Enjoy Casual and Fine Dining in Milton
New Dining Experience
With our multimillion-dollar reinvention, our bar & grille area has a fresh look. We have implemented new menus and purchased new china, silverware and glassware. Enjoy our innovative Chef’s Table concept, with delicious new offerings every day for breakfast and lunch. Visit us and check out our improvements.
Dining at White Columns
If you like great food in a great setting, you’ll love the dining options at White Columns. For fine dining in Milton, the Grille features a stone fireplace, multiple walls of windows looking out on the golf course and a patio for outdoor dining. And for more casual fare, the Fazio Lounge features a warm atmosphere with windows overlooking the golf course, multiple televisions, a stone fireplace and a pub-style bar.
Our Chefs focus on delivering Members a “dining experience,” with exciting and innovative menus at White Columns. New favorites include healthier selections, great flavors and filling options with fewer calories that bring in as many local and farm-to-fork items as possible.
Chef Michael Dobias
Combining fresh, high-quality ingredients with simple straightforward preparations Chef Michael creates dishes that satisfy all palates.
Born in a suburb of New York City, Michael discovered his fascination for food and cooking at an incredibly early age. His first taste of the restaurant industry was at his aunt’s restaurant in Vermont. At 15 was hired at a local restaurant and truly began his culinary journey. Michael attended the world-renowned Culinary Institute of America in Hyde Park, NY and graduated with honors.
After graduation, Michael applied his culinary skills in the kitchens of some of the tri-states leading restaurants including Park Avenue Cafe, The Ryland Inn and The Sun, Moon & Spoon. During this time Michael placed as one of the top ten sous chefs in the country in a contest sponsored by Bertolli Olive Oil. He soon moved on to the Executive Chef role and assisted in opening a string of successful fine dining restaurants throughout the Northeast. He eventually landed at the Hudson Water Club and helped propel it to a top dining destination in New York’s Hudson Valley.
During Chef Michael's 10-year tenure at the Hudson Water Club, he received many excellent reviews and accolades including completing his Certified Executive Chef Accreditation thru the prestigious American Culinary Federation.
In 2019 Chef Michael moved his family to Georgia and was recruited by TPC to re-launch the a la carte program at Sugarloaf Country Club. During his time as Chef de Cuisine at Sugarloaf, Michael worked hard on connecting with the members and was instrumental in the club receiving TPC Platinum Award for Food & Beverage Excellence.
Since May of 2020, Michael has been using the culmination of all his experiences to give the members of White Columns Country Club an amazing dining experience.
Starters
LOBSTER AND CRAB SPRING ROLLS | 18
Cucumber salad, citrus chili dipping sauce
CLASSIC WINGS | 16
Hot, mild, BBQ, lemon pepper, teriyaki, carrots & celery, bleu
cheese or ranch dressing
MEZZE TRIO | 14
Garlic hummus, white bean hummus, whipped feta cheese,
toasted naan, assorted cut veggies
CHEESE QUESADILLA | 12
Grilled peppers & onions, cheddar & jack cheese
Add: Guacamole 3 | Chicken 8 | Steak 11
LOCAL CHARCUTERIE BOARD | 24
A selection of local meats from Spotted Trotter and cheeses
from Sweet Grass Dairy accompanied by traditional garnishes
RATATOUILLE CAULIFLOWER PIZZA | 16
Zucchini, yellow squash, eggplant, onion, tomato sauce,
mozzarella, basil
BREAD & BUTTER | 6
Assorted warm rolls, lavash cracker, garlic herb butterSoups
Soups
SEASONAL SOUP | 8
Chef’s house-made seasonal soup
ROASTED BUTTERNUT SQUASH SOUP | 8
Sage croutons & cranberry compote
Heart Healthy
ROASTED BEET & PEAR SALAD | 12
Baby greens, candied pecans, goat cheese, champagne
vinaigrette
CLASSIC CAESAR SALAD | 10
Romaine, croutons, parmesan cheese
ICEBURG WEDGE | 12
Marinated tomatoes, bacon lardons, gorgonzola cheese,
bleu cheese dressing
APPLE & SPINACH SALAD | 12
Cranberries, toasted pumpkin seeds, feta cheese, cider
vinaigrette
Add on Protein:
Chicken | 8
Salmon | 12
Shrimp | 12
Sirloin | 11
Petite Filet | 21
Member Favorites
WC COBB SALAD | 17
Field greens, grilled chicken, avocado, hard boiled egg, bacon,
apple, candied pecans, bleu cheese, orange maple vinaigrette
1855 FLAT IRON STEAK | 28
Parkers grits, carrots, mushrooms, chimichurri sauce
FALL VEGETABLE PASTA | 21
Rigatoni pasta, butternut squash, cauliflower, cremini mushrooms,
pine nuts, broccoli pesto
SOUTH-SIXTY SALMON | 32
Roasted root vegetables, parsnip & apple puree, Georgia apple
cider gastrique
PECAN CRUSTED CAROLINA TROUT | 26
Sweet potatoes, roasted brussel sprouts, apple brown butter
Handhelds
BUFFALO CHICKEN WRAP | 14
Crispy chicken, lettuce, tomato, cheddar, buffalo sauce, ranch
dressing, choice of side
CLASSIC WC BURGER | 16
Angus beef patty, lettuce, tomato, onion, brioche bun, choice of side
GRILLED AHI TUNA SANDWICH | 18
Asian sesame slaw, avocado, siracha aioli, choice of side
BRAISED SHORT RIB GRILLED CHEESE | 16
Balsamic onions, white cheddar cheese, grainy mustard sauce,
choice of side
CLASSIC CLUB SANDWICH | 15
Turkey, ham, smoked bacon, American cheese, lettuce, tomato,
mayo, mustard, choice of side
Sides
French Fries, Onion Rings, Fresh fruit, Sweet Potato Fries,
Veggie of the Day, Bistro Salad, Caesar Salad
Starters
LOBSTER AND CRAB SPRING ROLLS | 18
Cucumber salad, citrus chili dipping sauce
CLASSIC WINGS | 16
Hot, mild, BBQ, lemon pepper, teriyaki, carrots & celery, bleu
cheese or ranch dressing
MEZZE TRIO | 14
Garlic hummus, white bean hummus, whipped feta cheese,
toasted naan, assorted cut veggies
CHEESE QUESADILLA | 12
Grilled peppers & onions, cheddar & jack cheese
Add: Guacamole 3 | Chicken 8 | Steak 11
LOCAL CHARCUTERIE BOARD | 24
A selection of local meats from Spotted Trotter and cheeses
from Sweet Grass Dairy accompanied by traditional garnishes
RATATOUILLE CAULIFLOWER PIZZA | 16
Zucchini, yellow squash, eggplant, onion, tomato sauce,
mozzarella, basil
BREAD & BUTTER | 6
Assorted warm rolls, lavash cracker, garlic herb butter
Soups
SEASONAL SOUP | 8
Chef’s house-made seasonal soup
ROASTED BUTTERNUT SQUASH SOUP | 8
Sage croutons & cranberry compote
Heart Healthy
ROASTED BEET & PEAR SALAD | 12
Baby greens, candied pecans, goat cheese, champagne
vinaigrette
CLASSIC CAESAR SALAD | 10
Romaine, croutons, parmesan cheese
ICEBURG WEDGE | 12
Marinated tomatoes, bacon lardons, gorgonzola cheese,
bleu cheese dressing
APPLE & SPINACH SALAD | 12
Cranberries, toasted pumpkin seeds, feta cheese, cider
vinaigrette
Add on Protein:
Chicken | 8
Salmon | 12
Shrimp | 12
Sirloin | 11
Petite Filet | 21
Member Favorites
ORGANIC FREE RANGE CHICKEN | 27
Wild mushroom & potato hash, sautéed spinach, roasted garlic &
thyme jus
1855 FLAT IRON STEAK | 28
Parkers grits, carrots, mushrooms, chimichurri sauce
NORI WRAPPED CRISPY AHI TUNA | 36
Soba noodles, wakame, wonton crisp, sweet soy sauce, wasabi
BUTTERNUT SQUASH TORTELLONI | 29
Fennel, sweet potato, butternut squash, baby kale,
short rib ragu
SOUTH-SIXTY SALMON | 32
Roasted root vegetables, parsnip & apple puree, Georgia apple
cider gastrique
Entrees
GRILLED 8OZ BISON BURGER | 21
Bourbon caramelized onions, Munster cheese, lettuce, tomato,
onion, choice of side
PAN SEARED DIVER SCALLOPS | 40
Roasted cauliflower, pumpkin, mushroom & spinach risotto,
parmesan cheese
THAI STYLE ATLANTIC HALIBUT | 35
Stir fry vegetables, coconut green-curry sauce, jasmine rice
FILET MIGNON | 42
8oz filet, whipped potatoes, oven roasted broccolini & carrots,
au poive sauce
PECAN CRUSTED CAROLINA TROUT | 26
Sweet potatoes, roasted brussel sprouts, apple brown butter
FALL VEGETABLE PASTA | 21
Rigatoni pasta, butternut squash, cauliflower, cremini mushrooms
pine nuts, broccoli pesto
Sides
French Fries, Onion Rings, Fresh fruit, Sweet Potato Fries,
Veggie of the Day, Bistro Salad, Caesar Salad
Red Wine
Glass
House Red Cabernet Sauvignon 7
Banshee Cabernet Sauvignon, California 13
Decoy Cabernet Sauvignon, California 12
Quilt Cabernet Sauvignon, Napa 20
Daou Cabernet Sauvignon, Paso Robles 16
Banfi Chianti Classico Reserva, Italy 15
Argento Malbec, Argentina 9
Terrazas Reserva Malbec, Argentina 13
Sea Sun Pinot Noir, California 11
Straight Shooter Pinot Noir, Willamette Valley 13
Gundlach Bundschu Red Blend, California 12
Prisoner Red Blend, California 22
White Wine
Glass
House White Chardonnay 7
Trefethen Chardonnay, Oak Knoll Napa 14
Landmark Chardonnay, Sonoma 12
Chateau St Michelle Chardonnay, Washington 13
Torresella Pinot Grigio, Italy 9
Terlato Pinot Grigio, Italy 14
Chateau St Michelle Riesling, Washington 12
King Estate Sauvignon Blanc, Oregon 13
Kim Crawford Sauvignon Blanc, New Zealand 11
Grandial Blanc de Blanc Brut, France 9
Faire La Fete Sparkling Rose, France 14
Specialty Cocktails
WC MANHATTAN ROCKS 12
High West Bourbon | Sweet Vermouth | Bitters
CUCUMBER GIN GIMLET 11
The Botanist | St. Germain | Lime Juice
ALL AMERICAN MULE 12
Tito’s Vodka | Cointreau | Ginger Beer | Lime
SPICY MARGARITA 14
Patron Silver Tequilla | Cointreau | Fresh Juices Jalapeno Slices
JACK’S OLD FASHION 13
Jack Daniels Bourbon | Simple Syrup | Bitters | Orange
WC SANGRIA 12
Mt Gay Rum | Cointreau | Red Wine | Fresh Juices | Mixed Berries
NATURAL BLONDE BLOODY MARY 13
Grey Goose Vodka | Tomato Puree | Hot Sauce | Jalapeno |
Honey | Spice Blend
WHISKEY HIGHBALL 13
Dewar’s Scotch Whiskey | Club Soda | Lemon
Brews
Local & Craft
Fat Tire Amber 6
Founders All Day IPA 6
Oskar Blues Can-O-Bliss 6
Scofflaw Basement IPA 7
Sweetwater IPA 6
Sweetwater 420 Pale Ale 6
Terrapin Hopscutioner 7
Tropicalia 7
Domestic & Import
Blue Moon 5
Bud Light 5
Coors Light 5
Corona 6
Duval 9
Guinness 6
Miller Light 5
Michelob Ultra 5
Modelo Especial 6
Sam Adams 6
Yuengling 5
Dining Cuisine Team
Kelley Sedgwick
Food & Beverage Director
Serving since 2020
About Kelley
Born & raised on a farm, I grew up in upstate NY surrounded by a big family. Farming runs deep throughout my family so it seemed like a dream come true to fall in love and marry into a local family full of restaurateurs. Working & learning from big corporations like T.G.I.Friday’s and The Marriot hotels and also family-owned and operated businesses like the Sedgwick Restaurant Group, I realized my true love for this business. Since beginning my journey in August 2016, I am very grateful & humbled to be part of the amazing team here at White Columns. The genuine care & respect from members & staff alike keep me motivated and looking forward to many more memories to come.
Michael Dobias
Head Chef
Serving since 2020
About Michael
Combining fresh, high-quality ingredients with simple straightforward preparations Chef Michael creates dishes that satisfy all palates. Born in a suburb of New York City, Michael discovered his fascination for food and cooking at an incredibly early age. His first taste of the restaurant industry was at his aunt’s restaurant in Vermont. At 15 was hired at a local restaurant and truly began his culinary journey. Michael attended the world-renowned Culinary Institute of America in Hyde Park, NY, and graduated with honors. Since May of 2020, Michael has been using the culmination of all his experiences to give the members of White Columns Country Club an amazing dining experience.
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Membership
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