Dining
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.
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
APPETIZERS
House Chili or Soup du Jour | 5 / 7
Heirloom Tomato and Burrata | 18
Roasted Garlic, EVOO, Basil, Oregano, Honey, Crostinis
Pork Belly Brussels | 18
Caramelize Onions, Chilis, Toasted Peanuts, Soy Garlic Glaze
Bang Bang Shrimp | GF | 16
Sriracha Chili Aioli, Scallions
Classic Wings | GF | 17
House Buffalo or Soy Garlic Glaze, Vegetable Crudite
BBQ Chicken Flatbread | 16
Red Onion, Mozzarella, Bacon, Cilantro, Charred Jalapeno Ranch
HANDHELDS
Comes with your choice of side
Signature Burger | 16
1/2 Lb. Beef Blend, Lettuce, Tomato, Pickle, Onion, Brioche Bun
Beyond Burger | Add 3
Pulled Jackfruit Sando | V | 14
Smoked Jackfruit, Pickles, Cabbage Slaw, BBQ Sauce, Brioche Bun
Blackened Chicken Sando | 15
Swiss, Garlic Aioli, Bacon, Arugula, Tomato, Brioche Bun
Buffalo Chicken Wrap | 16
Lettuce, Tomato, Avocado, Cheddar, Buttermilk Ranch, Flour Tortilla
Mojo Pork Sando | 17
Mojo Marinated Pork Shoulder, Spicy Capicola, Provolone, Dijonaisse, Pickles, Ciabatta Roll
SALADS
Walnut & Pear Salad | V | 16
Baby Mixed Greens, Blue Cheese, Candied Walnuts, Honey Citrus Vinaigrette
Romaine Caesar Salad | V | 10
Parmesan Cheese, Garlic Croutons, Classic Dressing
Ridge Cobb | GF | 16
Romaine, Marinated Chicken, Applewood Smoke Bacon, Tomato, Blue Cheese, Egg, Avocado, Choice of Dressing
Prime Filet & Wedge | 24
Iceberg Lettuce, Tomato, Chop Bacon, Crispy Onion Straws, Blue Cheese Dressing
Southwest Chop Salad | 16
Blackened Chicken, Romaine, Black Beans, Corn, Sweet Peppers, Tomato, Crispy Tortilla, BBQ Ranch
FEATURES
Pan Roasted Salmon | GF | 24
Shaved Brussel Sprouts, Fingerling Potatoes, Caramelize Onions, Honey Mustard Glaze
Blackened Mahi Tacos | 16
Smash Avocado, Cabbage Slaw, Chipotle Lime Crema, Lime
Chicken and Steak Quesadilla | 15
Bacon, Pepper Jack Cheese, Onions, Peppers, Salsa Fresca
Loaded Nachos | VG |13
Pepperjack Fondue, Black Beans, Pico de Gallo, Jalapeno, Lime Crema
Add Pollo Asado | 5
Add Carne Asada | 7
Build Your Own Pizza | 16
APPETIZERS
House Chili or Soup du Jour | 5 / 7
Heirloom Tomato and Burrata | 16
Roasted Garlic, EVOO, Basil, Oregano, Honey, Crostinis
Pork Belly Brussels | 14
Caramelize Onions, Chilis, Toasted Peanuts, Soy Garlic Glaze
Bang Bang Shrimp | GF | 14
Sriracha Chili Aioli, Scallions
BBQ Chicken Flatbread | 16
Red Onion, Mozzarella, Bacon, Cilantro, Charred Jalapeno Ranch
SALADS
Walnut & Pear Salad | V | 15
Baby Mixed Greens, Blue Cheese, Candied Walnuts, Honey
Citrus Vinaigrette
Romaine Caesar Salad | V | 10
Parmesan Cheese, Garlic Croutons, Classic Dressing
Prime Filet & Wedge | 24
Iceberg Lettuce, Tomato, Chop Bacon, Crispy Onion Straws, Blue Cheese Dressing
Southwest Chop Salad | 16
Blackened Chicken, Romaine, Black Beans, Corn, Sweet Peppers, Tomato, Crispy Tortilla, BBQ Ran
ENTREES
Market Catch | Market Price
Locally Caught Seafood served with Chef's Seasonal Sides
Pan Roasted Salmon | GF | 24
Shaved Brussel Sprouts, Fingerling Potatoes, Caramelize Onions, Honey Mustard Glaze
Garlic Beef Noodles | 26
Tenderloin Tips, Egg Noodles, Broccoli, Mushroom, Parmesan, Scallions
Prime Filet Mignon | 46
Butter Whipped Potato, Seasonal Vegetables, French Onion Soubise, Chives
Korean Rice Bowl | 22
Mushroom, Bean Sprout, Spinach, Kimchi, Jasmine Rice, Fried Egg, Nori, Sesame Soy
Italian Sausage Bolognese | 25
Roasted Fennel, Creamy Tomato Ragu, Ricotta Salata, Pappardelle, Basil
Mary's Organic Chicken | 25
Butter Whipped Potato, Baby Carrots, Bacon Lardon, Spinach, Brandy Cream Sauce
Blackened Mahi Tacos | 16
Smash Avocado, Cabbage Slaw, Chipotle Lime Crema, Lime
Build Your Own Pizza | 16
WHITE WINE
Chardonnay
Sonoma - Cutrer (2018) CA 12 | 44
Indian Wells, Ste Michelle Wine Estates 13 | 48
Sauvignon Blanc
Greg Norman Estates. 9 | 32
Kim Crawford Marlborough, New Zealand 10 | 36
Riesling
Chateau Ste. Michelle (2018) Columbia River, WA 7 | 24
Pinot Grigio
Terlado Vineyards 14 | 52
Rose
Miraval (2019) Cotes de Provence, France 13 | 48
McBride Sisters Brut Rose 14 | 52
Faire Le Fete Brute Rose 14 | 52
Prosecco
Avissi 8 | 28
Mionetto Prestige Brut 10 | 36
RED WINE
Cabernet
Quest, Hope Family 9 | 32
Daou (2018) Paso Robles, CA 13 | 52
Austin Hope (2020) Paso Robles 18 | 68
Pinot Noir
Sea Sun, Caymus 9 | 32
Meiomi 14 | 25
Italian
Cavaliere d'Oro (2018) 8.5 | 30
Malbec
Argento 9 | 32
Terrazas de los Andes Reserva 13 | 48
Blends
Pessimist (2018) Paso Robles, CA 11 | 42
The Walking Fool, Caymus 15 | 56
Zinfandel
Seghesio Sonoma (2019), CA 12 | 44
Merlot
Gainey Vineyards (2018) Santa Ynez Valley 10 | 36
COCKTAILS
On Par Martini | 12
Flavored Vodka, White Peach Puree, Sour Mix,
Cranberry Orange Zest
Henebery Sour | 12
Traditional Whiskey Sour, Fresh Citrus, Egg White,
Simple Syrup
Strawberry Fields | 12
Titos Vodka, Muddled Strawberry and Basil,
a Touch of Lemonade
In the Rough | 12
Double Vodka, Fresh Squeezed Lemons, Iced Tea,
Shaken with Oranges
Skinny Jalapeno Margarita | 12
Real Del Valle Blanco, Fresh Squeezed Lime, Agave,
Soda Water
Sand Trap | 12
Myers Rum, Conciere Gin, Aperol, Fresh Lime Juice,
Fresh Lemon Juice, Splash of Pineapple
Bourbon Peach Smash | 12
Double Bourbon, White Peach Puree, Sour Mix, Mint,
Splash Soda Water
Food & Beverage Team
Richard Siggins
Food & Beverage Director
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.