The nine holes of River Creek Golf Course are spread across the same granite-streaked foothills occupied by Yosemite National Park, which lies just 30 miles to the northwest. Snowcapped Sierra peaks hover above the trees as golfers contend with a John Hilborn–designed layout that welcomes golfers into its embrace with a 542-yard dogleg first hole, the longest on the course. Once players have holed out on the birdie-prone 349-yard ninth, they can head to the clubhouse, checking clubs at the door and instructing golf carts to sit and stay. Inside, the café and bar menu slakes hunger with lunch options, such as hamburgers, caesar wraps, and quesadillas, as well as beverages, including fountain drinks and premium beer.
Course at a Glance:
Slice into the menu with a cool, cold sandwich ($3.39–$13.79) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a medium fountain drink ($1.39) or chips ($1), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch New York steak ’n’ cheese on ciabatta ($4.99–$7.99) or the 8-inch barbecue pork ($4.99–$7.99). Any sandwich can also be made into a wrap ($4.99–$6.29).
Port of Subs' slice-savvy deli artisans shave meats and cheeses to assemble each sub on the menu, assembling eats before the customers' eyes. White, wheat, and sourdough rolls sliced into 5-, 8-, 12-, and 24-inch portions encapsulate cold sandwiches such as the No. 9—peppered pastrami layered with swiss and topped with lettuce, tomatoes, and purple onions before being seasoned with oil, vinegar, and spices ($3.79–$13.79). Salads delight taste buds year-round, and seasonal hot-pressed pilgrim grillers in 5-, 8-, or 12-inch incarnations hoard a cornucopia's worth of sliced turkey breast, moist stuffing, and cranberry sauce between a ruffled collar of ciabatta bread ($4.99–$7.99). A tortilla's embrace enfolds turkey and bacon-ranch wraps ($5.99), and all grillers and cold subs can also be turned into wraps. This deal can also be used toward catering, enabling hosts of game-day soirees or 10-year reunions for imaginary high-school friends to set forth stress-free cheese platters and party subs.
Mountain Mike’s Pizza keeps belly bearings well lubricated with its selection of topping-laden pizzas, oven-kissed sandwiches, and more. Like a fleet-footed yeti, Mountain Mike’s Pizza's menu deftly scales rocky heights with its selection of mountain-themed specialty pizzas, such as the 12-inch Everest and Snowy Alps pizzas, each stacked with a savory selection of Old World pepperoni, onion, olives, and more ($17.99). With two types of crust, four sauces, and 26 toppings, diners can craft their own perfect pies.
Hand-packed patties of ground beef, lamb, and turkey are little more than a blank slate for The Mad Duck's chefs. From there, they can build 11 different burgers, accessorizing the flame-grilled patty and freshly baked bun with everything from melted brie and dried cranberries to bacon and crispy onion rings. This commitment to forging distinctive and occasionally inventive burgers exemplifies the same creative spirit found on the wider menu, where finger foods and iconic pub cuisine gain refinement through small touches like chimichurri mayonnaise, curried aioli, and imported Martian truffles. Exposed brick walls, soft pendant-lamp lighting, and an extensive selection of craft beers and potent cocktails also echo the menu’s blend of classic and modern, producing a pub experience that draws upon the best parts of old-fashioned coziness and new-fangled deliciousness.