Breakfast Menu - The 1900

Lunch Menu - The 1900

Dinner Menu - The 1900

Pool Menu

Kid's Menu

Cocktail & Bar Bites Menu

Dessert Menu

Carryout Menu

Brunch Buffet Menu | August 16

HOT FOOD BUFFET
WCC Fried Chicken 
Cedar Plank Salmon with Champagne Dill Cream Sauce 
Homestyle Mashed Potato with Country Gravy 
Parmesan Steak Fries 
California Vegetable Medley
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links  
Red Skin Potato Hash 
Fresh Made Omelets and Breakfast Burritos 
Mini Maple Waffles with Fresh Blueberries, Strawberries, Whipped Cream and Maple Syrup 
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET
Shrimp Cocktail with Cocktail Sauce and Fresh Lemon Wedges  
The Kansan Salad 
House Salad with Assorted Dressings 
Domestic Cheese and Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Blueberry Muffins
Strawberry Rhubarb Cobbler 
Vanilla Ice Cream  
Chocolate Peanut Butter Cream Pie 
Key Lime Pie 
Lemon Sandwich Cookies 
Caramel Fudge Brownies 
Fruit of the Forest Pie 
Strawberry Shortcake Cupcakes 

Lunch Specials | August 11 - 14

CHICKEN POT PIE CROISSANT | $16
homestyle chicken pot pie filling on a warm buttery croissant served with a side fruit cup 
 
BUFFALO CHICKEN MAC & CHEESE | $16
penne pasta, diced buttermilk chicken tenders, frank's red-hot sauce, creamy liaison, cheddar jack cheese, chopped bacon and green onions topped with blue cheese crumbles 
 
CAJUN CREOLE BOWL | $19
blackened beef tenderloin tips, white cheddar stone ground grits topped with a creamy shrimp creole sauce

DAILY SOUPS:
TUESDAY: Gazpacho | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Gazpacho | Cream of Tomato | Navy Bean 
THURSDAY: Gazpacho | Beef Barley | Cheesy Broccoli and Cauliflower 
FRIDAY: Gazpacho | New England Clam Chowder | Garden Vegetable 

Dinner Specials | August 11 - 16

GOLDEN FRIED CHEESE SQUARES | $16
with housemade marinara 

LASAGNA | $28
ricotta, mozzarella cheese, veal, beef and a hearty tomato sauce served with a side of green beans 

CHEESE STUFFED RAVIOLI | $26
roasted butternut squash, pancetta, lobster and red peppers in a cheesy spinach cream sauce 

DAILY SOUPS:
TUESDAY: Gazpacho | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Gazpacho | Cream of Tomato | Navy Bean 
THURSDAY: Gazpacho | Beef Barley | Cheesy Broccoli and Cauliflower 
FRIDAY: Gazpacho | New England Clam Chowder | Garden Vegetable 

Pool Specials | August 11 - 16

JALAPENO CHICKEN NACHOS | $15
wcc queso with fresh jalapeno, diced chicken, diced tomatoes, red onion and jalapeno chimichurri with a side of guacamole and a lime wedge 

GRILLED TURKEY PESTO SANDWICH | $15
smoked turkey with mozzarella cheese, sliced tomato and pesto on grilled sourdough bread

THE CLASSIC ITALIAN SUB | $16
genoa salami, spicy capicola, smoked ham and pepperoni with lettuce, tomato, red onion, sliced banana peppers, provolone cheese and basil aioli on a white hoagie roll with your choice of side

PAUL HOBBS CROSSBARN CHARDONNAY
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Expressive aromatics of fresh Asian pear and white peach, intertwined with delicate notes of honeysuckle and Pink Lady apple. Vibrant flavors of guava and key lime are balanced by a crisp acidity and crunchy sea salt, framed by a soft midpalate. A refreshing arc of limestone minerality carries through to a lively, mouthwatering finish. 
 
PAUL HOBBS CROSSBARN PINOT NOIR
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Notes of ripe pomegranate, marionberry, and warm allspice greets the nose. On the palate, bright red cherry and wild berry lead to delicately framed, nuanced notes of damp earth and forest floor. A refreshing ribbon of acidity animates the wine's expansive mid-palate, while polished tannins provide an intricate, well-structured framework, lending gentle tension to the long finish.