Nancy's Legacy Clubhouse - Lady Lake, FL

Romaine lettuce tossed in Caesar dressing and topped with fresh parmesan cheese and croutons.

Grilled salmon, atop romaine lettuce, with cherry tomato, red onion, roasted red pepper, finished with mediterranean dressing, fresh mint, and walnuts.

Spring mix with fresh-cut apples, dried cranberry, and gorgonzola cheese tossed in raspberry vinaigrette and topped with toasted walnuts.

Mixed greens, with fresh tomato, cucumber, mandarin oranges, blueberries, craisins, and goat cheese. Topped with candied pecans, and tossed in raspberry vinaigrette.

Spring mix topped with marinated steak, cucumber, cherry tomatoes, carrots, and mandarin oranges. Finished with chow mein noodles, sesame seeds, and ginger soy vinaigrette.

Burgundy snails roasted in rich garlic herb butter.

Brick oven-fired flatbread, topped with mozzarella cheese, dried figs, goat cheese, and drizzled with balsamic reduction.

Fresh ahi tuna, pan-seared and drizzled with house-made pineapple glaze.

Hand-battered and fried mushrooms stuffed with herbs and Boursin cheese.

Market fresh, breaded, and fried. Served with peppadew aioli.

Fried shrimp tossed in chef's signature coconut curry sauce.

Jumbo shrimp. Served with bloody mary cocktail sauce.

Tender short rib and mushrooms. Sautéed with rosemary and atop house-made baguette rounds.

Vine-ripened tomato, imported mozzarella, and strawberries are finished with a drizzle of balsamic reduction and fresh basil.

Creamy florentine sauce, topped with mozzarella, grilled chicken, spinach, cherry tomatoes, and drizzled with balsamic glaze.

Alfredo cream sauce and topped with mozzarella, slow-roasted short rib, and sweet caramelized onions.

Brick oven-fired flatbread and topped with mozzarella cheese, dried figs, goat cheese, and drizzled with balsamic reduction.

Topped with house marinara, fresh mozzarella, tomato, and basil.

Grilled salmon, atop romaine lettuce, with cherry tomato, red onion, and roasted red pepper, finished with Mediterranean dressing, fresh mint, and walnuts.

Mixed greens, with fresh tomato, cucumber, mandarin oranges, blueberries, craisins, and goat cheese, topped with candied pecans, and tossed in raspberry vinaigrette.

Spring mix topped with marinated steak, cucumber, cherry tomatoes, carrots, and mandarin oranges, finished with chow mein noodles, sesame seeds, and ginger soy vinaigrette

Grilled salmon, atop romaine lettuce, with cherry tomato, red onion, and roasted red pepper, finished with Mediterranean dressing, fresh mint, and walnuts.

Fresh ham and turkey with Swiss cheese, mayonnaise, and mustard. Served on grilled french toast. Topped with powdered sugar and served with country potatoes.

Fresh, beer battered cod and fried. Served with house-made coleslaw and seasoned french fries.

Fluffy egg, savory bacon, and cheddar in a flakey homemade crust. Served with fresh seasonal fruit.

Hot fresh sliced pastrami, Thousand Island dressing, Swiss cheese, and housemade sauerkraut, on marbled rye. Served with country potatoes.

Housemade chicken salad, with pecans, dried cranberries, celery, and on a freshly baked croissant. Served with house chips.

Slow-simmered chicken, peas, carrots, and onions in a creamy sauce topped with a flaky pastry crust and with chef vegetables.

Fresh chicken salad paired with seasonal fruit and crackers.

Usda prime burger and topped with cheddar cheese, smoked bacon, a whole fried egg, lettuce, tomato, and on a brioche bun. Served with country potatoes.

Soft poached eggs, filet medallions, and grilled shrimp. Served on a toasted English muffin, topped with creamy hollandaise sauce. Served with country potatoes.

Applewood smoked bacon, cheddar cheese, lettuce, tomato, and mayonnaise, made special with a savory fried egg, on white toast. Served with country potatoes.

Two soft poached eggs atop toasted English muffins and topped with savory ham and hollandaise sauce.

Beer battered haddock and topped with lettuce, tomato, onion, cole slaw, peppadew aioli, and on a brioche bun. Served with house chips.

Fresh salmon baked with a sweet maple glaze and crusted with crushed pecans. Paired with herb rice and chef vegetables.

Fresh ahi tuna, pan-seared, and drizzled with house-made pineapple glaze.

Market fresh, breaded, and fried. Served with peppadew aioli.

Jumbo shrimp and served with bloody mary cocktail sauce.

Vine-ripened tomato, imported mozzarella, and strawberries are finished with a drizzle of balsamic reduction and fresh basil.

Fried shrimp tossed in chef's signature coconut curry sauce.

Burgundy snails roasted in rich garlic herb butter.

Hand-battered and fried mushrooms stuffed with herbs and Boursin cheese.

Tender short rib and mushrooms, sautéed with rosemary and thyme, and atop house-made baguette rounds.

Sweet and creamy custard enveloped in a caramelized sugar crust.

Tart key lime custard in a graham cracker crust finished with fresh lime zest and topped with whipped cream.

Four deliciously moist layers of carrot cake and our famous cream cheese icing.

Creamy new york cheesecake swirled with thick, rich caramel, topped with a layer of Hershey's caramel topping, and finished with sea salt.

Layers of chocolate cake and creamy chocolate cheesecake and topped with rich velvety ganache.

Creamy cheesecake with the sweet flavor of authentic amaretto liqueur and topped sliced with almonds and whipped cream.

Topped with a light garlic spread, fluffy scrambled eggs, spinach, bacon, and mozzarella.

Alfredo cream sauce, topped with mozzarella, slow-roasted short rib, and sweet caramelized onions.

Creamy florentine sauce, topped with mozzarella, grilled chicken, spinach, and cherry tomatoes, and drizzled with balsamic glaze.

Topped with mozzarella cheese, fresh figs, and goat cheese, and drizzled with balsamic reduction.

with house marinara, fresh mozzarella, tomato, and basil.

Fresh sole, stuffed with scallops and crab, baked, and topped with tarragon lemon beurre blanc sauce. Paired with herb rice and chef vegetables.

Pan-seared grouper and atop creamy sweet corn risotto with fennel and cherry tomato.

Fresh salmon baked with a sweet maple glaze and crusted with crushed pecans. Paired with herb rice and chef vegetables.

Marinated in miso and prepared to perfection and paired with parmesan risotto and chef vegetables.

Chicken and shrimp with onions and peppers, sauteed in Thai chili coconut sauce, and over steamed white rice with peanut sauce.

Yuengling beer battered haddock. Served with house-made tartar sauce, and paired with crispy fries and coleslaw crispy fries and coleslaw included as side dishes.

Pan-seared haddock. Served with housemade white wine and almond cream sauce topped with grilled shrimp. Paired with whipped potatoes and chef vegetables.

Fresh salmon with minced mushrooms and spinach, wrapped in flaky puff pastry, and finished with porcini mushroom sauce. Paired with garlic whipped potatoes.

Lobster and mascarpone stuffed ravioli, topped with a white wine lobster cream sauce, and topped with a cold water lobster tail.

Spring mix with fresh-cut apples, dried cranberry, and gorgonzola cheese tossed in raspberry vinaigrette, topped with toasted walnuts and tender grilled chicken.

Grilled salmon, atop romaine lettuce, with cherry tomato, red onion, and roasted red pepper. Finished with mediterranean dressing, fresh mint, and walnuts.

Mixed greens, with fresh tomato, cucumber, mandarin oranges, blueberries, craisins, and goat cheese. Topped with candied pecans and tossed in raspberry vinaigrette.

Spring mix topped with marinated steak, cucumber, cherry tomatoes, carrots, and mandarin oranges. Finished with chow mein noodles, sesame seeds, and ginger soy vinaigrette.

Filet mignon, grilled over oakwood fire and paired with parmesan risotto and chef vegetables.

Slow-roasted for 14 hours and drizzled with marsala cream sauce. Paired with garlic whipped potatoes and chef vegetables.

Pistachio encrusted a full rack of lamb. Served with a house-made mint glaze and paired with garlic whipped potatoes and chef vegetables.

Prime new york strip, grilled over oakwood fire, and brushed with truffle oil. Paired with parmesan risotto and chef vegetables.

Juicy pork ribeye, grilled over oakwood fire, and topped with maple bacon glaze. Paired with garlic whipped potatoes and chef vegetables.

One half golden duck and topped with blueberry bourbon sauce. Paired with garlic whipped potatoes and chef vegetables.

Made with fresh ground veal and pork and drizzled with a port wine reduction, and topped with crispy onion straws. Paired with whipped potatoes and chef vegetables.

Slowly braised beef shoulder roast, topped with a port wine reduction and paired with garlic whipped potatoes and chef vegetables.

Hand-cut tenderloin of beef and topped with a port wine reduction and paired with garlic whipped potatoes.

Pan seared chicken breast filet simmered with mushrooms in rich marsala wine sauce and paired with whipped potatoes and chef vegetables.

Breaded chicken and topped with creamed spinach and sundried tomatoes. Paired with garlic whipped potatoes and chef vegetables.

Slow-simmered chicken, peas, carrots, and onions. In a creamy sauce topped with a flaky pastry crust and paired with chef vegetables.

Slow braised short rib, atop parmesan risotto, and finished with a port wine reduction.

Creamy new york cheesecake swirled with thick, rich caramel, topped with a layer of Hershey's caramel topping, and finished with sea salt.

Four deliciously moist layers of carrot cake and our famous cream cheese icing.

Tart key lime custard in a graham cracker crust finished with fresh lime zest and topped with whipped cream.

Layers of chocolate cake and creamy chocolate cheesecake and topped with rich velvety ganache.

Creamy cheesecake with the sweet flavor of authentic amaretto liqueur and topped sliced with almonds and whipped cream.