
Dining
Set in Trophy Club, Texas, the modern ranch cuisine of Whit’s Eighty Eight Family Dining Room reflects the crafted blend of golf’s most winning professional, Kathy Whitworth, with the regional cultures of our great state.
From rustic traditions of the cattle driving cowboys of the Tex-Mex railroad to the family comfort style of the North, our Chef promises to deliver the food and beverages from all four compass points of Texas.
On behalf of our own Kathy Whitworth and the staff of service professionals, we offer a Texas-sized smile and big helping hearts to bring you the best we have to offer.
Ben Hogan has inspired more golfers by modeling his “perfect swing” than most of his generation. The Hawk is legendary for his unyielding passion for excellence both on and off the course, and we are proud to be associated with a player of such inspiration and dimension.
At Hogan’s, we invite you to celebrate your game, your friends and good times while experiencing great flavors paired with icy cold brews and lively times. Relax, have fun and remember the spirit of one of the greatest players in the history of golf.
Enjoy, and hope to see you again soon!
Dining Menus
-
HEARTY BREAKFAST
BUILD YOUR OWN OMELET | 12
CHOOSE UP TO 3 FRESH FILLINGS, HASHBROWNS
ADD ADDITIONAL FILLINGS FOR $1 EACHCLUB BREAKFAST | 12
TRADITIONAL BREAKFAST, TWO EGGS ANY STYLE, SAUSAGE OR BACON, HASHBROWNS & TOASTBREAKFAST BURGER | 10
ONE FRIED EGG, BACON, CHEDDAR CHEESE, AVOCADO & BASIL AIOLICLUB STAPLES
TEXAS WAFFLE | 8
TRADITIONAL TEXAS WAFFLE, BUTTER & MAPLE SYRUPEGGS WITH BISCUITS AND GRAVY | 10
2 EGGS ANY STYLE, 2 BISCUITS WITH GRAVY, SAUSAGE OR BACON, HASHBROWNSBACON, EGG AND TOMATO SANDWICH | 8
WITH BASIL AIOLI. SERVED ON TEXAS TOASTTROPHY FAVORITES
BREAKFAST TACOS | 10
2 TACOS WARM FLOUR TORTILLAS WITH CHOICE OF SAUSAGE OR BACON, WITH EGGS & SHREDDED CHEESE. CHOICE OF POTATOES OR FRUIT AS SIDEBREAKFAST BURRITO | 10
ONE LARGE STUFFED BURRITO WITH CHOICE OF SAUSAGE, BACON OR HAM, EGGS, SHREDDED CHEESE, PICO DE GALLO. CHOICE OF POTATOES OR FRUIT AS SIDEBREAKFAST BOWLS
BIG COUNTRY | 12
2 SCRAMBLED EGGS, BACON, SAUSAGE, HAM, TATOR TOTS, SAUSAGE GRAVY
ADD CHEESE | $1SOUTH OF THE BORDER | 12
CHORIZO, 2 EGGS, PEPPERS, ONIONS, JALAPENO'S, TORTILLA STRIPS, COJITA CHEESE, LA CREMA & HOUSE MADE RED SAUCESUNSHINE BOWL | 12
DICED CHICKEN OVER CILANTRO LIME RICE, SUNNY SIDE UP EGG, HEIRLOOM TOMATOES, TOMATILLO SAUCE, PICKLED RED ONIONS
ADD CHEESE | $1A LA CARTE
EGG | 4
TWO EGGS ANY STYLESAUSAGE | 4
THREE SAUSAGE PATTIESBACON | 4
THREE PIECES OF BACONFRENCH TOAST | 6
2 SLICES WITH MAPLE SYRUPTEXAS TOAST | 3
2 SLICES -
SHAREABLES
THE TRIPLE BOGEY** | 13
SALSA, QUESO BLANCO, BACON-BLUE CHEESE GUACAMOLEBANG BANG SHRIMP | 15
HAND BREADED CRISPY SHRIMP, SWEET CHILI AIOLISTUFFED CRAB AVOCADO BOWL | 19
HALF AVOCADO, BLUE LUMP CRAB, CHIPOTLE AIOLI, HEIRLOOM CHERRY TOMATOES, MIXED GREENS, SERVED OVER CILANTRO RICEBALSAMIC BRUSHETTA | 15
TOASTED BREAD BRUSHED WITH HERB CREAM CHEESE, TOMATO & PROSCIUTTO, TOPPED WITH BALSAMICSHRIMP COCKTAIL** | 17
5 JUMBO SHRIMP SERVED WITH INFUSED COCKTAIL SAUCE AND TORTILLA CHIPSCRAB CAKES | 19
MARYLAND STYLE (2) TOPPED WITH CHIPOTLE AIOLILOADED NACHOS** | 20
QUESO, CHOICE OF PULLED PORK OR BRISKET, SHREDDED CHEESE, SHREDDED LETTUCE, SOUR CREAM, PICO DE GALLO, FRESH JALAPENOS, CHIPOTLE RANCH, AND CILANTROAHI TUNA TOWER** | 24
CRAB, AHI TUNA, MANGO, SUSHI RICE, AVOCADO, SRIRACHA, AND CHIPOTLE AIOLISIGNATURE SALADS
CHICKEN PORTABELLA SALAD | 18
FRESH SPINACH, CARAMELIZED ONIONS, FRIED GOAT CHEESE, TOASTED PECANSASIAN CHICKEN SALAD | 15
GRILLED CHICKEN, CABBAGE, ALMONDS, TOMATOES, WONTON STRIPSFRIED “HOT HONEY” CHICKEN COBB | 17
FRIED CHICKEN, EGG, BACON, TOMATO, AVOCADO, BLUE CHEESESOUTHWEST COBB** | 16
DICED CHICKEN, CORN, BLACK BEANS, PICO DE GALLO, COJITA CHEESE, TORTILLA STRIPS, FRESH JALAPENO, SERVED WITH JALAPENO RANCHPECAN CHICKEN SALAD | 14
SERVED ON A BED OF LETTUCE, FRESH FRUIT, AND A FRESH BAKED CROISSANTHANDHELDS
ALL HANDHELDS ARE SERVED WITH CRISPY FRIES
FRENCH DIP | 20
PRIME SHAVED RIBEYE, PEPPERJACK CHEESE, SIDE OF AU JUS DIP, SERVED ON A HOAGIE ROLLFRIED “PICKLED” CHICKEN SANDWICH | 16
FRIED PICKLE MARINATED CHICKEN WITH CHIPOTLE RANCH SLAWTHE GODFATHER FOOTLONG | 15
PEPPERONI, SALAMI, HAM, TURKEY, PROVOLONE, LETTUCE, TOMATO, RED ONION, OIL & VINEGAR, ITALIAN SEASONINGHOT PASTRAMI| 18
SERVED ON RYE WITH SAUERKRAUT, SWISS CHEESE, DIJON MUSTARDBUFFALO CHICKEN PHILLY | 14
GRILLED CHICKEN WITH BUFFALO SAUCE, BELL PEPPERS, ONIONS, PEPPERJACK CHEESECHICKEN CLUB SANDWICH | 16
GRILLED CHICKEN, BACON, SWISS CHEESE, LETTUCE, TOMATO, RED ONION, PICKLES WITH CHIPOTLE RANCHFEATURED ENTREES
CHICKEN MONTEREY** | 20
GRILLED CHICKEN BREAST SERVED OVER CILANTRO LIME RICE AND BLACK BEANS, TOPPED WITH MONTEREY JACK CHEESE AND PICO DE GALLOACHIOTE SALMON** | 28
COOKED MEDIUM, MARKET VEGETABLES, SERVED OVER CILANTRO LIME RICEWAGYU BURGER | 19
COOKED MEDIUM, SERVED OPEN FACED WITH BRIE, PAIRED WITH PARMESAN TRUFFLE FRIESLEMON SOLE FISH** | 17
SERVED OVER CILANTRO LIME RICE WITH GRILLED ASPARAGUS“PICKLED” CHICKEN FRIED CHICKEN | 20
HAND BATTERED, MASHED POTATOES, GREEN BEANS, CREAM GRAVYTACOS
ALL TACOS SERVED WITH A SIDE OF BLACK BEANS
***ASK FOR CORN TORTILLAS TO MAKE GLUTEN FREE
BAJA SHRIMP TACOS | 15
TOPPED WITH SLAW, BAJA SAUCE, FRESH AVOCADO, AND CILANTROPINEAPPLE CARNITA | 13
PULLED PORK, SAUTEED PINEAPPLE, ONION, FRESH CILANTROSMOKED BRISKET | 15
SLOW SMOKED, IPA BBQ SAUCE, FRESH SLAWCHIPOTLE CHICKEN TACOS | 13
DICED CHICKEN, CHIPOTLE RANCH, SLAWPOKE BOWL (GLUTEN FREE AVAILABLE) | 22
CHOICE OF AHI TUNA OR SALMON, TOSSED IN PONZU SAUCE, OVER SUSHI RICE, CARROTS, CUCUMBERS, NORI, AOVCADO, DRIZZLED WITH SOY SAUCE REDUCTION
ADD CRAB | $6SWEET TREATS | 9
BROWNIE ALA MODE
CHEFS FEATURE (ASK YOUR SERVER)
TIRAMISU
FEATURED CHEESECAKE
SKILLET COOKIE
COOKIE MONSTER** -
SHAREABLES
THE TRIPLE BOGEY** | 13
SALSA, QUESO BLANCO, BACON-BLUE CHEESE GUACAMOLEBANG BANG SHRIMP | 15
HAND BREADED CRISPY SHRIMP, SWEET CHILI AIOLISTUFFED CRAB AVOCADO BOWL | 19
HALF AVOCADO, BLUE LUMP CRAB, CHIPOTLE AIOLI, HEIRLOOM CHERRY TOMATOES, MIXED GREENS, SERVED OVER CILANTRO RICEBYO FLATBREAD | 13
MIX AND MATCH TOPPINGS TO CREATE YOUR OWN PERFECT SHAREABLE
EACH TOPPING | $1CHARCUTERIE BLOCK | 22
CHEF FEATURED FRESH MEATS & CHEESESBALSAMIC BRUSCHETTA | 15
TOASTED BREAD BRUSHED WITH HERB CREAM CHEESE, TOMATO & PROSCIUTTO, TOPPED WITH BALSAMICSHRIMP COCKTAIL** | 17
5 JUMBO SHRIMP SERVED WITH INFUSED COCKTAIL SAUCE AND TORTILLA CHIPSCRAB CAKES | 19
MARYLAND STYLE (2) TOPPED WITH CHIPOTLE AIOLILOADED NACHOS** | 20
QUESO, CHOICE OF PULLED PORK OR BRISKET, SHREDDED CHEESE, SHREDDED LETTUCE, SOUR CREAM, PICO DE GALLO, FRESH JALAPENOS, CHIPOTLE RANCH, AND CILANTROAHI TUNA TOWER** | 24
CRAB, AHI TUNA, MANGO, SUSHI RICE, AVOCADO, SRIRACHA, AND CHIPOTLE AIOLISIGNATURE SALADS
CHICKEN PORTABELLA SALAD | 18
FRESH SPINACH, CARAMELIZED ONIONS, FRIED GOAT CHEESE, TOASTED PECANSASIAN CHICKEN SALAD | 15
GRILLED CHICKEN, CABBAGE, ALMONDS, TOMATOES, WONTON STRIPSFRIED “HOT HONEY” CHICKEN COBB | 17
FRIED CHICKEN, EGG, BACON, TOMATO, AVOCADO, BLUE CHEESESOUTHWEST COBB** | 16
DICED CHICKEN, CORN, BLACK BEANS, PICO DE GALLO, COJITA CHEESE, TORTILLA STRIPS, FRESH JALAPENO, SERVED WITH JALAPENO RANCHPECAN CHICKEN SALAD | 14
SERVED ON A BED OF LETTUCE, FRESH FRUIT, AND A FRESH BAKED CROISSANTHANDHELDS
ALL HANDHELDS ARE SERVED WITH CRISPY FRIES
FRENCH DIP | 20
PRIME SHAVED RIBEYE, PEPPERJACK CHEESE, SIDE OF AU JUS DIP, SERVED ON A HOAGIE ROLLFRIED “PICKLED” CHICKEN SANDWICH | 16
FRIED PICKLE MARINATED CHICKEN WITH CHIPOTLE RANCH SLAWTHE GODFATHER FOOTLONG | 15
PEPPERONI, SALAMI, HAM, TURKEY, PROVOLONE, LETTUCE, TOMATO, RED ONION, OIL & VINEGAR, ITALIAN SEASONINGHOT PASTRAMI| 18
SERVED ON RYE WITH SAUERKRAUT, SWISS CHEESE, DIJON MUSTARDBUFFALO CHICKEN PHILLY | 14
GRILLED CHICKEN WITH BUFFALO SAUCE, BELL PEPPERS, ONIONS, PEPPERJACK CHEESECHICKEN CLUB SANDWICH | 16
GRILLED CHICKEN, BACON, SWISS CHEESE, LETTUCE, TOMATO, RED ONION, PICKLES WITH CHIPOTLE RANCHBEET BOX
CAULIFLOWER FLATBREAD** | 14
MOZZARELLA CHEESE, HEIRLOOM TOMATOES, BASILIMPOSSIBLE BURGER** | 16
SWEET POTATO FRIESPRIME CUTS
ALL PRIME CUTS ARE SERVED WITH CHOICE OF 2 SIDES
HALIBUT 8oz | 44
HAND CUT RIBEYE 16oz | 47
CENTER CUT FILET 8oz | 52FEATURED ENTREES
CHICKEN MONTEREY** | 20
GRILLED CHICKEN BREAST SERVED OVER CILANTRO LIME RICE AND BLACK BEANS, TOPPED WITH MONTEREY JACK CHEESE AND PICO DE GALLOACHIOTE SALMON** | 28
COOKED MEDIUM, MARKET VEGETABLES, SERVED OVER CILANTRO LIME RICE“PICKLED” CHICKEN FRIED CHICKEN | 20
HAND BATTERED, MASHED POTATOES, GREEN BEANS, CREAM GRAVYWAGYU BURGER | 19
COOKED MEDIUM, SERVED OPEN FACED WITH BRIE, PAIRED WITH PARMESAN TRUFFLE FRIESLEMON SOLE FISH** | 17|
SERVED OVER CILANTRO LIME RICE WITH GRILLED ASPARAGUSVEAL SCALLOPINI | 21
BREADED AND SEARED, SERVED OVER LEMON BUTTER PASTA WITH ARUGULA SALADSTUFFED DOUBLE BONE-IN PORK CHOP | 36
STUFFED WITH BACON, MOZZARELLA AND GARLIC, TOPPED WITH MARSALA SAUCE. SERVED OVER MASHED POTATOES AND A SIDE OF GREEN BEANSPOKE BOWL (GLUTEN FREE AVAILABLE) | 22
CHOICE OF AHI TUNA OR SALMON, TOSSED IN PONZU SAUCE, OVER SUSHI RICE, CARROTS, CUCUMBERS, NORI, AOVCADO, DRIZZLED WITH SOY SAUCE REDUCTION
ADD CRAB | $6SWEET TREATS | 9
BROWNIE ALA MODE
CHEFS FEATURE (ASK YOUR SERVER)
TIRAMISU
FEATURED CHEESECAKE
SKILLET COOKIE
COOKIE MONSTER** -
APPETIZERS
POT STICKERS | 13
PAN SEARED PORK POT STICKERS WITH PONZU DIPPING SAUCEMOZZARELLA STICKS | 13
SIX PIECES WITH MARINARANAKED WINGS (9) | 13
WITH CHOICE OF SAUCEENTREES
FISH AND CHIPS | 16
TEMPURA BATTERED COD, LEMON, SLAW, TARTAR SAUCEGRILLED CHICKEN | 19
OVER CILANTRO LIME RICE WITH MARKET VEGETABLESQUESADILLAS | 15
GRILLED CHICKEN, APPLEWOOD BACON, MIXED CHEESE, PICO DE GALLO, CILANTRO, SOUR CREAM, SALSASALADS/HANDHELDS
CLASSIC CHICKEN CAESAR SALAD | 15
GRILLED CHICKEN, ROMAINE LETTUCE, PARMESAN, CROUTONSCLASSIC COBB | 16
GRILLED CHICKEN, TOMATO, BACON, EGG, AVOCADO, BLUE CHEESE CRUMBLESTROPHY CHEESESTEAK | 14
SHAVED PRIME RIB, ONION, BELL PEPPERS, QUESO BLANCOCUBAN | 14
SHAVED HAM, PULLED PORK, SWISS, MUSTARD, DILL PICKLEDOUBLE STACK BURGER | 14
TWO 4oz PATTIES, LETTUCE, TOMATO, ONION, PICKLE
ADD CHEESE | $1CLASSIC CLUB SANDWICH | 13
CLASSIC BLT SANDWICH | 11