If you haven’t visited our resort restaurants yet this season, hurry back and see us. We’ve cooked up a lot of good stuff since your last visit.
Here are some of the new menu items you can try on your next visit. Hungry yet? See all of our dining options right here.
1875: The Steakhouse
There’s a few new ways to enjoy the most popular item on the menu here. To satisfy all appetites, our classic filet mignon is now available in an 8 oz. Queen Cut or a 10 oz. King Cut. Pair it with a shrimp skewer, a new accompaniment for any steak or entrée.
And this will bring a tear to every meat lover’s eye: the 32 oz. wagyu. Our newest steak is a 2-pound, dry-aged, bone-in tomahawk cut as delicious as it is challenging.
New by popular request, the diver scallops are now available as an entrée with beurre blanc, roasted garlic mashed potatoes and asparagus. And you’ve been asking for more veggies, so we now offer a seasonal vegetable side option along with red wine stewed mushrooms and parmesan risotto.
Also new to the menu: caprese chicken, vegan chickpea curry
Power Plant Bar & Grill
The expanded menu is back! To go with a full assortment of apps and salads (we recommend the soft pretzel sticks with red pepper queso, fried cheese curds and fiesta salad) are lots of great options when you’re in the mood for comfort food. (That’s what vacation is for, after all.)
The Indiana breaded pork tenderloin is back on the menu, and you’ll need a pretty hearty appetite to take down a full order of the buttermilk-marinated, hand-breaded chicken tenders. The pimento BLT and birria Philly are tasty twists on classics, and all our sandwiches now come on locally baked Scholars Inn Bakehouse bread and rolls. Don’t forget an order of the house-made white cheddar mac and cheese to share with the table.
Also new to the menu: Mushroom Swiss burger and new sandwiches galore: Cuban pork, buffalo chicken, southwest turkey, club, grilled cheese.
Spring No. 8 & Cabana Café
Last call for poolside dining!
Because summer around here doesn’t end at Labor Day, our Spring No. 8 restaurant at French Lick Springs Hotel stays open through late September/early October, with the outdoor Cabana Café food truck open Saturdays as well.
Pick up an island-inspired bite to eat, like the pulled jerk chicken sandwich or Caribbean chop salad at Spring No. 8, or one of Cabana Café’s Caribbean bowls with coconut rice, black beans, mango lime slaw, fried plantains, and choice of jerk chicken, shrimp or Caribbean pulled pork.
Ballard’s in the Atrium
Vacations are meant for splurging. And Ballard’s updated menu doesn’t disappoint.
Start by sharing the loaded fries with house-smoked BBQ pulled pork or the addicting white cheddar cheese nuggets with house raspberry jam. When it’s time for your solo order: decisions, decisions. But you won’t go wrong whether you go with the Maine lobster roll, BBQ pulled pork pizza, shrimp and grits or the baked cavatappi.
A new slate of desserts also hits the spot, whether you’re dining at Ballard’s or picking up a sweet treat to share at one of the tables under the dome. Try the white chocolate mocha cheesecake, Grand Marnier bundt cake or seasonal warm pie a la mode.
Also new to the menu: Signature tomato basil bisque, fried chicken cobb salad, classic Reuben, hot ham and cheese on poppy seed honey Dijon Hawaiian bun.
Hagen’s Club House Restaurant
You’ll need to go back to Hagen’s more than a few times to get a taste of everything new on the menu.
Try something fresh and light (caprese salad), comforting (steak or buffalo chicken mac and cheese) or hearty (grilled pork chop with maple bourbon glaze, or prime sirloin with herb butter) and save room for something sweet (old-fashioned apple crisp with vanilla bean ice cream).
This time of year is a great time to request an outdoor table for alfresco lunch or dinner with a stunning view of The Donald Ross Course. Just be sure to visit soon, as Hagen’s closes for the season in a few months when golf season concludes.
Also new to the menu: Shrimp cocktail, Cuban sandwich, salmon BST (with spinach in place of lettuce), tuna salad croissant, and shrimp, chicken or steak skillets.
Valley Bar & Grill
Our menu of pub favorites got a little greener with the addition of Caesar, House and Southwest entrée salads. Take it up a notch with a protein add-on, including the jumbo Maryland blue crab cake — another new option you can also order as a standalone appetizer.
Also new to the menu: Idaho nachos, chicken tender sandwich, sweet challah Pullman bread pudding
