Dining Redesigned 

From the moment you arrive, the Bluegrass dining area breathes timeless elegance and effortless style. The commanding beauty of the golf course as a backdrop and the surrounding landscape create a scenic performance that unfolds throughout breakfast, lunch and dinner. Whether you're in the mood to sip handcrafted cocktails, meet friends for a casual brunch or indulge in an exceptional fine dining experience, Bluegrass Yacht & Country Club indulges your every craving.

We’ve created two distinct dining experiences designed to enhance your culinary curiosity. Enjoy a dynamic adult-focused bar, lounge area, and warm and inviting family dining space.

The Harris

Delight in spectacular cuisine and classic luxury when you dine at The Harris. The perfect locale for a special night out, The Harris serves cuisine to please every palate.

51 Lounge

Discover exceptional menu options and laid-back elegance. Our 51 Lounge offers tantalizing choices expertly orchestrated by our executive chef.

Casual dining, graceful interiors, breathtaking views of the rolling greens beyond and a staff with a servant’s heart merge to create a flawless Member experience.

In addition, we offer a beautiful outdoor patio complete with TVs, two fire pits and lounge seating so you can enjoy the Nashville weather!

Dining Menus

Lunch Dinner Beverages

SHAREABLES

chicken wings
choice of: buffalo, hickory dry rub,
black garlic molasses bbq, or lemon pepper with carrots, celery,
bleu cheese or ranch dressing | 18

shrimp cocktail*
pickled red onions, orange segments, cocktail sauce | 17 (gf, df)

fried mozzarella
marinara, balsamic glaze, fried basil | 14 (v)

quesadilla | grilled chicken or sliced steak +4
mixed cheese, onions and peppers, shredded lettuce, sour cream,
pico de gallo | 12 (gf available)

smoked chicken or sliced steak nachos
pico de gallo, lettuce, jalepeno, sour cream | 17

artichoke fritters
swiss cheese, tomato basil sauce (v) | 15

SALADS

filet & wedge*
blue cheese crumbles, smoked bacon, red onions, sliced egg, blue
cheese dressing with 6 oz filet | 35

classic caprese
heirloom tomatoes, mozzarella, balsamic, basil oil (v, gf) | 12

chef’s cobb
chicken, mixed cheese, tomato, bacon, cucumber, egg,
avocado | 22 (gf)

watermelon frisee
compressed watermelon, champagne vinaigrette, goat cheese (gf, v) | 15

blackened chicken taco salad
taco bowl, lettuce, cheese, pico with corn & black beans | 16

classic caesar
romaine hearts, croutons, parmesan, roasted black pepper, capers
side 7 | entrée 10

mixed greens
artisan greens, english cucumbers, heirloom tomatoes, shaved carrots,
choice of dressing side 7 | entreĢe 10 (v, gf, df)

salad trio
chicken salad, tuna salad, fresh fruit | 14 (gf)

roasted vegetable bowl
zucchini, squash, kalamata olives, chick peas, sweet potatoes, kale,
quinoa, white balsamic & EVOO | 18 (gf & df)

salad additions
roasted salmon* +12
grilled chicken breast +8
filet* +24,
shrimp +14

ENTREES & SANDWICHES

served with fries | side substitutions +1

bluegrass burger*
certified angus beef, lettuce, tomato, onion, pickles | 18
gf available

hatch chile burger*
pepper jack, green hatch chiles, fried onions, chipotle mayo | 19

chicken bacon club wrap
grilled chicken, bacon, lettuce, tomato, swiss | 18

the chicago
roasted prime beef, giardiniera, provolone | 19

hummus veggie wrap
market vegetables, garlic hummus, tomatoes, feta, spinach & basil | 15

classic country club
smoked turkey, ham, swiss, cheddar, mayo, smoked bacon, lettuce,
tomato | 18 (gf available)

fish & chips
beer battered cod, tartar sauce, lemon, fries | 20

K-38 fish tacos
inspired by Chef’s tenure at Keva Grill - beer battered cod, shredded
purple cabbage & carrots, pico de gallo, chipotle lime creme,
queso fresco | 18

SIDES & SOUPS

french fries 5
crinkle fries 5
onion rings 6
fresh fruit 5
sweet potato fries 6
chef’s choice veggies | 6
chef’s chili | cup 6 or bowl 8
clayton’s soup of the day | cup 6 or bowl 8

crispy brussels
your favorite side in shareable size with bacon & balsamic (v, df) | 12

shrimp cocktail*
pickled red onions, orange segments, cocktail sauce | 17 (gf, df)

classic caprese
heirloom tomatoes, mozzarella, balsamic, basil oil (v, gf) | 12

fried mozzarella
marinara, balsamic glaze, fried basil | 14 (v)

artichoke fritters
swiss cheese, tomato basil sauce (v) | 15

seasonal charcuterie
cured meat, artisan cheese, cornichons, honeycomb, dried
fruit, toast points | 18

SALADS

chef’s cobb
grilled chicken, cheddar jack cheese, tomato, bacon, cucumber, egg (gf) | 19
sub filet* | 35

blackened chicken taco salad
taco bowl, lettuce, cheese, pico with corn & black beans | 16

caesar salad
romaine hearts, croutons, parmesan, roasted black pepper, capers
side 7 | entrée 10

mixed greens
artisan greens, english cucumbers, heirloom tomatoes, shaved carrots,
choice of dressing side 7 | entreĢe 10 (v, gf, df)

watermelon frisee
compressed watermelon, champagne vinaigrette, goat cheese (gf, v) | 15

filet & wedge*
blue cheese crumbles, smoked bacon, red onions, sliced egg, blue
cheese dressing with 6 oz filet | 35

classic wedge
blue cheese crumbles, smoked bacon, red onions, sliced egg, blue cheese dressing (gf) | 14

roasted vegetable bowl
zucchini, squash, kalamata olives, chick peas, sweet potatoes, kale,
quinoa, white balsamic & EVOO (v, df, gf) | 18

salad trio
chicken salad, tuna salad, fresh fruit | 12 (gf)

salad additions
roasted salmon* +12
grilled chicken breast +8
filet* +24,
shrimp +14

SOUPS

deconstructed lobster bisque bowl
lobster meat, herb boursin cheese, served tableside | 8

clayton’s soup of the day
cup 6 bowl 8

chef’s chili
onions, cheese
cup 6 bowl 8

ENTREES

pasta primavera
pappardelle with market vegetables (v, gf available) | 18
add chicken +8, shrimp +14, scallops + 16

fish & chips
beer battered cod, tartar sauce, lemon,
fries | 20

hatch chile burger
pepper jack, green hatch chiles, fried onions, chipotle mayo & fries | 19

scallops & polenta
goat cheese, spinach, bacon, tomatoes, pomegranate gastrique | 36

lemon ricotta ravioli
sun dried tomatoes, toasted pine nuts, citrus
pesto cream (v) | 26

following entrees served with choice of two sides

linz heritage ribeye*
fourteen oz with butter & maldon salt | 49

scallopini pork
marsala with mushrooms & proscuitto | 35

linz heritage filet mignon*
eight oz served with red wine demi (gf, df) | 45

norweigan salmon filet*
eight oz filet served with beurre blanc (gf) | 30

baked chicken
ten oz bell & evans airline chicken breast served with madeira sauce | 24

blackened red fish
served with cajun cream sauce | 36

tuscan strip*
herb seared fourteen oz with lemon caper chimichurri (gf, df) | 40

flank steak*
with red chimichurri (gf, df) | 38

add-ons available
scallops | 16 shrimp | 14

SIDES

baked potato
salted crust | 6
loaded on the side +1

broccolini
butter, garlic, fresh herbs | 5

red mashed potatoes
butter & herbs | 5

mac & cheese
white cheddar | 5

asparagus
butter, garlic, fresh herbs | 5

duck fat potatoes
salt & pepper | 6

green beans
butter, garlic, fresh herbs | 5

rice pilaf
fresh herbs | 5

fresh fruit
seasonal | 5

brussels sprouts
bacon & balsamic | 8

spinach & carrots
butter, garlic, fresh herbs | 5

baked sweet potato
cinnamon & brown sugar butter | 6

BEER

DRAFT
MILLER LITE
BLUE MOON
MODELO ESPECIAL
CORONA PREMIER
LOCAL CRAFT TAP

BOTTLE/CAN
MILLER LITE
MICHELOB ULTRA
COORS LITE
COORS BANQUET
CORONA PREMIER
CORONA EXTRA
HEINEKEN SILVER
BLUE MOON
BUD LIGHT
BUD LIGHT LIME
BUDWEISER
YUENGLING
MODELO
SAM ADAMS SEASONAL
TWISTED TEA
WHITE CLAW SELTZER
GOOD BOY VODKA SELTZER
BEARDED IRIS HOMESTYLE IPA
SEASONAL ROTATING

WINES

RED

BELLE GLOS PINOT NOIR
THREE THIEVES PINOT NOIR
IMAGERY PINOT NOIR
LA CREMA MONTEREY PINOT NOIR
PIO CESARE NEBBIOLO
MURPHY GOODE MERLOT
BONANZA CABERNET SAUVIGNON
AUSTIN HOPE CABERNET SAUVIGNON
DAOU PASO ROBLES CABERNET SAUVIGNON CAYMUS CABERNET SAUVIGNON
THREE THIEVES CABERNET SAUVIGNON
TERRAZAS DE LOS ANDES RESERVA MALBEC

WHITE

BRANCOTT SAUVIGNON BLANC
THREE THIEVES PINOT GRIGIO
VIONTA ALBARINO
CHATEAU STE MICHELLE RIESLING
THREE THIEVES CHARDONNAY
J. LOHR ARROYA VISTA CHARDONNAY
CHALK HILL CHARDONNAY
LA CREMA SAUVIGNON BLANC
CAVIT PINOT GRIGIO

ROSE

CHARLES & CHARLES ROSE
WHISPERING ANGEL ROSE

SPARKLING

MIONETTO PROSECCO
NICHOLAS FEUILLATTE BRUT
DOMAINE STE. MICHELLE BRUT
MUMM NAPA BRUT ROSE

COCKTAILS

LAVENDER LEMON DROP 15
grey goose vodka, lemon, simple, lavender bitters

SUMNER SPRITZ 15
aperol, empress gin, prosecco, lemon, simple

MEZCAL PALOMA 13
ilegal mezcal, milagro blanco tequila, grapefruit, lime

RASPBERRY MARGARITA 14
herradura reposado tequila, lime, triple sec, raspberry

CHERRY RYE OLD FASHIONED 14
brother’s bond rye, luxardo liqueur, angostura bitters, simple

TITO’S BLOODY MARY 12
tito’s vodka, zing zang bloody mary mix, worcestershire sauce

OWEN’S TRANSFUSION 12
tito’s vodka, owen’s transfusion mix

MOCKTAILS & NA

FEVER TREE SPARKLING GRAPEFRUIT SPRITZ 8
sparkling grapefruit soda with lime

OWEN’S CRANBERRY MULE 8
owen’s sparkling cranberry, lime juice, simple syrup

RED BULL 5
regular, sugar free, pineapple

HEINEKEN 0.0
non-alcoholic beer

SODA
pepsi, diet pepsi, dr. pepper, starry, lemonade

COFFEE
decaf or regular

TEA
iced sweet or unsweetened, variety of hot teas

AFTER DINNER

CRYSTAL’S PEANUT BUTTER CUP MARTINI 14
grey goose vodka, skrewball peanut butter whiskey, creme de cocoa, half & half

CHOCOLATE MARTINI 13
tito’s vodka, creme de cocoa, chocolate syrup, half & half

WHITE RUSSIAN 13
tito’s vodka, kahlua, half & half

ESPRESSO MARTINI 43 14
espresso liqueur, simple syrup, tito’s vodka, licor 43

IRISH COFFEE 13
jameson irish whiskey, hot coffee, cream

**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.