bleu cheese

GRILLED CHICKEN NACHOS | 14
Tortilla chips topped with grilled chicken, queso, pico de gallo,
fresh jalapenos and a side of sour cream
Beef Nachos | 2

HAMACHI CRUDO | 16
Thinly sliced yellowfin fish topped with a cucumber citrus salsa

CRAB BEIGNETS | 16
Fried blue crab doughnut on a remoulade sauce

FIESTA TRIO | 13
Guacamole, queso and salsa served with tortilla chips

SHRIMP CEVICHE | 15
Shrimp marinated in a lime and passion fruit juice with aji Amarillo,
tomatoes, cucumbers, jalapenos, onions, cilantro, diced avocados
with tortilla chips

KOREAN PORK BIRRIA TACOS | 16
Three toasted corn tortillas with sweet Korean pork, mozzarella
cheese, house-pickled vegetables, and sweet and spicy consume

SALADS

CITRUS BERRY SPINACH SALAD | 16
Spinach and arugula topped with mixed berries, mandarin
oranges, red onions, walnuts, feta with a honey vinaigrette

CAESAR SALAD | 12
Chopped romaine, heirloom cherry tomatoes, house caesar dressing,
croutons and parmesan cheese

JERK SHRIMP COBB SALAD | 20
Grilled jerk shrimp on romaine topped with bacon, cucumber,
tomatoes, boiled egg, sweet corn, avocado, goat cheese with
mango dressing

ADD
chicken | 7
shrimp | 10
salmon 12

THE BEET BOX

CAULIFLOWER BITES | 14
Tempura cauliflower tossed in chili sweet sauce, sesame seeds
and scallions

NEW AVOCADO TOFU SALAD | 16
Sliced avocado, firm tofu slices, dressed with soy ginger dressing
and topped with scallion and sesame seeds

BUTTERNUT SQUASH RAMEN | 22
Roasted butternut squash, snap peas, broccolini, and sweet peppers
on a coconut green curry broth over ramen noodles
*Gluten-free noodles available

FLATBREADS

Gluten-Free Cauliflower Crust Available

HONEY BEE FLATBREAD | 15
Marinara, ham, bacon, mozzarella drizzled with honey and topped
with red pepper flakes

THREE MEAT FLATBREAD | 16
Marinara, bacon, pepperoni, Italian sausage and smoked mozzarella

POBLANO & CHICKEN FLATBREAD | 15
Roasted poblano white sauce, grilled chicken, red onion and mozzarella
cheese

HANDHELDS

Served with french fries, fresh fruit, house salad or club chips
sweet potato fries | 1

CHAMP'S 52 BURGER | 16
Blend of usda chuck, brisket, short rib patty with cheese, lettuce,
tomato, onion and pickles
Impossible Burger | 3

NASHVILLE HOT CHICKEN SANDWICH | 16
Sweet and spicy buttermilk fried chicken breast on a brioche bun,
topped with slaw and pickles

PORK BAHN MI BURGER | 18
Pork patty, pickled vegetables, cucumber, cilantro, siracha mayo on
a brioche bun

HOUSE SPECIALTIES

BUTTERMILK CHICKEN TENDERS | 13
Hand-breaded chicken tenders with seasoned french fries

BAKED TUSCAN GEMELLI SHRIMP PASTA | 28
Creamy Tuscan pasta, roasted tomatoes, spinach, fresh parmesan,
basil, tiger shrimp and a hint of spice

AHI TUNA POKE BOWL | 19
Poke sauce, sushi rice, edamame, carrots, cucumber, avocado
topped with a creamy spicy sauce, sesame seeds and scallions*

TERIYAKI SALMON BOWL | 24
Served with sushi rice and vegetable medley

POLLO A LA BRASA | 26
Peruvian frenched chicken breast, jasmine rice, black beans, aji
salsa, sweet plantains with an avocado wedge

BLACKENED SHRIMP STREET TACOS 14
With pineapple s, cilantro cream and queso fresco

APPLE GLAZED PORK CHOP | 38
14oz porterhouse pan seared pork chop with butternut squash puree,
sautéed heriot coverts and crispy pancetta

BOURBON BRAISED SHORT RIBS | 32
Cipollini onion potato mash and roasted baby carrots

PAN SEARED HALIBUT | 42
White wine tomato basil sauce, pecorino risotto and asparagus

8oz. WELLBORN FILET | 64
Mushroom risotto, sauteed heriot coverts and blackberry wine sauce
*Add a 5oz. lobster tail for ($18)

PRIME STEAKS

Served with choice of one sauce and one steakhouse side

6oz. FILET | 48
12oz. NY STRIP| 52

SAUCES
Herb Butter, Blackberry wine, Whiskey Cream

STEAKHOUSE SIDES
Broccolini, crispy brussels sprouts, vegetable medley, Cajun lobster mac
& cheese, or Cipollini onion potato mash

**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.