Pub 59 dining room

Pub 59

Casual Comfort, All-Day Dining

Located at the Red & Blue Clubhouse, Pub 59 offers the perfect atmosphere to relax and unwind after a rewarding day on the course. Overlooking the practice putting green and the Bye Hole, it’s the ideal spot to gather with friends for a grab-and-go breakfast, pub-inspired lunch fare, a great selection of 16 microbrew and craft beers on tap, and a flatscreen wall to watch your favorite sports. Stay for dinner and enjoy the menu from Canyon Lake Steakhouse in a more casual setting.

HOURS & RESERVATIONS

OPEN DAILY

For dining reservations, please call 888.294.6322.

View Menus Virtual Tour
  • pub 59 dining room
  • Pub 59 dining room
  • Pub 59 Dining Room

Menus

Dinner

STARTERS

  • JUMBO CHICKEN WINGS
    • carrots
    • celery
    • ranch or blue cheese

     

    choice of sauce:

    • buffalo
    • honey sriracha
    • garlic parmesan
    14
  • EVERYTHING SPICED PRETZEL
    • queso dip
    • creole mustard
    • siracha aioli
    11
  • GRILLED DENVER LAMB RIBS
    • apricot mostarda
    • spiced pistachio
    • chimichurri
    25
  • OYSTER ROCKEFELLER
    • creamed spinach
    • pernod
    • herb butter
    • toasted breadcrumbs
    22
  • SHORT RIB CROQUETTES
    • 1855 black angus beef short rib
    • bechamel
    • horseradish aioli
    22
  • PORK BELLY
    • chipotle glazed pork belly
    • corn salsa
    • aji verde
    20
  • SHRIMP COCKTAIL
    • bouillon poached shrimp
    • house-made cocktail sauce
    • lemon wedges
    18

SOUP & SALADS

  • FRENCH ONION SOUP
    • caramelized onions
    • brioche croutons
    • swiss
    • gruyère
    14
  • CAESAR
    • romaine
    • parmesan
    • croutons
    • caesar dressing
    14

HANDHELDS

  • STEAKHOUSE SMASH*
    • double 3oz Linzangus ranch patty
    • aged white cheddar
    • carmelized onion
    • horseradish aioli
    • arugula
    • brioche bun
    22
  • BUFFALO CHICKEN SLIDERS
    • fried spicy buttermilk chicken breast
    • comeback sauce
    • pickles
    • brioche bun
    18
  • SHRIMP TACOS
    • blackened shrimp
    • pico de gallo
    • shredded lettuce
    • chipotle crema
    20

CHEF'S PLATES

  • SPRING CHICKEN
    • semi-boneless poulet rouge chick
    • spring vegetable risotto
    42
  • FAROE ISLAND SALMON
    • gochujang glazed salmon
    • ginger soy cucumber slaw
    • chili flake oil
    • toasted sesame
    • jasmine rice
    44
  • BUCATINI AL BRASATO
    • beef wagyu short rib
    • sofrito
    • pomodoro
    • parmigiano reggiano
    • parsley
    • extra virgin olive oil
    42
  • ANCHO CHILI BUTCHER'S STEAK 10oz*
    • Linz hanger steak
    • chorizo & white bean risotto
    • chimichurri
    • salsa criolla
    60
  • BERKSHIRE PORK CHOP
    • apple cider brined
    • yukon silk
    • charred asparagus
    • apricot
    • creme de moutard
    52
  • CAULIFLOWER STEAK
    • white bean hummus, apricot escabeche
    • pistachio dukkah
    • asparagus tips
    • meyer lemon
    28

DRY-AGED PRIME STEAKS

  • NEW YORK STRIP* 16oz
    88
  • BONELESS RIBEYE* 18oz
    98
  • COWBOY BONE-IN RIBEYE* 20oz
    84

WET-AGED STEAKS

  • FILET MIGNON*
    • 8oz 62
    • 10oz 72
  • CHIMI HANGER STEAK* 10oz
    45

SAUCES

  • CANYON LAKE STEAK SAUCЕ
    5
  • CHIMICHURRI
    5
  • BORDELAISE
    5
  • TRUFFLE BÉARNAISE
    5
  • HORSERADISH CRÈME FRAÎCHE
    5
  • AU POIVRE
    5

SIDES

  • RÛLÉED CREAMED CORN & HOUSE PORK BELLY
    14
  • SPRING SUCCOTASH
    • corn
    • peas
    • fava beans
    • smoked bacon
    • herbs
    14
  • CHARRED ASPARAGUS
    • citrus beurre blanc
    14
  • ROASTED CAULIFLOWER
    • harissa
    • smoked paprika
    • meyer lemon
    14
  • CREAMED SPINACH
    • roasted garlic cream
    • aged parmesan
    • lemon butter breadcrumbs
    14
  • TRUFFLE FRENCH FRIES
    • truffle aioli
    • grana padano
    14
  • MAC-N-CHEESE
    • cavatappi
    • fontina
    • gruyère
    14
  • SEA SALT CRUSTED BAKED POTATO
    12

*CONSUMER ADVISORY Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. An automatic 20% gratuity will be added to all checks for parties of eight (8) or more.

Pub 59 Dining Room

Private Dining

Elevate your dining experience with a private table for a more intimate evening.
Call 888.294.6322.

Additional Dining

View All Dining

Fin & Feather

Fin & Feather celebrates the history and bounty of our southern land with traditional recipes made with the finest ingredients the region has to offer.

Learn More View Menus
fin and feather dining room

Canyon Lake Steakhouse

Located at the Red & Blue Clubhouse, Canyon Lake Steakhouse offers refined dining with classic steakhouse dishes and sides, an exceptional wine list, handcrafted cocktails, and stunning views.

Learn More View Menus
Sophisticated dining room at Canyon Lake Steakhouse featuring a built-in wine wall and a modern stone fireplace.

Dining FAQs

To make the most of your dining experience, here are some of the most frequently asked questions and answers.

  • Both SottoTerra and Canyon Lake Steakhouse provide an elevated dining experience and kindly request that guests observe resort casual dress standards to ensure a comfortable atmosphere for all diners. The following items should not be worn in the restaurant: hats, gym attire, sweatpants, tank tops, graphic tees, or clothing displaying offensive language or images.

  • At every Streamsong restaurant and lounge, individual checks are available for parties of up to 8.

  • Corkage fees of $40 per bottle apply at all Streamsong dining venues for any wine that is not represented on that venue’s wine list. Private bottles that are in stock and represented on Streamsong wine lists are prohibited in all venues.

  • Summer evening hours may vary. For the most up-to-date information or to make a reservation, please call 888.294.6322.

Share the Moment