Uvalde Country Club
Phone : + 830-278-6297 Email: uvaldecountryclub@gmail.com

UCC MENU

APPETIZERS

SHRIMP AND MAHI CEVICHE

Jumbo Shrimp and Mahi Mahi in a Citrus Ceviche, Avocado Chunks, Tortilla Strings and Micro Greens

LUMP CRAB TARTLETTES

Flakey Crust, Lump Crab Meat, Lemon-Dill Aioli, Micro Greens, Green Onion, with Cream Cheese, Cheddar and Parmesan

THREE MEAT CHARCUTERIE BOARD

Cajun Seasoned Tasso Ham, Sliced Prosciutto, Coppa, Applewood Aged Provolone, Chevre Goats Cheese, Fig Jam, Smoked Nuts,
Bread and Butter Pickles, Grilled French Baguette

ROASTED RED PEPPER HUMMUS

Served with Crispy Pita Chips, Celery Sticks and Carrot Sticks

SALADS

Add-Ons: Grilled or Fried Chicken – 4, Grilled or Fried Shrimp – 7, Grilled or Blackened Salmon – 7, Grilled Tenderloin Tips – 8

ORANGE CRANBERRY KALE SALAD

Mixed Kale Blend, Mandarin Orange Slices, Tart Dried Cranberry, Sweet/Smokey Candied Pecan Pieces
Served with House Orange Vinaigrette or Dressing of Choice

MEDITERRANEAN COBB SALAD

Romaine Lettuce, Artichoke Hearts, Roasted Red Peppers, Kalamata Olives, Cucumber, Hardboiled Egg, and Feta Cheese.
Served with House Greek Vinaigrette or Dressing of Choice

BLT SALAD

Romaine Hearts, Thick Cut Black Pepper Bacon, Heirloom Cherry Tomato, and Croutons
Served with House Avocado Parmesan Dressing or Dressing of Choice

LIGHTER FARE

All Lighter Fare Served with Choice of One Side

CLUB SANDWICH

Triple Decker Sourdough Sandwich layered with Roasted Turkey Breast, Sliced Pitt Ham, Thick Cut Peppered Bacon, Vine Ripe
Tomato, and Romaine Lettuce with both Aged Swiss and Cheddar Cheese

BLT SANDWICH

Crispy Thick Cut Peppered Bacon, Vine Ripe Tomato, and Romaine Lettuce served on Toasted Wheat-Berry Bread

TURKEY & APPLE MELT

Caramelized Granny Smith Apples, Oven Roasted Turkey Breast, Melted Aged Swiss Cheese, and Tarragon Honey Mustard on
Toasted Thick Cut Wheat-Berry Bread

LIGHT LUNCH

All Light Lunch options served with choice of Side of Fruit, Cup of Soup, or Small Salad

QUICHE OF THE WEEK

TUNA OR CHICKEN SALAD STUFFED TOMATO

AVOCADO TOAST – Wheat-Berry Toast topped with Mashed Avocado, Cherry Tomato, Kalamata Olives and Sliced Hardboiled Egg

HANDHELD

All Handheld Served with One Choice of Side: Sweet Potato Wedge, Sidewinder Fries, Fruit, or Side Salad

CLUB BURGER

8 oz. Angus/Brisket Patty Grilled to Order and topped with Cheddar Cheese on a Toasted Pretzel Bun.
Served with Lettuce, Tomato, Onion, Pickle Spear

BACON AVACADO MELT

Grilled or Crispy Chicken Breast topped with Thick Cut Pepper Bacon, Avocado, and Melted Aged Swiss Cheese on Thick Sliced Corn
Loaf. Served with Lettuce, Tomato, Onion, Pickle Spear

MAHI MINI TACOS

5 Mini Corn Tortillas filled with Grilled Mahi Mahi (Flaked), Shredded Red Cabbage, Mango Salsa and topped with a Lime Crema

ENTREES

All Entrees Served with Choice of Two Sides

CHICKEN FRIED STEAK / CHICKEN

Choice of hand Breaded Chicken Breast or Beef Cutlet, Topped with House Queso or Country Cream Gravy

GRILLED OR BLACKENED SALMON

Atlantic Salmon Grilled or Blackened, Served with Lemon Slice, Tartar or Cocktail upon request

JUMBO SHRIMP

5 Jumbo Brown Gulf Shrimp either Grilled or Hand Battered served with a Lemon Wedge and House Cocktail or Tartar Sauce

PASTA PRIMAVERA

Fresh Veggies and Linguine in our own Creamy Primavera Sauce topped with Shaved Parmesan and served with Garlic Bread Twists
Add-Ons: Grilled or Fried Chicken, Grilled or Fried Shrimp, Grilled or Blackened Salmon, Grilled Tenderloin Tips

BONE-IN PORK LOIN

Grilled Bone-In Pork Loin with Peach Bourbon Glaze

CHICKEN FRANCAISE

Butterflied Chicken Breast lightly breaded in flour and dipped in an herbed egg wash before being Pan Seared topped with a pan
reduction Francaise Sauce

RED SNAPPER VERA CRUZ

Oven Baked Red Snapper topped with Vera Cruz Style Sauce Cilantro, Lemon, Capers, Olives, Onion, Jalapeno, Red Onion, Garlic,
Oregano, Parsley, and White Wine

STEAKS

oz. Tenderloin Filet

oz. Ribeye

oz. Bacon-Wrapped Baseball Sirloin

oz. NY Strip

oz. Porterhouse

SIDES

Wild Rice Pilaf

Twice Baked Potato

Mac & Cheese

Sautéed Spinach & Kale

Buttermilk Mashers

Vegetable of Day

Grilled Asparagus

Brussel Sprouts

Menu by Chef Anthony Reyes – 2018