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Park Place At The Ridge

Pub Menu


Week of
March 30th, 2020

Golf Shop
Closed until April 11th. If you have any questions please call the golf shop at 303.688.4301 ext. 2.

Will be closed for the next 30 days. Please check back as we provide updates

New Menu









Breakfast Menu

Brunch Menu 

keeping it light
GIMME PARFAIT Noosa salted caramel yogurt, homemade sauteed
cinnamon apples and granola bites

BUCKWHEAT SHORT STACK GF100% buckwheat flour,
with bacon, sausage or ham       

egg-cellent choicesserved with potatoes & toast
HOLE IN ONE*GFtwo eggs prepared your way,
with your choice of bacon, sausage or ham    
MEAT LOVERS OMELET*GF three eggs with bacon, sausage,
ham and cheddar cheese   
CASTLE PINES OMELET*GF three eggs with smoked turkey,
pico de gallo and swiss cheese   

FAIRWAY OMELET*GFthree eggs with sundried tomatoes,
spinach & feta cheese     

EGGS BENEDICT* two poached eggs atop a toasted
English muffin, ham & hollandaise,     

served with breakfast potatoes     10

so special
CHICKEN & WAFFLE – fried chicken with Belgian waffle
and maple syrup, hot sauce on the side    

THE RIDGE HASH*  - corned beef, breakfast potatoes,
peppers, onion, cheddar jack cheese, topped 

with two eggs any style and green chili    10
THE DOGLEG SANDWICH* – 2 fried eggs, cheddar cheese,
garlic aioli, bacon, roasted jalapeno    

on a brioche bun      10

griddle me this served with choice of meat
with caramelized pineapple,maraschino cherries,
whipped cream and maple syrup 

BANANAS FOSTER FRENCH TOAST– vanilla-cinnamon battered
challah bread, topped with bananas foster



Lunch Menu

HOUSE SMOKED POPPERS – smoked jalapenos stuffed with cream cheese,   12 
pico de gallo, wrapped in bacon                                                            
COCONUT SHRIMP – house-battered, with coconut-mango sauce                                12      SWEET N SOUR MEATBALLS - house-blended meatballs, topped with scallions & parmesan       10                

salads & soups
GREEN CHILI GF house green chili, served with a warm flour tortilla                      3/6
SOUP OF THE DAY –chef eddys homemade soups                                              3/6 
SOUTHWEST CHICKEN SALAD romaine hearts, grilled chicken, 14
roasted corn, avocado,        

pico de gallo, crispy jalapenos, tossed with jalapeno ranch
JASONS WEDGE GF – iceberg with crumbled gorgonzola, roasted tomatoes                      10
& bacon bits, topped with gorgonzola dressing
SPROUT SALAD GF shaved brussel sprouts, bacon, dried sour cherries, grape tomatoes,          13
candied walnuts, tossed with lime vinaigrette
GREEK SALAD cucumber, grape tomatoes, kalamata olives, feta cheese                         12
red onion, tossed with lemon honey vinaigrette & garnished with beet crisps                                   

~add chicken $5, salmon* $7, shrimp $7

Sandwiches served with choice of fries, house chips, coleslaw or cottage cheese
TURKEY MELT – house roasted turkey, 1000 island, avocado, tomato, bacon, cheddar,           13
served on thick sourdough                                                               
BUFFALO CHICKEN WRAP grilled red bird chicken breast tossed in buffalo sauce,            13
romaine, grape tomatoes, red onion, shredded cheddar on a red chili tortilla
REUBEN – house braised corned beef, sauerkraut, swiss, 1000 island on thick rye              14

Grill served with choice of fries, house chips, coleslaw or cottage cheese
RIDGE BURGER* – angus patty, garlic aioli, cheddar, lettuce, tomato, onion                  13
~add bacon, avocado, fried egg - $2                                                                  
STUFFED JALAPENO BURGER* - angus patty topped with our house popper, pepper jack            16
and onion haystack
BREAKFAST BURGER* – angus patty topped with an over easy egg, sausage link                  13
and waffle hash brown
Additional Sides onion rings, sweet potato fries, fresh fruit, side salad,              2
cup soup, cup green chili

SHRIMP DIABLO TACOS GF 3 corn tortillas filled with grilled shrimp, diablo sauce,          15
shredded cabbage & pineapple pico de gallo     
CHICKEN ALFREDO – grilled chicken, grape tomatoes, sauteed onion, bacon, over                22
bucatini pasta, tossed in house-made alfredo
TERIYAKI SALMON BOWL* GF 6oz filet, served over an amaranth-red & brown rice blend          24
and edamame, topped with toasted sliced almonds & sesame seeds
SEARED HALIBUT GF 6oz nordic filet, with roasted candied yams                               25
& braised brussel sprouts                                                               
TOMAHAWK PORK CHOP* GF 14oz chop, with sauteed mushrooms & loaded mash                      28

Dinner Menu