04/02/2025 - Belmont Country Club

CLUB NEWS

Ready to find your "Home Away from Home"?

Join Belmont Country Club's family-friendly community and unlock incredible savings! Unwind in our scenic surroundings and enjoy premium amenities!

Contact our Membership Director today!

MEMBER REFERRAL PROGRAM

Share the Club Experience and Get Rewarded!

Invite your friends, family or colleagues to the incredible experience of Club life ~ premiere golf course, memory making family-focused events, spectacular dining, year-round tennis and pickle ball and our outdoor pool all in a warm welcoming community of members and staff.

Plus, when they join, you get rewarded!

The Details:

Refer a new member to join our membership.

After their first month, you’ll receive a dues credit equal to their first month of dues.

Golf members may decide to opt in for the all-inclusive program instead of taking the dues credit.

There are NO limits on credits! Refer as many new members as possible and you receive a credit for each new member!

Clubs are built by friends and family!

WELCOME NEW MEMBERS!

Mr. and Mrs. Paul McManus - Golf ~ Regular

Mr. Tom Hilfinger - Golf ~ Regular

Mr. and Mrs. Robert Guerreo - Social Recreational

ACTIVITIES

Starting April 1: Lunch
Tuesday-Sunday: Lunch Service
Wednesday: Dinner Takeout
Thursday & Friday: Full Dinner Service

SOUPS

Soup of the Day - Cup 5, Bowl 9

Lobster Bisque - Cup 9, Bowl 15

Chili - Cup 6, Bowl 10

SALADS
Add chicken 5, Add shrimp 6, Add Salmon 8

Bacon Avocado Salad- A bed of mixed greens, topped with crumbled bacon, grape tomatoes, red onion, and blue cheese crumbles. Choice of dressing. Full 16 Half 12

Cucumber Watermelon Salad- Crisp romaine lettuce topped with fresh watermelon and cucumbers, crumbled feta cheese, pickled red onions, and toasted pistachios. Served with lemon vinaigrette. Full 16 Half 12

Tuna Salad Plate - Served on mixed greens with fresh seasonal fruit. 16

Chicken Salad Plate -All white meat chicken, diced celery and mixed with mayonnaise. 16

SIDES

French Fries - 4

Onion Rings - 5

House Salad - 6

Fresh Fruit Cup - 6

Coleslaw - 3

Cottage Cheese - 3

SANDWICHES

All sandwiches served with seasonal fruit and house-made hot chips.

Hummus and Avocado Tartine -Rich creamy hummus topped toasted artisanal bread with sliced avocado, heirloom tomatoes, feta crumbles and fresh lemon zest. 14 Add smoked salmon 6.

Perch Sandwich -Lake Erie Yellow Perch lightly breaded and deep fried, served with mixed greens, tomato slice, pickle, and tartar sauce.16

Southern Chicken Sandwich -Hand breaded chicken breast, Swiss cheese, pickle slices, and bacon aioli on a brioche bun. 15

Belmont Burger - 8 oz. prime burger. Cooked to your preferred temperature. Served with cheese, lettuce, tomato, onion, and pickle on brioche bun. 15

Grilled Reuben Sandwich - Stacked corned beef on a toasted rye with Swiss cheese, sauerkraut, and 1,000 Island Dressing. 15

Quesadilla -Black bean & cheese quesadilla served with salsa and sour cream. 11

Hole in One - Half sandwich with lettuce on your choice of bread and a choice of roast beef, ham, turkey, chicken salad, tuna salad, or egg salad. Accompanied by a cup of the soup du jour. 11

Buffalo Ranch Wrap - Crispy chicken tenders dipper in buffalo sauce wrapped in a warm tortilla with lettuce, diced tomato, and shredded cheddar cheese. 16

The Country Club - Stacked ham, turkey, bacon, lettuce, and tomato with mayonnaise. Served on your choice of toasted bread. 14

Dinner Menu

APPETIZERS

Dirty Martini Dip– A briny blend of green olives, fresh garlic, herbs, and cream cheese. Served in a martini glass with homemade pita chips. 10 VG

Parmesan truffle Fries– Hand Cut Steak Fries drizzled with White Truffle Oil and dusted with parmesan cheese and fresh parsley. 12 GF VG

Warm Feta and Blackberry Dip– A creamy blend of feta cheese, Greek yogurt, and garlic, baked with fresh blackberries, topped with crushed pistachios. and Honey Drizzle. 12 VG

Quesadilla– Black bean and cheese quesadilla, served with salsa and sour cream. 11 VG

Chicken Wings – Fried and tossed in your choice of barbeque or buffalo sauce. Accompanied by celery sticks and ranch or bleu cheese dressing. 6 - 10 or 8 12 GF

Crab Cakes – House made crab cakes served with a remoulade sauce. 15

Caprese Flatbread – Crispy flatbread crust brushed with house made spinach basil pesto and topped with fresh mozzarella and petite heirloom tomatoes. Finished with a balsamic drizzle and Parmesan Reggiano. 14 VG

Fried Mushrooms – Breaded button mushrooms, served with Garlic Parmesan sauce. 8 VG

SOUP

Soup of the Day - Bowl 10, Cup 6

Lobster Bisque- Bowl 16, Cup 10

SALADS
Add chicken 5, add salmon 8, add shrimp 6

Caesar Salad – Romaine Lettuce, house made Caesar dressing, and freshly grated Parmesan cheese. Topped with seasoned croutons. Full 16 Half 12 VG

Bacon Avocado Salad – A bed of mixed greens, topped with crumbled bacon, heirloom gourmet tomatoes, red onion, sliced avocado, and bleu cheese crumbles. Choice of dressing. Full 16 Half 12 GF

Strawberry Pecan Salad – Fresh strawberries, roasted pecans, and goat cheese on a bed of mixed greens. Served with a balsamic reduction and choice of dressing. Full 16 Half 12 GF VG

Cucumber Watermelon Salad – Crisp romaine lettuce topped with cubed fresh watermelon and cucumbers, crumbled feta cheese, pickled red onions and toasted pistachios. Served with lemon vinaigrette. Full 16 Half 12 GF VG

Belmont Salad – Grape tomatoes, red onions, and
croutons. Choice of dressing. – Half 8, Full 12 VG

Entrees
Entrees include a house salad, chef's choice of starch, and fresh vegetables

Fresh Catch– See server for description. Market Price.

Orange Mustard Glazed Salmon – Fresh baked salmon finished with a warm sweet orange and mustard glaze. 30 GF

Fish & Chips – Breaded Cod filets, deep fried and served with French fries and coleslaw. 22

Cajun Style OR Bourbon Glazed Pork Chop– 10oz pork chop dusted with Cajun spice and seared or grilled and topped with a rich honey and bourbon glaze. 25 GF

Beef Mignons– Two 4oz. grilled medallions seared and topped with Espagnole sauce and bleu cheese crumbles or garlic herb compound butter. 38

(Compound butter GF)

Chicken ala Grecque – Grilled chicken breasts marinated in fresh lemon juice, garlic, basil, oregano, and olive oil. 23 GF

Cheese Tortellini– cheese tortellini tossed in a rich cream sauce with feta cheese, garlic, asparagus, and artichoke. 20 VG

Sides

Fresh Fries - 4

Onion Rings - 5

Fresh Fruit Cup - 6

Coleslaw - 3

Cottage Cheese - 3

Seasonal Vegetables - 6

Ask your