Dinner at The Turf Club Bar and Grill at Saratoga Springs Resort

Saratoga Springs Resort is laid out a bit differently than we expected, and the bus does not stop at the Turf Club Bar and Grill, although we passed it.  It took us 10 minutes to locate the restaurant.  I think that it must be more conveniently placed for the benefit of guests staying at Saratoga Springs rather than outside visitors.

Tapioca Rolls & Butter
Tapioca Rolls & Butter

They have a rather large menu at the Turf Club.  Chef Glenn said that all the appetizers could be modified to be gluten-free with the exception of the Tomato Bisque and the Onion Rings.  We were on the Disney Dining Plan that did not include appetizers, otherwise I would have given one a try…especially the Crab Cake.  Those are difficult to find gluten-free at the restaurants that I dine at back home.  Available gluten-free (or modified to be gluten-free) appetizers include:

  • Crab Cake with Sweet mango Salsa and Chipotle Mayonnaise
  • Fried Calamari with Roasted Garlic Mayonnaise and spicy Marinara Sauces
  • Mixed Greens Sald with Citrus Viniagrette
  • Caesar Salad
  • Buffalo Chicken Wings with Blue Cheese Dressing and Celery Sticks (usually Blue Cheese Dressing is not gluten-free)
Penne Pasta with Grilled Chicken
Penne Pasta with Grilled Chicken

Chef Glenn said that any of the Entrees could be modified to be gluten-free.  The steaks would be prepared without the glazes.  Available entrees from the menu include:

  • Grilled Tuna with Yukon Gold Potatoes, Frisee and Roasted Garlic Nage
  • Grilled New York Strip topped with Blue Cheese, Portobello Mushrooms, served with Yukon Gold Mashed Potatoes
  • Angus Chuck Cheeseburger topped with cheddar and Applewood Smoked Bacon served with Vegetable Slaw or French Fries
  • Penne Pasta with Shrimp with Artichokes, Spinach, Sun-dried Tomatoes, Olives and Garlic (you can also substitute the shrimp for grilled chicken (my choice) or as a vegetarian entree.
  • Spiced Salmon Salad on tossed Arugula with Vine-ripened Tomatoes, Applewood Smoked Bacon, and Roasted Garlic Mayonnaise
  • Prime Rib with Yukon Gold Mashed Potatoes
  • Mint-crusted Lamb Chops with Honey-Dijon Glaze and Smoked Gouda Polenta
  • Roasted Free-Range Chicken Breast served with Shiitake Mushroom Risotto and Sweet-and-Sour Cherry Glaze
  • Pork Tenderloin with Red Onion Jam, Balsamic Glaze, with Yukon Gold Potatoes, Frisee, and Roasted Garlic Nage

Prior to the entree, I was served tapioca rolls and a salted butter.  Having bread served at a meal is a double-edged sword for me.  While it was fabulous to be served bread just like any other dining patron, I didn’t want to eat all of the bread so as to save room for the upcoming excellent entrees!

I had the Penne Pasta with Grilled Chicken and it was delicious!  At home, I never cook with rice pasta because I don’t feel that it cooks as evenly, and it’s a bit tougher in texture.  The rice pasta with this meal, though, was well prepared.  The artichokes and garlic, and the chicken, of course,  really added to this excellent meal.  Again I say, there is no way I could be a vegetarian.

Gluten-Free Brownies & Ice Cream
Gluten-Free Brownies & Ice Cream

For dessert, the only option was the gluten-free brownie, which was fine, but I was looking for just a bit more, especially after the flourless chocolate cake that I had had at Mama Melrose’s.  So, I asked if I could have Edy’s vanilla ice cream with the brownie and when it came out, it was artistically displayed and very tasty!

The Turf Club is a fairly large restaurant and themed with dark woods.  We were seated near the windows overlooking a patio area that was overlooking a body of water.  There were many families seated around us, which is what you’d expect of a resort restaurant.  There weren’t any bathrooms in the restaurant, though.  To get to one, we had to go back out to Artist Pointe and near the resort lobby.  I don’t think they expect many outsiders to come to their restaurant.

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One Reply to “Dinner at The Turf Club Bar and Grill at Saratoga Springs Resort”

  1. Were the restaurants/chefs willing to share about other ingredients? For example, what their spice mixes consisted of, or if the bacon was cured/uncured (no nitrites/nitrates). Do you think that if you asked about those things that they would have been upfront with you or said it was a secret?

    Gluten isn’t the only thing I have to avoid, making eating out all the more difficult.

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