STARTERS & SHAREABLES
Soup Of The Day | 7
French Onion Soup | 9
Crouton • Gruyere • Chives
Citrus Marinated Olives and Smoked Almonds | 6
Grilled Naan | 10
Cilantro Garlic Butter • Butter Bean Hummus • Red Pepper
Walnuts
Crispy Brussel Sprouts | 12
Candied Pecans • Dried Cranberries • Parsley • Red Wine Vinaigrette
Smoked Trout Dip | 15
Dill • Chives • Old Bay • Lemon • Saltines
Butternut Squash Risotto | 13
Pecorino • Balsamic • Herbs
Hand Cut Steak Tartare | 20*
Gochujang • Scallions • Cilantro • Cashews • Lettuce Cups
Fried Egg Aioli
Charred Romaine | 13
Pickled Red Onion • Crispy Shallots • Buttermilk Dressing • Chives
Spanish Octopus | 18 *
Romesco • Potatoes • Olive Relish • Scallions
Dungeness Crab Crispy Rice Salad | 21*
Chinese Sausage • Ginger • Chilies • Red Onion • Lime Vinaigrette
Peanuts
Mackenzie House Salad | 11
Mixed Baby Greens • Cherry Tomatoes • Cucumber • Carrots • Red
Onion • Herb Vinaigrette
Chicory Salad | 14
Tahini Vinaigrette • Smoked Almonds • Citrus • Chives
Additional Protein
Mary’s Chicken 8| Ora King Salmon 14 | Gulf Prawns 12
ENTREES
8 oz Filet Mignon | 45*
Yukon Gold Mash • Asparagus • French Onion Butter • Beef Jus
Dry Aged Flannery New York Strip | 60
Baby Kale • Parmesan Cream • Pine Nut Herb Relish • Demi-Glace
Brined Pork Chop | 32*
Japanese Sweet Potatoes • Garam Masala Yogurt • Charred Broccolini Chermoula
Roasted Mary’s Half Chicken | 29*
Brussel Sprouts • Smashed Potato • Lemon • Rosemary • Parmesan
Harissa Aioli • Jus
Ora King Salmon | 34*
Butter Beans • Spanish Chorizo • Celery • Carrots • Leeks • Salsa
Verde
Whole Roasted Branzino | 36*
Fingerling Potatoes • Green Beans • Crispy Shallots • Capers • Dill
Meyer Lemon Butter Sauce
Truffled Crispy Cauliflower Steak | 22
Farro • Delicata Squash • Spinach • Vegan Pesto
Ricotta Gnocchi | 23
King Oyster Mushrooms • Garlic • Tomato Sugo • Parmesan
Mackenzie Burger | 22*
Truffle Goat Cheese • Arugula • Crispy Onions • Special Sauce
Served with French Fries or Side Salad
Ryan Toms
Food & Beverage Director
Serving since 2018
About Ryan
Ryan is a native to Northern California, born in the bay area and raised in Rocklin, California. After working throughout high school in a small town restaurant, Ryan captured his passion for food by attending the California Culinary Academy in San Francisco.Upon graduation, he took a position at The Kitchen Restaurant in Sacramento where he honed his culinary skills on stage and discovered his enthusiasm interacting with guests.After leaving the Kitchen Restaurant, he worked as a bartender and server at a location that allowed him to marry all the best of his kitchen knowledge with his interpersonal skills to create the customer experience he is so devoted to. Since then, he has had the opportunity to pursue his Food and Beverage career as a Manager at various local restaurants and is excited to bring his knowledge and affection for the dining experience to Granite Bay Golf Club.When not working, Ryan is spending time with his wife and new son Finnley, he loves golf, the SF Giants ...
Jordan Davis
Executive Chef
Serving since 2023
About Jordan
Davis has been working in the culinary industry for 25 years in some of the most renowned kitchens, including that of "Top Chef" alum Kevin Gillespie's Woodfire Grill in Atlanta and Boulevard in San Francisco, a James Beard Award winner. He oversaw the gourmet market and catering program for Selland's Market-Cafe in El Dorado Hills and has spent the last eight years leading multi-unit culinary operations for Hakkasan and celebrity chef Brian Malarkey with locations in San Diego, Los Angeles, Las Vegas and Austin, Texas.
Now, Davis moved back to the Sacramento Area with his wife Jaymee and two children, Amelia and Eden, and is bringing his vast culinary talents to Granite Bay Golf Club!