DELICIOUS DINING

 
Harlingen Country Club offers our members delicious dining in multiple venues with wide open views and relaxed elegance throughout our clubhouse. 

The Patio

The Patio offers members casual fare, cocktails from an outdoor bar, and al fresco dining all while enjoying the beautiful South Texas weather.  Perfect for families and friends alike, unwind and enjoy.
 

Mesquite Lounge

Overlooking our 9th green from our main clubhouse, the Mesquite Lounge will provide you with a great lunch or light snack. Featuring a lounge serving members cocktails, wine and beer, HDTV’s allow members and guest to enjoy their favorite sporting events in a casual setting. The Member’s Lounge is also versatile enough to host outings and parties with dining inside or out, overflowing onto The Patio.
 

The Mesquite Room Grill

Move inside to the main Mesquite Room Grill, a comfortably appointed casual dining setting for group dining or a quiet date night. Featuring similar views of out 9th green and 1st tee, the grill room is the favorite place to dine indoors or host your upcoming party or corporate retreat.
 

Terrace Room

The Terrace Room frequently hosts special occasions and events.  With its own access to the patio and overlooking the practice greens, this private room seats up to 25 in an elegant atmosphere.  When not otherwise booked, the Terrace Room is open to member dining.


To ensure the most positive experience for members and their guests, reservations are always recommended.
 

Explore Our Menu

BREAKFAST MENU

Served Tuesday-Friday, 9-11 a.m. & Saturday & Sunday, 8-11 a.m.
 

HCC BREAKFAST TACO

Two scrambled eggs wrapped in a flour tortilla. | 2.75
Add cheese, bacon, ham or sausage, 50¢

OATMEAL

Served with brown sugar cinnamon and raisins on the side.
Cup | 2.95 Bowl | 4.95

HCC BREAKFAST

Two farm-fresh eggs prepared your way, with crispy hash browns or fruit, choice of bacon, sausage, or ham with white or wheat toast. | 6.25

MALTED WAFFLE/ PANCAKE DELUXE

Choice of a Belgium waffle or three pancakes, served plain or with chocolate chips topped with whipped cream, accompanied by warm maple syrup. | 7

BREAKFAST SKILLET

Breakfast potatoes with peppers, onions, and crumbled sausage. Topped with two eggs and aslice of ham. Served on a hot skillet. | 8.95

HUEVOS RANCHEROS

Two farm-fresh eggs prepared your way on top of grilled tortilla with cheese and topped with homemade salsa served with crispy hash browns refried beans, and choice of tortillas or toast. | 7.25

SOUTH OF THE BORDER MIGAS

Crispy tortilla chips and scrambled eggs with tomato, onion, and Serrano pepper served with crispy hash browns refried beans and choice of tortillas or toast. | 7.25

OMELET YOUR WAY

Two-egg omelet your choice of two items (cheese, bacon, ham or sausage) hash browns, or fruit, wheat or white toast. | 7.95
Additional toppings, 50¢

FRENCH TOAST

Four pieces of French toast dusted with powdered sugar. Choice of bacon, sausage or ham. Served with warm syrup. | 5.25
 

SIDES

Fresh Fruit, 3.25
Patty Sausage, 2 (two)
Ham, 2
Bacon, 1.25 (each)
1 Egg, 
Hashbrowns, 1
Toast, 1
Single Pancake, 1.75
Single French Toast, 1.75
 

BEVERAGES

Available all day.
Coffee, 1.95
Iced coffee, 1.95
Hot tea, 1.95 I
ced tea, 1.95
Soft drink, 2.25
Lemonade, 2.25
Espresso, 3
Cappuccino, 3.75
Milkshakes, 4.75

LUNCH MENU

Starters

HCC WINGS

Ten wings tossed in your choice of flavor served with celery sticks and choice of ranch or blue cheese | 13.50
Dressing Choice: Buffalo, honey chipotle, BBQ, sweet BBQ, lemon pepper, Cajun dry rub, or teriyaki.

BBQ CHICKEN FLATBREAD

Flatbread, barbecue sauce, cheese, chicken, black olives, topped with onion strings. | 9

PRIME RIB SLIDERS

Two hot buns filled with thin sliced prime rib, horseradish sauce and a jus on the side. | 11.50

LOADED SPUD SKINS

Potato skins topped with melted cheese, bacon bites, green onion and sour cream. | 6.50

DELUXE NACHOS OR PANCHOS

Cheese, lettuce, tomato, jalapeños, onion, guacamole. Half orders available! Cheese, | 7.95 Chicken | 9.50 Fajita | 11.50

QUESADILLA

Pico de gallo, guacamole, chicken or ground beef. Taco beef | 7.50 Skirt steak | 9.50

CHIPS & GUACAMOLE

| 4.95

CHIPS & SALSA

| 3.75

SOUP

Beef vegetable or our soup du jour. Cup | 3.25 Bowl | 5.25
 

Salads

STUFFED AVOCADO

Your choice of shrimp, tuna, chicken salad or egg salad. Mixed greens, tomato, cucumber, & fresh fruit. | 12.75

COBB SALAD

Mixed greens, tomato, cucumber, boiled egg, bacon bits & bleu cheese crumbles. | 9.50

TACO SALAD

Taco shell, lettuce, tomato, onion, corn, black beans, guacamole, cheese, topped with ground beef, and served with spicy chipotle or avocado ranch dressing. | 9.50

CALIFORNIA SALAD

Mixed greens, strawberries, dried cranberries, Mandarin oranges, candied pecans, feta cheese with raspberry vinaigrette | 8.50
 

SALAD ADD-ONS:

Grilled Chicken | 4 Skirt Steak | 5 Grilled Salmon | 5 Shrimp | 6
 

Sandwiches & Burgers

French fries, sweet potato fries, onion rings, potato wedges, seasonal fruit, potato chips.
 

BUILD-YOUR-OWN-BURGER

Made the way you like it! Lettuce, tomato, onions, pickle.
½ lb. Burger | 9.50 ¼ lb. Burger | 7.50 Turkey Burger | 8.95
Extra Toppings, 75¢ each American, Swiss, cheddar, Pepper Jack, blue cheese, bacon, avocado, fried egg, jalapeño, grilled onions, grilled mushrooms.

ROAST BEEF HOAGIES

Melted provolone, grilled onion and mushrooms | 11.50

SHRIMP PO’BOY

Shrimp, lightly bread with corn flour and Cajun spices, served on a hoagie bun with shredded lettuce, sliced tomato and remoulade sauce. | 11.50

TRADITIONAL CLUB SANDWICH

Ham, turkey, bacon, Swiss, cheddar cheese, lettuce, tomato & mayo. | 9.50 Junior Club | 8.50

CROISSANT SALAD SANDWICH

Your choice of shrimp, tuna, chicken, or egg salad on a delicious, buttery croissant. | 7.95

HCC CHICKEN SANDWICH

Grilled or fried chicken breast on a warm bun, lettuce, tomato, onion and pickles. | 8.95

PHILLY CHEESE STEAK SANDWICH

Tender sirloin steak, shaved and cooked with peppers, onions and melted American cheese. Served in a fresh warm hoagie bun. | 10.50

REUBEN

Savory corned beef, Swiss cheese, sauerkraut and Russian dressing. Grilled between slices of rye bread. | 9.50

T.A.B.

Turkey, avocado & bacon on choice of bread. | 9.50

HOLE-IN-ONE

Slices of tender ribeye steak grilled to perfection. Served atop Texas toast, and topped with grilled onions and mushrooms. | 11.75
 

Pizza Oven

BUILD-YOUR-OWN PIZZA

Mozzarella Cheese & Marinara
10” Inch | 8.95 16” Inch | 13.75

MEATS

Pepperoni Sausage Ham Chicken breast Beef 1 each

TOPPINGS 

Peppers Red onions Mushrooms Spinach Extra cheese Black or green olives Pineapple Extra sauce Tomato .50¢ each

DINNER MENU

Appetizers

CRAB CAKES

New Orleans-style crab cakes fried to perfection and topped with remoulade sauce placed over a bed of fried spinach. | 12.75

BACON WRAPPED SHRIMP

Five shrimps wrapped in crispy bacon with a drizzle of Teriyaki sauce. | 13.95

MEXICAN SHRIMP COCKTAIL

Cooked shrimp chopped and tossed together with tomato, onion, cilantro, cucumber and avocado in a sweet & tangy Mexican cocktail sauce. | 11.50

TERIYAKI STEAK KABOBS

Skewered steak bites with bell peppers, onions, and mushrooms brushed with a teriyaki glaze. | 9.50

SAUSAGE & PESTO FLATBREAD

Spread of fresh made pesto on a flatbread. Topped with Italian sausage, feta cheese, pine nuts, Kalamata olives and bell pepper. Toasted on our stone wood oven. | 12
 

Soups & Salads

TENDERLOIN SALAD

Spinach tossed with mushrooms, red onion & tomatoes topped with sliced tenderloin. | 14.95

CHEF SALAD

Mixed greens with tomato, cucumber, boiled egg, julienne ham and turkey, shredded cheese & bacon bits. | 12.75

CAPRESE

Traditional tomato, mozzarella and basil drizzled with olive oil & balsamic reduction. Full, 12.50 | Half, 7.25

SOUP

Beef vegetable or our soup du jour
Cup | 3.25 • Bowl | 5.25
 

Steaks

NEW YORK STRIP*

Choice of two sides. | 16 oz., 34 • 10 oz., 23

BALSAMIC ROASTED PORK TENDERLOIN

Roast of pork tenderloin with a balsamic reduction sauce. Choice of two sides. | 16

FILET MIGNON

Choice of two sides. | 6 oz., 26.25 • 8 oz., 28

RIB EYE

Choice of two sides. | 16 oz., 31 • 10 oz., 21.95
 

HCC Classics

BLACKENED SNAPPER

Mango salsa, white rice, broccoli, and carrots. | 25

ORANGE GINGER SALMON

Glazed over fried rice and sugar snap peas. | 24

HCC SHRIMP

Seven gulf shrimp cooked to your liking with choice of two sides. | 19

CHICKEN PICCATA

Airline over angel hair and asparagus tips. | 18

TERRY’S PECAN CHICKEN

Chicken breast crusted with pecans on a bed of brie jalapeño cream sauce served with rice pilaf & broccoli. | 17

FETTUCCINE ALFREDO

Fettuccine pasta tossed in a traditional Alfredo sauce. Chicken, 15.75 | Sausage, 15.75 | Shrimp, 18

TWIN PORK CHOPS

Classic meatloaf served with brown gravy, mashed potatoes & corn. | 12.95

MEXICAN FIESTA PLATE

Fajitas with peppers and onion, two beef enchiladas and a crunchy taco. Served with rice and bean. | 11.95
 

Desserts

CRÈME BRÛLÉE

Vanilla bean cream, sugar and eggs baked into a delicate custard, finished with a torched sugar topping. | 5

HOMEMADE GELATO

Ask server for flavors of the week. | 7

DOUBLE CHOCOLATE CAKE

White & dark chocolate drizzle. | 4

KEY LIME PIE

White & raspberry sauce. | 5

NEW YORK CHEESECAKE

Plain, chocolate or strawberry sauce. | 5

HOUSE-MADE BREAD PUDDING

Whiskey sauce & white chocolate drizzle sauce. | 4

TUXEDO TRUFFLE MOUSSE CAKE

| 6
 

Sides

Baked Potato, Rice Pilaf, Glazed Carrots, Mashed Potatoes | 2.50
Mini Salad: House, Wedge or Caesar | 2.75
Fried Spinach, Fresh Broccoli, Sautéed Spinach, Fresh Fruit | 3.25
Grilled Asparagus, Squash Medley, Sliced Avocados, Twice-Baked Potato | 3.75

 

WINE MENU

CHARDONNAY

  Glass Bottle
Kendall-Jackson® 7 29
Cakebread Cellars   64
Sonoma-Cutrer®   38
 

SAUVIGNON BLANC

 
Glass
Bottle
Ferrari-Carano
7
25
 

PINOT GRIGIO

 
Glass
Bottle
Santa Margherita
8
35
 

CABERNET SAUVIGNON

 
Glass
Bottle
Angeline
7
24
Martin Ray 
 
36
Jordan®
 
98
World’s End
 
98
Silver Oak
 
125
 

MERLOT

  Glass Bottle
Robert Mondavi    27
Charles Krug 9 37
Duckhorn®    89
 

PINOT NOIR

  Glass Bottle
Mark West 7 29
La Crema®    48
Ponzi   59
 

RED BLENDS

  Glass Bottle
Caymus Conundrum 7 42
Prisoner   65
Hourglass   75
 

HOUSE WINES

Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon I 6.50 glass
 

Meet the Chef

Juan Antonio Hernandez “Tony”

Head Chef

Started with HCC in 2003 as a kitchen helper, here his passion for cooking began.  He attended TSTC Culinary Program and graduated with an Associate’s Degree. Since then he has worked as a dishwasher, line cook, banquet chef, sous chef and finally head chef.  With HCC he has gone to local food competitions and won awards for his culinary dishes. Chef’s specialty is Cajun Fine Dinning. Trained under many talented chefs.  Chef is married and has 2 adorable kids. 

Looking for more information?

To learn more contact Estella Coello, Membership Director, by calling 956-412-4100
or email 
estella@harlingencc.com.

Learn More Now

 

*Consuming raw or undercooked proteins increases your chance of food borne illness. *Some items on this menu contain nuts. Please ask your server.