Call-In Reservations + Tee Times: 515-252-7500 | info@rangedesmoines.com |

Range Grill + Golf Menu

DINE AT RANGE

Our comfortable restaurant features classic American fare such as steaks, seafood, burgers, salads and flat breads. The full-service bar and patio will offer a wide variety of wine, spirits and more than 20 craft beers on tap. Flat screen televisions throughout will make Range an ideal spot to catch your favorite game.

Brunch Menu

Click Here to Open our Brunch Menu (PDF)

 


Online Menu – Range Grill + Golf

(Please select either the Dinner Menu or Lunch Menu tab.)

DINNER MENU

TEEING OFF

PULLED PORK NACHOS  

Toasted tortilla chips with corn and black bean salsa, shredded cheddar and hot pepper cheese, topped with pulled pork, and served with cilantro-lime sour cream | 14

Sub chicken +4, buffalo chicken +4, prime New York strip* +6

SOFT PRETZELS

Topped with rock salt and served warm with cheddar cheese sauce, hot pepper cheese sauce and spicy mustard | 12

PRIME NEW YORK Strip trio*  

A trio of New York Strips: beef, bison and elk, each with a unique preparation (beef with maple bourbon balsamic glaze, bison with pecan pimento chimichurri, elk with authentic chimichurri) | 22

FRIED CHEESE COMBO

Aged white cheddar and habanero cheese rolled in panko and fried golden brown, served with strawberry jalepeño jam and ranch | 12

BLACKENED BARBECUE SALMON BITES*

Blackened salmon bites with house made barbeque sauce, served on a bed of quinoa grain blend and arugula, finished with snap peas and lemon zest | 14

PRIME BISON BITES*   GF

Prime bison steak served in au jus with a side of house made horseradish cream | 22

ONION RINGS  

Thick onion rings, served with ranch, hot pepper cheese sauce and ketchup | 10

BUFFALO WINGS 

Tossed in your choice of our signature Range wing sauce or house made habanero sauce, served with snap peas and ranch dressing | 11

CAJUN HEAT BITES*

Grilled cajun chicken breast, served with a sweet corn cream sauce | 12

SHRIMP COCKTAIL   GF

Chilled shrimp with fresh citrus and herbs, served with a zesty cocktail sauce | 14 

LOADED POTATO CROQUETTES

Aged white cheddar mash with bacon and chive, rolled in panko and fried golden brown, served with a cheddar cheese sauce | 11

CHEESE AND CHARCUTERIE 

Bison Summer sausage, La Quercia Prosciutto, Seasonal Charcuterie, Benning Goat Gouda, aged white cheddar and seasonal cheese | 20

        Charcuterie | 11

        Cheese | 11

FLATBREADS

PRAIRIE FIRE CHICKEN  

Grilled chicken tossed in our Range wing sauce, mozzarella and hot pepper cheese sauce with mixed greens and pico de gallo, finished with a lime aioli | 13

Sub cauliflower crust +3   GF

PRIME BEEF

Prime beef tips sauteed with onion jam, mozzarella and bleu cheese, topped with mixed greens and a balsamic reduction | 15

Sub cauliflower crust +3   GF 

HAWAIIAN

Prosciutto, mozzarella and hot pepper cheese sauce with grilled pineapple, finished with a habanero sauce and green onion | 14

Sub cauliflower crust +3   GF

SICILIAN 

Sopressata, diced pepperoni, mozzarella, olive oil and marinara with fresh basil | 13

Sub cauliflower crust +3   GF

BARBECUE CHICKEN

Grilled chicken tossed in house made barbecue sauce with mozzarella, cheddar cheese, green onions and cilantro | 13

Sub cauliflower crust +3   GF

MARGHERITA  

Olive oil, garlic, tomatoes, mozzarella, basil and cracked black pepper | 12

Add shrimp and balsamic reduction +3, Sub cauliflower crust +3   GF

THE BACK NINE

BEEF NEW YORK STRIP* 

12oz Prime Iowa Beef strip cooked to order, served with balsamic-bourbon brussel sprouts and a white cheddar mash topped with bleu cheese crumbles | 33

RANGE FILET DE BURGO*   GF 

7oz Prime Iowa Beef filet cooked to order, served with lobster risotto and green beans finished with a creamy de burgo sauce | 33



BISON NEW YORK STRIP*  

10oz Bison New York Strip cooked to order, served with loaded potato croquettes and grilled asparagus | 34

BISON TENDERLOIN FILET*   GF  

7oz Bison filet cooked to order, topped with herb butter, served with roasted fingerling potatoes and grilled asparagus | 34



ELK NEW YORK STRIP   GF

10oz Elk New York Strip cooked to order, topped with an authentic chimichurri, served with parmesean risotto and seasonal vegetable medley | 35

FETA AND HERB CRUSTED SALMON*   GF

Fresh hand-cut salmon with a crumbled feta cheese-herb crust, and lemon juice, served with broccolini on a bed of quinoa grain blend | 24

SEARED SCALLOPS   GF  

Pan seared scallops served with broccolini on a bed of quinoa grain blend, finished with a creamy de burgo sauce | 25

CAJUN HEAT IOWA SWEET   GF

Two cajun grilled chicken breasts, served with polenta cakes, broccolini and a sweet corn cream sauce | 19

RANGE CHICKEN DE BURGO   GF

Two grilled chicken breasts, served with broccolini and roasted fingerling potatoes, finished with a creamy de burgo sauce | 24  

PRIME BEEF FILET SANDWICH  

Iowa beef filet cooked to order, served with cremini mushrooms, sautéed onions, aged white cheddar and horseradish cream, on a brioche bun, served with asparagus and potato croquettes | 23 

PAPPARDELLE SHRIMP ALFREDO 

Pappardelle pasta with sautéed shrimp in an alfredo sauce, topped with shaved parmesean and gremolata, served with a side salad | 21

Substitute grilled chicken for no additional cost

PAPPARDELLE CHICKEN PARMA ROSA

Pappardelle pasta with grilled chicken in a blend of creamy alfredo and marinara with fresh basil, shaved parmesean, served with a side salad | 19

Substitute shrimp +6

RANGE MAC & CHEESE  

Three cheese blend with trottole pasta, topped with toasted breadcrumbs | 14

Add bacon +3, chicken +4, buffalo chicken +4, shrimp +6

SOUPS

RANGE FRENCH ONION
Caramelized sweet onions in a white wine veal stock,  topped with lacey Swiss cheese blistered to perfection | 7

SOUP OF THE DAY
Ask your server for more details | 6

FRONT NINE

All are served with choice of a house side and burgers include the option of lettuce, tomato, onion, and pickle.

RANGE BISON BURGER*

Grass-fed bison topped with an aged cheddar blend, onion jam and garlic aioli served on a pretzel bun | 15

Make a double for +7

TORREY PINES BISON BURGER*

Grass-fed bison with cremini mushrooms and aged white cheddar on a brioche bun | 15

Make a double for +7

ALL-AMERICAN BURGER*

Two quarter-pound all Iowa beef patties, topped with garlic aioli, lettuce, tomato, pickle, onion jam and an aged cheddar blend on a brioche bun | 16

CHICKEN BACON AVOCADO  

Grilled chicken, bacon, avocado, aged white cheddar, served on a pretzel bun with garlic aioli, lettuce, tomato and onion | 14

BARBECUE BACON CHEDDAR BURGER* 

All Iowa beef topped with an aged cheddar blend, house made barbecue sauce and peppered bacon | 14

“RANGEBIT” BURGER*

All Iowa beef topped with potato croquettes, smothered in a hot pepper cheese sauce on a pretzel bun | 14

ON THE GREEN

Range vinaigrette, ranch, honey mustard, bleu cheese, Caesar, Southwest, goat cheese vinaigrette, and lemon-herb. All dressings are Gluten Free 

RANGE POWER SALAD   GF  

Red and yellow bell peppers, cherry tomatoes, avocados, cucumbers, green onions, chickpeas, and feta laid over a bed of mixed greens tossed in a basil vinaigrette | 13

Add chicken +4, salmon* +7, bison strip +7, or bison filet* +8 

SOUTHWEST SALAD   GF

Black beans, corn, avocado, cucumber, tomato, and red onion tossed in a spicy Southwest dressing on a bed of mixed greens and topped with chilled shrimp | 15

Substitute chicken or salmon for no additional cost or substitute bison filet or bison strip* +3 

NEW YORK STEAK SALAD*   GF 

Prime New York strip, onions, cherry tomatoes served over mixed greens tossed with Range vinaigrette and topped with feta cheese crumbles | 14

Substitute bison strip +5, bison filet* +6  

CLASSIC CAESAR SALAD  

Crisp romaine lettuce, tomatoes, and shaved parmesan cheese tossed in creamy Caesar dressing, finished with house made croutons | 10

Add chicken +4, salmon* +7, bison strip +7, or bison filet* +8

ROSEMARY CHICKEN SALAD   GF  

Grilled chicken, avocados, peppered bacon, cherry tomatoes on a bed of mixed greens tossed in a rosemary vinaigrette | 13

STRAWBERRY GOAT CHEESE SALAD  GF

Cajun-spiced pecans, sliced strawberries, pomegranate seeds, red onions, served over mixed greens tossed with goat-cheese dressing and topped with feta | 12 

Add chicken +4, salmon* +7 

LUNCH MENU

TEEING OFF

FRIED CHEESE COMBO

Aged white cheddar and habanero cheese rolled in panko and fried golden brown, served with strawberry jalepeño jam and ranch | 12

SOFT PRETZELS

Topped with rock salt and served warm with cheddar cheese sauce, hot pepper cheese sauce and spicy mustard | 12

PULLED PORK NACHOS  

Toasted tortilla chips with corn and black bean salsa, shredded cheddar and hot pepper cheese, topped with pulled pork, and served with cilantro-lime sour cream | 14

Sub chicken +4, buffalo chicken +4, prime New York strip* +6

BUFFALO WINGS 

Tossed in your choice of our signature Range wing sauce or house made habanero sauce, served with snap peas and ranch dressing | 11

BLACKENED BARBECUE SALMON BITES*

Blackened salmon bites with house made barbeque sauce, served on a bed of quinoa grain blend and arugula, finished with snap peas and lemon zest | 14

LOADED POTATO CROQUETTES

Aged white cheddar mash with bacon and chive, rolled in panko and fried golden brown, served with a cheddar cheese sauce | 11

CAJUN HEAT BITES*

Grilled cajun chicken breast, served with sweet corn cream sauce | 12

SHRIMP COCKTAIL   GF 

Chilled shrimp with fresh citrus and herbs, served with a zesty cocktail sauce | 14

ONION RINGS  

Thick onion rings served with ranch, hot pepper cheese sauce and ketchup | 10

FLATBREADS

PRAIRIE FIRE CHICKEN 

Grilled chicken tossed in our Range wing sauce, mozzarella and hot pepper cheese sauce with mixed greens and pico de gallo, finished with a lime aioli | 13

Sub cauliflower crust +3   GF

PRIME BEEF

Prime beef tips sauteed with onion jam, mozzarella and bleu cheese, topped with mixed greens and a balsamic reduction | 15

Sub cauliflower crust +3   GF

HAWAIIAN

Prosciutto, mozzarella and hot pepper cheese sauce with grilled pineapple, finished with a habanero sauce and green onion | 14

Sub cauliflower crust +3   GF

SICILIAN

Sopressata, diced pepperoni, mozzarella, olive oil and marinara with fresh basil | 13

Sub cauliflower crust +3   GF

BARBECUE CHICKEN

Grilled chicken tossed in house made barbecue sauce with mozzarella, cheddar cheese, green onions and cilantro | 13

Sub cauliflower crust +3   GF

MARGHERITA 

Olive oil, garlic, tomatoes, mozzarella, basil and cracked black pepper | 12

Add shrimp and balsamic reduction +3, Sub cauliflower crust +3   GF

FRONT NINE

All are served with choice of a house side and burgers include the option of lettuce, tomato, onion and pickle

RANGE CUBAN  

Layers of sliced Iowa pork loin, ham, with hot pepper cheese sauce, shredded cheddar cheese, pickles and mustard on a toasted baguette | 14 

CHICKEN BACON AVOCADO  

Grilled chicken, bacon, avocado, aged white cheddar served on a pretzel bun with garlic aioli, lettuce, tomato and onion | 14 

prime Beef filet sandwich  

Iowa beef filet cooked to order served with cremini mushrooms, sautéed onions, aged white cheddar, with a horseradish cream, on a brioche bun | 18

RANGE CLUB  

Layers of sliced turkey tenderloin, ham, bacon, lettuce, tomato and aged yellow and white cheddar on toasted multigrain bread topped with Range mayo | 14 

KICKIN’ CHICKEN  

Cajun chicken breast topped with shredded hot pepper cheese and lime aioli, served on a brioche bun with lettuce, tomato and onion | 13

SHRIMP SANDWICH

Sauteed shrimp, peppers, mushrooms, onions, aged white cheddar and shredded hot pepper cheese with habanero sauce and lime aioli served on a toasted baguette | 14

THE BACK NINE

GRILLED SALMON AUGUSTA*   GF 

Fresh hand-cut grilled salmon, topped with pecan pimento chimichurri and served with snap peas on a bed of quinoa grain blend | 14

PAPPARDELLE SHRIMP ALFREDO

House-made pappardelle pasta with sautéed shrimp in an alfredo sauce, topped with

gremolata | 14

Substitute grilled chicken for no additional cost

PRIME NEW YORK Strip trio* 

A trio of New York Strips: beef, bison and elk, each with a unique preparation (beef with maple bourbon balsamic glaze, bison with pecan pimento chimichurri, elk with authentic chimichurri) | 22

CAJUN HEAT IOWA SWEET   GF

A cajun grilled chicken breast served with polenta cakes, broccolini and sweet corn cream sauce | 14

PRIME FILET BOWL   GF

Prime beef filet, broccolini and ginger, on a bed of quinoa, dusted with cayenne and lime zest | 14

Substitute bison filet* +6

SURF ‘N TURF BOWL   GF

Sauteed shrimp, New York strip, bell peppers, and snap peas served on a bed of quinoa, topped with a spicy pecan pimento chimichurri  | 14

Pappardelle Chicken Parma Rosa

House-made pappardelle pasta with grilled chicken in a blend of creamy alfredo and marinara sauce with fresh basil and shaved parmesan | 14

Substitute grilled shrimp for +6

RANGE MAC & CHEESE 

Three cheese blend with trottole pasta, topped with toasted breadcrumbs | 10

Add bacon +3, chicken +4, buffalo chicken +4, shrimp +6

* Consuming raw or undercooked meat/seafood may increase your risk of food borne illness, especially if you have certain medical conditions.

SOUPS

RANGE FRENCH ONION
Caramelized sweet onions in a white wine veal stock, and topped with lacey Swiss cheese blistered to perfection | 6

SOUP OF THE DAY
Ask your server for more details | 6

BURGERS

RANGE BISON BURGER*

Grass-fed bison cooked to order topped with an aged cheddar blend, onion jam and garlic aioli served on a pretzel bun | 15

Make a double for +7

TORREY PINES BISON BURGER*

Grass-fed bison cooked to order topped with cremini mushrooms and aged white cheddar on a brioche bun | 15

Make a double for +7

ALL-AMERICAN BURGER*

Two quarter-pound all Iowa beef patties, topped with garlic aioli, lettuce, tomato, pickle, onion jam and an aged cheddar blend on a brioche bun | 16

BARBECUE BACON CHEDDAR BURGER*

All Iowa beef cooked to order topped with an  aged cheddar blend, house-made barbecue sauce and peppered bacon | 14

“RANGEBIT” BURGER*

All Iowa beef cooked to order topped

with potato croquettes, smothered in a hot pepper cheese sauce on a pretzel bun | 14

CLASSIC CHEESEBURGER*

All Iowa beef cooked to order topped with an aged cheddar blend on a brioche bun | 12

ON THE GREEN

Range vinaigrette, ranch, honey mustard, bleu cheese, Caesar, Southwest, goat cheese vinaigrette, and lemon-herb. All dressings are Gluten Free 

RANGE POWER SALAD   GF  

Red and yellow bell peppers, cherry tomatoes, avocados, cucumbers, green onions, chickpeas, and feta laid over a bed of mixed greens tossed in a basil vinaigrette | 13

Add chicken +4, salmon* +7, bison strip +7, or bison filet* +8 

SOUTHWEST SALAD  GF

Black beans, corn, avocado, cucumber, tomato, and red onion tossed in a spicy Southwest dressing on a bed of mixed greens and topped with chilled shrimp | 15

Substitute chicken or salmon for no additional cost or substitute bison filet or bison strip* +3 

NEW YORK STEAK SALAD*   GF 

Prime New York strip, onions, cherry tomatoes served over mixed greens tossed with Range vinaigrette and topped with feta cheese crumbles | 14

Substitute bison strip +5, bison filet* +6  

CLASSIC CAESAR SALAD  

Crisp romaine lettuce, tomatoes, and shaved parmesan cheese tossed in creamy Caesar dressing, finished with house made croutons | 10

Add chicken +4, salmon* +7, bison strip +7, or bison filet* +8

ROSEMARY CHICKEN SALAD   GF  

Grilled chicken, avocados, peppered bacon, cherry tomatoes on a bed of mixed greens tossed in a rosemary vinaigrette | 13

STRAWBERRY GOAT CHEESE SALAD  GF

Cajun-spiced pecans, sliced strawberries, pomegranate seeds, red onions, served over mixed greens tossed with goat-cheese dressing and topped with feta | 12 

Add chicken +4, salmon* +7 

Brunch Menu

LIBATIONS

RANGE BREAKFAST BLOODY MARY   

Tito’s Vodka, with our house-made Bloody Mary mix, peppered bacon, hot pepper cheese cube and a quail egg, rimmed with our Range rub seasoning | 8

MORNING MIMOSA

Orange juice and champagne | 8

LIFE’S A BEACH 

Malibu Rum, pineapple juice, lime juice and coconut cream | 8

HAWAIIAN MIMOSA

Champagne, Malibu Rum and pineapple juice | 9

BELINITINI

Da Luca Prosecco, peach schnapps and orange marmalade | 8 

BY THE BOTTLE MIMOSAS

A flight of fresh juices accompany your bottle of champagne

      • Da Luca Prosecco | 22

      • Chandon Brut | 40

APPETIZERS

CORN FRITTERS 

Corn fritters battered and fried, served with strawberry and seasonal jam | 8 

LOADED POTATO CROQUETTES 

Aged white cheddar mash with bacon and chive, rolled in panko and fried golden brown, served with a cheddar cheese sauce | 10

SOFT PRETZEL BITES

Topped with rock salt and served warm with cheddar cheese sauce, hot pepper cheese sauce and stone ground mustard | 10

ONION RINGS  

Thick hand-cut onion rings served with ranch, hot pepper cheese sauce and ketchup | 9

PULLED PORK NACHOS 

Toasted tortilla chips with corn and black bean salsa, shredded cheddar and hot pepper cheese, topped with pulled pork, and served with cilantro-lime sour cream | 14

Sub chicken +4, buffalo chicken +4, prime New York strip* +6

FLATBREADS

IOWAN

Ham, scrambled eggs, edamame, sweet corn spread and mozzarella cheese | 13 

BACON AND EGG

Peppered bacon, scrambled eggs with aged white and yellow cheddar and mozzarella cheese | 12

PRAIRIE FIRE CHICKEN  

Grilled chicken tossed in our Range wing sauce, mozzarella and hot pepper cheese sauce with mixed greens, tomatoes, finished with a lime aioli | 13 

HAWAIIAN 

Prosciutto, mozzarella and hot pepper cheese sauce with grilled pineapple, finished with a habanero sauce and green onion | 14

PRIME BEEF

Prime beef tips sautéed with caramelized onions, mozzarella and blue cheese, topped with mixed greens and a balsamic reduction | 15 

MARGHERITA  

Olive oil, garlic, tomatoes, mozzarella, basil and cracked black pepper | 11

Add Shrimp and balsamic reduction +3

ENTREES

COUNTRY FRIED BURGER

All Iowa beef chicken fried with Range gravy, crumbled bacon, cheddar cheese and an egg served on your choice of a brioche bun or biscuit | 12

STEAK AND EGG* 

6oz prime New York strip or 3.5oz bison filet, served with 2 eggs and potato croquettes | 17/25



FILET BENEDICT

Choice of prime beef tenderloin or bison tenderloin, poached eggs, tomatoes, asparagus and our Range hollandaise sauce on an English muffin | 17/25

BREAKFAST CLUB

Layers of sliced turkey tenderloin, ham, peppered bacon, cheddar cheese sauce, tomato and a farm-fresh duck egg on toasted multigrain bread | 12



BRUNCH TENDERLOIN TRIO* 

Trio of 2oz tenderloins (bison filet Augusta, beef filet horseradish crust, elk filet Torrey Pines) each served in a signature Range preparation and topped with a quail egg | 23 

BISCUITS & GRAVY

House-made biscuits topped with Range sausage gravy | 10

BREAKFAST BURRITO  

Warm flour tortilla filled with your choice of prime beef or bison tenderloin, scrambled eggs, red and yellow peppers, sweet potatoes, onion and hot pepper cheese sauce | 15/23

CHALLAH FRENCH TOAST

Challah French toast with cinnamon, vanilla and a hint of Grand Marnier, served with butter and maple syrup | 10

CHILAQUILES BURRITO BOWL

Fresh corn tortillas simmered in a tomatillo salsa with aged cheddar cheese, sweet corn and black bean relish and a sunny side duck egg | 11

Add bacon or ham +2 

SURF ‘N TURF BOWL   GF

Sauteed shrimp, New York strip, bell peppers, and snap peas served on a bed of spicy pecan pimento chimichurri and quinoa, topped with our Range habanero sauce  | 14 

GRILLED SALMON AUGUSTA* 

Fresh hand-cut grilled salmon, topped with pecan pimento chimichurri and served with snap peas on a bed of quinoa grain blend | 13

RANGE MAC & CHEESE  

Three cheese blend with trottole pasta, topped with toasted breadcrumbs | 10

Add bacon +2, chicken +2, shrimp +6

PAPPARDELLE SHRIMP ALFREDO 

House-made pappardelle pasta with sautéed shrimp in an alfredo sauce, topped with gremolata | 13

Substitute grilled chicken for no additional cost

A LA CARTE ITEMS

ASPARAGUS AND HOLLANDAISE | 5

BACON (3) | 3

BISCUIT | 3

EGGS (2) | 3

CORN FRITTERS | 5

SEASONAL FRUIT BOWL | 5

ENGLISH MUFFIN | 3

SAUSAGE GRAVY | 3

TOAST (2) | 3

Multigrain or White

SANDWICHES

All are served with choice of a house side and burgers include the option of lettuce, tomato onion and pickle 

PRIME BEEF FILET SANDWICH  

Iowa beef filet cooked to order served with cremini mushrooms, sautéed onions, aged white cheddar, with a horseradish cream, on a brioche bun | 18 

RANGE CUBAN  

Layers of sliced Iowa pork loin and ham, with hot pepper cheese sauce, shredded cheddar cheese, pickles and mustard on a toasted baguette | 13

CHICKEN BACON AVOCADO

Grilled chicken, bacon, avocado, and aged white cheddar served on a pretzel bun with garlic aioli, lettuce, tomato and onion | 13

RANGE BISON BURGER*

Grass-fed bison cooked to order, topped with an aged cheddar blend, caramelized onions and garlic aioli served on a pretzel bun | 15

TORREY PINES BISON BURGER*

Grass-fed bison cooked to order, topped with cremini mushrooms and aged white cheddar on a brioche bun | 15

SALADS

Range vinaigrette, ranch, honey mustard, bleu cheese, Caesar, Southwestern and lemon-herb. All dressings are Gluten Free

SUNRISE SALAD GF 

Bacon crumble and cherry tomatoes, served over spinach, tossed with Range vinaigrette, topped with feta and two farm-fresh eggs | 12

RANGE POWER SALAD GF

Red and yellow bell peppers, cherry tomatoes, avocados, cucumbers, green onions, chickpeas, and feta laid over a bed of mixed greens tossed in a basil vinaigrette | 13

NEW YORK STEAK SALAD* GF

Prime New York strip, onions, cherrytomatoes served over mixed greens tossed with Range vinaigrette and topped with blue cheese crumbles | 14

Substitute bison filet* +6  

CLASSIC CAESAR SALAD  

Crisp romaine lettuce, tomatoes, and shaved parmesan cheese tossed in creamy Caesar dressing, finished with housemade croutons | 10

Add chicken +3, salmon* +6, or bison filet* +8

SOUPS

RANGE FRENCH ONION

Caramelized sweet onions in a white wine veal stock, topped with Lacey Swiss cheese blistered to perfection | 7

SOUP OF THE DAY 

Ask your server for more details | 6

KIDS

FRENCH TOAST

Challah French toast with cinnamon, vanilla, butter and maple syrup served with bacon and a cup of fruit| 8

PUTT PUTT EGGS

Eggs (2), bacon (2), and choice of toast or a cup of fruit | 8

JR. BISCUIT AND GRAVY

Single biscuit with Range sausage gravy served with bacon and a cup of fruit | 8

BACON AND EGGS FLATBREAD

Peppered bacon and scrambled eggs with cheddar and mozzarella cheese, served with a cup of fruit | 8


STEAK PREPARATIONS AND ADDITIONS

Augusta   GF

Pecan and pimento chimichurri +3

Pebble Beach   GF 

3 grilled shrimp seasoned with our signature Range rub +7

Horseradish Crust 

Fresh grated horseradish with breadcrumbs and butter +3 

Whistling Straits  GF 

Wisconsin bleu cheese crust +4

BACON WRAP   GF

Peppered bacon wrap +3

Scallops de burgo   GF

2 seared scallops in a white wine, herb and garlic cream sauce +9

Range DE BURGO   GF  

Des Moines’ famous white wine, herb and garlic cream sauce +4

Torrey Pines   GF

Sautéed mushrooms in hunter demi +3

AUTHENTIC CHIMICHURRI 

Olive oil, garlic, parsley, serano and jalapeño peppers  +3

HOUSE SIDES

  • FRENCH FRIES | 3
  • WHITE CHEDDAR MASH | 3   GF
  • BROCCOLINI | 3   GF
  • ROASTED FINGERLINGS | 3   GF
  • SNAP PEAS | 3   GF
  • QUINOA GRAIN BLEND | 3   GF
  • HOUSE SALAD | 3   GF
  • SEASONAL VEGETABLE MEDLEY | 3

PRIME SIDES

  • LOADED POTATO CROQUETTES | 5 
  • LOBSTER MAC & CHEESE | 8
  • GRILLED ASPARAGUS | 5   GF 
  • RANGE MAC & CHEESE | 5
  • CAESAR SALAD | 5
  • ONION RINGS | 5

* Consuming raw or undercooked meat/seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF | Gluten Free

Range’s food products are made in a kitchen that uses gluten. Please inform your server of any allergies.

20% gratuity will be automatically added to groups of 7 or more.


Restaurant Hours:

Monday – Thursday: 11:00AM – 10:00PM
Friday – 11:00AM – 11:00PM
Saturday – 10:00AM – 11:00PM
Sunday – 10:00AM – 10:00PM

Bar Hours:

Monday – Thursday: 11:00AM – Close
Friday – 11:00AM – Close
Saturday – 10:00AM – Close
Sunday – 10:00AM – Close

Golf Simulator Hours:

Monday – Sunday: 9:00AM – Close

 

Range Grill + Golf

11865 Hickman Road
Urbandale, IA 50323

Phone: 515-252-7500
Email: info@rangedesmoines.com

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