
Pete’s Restaurant
After you've worked up an appetite on our gorgeous greens, grab a bite at Pete's Restaurant. Discover our recently reinvented clubhouse with a touch of modern décor paired beautifully with traditional elegance. Set against a backdrop of our lush putting green, this is the perfect spot for a shared meal with family and friends.
- Relax on our quaint patio looking out onto the putting green
- Indulge in our delicious breakfast options as well as our savory lunch and Club Fare menus
Dining Menus
STARTERS
DIVOT DIPS | 15 V
Homemade Queso, Guacamole, Salsa, Tricolor Chips
THE DYE NACHOS | 14
Smoked Brisket or Pulled Chicken, Queso, Pico de Gallo, Guacamole,
Candied Jalapenos, Crema, Cilantro
CHICKEN WINGS | 18
Bone-in GF / 14 Boneless
Choice of Buffalo, Sweet Tai Chili, BBQ, Lemon Pepper or House Rub
BUTTERMILK CHICKEN TENDERS | 16
Choice of Sauce: BBQ, Buffalo, Sweet Tai Chili, Lemon Pepper, or
House Rub, Served with Fries
SOUP
HALF A-CADO | 10 GF
Chicken Salad in a Halved Avocado, Bibb Lettuce, Tomato, Sliced Cucumbers
CAESAR SALAD | 12
Romaine Lettuce, Parmesan Crisps, Herbed Croutons, Caesar Dressing
CHEF'S SALAD | 15 GF
Romaine Lettuce, Tomatoes, Cucumbers, Jack Cheddar Blend, Red
Onions, Boiled Eggs, Turkey, Ham
ADD A PROTEIN
6oz Chicken | 10 4oz
Salmon | 13
Three Jumbo Shrimp | 15
4oz Sirloin | 15
BEET BOX
SPICY TUNA BOWL | 19 GF
Sushi Rice, Mango, Avocado, Edamame, Ponzu Tuna, Sesame Seeds, Wasabi Aioli, Siracha
CHICKEN TERIYAKI BOWL | 18
Sushi Rice, Stir Fried Vegetables, Teriyaki Sauce
IMPOSSIBLE TERIYAKI BURGER | 17 V
Impossible Patty, Grilled Pineapple, Sweet & Spicy Slaw
GF Bun available
CHEF’S INSPIRATIONS
STEAK FRITES | 32 GF
Grass-Fed Texas 6oz Sirloin served with Black Garlic Butter Frites
BLACKENED SALMON | 32 GF
Pan Seared Salmon with Seasonal Vegetables
DYE BURGER | 18
Lettuce, Tomatoes, Onions, Pickles, Garlic Aioli, Cheddar Cheese,
Brichoe Bun | Add Bacon 3
FRENCH DIP | 17
Marinated Sirloin, Caramelized Onions, Swiss Cheese, French Bread,
Au Jus
TURKEY CLUB | 17
Turkey, Bacon, Swiss Cheese, Lettuce, Tomatoes, Avocado, Garlic Aioli, Toasted Sourdough
BRISKET TACOS | 17
Three Flour Tortillas, Smoked Brisket, Crispy Onion Strings, Charred
Pineapple Pico de Gallo, Cilantro Lime Crema | GF Corn Tortillas
upon request
STEAK SANDO | 18
Arugula, Chimichurri, Provolone
All Sandwiches served with a choice of Fries, House Chips, Salad,
Fresh Seasonal Fruit
STARTERS
Formaggio E Salumi | 28
Choice of Two Salumi: Proscuitto, Bresaola, Coppa - Choice of
Two Formaggi: Grana Padano, Gorgonzola, Fontina d'Asosta
Olives, Dried Fruits, Walnuts
Margherita Flatbread | 16 V
Roma Tomato, Basil
Gambero | 21
Prawns Grilled with Garlic Butter
Bruschetta | 14 VG
Seasonal Tomatoes, Olive Oil, Garlic, Basil
Mussels | 19
Guanciale, Lobster Broth, Tomato, Basil
CHEF’S SEASONAL INSPIRATIONS
Cacio E Pepe | 21 V
Peppercorns, Bucatini
Short Rib Bolognese | 38
Bucatini, Parmesan
Chicken Marsala | 28
Marsala Wine Sauce, Portobello, Angel Hair
Chicken Cacciatore | 30
Castelvetrano Olives, Heirloom Tomato, Mushroom, Angel Hair
Shrimp Fra Diavolo | 36
Spicy Arrabiatta, Linguini
Scallops and Risotto | 42 GF
Diver Scallops, Peas, Risotto
Seabass Puttanesca | 45
Capers, Anchovy, Cherry Tomato, Castelvetrano Olives
FROM THE GARDEN
Caprese | 13 GF/VG
Buffalo Pearls, On The Vine Tomato, Basil, Balsamic Gastrique
Caesar Salad | 8/14
Romaine, Croutons, Shaved Parmesan, Caesar Dressing
Panzanella | 12 VG
Heirloom Tomato, Cucumber, Onion, Herbs, Red Wine Vinaigrette
Kale Salad | 12 GF/VG
Baby Kale, Almonds, Apple, Lemon Vinaigrette
PRIME CHOPPING BLOCK
Steak Florentine | 130
32oz Porterhouse, Asparagus, Truffled Polenta
Tuscan Ribeye | 68 GF
22oz Ribeye, Garlic Whipped Potatoes, Asparagus
Steak Tagliata | 62 GF
14oz Balsamic Rubbed NY Strip, Brussels Sprouts, Carrots,
Mushroom, Onion
Steak Frittes | 45
8oz Tenderloin, Frittes, Herb Chimichurri
WINES
SPARKLING/ ROSE
BRUT
Domaine St. Michelle, Washington | 9/40
PROSECCO
Avicii, Italy | 9/4
Mionetto Avant Garde, Italy | 8/35
WHITE
CHARDONNAY
14 Hands, Washington | 8/40
Drumheller, Washington | 12/19/55
The Prisoner, California | 15/60
The Calling, California | 70
Far Niente, California | 85
Newton, California | 90
CHENIN BLANC
Saldo, California | 12/52
PINOT GRIGIO
Le Rime, Italy | 9/40
14 Hands, Washington | 12/52
SAUVIGNON BLANC
Kim Crawford, New Zealand | 12/19/52
WHITE BLEND
Conundrum, California | 8/40
Chateau Ste Michelle Riesling, Washington | 10/45
RED
BAROLO
Pertinance, Italy | 100
CABERNET SAUVIGNON
Decoy, California | 12/19/55
Drumheller, Washington | 12/19/55
Rickshaw, California | 9/14.5/40
PINOT NOIR
Carmel Road, California | 12/55
Meiomi, California | 11/17.5/50
The Prisoner, California | 15/60
RED BLEND
Decoy, California | 10/45
The Prisoner, California | 15/60
SANGIOVESE
Ilbruciato, Italy | 13/32
Monsanto Chianti, Italy | 16/64
COCKTAILS | 13
ESPRESSO MARTINI
Titos Vodka, Baileys, Espresso & Chocolate
PAPER PLANE
Buffalo Trace, Aperol, Nonino Amaro, Lemon
MARKED JULEP
Makers Mark, Mint Infused Simply Syrup
PUTTERS PUNCH
Mount Gay Rum, Pineapple, OJ, Cranberry, Passionfruit
THE BOTANIST
The Botanist Gin, Lemon, Strawberries, Cucumber
ITALIAN MARGARITA
Maestro Dobel Tequila, Agave, Lime, topped with Amaretto
THE 9TH GREEN
Grey Goose, St. Germain, Lemon, Grapefruit
BEER
BOTTLES AND CANS
Michelob Ultra 6
Coors Light 5
Corona Premier 7
Bud Light 6
Budweiser 6
Dos XX 7
Amstel Light 5
Duvel 8
Guinness 7
Yuengling 8
Tupps Juice Pack 7
Long Drink Seasonal 8
Long Drink Black 9.5
High Noon 8
ON DRAFT
Miller Lite 5
Blue Moon
Heineken 7
Modelo 7
Deep Ellum Dallas Blonde 7
Fat Tire Amber 7
All Day IPA 7
Seasonal Draft 7
SELTZERS
White Claw 6
Happy Dads 7
**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.