TeeLine Menu

OUR STORY
To p g o l f c a m e t o l i f e i n 2 0 0 0 , a f t e r t w o b r o t h e r s w e r e p r a c t i c i n g t h e i r s w i n g s a t a
driving range and boredom took hold. Why wasn’t there a place where they could work
on their game and have fun with their non-golfing friends and family? The brothers
began brainstorming ways they could liven up their practice experience. Soon, the
traditional driving range concept was transformed into a sports and entertainment
v e n u e f o r a l l a g e s , a l l s k i l l l e v e l s , a l l y e a r- r o u n d .
T h e To p g o l f e x p e r i e n c e e v o l v e d y e t a g a i n 1 6 y e a r s l a t e r w i t h t h e o p e n i n g o f t h e
f l a g s h i p l o c a t i o n h e r e i n L a s Ve g a s . F e a t u r i n g 1 0 8 h i t t i n g b a y s o n f o u r l e v e l s , To p g o l f
L a s Ve g a s p r o v i d e s b r e a t h t a k i n g v i e w s o f T h e S t r i p . G u e s t s c a n t a k e a d i p i n o n e o f
two pools, dance along to live music, shop and have golf clubs custom-fitted, or sip
o n c o c k t a i l s i n t h e h i s t o r i c R i v B a r, o n e o f f i v e b a r s a t To p g o l f L a s Ve g a s . P l u s , w i t h
m u l t i p l e e v e n t s p a c e s a n d c a b a n a s , To p g o l f i s t h e p e r f e c t d e s t i n a t i o n f o r p r i v a t e
parties and corporate entertainment.
Topgolf’s vision is to create the best times of your life. What are you waiting for? Let’s Play!
SIGNATURE cocktails
S A U Z A M A R G A R I TA 1 2
FROZEN OR ON THE ROCKS: Sauza Silver Tequila +
o rg a n ic lime + agav e ne c tar
FLAVOR CHOICES: mango, raspberry or strawberry
S T R AW B E R R Y
J A L A P E Ñ O M A R G A R I TA 1 4
Ta n teo J alape ño Te quila + or g a n ic lime +
ag a ve nectar + fre s h s trawbe r r ie s
CASAMIGOS
C A D I L L A C M A R G A R I TA 1 6
Casamigos Blanco Tequila + Patrón Citrónge +
Grand Marnier float + fresh-squeezed lime juice
B U L L E I T O L D FA S H I O N E D 1 4
Bulleit Bourbon + Fee Brothers Orange Bitters +
c a n e sug ar + fre s h o range + c h e r r y
M A K E R ’ S M A N H AT TA N 1 4
Maker’s Mark Bourbon + sweet vermouth + cherry
KETEL ONE MULE 14
Ketel One Vodka + Fever-Tree Ginger Beer +
f resh lim e
TOPGOLF TEA 14
Classic Long Island Iced Tea
Tito’s Handmade Vodka + BACARDÍ Superior Rum +
Bombay Sapphire Gin + fresh lemon
T I P S Y PA L M E R 1 2
Deep Eddy Sweet Tea Vodka +
ABSOLUT Citron Vodka + iced tea + fresh lemon
PAT R Ó N PA L O M A 1 4
Patrón Silver Tequila + Patrón Citrónge Lime +
grapefruit juice + Topo Chico® Sparkling Mineral Water
N O N - A L C O H O L I C “ M O C K TA I L S ” 7
LEMON ZEST: Fresh lemon + raspberry syrup +
club soda + lemon peel + cocktail cherry
JUICE LINE: Funkin Brazlian Mix +
Wilks & Wilson Mint Lime Syrup +
fresh lime juice + coconut water
beer
16 oz ALUMINUM BOTTLES 7
DOMESTIC DRAFTS 7
Bud Light
Budweiser
Coors Light
Miller Lite
Michelob Ultra
Shock Top Belgian White (11.5 oz)
B u d L ig h t
Mille r L it e
Michelob Ultra
BUCKET OF SIX: 38
PREMIUM DRAFTS 8
Blue Mo o n Be lgian White
A n g ry Orc hard Cris p Apple H a r d C id e r
Joseph James Citra Rye Pale Ale
S a m ue l Adams Se as o nal
M odelo Es pe c ial
Kona Seasonal
Stella Artois
Lost Co as t Gre at White
Lag u n itas IPA
PITCHERS: 28
PITCHERS: 24
PREMIUM CANS
C o r o n a E x t r a ( 12 oz & 24 oz ) : 8 / 15
C o r o n a E x t r a Li ght : 8
G o o s e Is la n d I PA: 8
S a mu e l A d a m s B ost on Lager : 8
D o s E q u is L a g er : 8
H e in e k e n : 8
Newcastle Brown Ale ( 14. 9 oz ) : 8
S t ie g l R a d le r G r apef r ui t ( 16. 9 oz ) : 8
G u in n e s s D r aught ( 14. 9 oz ) : 8
N o t Yo u r F a t h er ’s R oot B eer : 8
P a b s t B lu e R i bbon ( 16 oz ) : 7
B a lla s t P o in t Scul pi n I PA: 8
BUCKET OF SIX PREMIUM CANS: 44
BUCKET OF SIX 24 oz CANS: 82
wine
WHITE
RED
GLAS S / BOT T L E
La M arc a Pro s e c c o : 9
Ch a n do n Brut Clas s ic Sp lit : 1 5
Ch a n do n Ro s é Split: 18
ONE HOPE Chardo nnay: 9 / 30
Lan d mark Ov e rlo o k Char d o n n a y : 1 4 / 4 6
K im Craw fo rd Sauv igno n B la n c : 9 / 30
E st an c ia Pino t Grigio : 9 / 30
Ch a teau Ste . Mic he lle R ie s lin g : 9 / 30
GLASS / BOTTLE
S t e e lh e a d P in ot N oi r : 9 / 30
E r a t h P in o t Noi r : 14 / 46
H a y e s R a n c h M er l ot : 9 / 30
O N E H O P E C a b er net Sauvi gnon: 9 / 30
Wente Southern Hills Cabernet Sauvignon: 14 / 46
L a y e r C a k e Mal bec: 9 / 30
Coppola Diamond Collection Red Blend: 9 / 30
golfbags
SHAREABLE COCKTAILS SERVED IN ONE
OF OUR SIGNATURE TAKE-HOME MUGS.
CITRUS CABANA
PINEAPPLE PUNCH
Deep Eddy Ruby Re d Vo d k a +
Fleur Elde rflo we r L ique ur +
fresh le mo n, lime & o rang e ju ic e
BACARDÍ O a k h ear t Spi ced R um +
BACARDÍ C o c o nut R um + pi neappl e j ui ce +
Mo n in g in g e r
60 oz: 35
30 oz: 20
60 oz: 35
30 oz: 20
SANGRIA
SAU ZA MA RGA RITA
RED SANGRIA: Red wine + ruby port + brandy +
fresh le mo n whe e ls + s lic e d s t r a wb e r r ie s +
b lackbe rrie s + blue be rrie s
S a u z a S ilv e r Tequi l a + or gani c l i m e +
agave nectar
WHITE SANGRIA: White wine + v o d k a +
whit e pe ac h s yrup + fre s h le mo n wh e e ls +
sliced pe ac he s
60 oz: 35
30 oz: 20
60 oz: 35
30 oz: 20
FLAVOR CHOICES: mango, raspberry or strawberry
STARTERS
CRISPY ROCK SHRIMP
CRISPY ROCK SHRIMP 14
W O K- C H A R R E D E D A M A M E 8
CHEF’S SWEET ONION DIP 7
CRISPY HOMINY 6
Ap p le cele ry s law + As ian aio li
To g a r a s h i + g in g er sal t + l i m e
H ou sem ad e s alt & v ine gar c h ip s
P o r k c r a c k lin s + sr i r acha dust + chi ves
K A L B I S H O R T R I B TA C O S ( 3 ) 1 3
Y E L L O W TA I L S A S H I M I * 1 6
MUSHI 14
T U N A TA R TA R E * 1 8
B ao d oug h + k imc hi s law + A s ia n a io li
C ilan tro ric e + drunk e n be an s +
spiced chicken + cheddar + jalapeño tortilla +
s our cream + av o c ado + s rir a c h a
P o n z u + a v o c a d o i ce cr eam + j al apeño +
c r is p y g a r lic
L e mo n g r a s s o il + r i ce cr acker s +
s e a we e d s a la d
ONLY AT TOPGOLF
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
wings
TO PGOLF WI NGS 1 3
Succulent chicken wings glazed in your choice of:
M a n g o Habañe ro , As ian S e s a me , B u f f a lo ,
or BBQ s auc e
B A C K YA R D W I N G S 1 4
B u t c h e r c u t + sm oked + gr i l l ed +
c h e f ’s g a r lic vi nai gr et t e
sticks to share
GREEK CHICKEN 12
P ickle d pe ppe rs + tzatzi k i
PORK PIBIL 10
O a x a c a n mo le + sm oked cor n ai ol i
H O U S E - M A R I N AT E D S T E A K * 1 6
S h ish ito pe ppe rs + Po nz u
flatbreads
M A R G H E R I TA 1 3
SALUMI 14
FORAGER 13
ROASTED GARLIC 12
M ozzare lla + San Marzano t o ma t o e s +
E V O + s hav e d Parme s an + t o r n b a s il
E V O + grille d pe ac h + g o r g o n z o la +
a ru g u la + c andie d pe c an s
P e p p e r o n i + por chet t a + soppr essat a +
mo z z a r e lla + Par m esan + pi ckl ed pepper s
E V O + s p in a ch + r oast ed gar l i c + r i cot t a
SALUMI FLATBREAD
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
burgers & sliders
THE CLASSIC* 14
“Fully clothed” with chipotle mayo +
s h redd ed le ttuc e + o nio n + t o ma t o + p ic k le
$1 UPGRADES: American cheese | blue cheese |
cheddar cheese | pepper jack cheese
$2 UPGRADES: Pecanwood-smoked bacon |
sliced avocado | fried egg* | pickled jalapeños
MEMPHIS BURGER* 17
Pean u t bu tte r + ras pbe rry ja la p e ñ o je lly +
s m oked po rk be lly + w hite c h e d d a r
G R I L L E D S T E A K P I TA S * 1 3
T za tziki + fe ta + ge m le ttuc e +
c h er r y tomato + pic k le d o nio n
SUBSTITUTE GRILLED CHICKEN
ON ANY BURGER FREE OF CHARGE.
SIMPLY THE BEST
We use a custom blend of Angus
g r o u n d c h u c k , s h o r t r i b a n d br is k e t t o
p r o d u c e t h e ju i ci est , m ost f l avor f ul
b u r g e r s . S e r v ed on a t o a s t e d b r i o c h e
bun with your choice of French fries or
tater tots. Substitute a side salad for $1.
SUNRISE BURGER* 16
Pecanwood-smoked bacon + cheddar cheese +
f r ie d e g g * + le t t u ce + t om at o + oni on
G R I L L E D P O R TA B E L L A 1 2
B r ie + b a b y a r u g ul a + Fuj i appl e sl aw +
t o a s t e d b u n + s a l t & vi negar chi ps
VEGETARIAN
SEA BASS SLIDERS 15
C otta g e d ill ro lls + re mo ulad e +
t o m ato jam + butte r le ttuc e +
s a lt & vin e gar c hips
PULLED PORK SLIDERS 13
S lo wly s mo k e d , s hr edded, B B Q pul l ed por k +
D r P e p p e r mo p s auce + beer sl aw +
s a lt & v in e g a r c h i ps
SEA BASS SLIDERS
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
greens
CAESAR SALAD 1 2
Rom a ine & Tus c an k ale +
b lack garlic dre s s ing + h e r b la v is h
ADD: Marinated grilled chicken 4 |
Shrimp* 6 | Steak* 7
T HE W E DGE 1 4
Ic e b e r g we d g e + j al apeño r anch +
smoked pork belly + cherry tomatoes +
c r u mb le d b lue cheese + cr i spy shal l ot s
MAINE LOBSTER “LOUIE” CUPS 1 8
Heirloo m c he rry to mato + b u t t e r le t t u c e +
Lou ie dre s s ing + k ataifi
desserts
I N J E C TA B L E D O N U T H O L E S 1 2
“A D U LT ” D O N U T H O L E S 1 5
2 4 cinnamo n-s ugar dus te d d o n u t h o le s .
Ch oos e 2 flav o rs : c ho c o l a t e , r a s p b e r r y je lly
or Ba v arian c re am
J u s t lik e o u r I nj ect abl e D onut H ol es,
b u t wit h c h e f’s booz e- i nf used f l avor s
CAN’T DECIDE? HAVE ALL 3 FOR JUST $1 MORE.
S I LV E R D O L L A R S ’ M O R E S 1 0
PUDDING JARS 10
M a rshmallo w -fille d c ho c o la t e
chip co o k ie s andwic he s
Seasonal selection. See your server for details.
INJECTABLE DONUT HOLES
SEASONAL PUDDING JAR
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
sides $6
TAT E R T O T S
S A LT & V I N E G A R C H I P S
FRENCH FRIES
HOUSE PICKLES
kids $8
SERVED WITH CHOICE OF FRENCH FRIES, TATER TOTS,
VEGGIE STICKS AND APPLES + A SODA, JUICE OR MILK.
CHEESE PIZZA
MAC & CHEESE SKILLET
CORN DOG
CHICKEN TENDERS
10 0 % Or ganic + Ame ric an gr a s s f e d
EARLYBIRD
AVAILABLE EVERY DAY
FROM 8 A.M. UNTIL 2 P.M.
P O R K B E L LY C H I L A Q U I L E S * 1 5
M O N T E C R I S T O S ATAY S 1 3
SLOW-COOKED EGG* 14
B R E A K FA S T S A N D W I C H * 1 3
Sm oked po rk be lly + to matil lo s a ls a +
c rem a + c o tija
Stone-ground grits + tomato confit +
bacon lardons + Parmesan toast
D u r o c h a m + H e r i t age t ur key + Sw i ss +
s t o n e - g r o u n d h o n ey m ust ar d + M or nay
B a c o n + ham + egg up + Texas Toast +
pepper jack cheese + tater tots
SLOW COOKED EGG
*These menu items are cooked to order. Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
earlybird cocktails
CLASSIC MIMOSA 9
ZING ZANG BLOODY MARY 12
CARAFE: 24
Tit o ’s H a n d made Vodka +
Z in g Z a n g B lo ody M ar y M i x
MANMOSA 10
La Marca Prosecco + Blue Moon Belgian White +
fresh o range juic e
SCREWDRIVER 10
S K Y Y In f u s io n s B l ood O r ange Vodka +
f r e s h o r a n g e j ui ce
ESPRESSO MARTINI 11
IRISH COFFEE 10
S K Y Y Infus io ns Vanilla B e a n Vo d k a +
Ru m Chata + Mo nin True B r e we d E s p r e s s o
J a me s o n Ir is h W hi skey + cof f ee +
r e a l wh ip p in g cr eam
CHIP SHOT 13
Ba iley s Iris h Cre am + Tua c a + c o f f e e
coffee & TEA
COFFEE 4
TEA 4
CAPPUCCINO 5
L AT T E / M O C H A 5
ESPRESSO 4
DOUBLE ESPRESSO 6
refreshments
F O U N TA I N B E V E R A G E S 4
ENERGY 6
Coca Co la
Diet C o k e ®
Coke Ze ro ®
S p rit e ®
Ba rq ’s Ro o t Be e r ®
Fan ta Orange ®
Lem onade
Ra spbe rry Ic e d Te a
Red
Red
Red
Red
Red
®
BOTTLED BEVERAGES 4
Dr Peppe r ®
Diet D r Pe ppe r ®
H20 6
FIJI ® Wate r
Topo Chico ® Sparkling Mineral Water
( Reg u lar o r Twis t o f L im e )
B u ll ®
B u ll ®
B u ll ®
B u ll ®
B u ll ®
E n er gy D r i nk
S u gar f r ee
R e d Edi t i on
B lu e Edi t i on
Ye l l ow Edi t i on
POWERADE PLASTIC BOTTLES 5
P o we r a d e ® Mo unt ai n B l ast
P o we r a d e ® F r ui t Punch
bottle service
C H A M PA G N E
OTHER SPIRITS
D om P ér ig no n Ro s é : 750
B A C A R D Í R u m & B AC AR D Í R um Fl avor s: 295
D om P ér ig no n: 595
C a p t a in Mo r g a n S pi ced R um : 295
Veu ve Clicquo t Ye llo w L abe l: 2 5 0
Moët & Chando n Ne c tar Impé r ia l R o s é : 2 5 0
H e n d r ic k s G in : 3 25
Moët & Chando n Ic e Impé rial: 2 5 0
D o n J u lio 1 9 4 2 Tequi l a: 750
Moët & Chando n Impé rial: 19 5
P a t r ó n Te q u ila ( A l l C l asses) : 350
C a s a mig o s Te q u il a ( Al l C l asses) : 350
L A R G E F O R M AT C H A M PA G N E
Crown Royal & Crown Royal Regal Apple: 325
J a c k D a n ie l’s Wh i skey : 295
Veu ve Clicquo t Ye llo w L abe l ( 1 5 L ) : 1 0 ,0 0 0
J a me s o n Ir is h Whi skey : 295
Veu ve Clicquo t Ye llo w L abe l ( 1 2 L ) : 8 ,0 0 0
F ir e b a ll C in n a mo n W hi sky : 275
Veu ve Clicquo t Ye llo w L abe l ( 9 L ) : 6 ,0 0 0
Veu ve Clicquo t Ye llo w L abe l ( 6 L ) : 4 ,0 0 0
Veu ve Clicquo t Ye llo w L abe l ( 3 L ) : 2 ,0 0 0
D om P ér ig no n Magnum (1.5L ) : 1 ,1 9 5
Veuve Clicquot Yellow Label Magnum (1.5L): 4 9 5
Johnnie Walker Blue Label Scotch Whisky: 995
Johnnie Walker Black Label Scotch Whisky: 395
T h e Ma c a lla n ( 1 8 Yr ) Scot ch W hi sky : 795
T h e Ma c a lla n ( 1 2 Yr ) Scot ch W hi sky : 395
Moët & Chando n Ne c tar Impé r ia l
R osé M ag num (1.5L ): 495
B E E R F O R T H E B AY
Moët & Chandon Impérial Magnum (1.5L): 3 9 5
2 4 d o me s t ic b e e r s: 155
2 4 c r a f t / imp o r t e d or m i x ed beer s: 175
VODKA
PA C K A G E S
B elveder e Magnum: 695
B e lv e d e r e Vo d k a + case of beer : 500
G r ey Goose Magnum: 695
B e lv e d e r e Vo d k a +
Ve u v e C lic q u o t C h am pagne: 550
B elveder e: 350
G r ey Goose : 350
Ket el On e: 325
NON-ALCOHOLIC
Tit o’s Han dmade : 295
F IJ I ® Wa t e r B u c k et ( 6) : 35
SK Y Y & SKYY F lav o rs : 250
R e d B u ll ® E n e r g y D r i nk B ucket ( 6) : 35
wine reserve list
WHITE
RED
C akeb read Chardonnay: 95
J o s e p h P h e lp s C a ber net Sauvi gnon: 495
F a r Niente Chardonnay: 85
Me r r y v a le P r o f ile R ed B l end: 325
C ha lk Hill Chardonnay: 50
Q u in t e s s a C a b e r n et Sauvi gnon: 320
Silver Oak Napa Valley Cabernet Sauvignon: 265
A r c h e r y S u mmit R ed H i l l s Pi not N oi r : 185
Bonny Doon,
Le Cigare Volent Red Reserve Red Blend: 185
C a y mu s C a b e r n e t Sauvi gnon: 180
d ’A r e n b e r g T h e D e ad Ar m Shi r az : 140
D u c k h o r n V in e y a r ds N apa Val l ey M er l ot : 125
B e lle G lo s D a ir y m an Pi not N oi r : 125
V 1 2 4 4 4 C a b e r n e t Sauvi gnon: 110
N o r t h s t a r C o lu mb i a Val l ey M er l ot : 95
T h e P r is o n e r R e d B l end: 75
C h e r r y P ie S t a n le y R anch Pi not N oi r : 60