The Dishes & Drinks You’ll Find at Ballyhack
Ballyhack cottage dining
Discover Appalachian-Lowcountry cuisine and craft cocktails at Ballyhack Golf Club, Roanoke’s premier destination for gourmet dining and golf.
Ballyhack Golf Club | Roanoke, Virginia
Executive Chef Tanner Sorenson
Set in the Blue Ridge Mountains, Ballyhack Golf Club is more than one of Virginia’s premier golf destinations—it’s a culinary destination in its own right. Executive Chef Tanner Sorenson leads the way, blending the hearty traditions of Appalachian cuisine with the bright, seafood-driven character of Lowcountry cooking. The result is a menu that honors Virginia’s rich regional heritage while adding just enough coastal sophistication to surprise even the most seasoned food lover.
From the first sip of a spiced-pecan Old Fashioned to the last bite of a slow-braised short rib or towering platter of oysters and lobster, Ballyhack Golf Club dining delivers a sense of Southern hospitality that goes well beyond the plate. It’s an experience that reflects the land, the seasons, and the artful creativity of a chef who knows how to turn local ingredients into something unforgettable.
Here’s a taste of the dishes and drinks awaiting you at Ballyhack in Roanoke, Virginia.
Dining Spaces for Every Occasion
Ballyhack’s clubhouse evokes the charm of a mountain retreat. Vaulted wood ceilings, stone accents, natural wood finishes, and windows framing the golf course combine to create a warm, sunlit atmosphere. The clubhouse boardroom is often utilized for larger dinner parties at night and routine meetings during the day. The clubhouse is conveniently located between holes 9 and 10, so members can swing by mid-round for a bite to eat and a drink.
Ballyhack offers multiple dining venues, each thoughtfully designed to accommodate any occasion.
Ballyhack Main Dining Room: Seats up to 62 people
Boardroom: Seats up to 16 people
Outdoor Patio Dining: Seats up to 24 people
Executive Cottages: Seats up to 8 people at the dining table
Owner's Cottage: Seats up to 12 people at the dining table, accommodates up to 24 in a casual setting
Ballyhack’s Lowcountry and Appalachian-Inspired Cuisine
Rooted in the flavors of Appalachia and elevated with touches of the Lowcountry, Ballyhack’s cuisine celebrates the best of Southern culinary traditions. Locally sourced ingredients bring depth and authenticity to every dish, connecting members and their guests to the region with each bite.
“Appalachian cuisine brings a sense of comfort food with hearty dishes and provides a sense of homestyle cooking with familiar flavors. On the other hand, the addition of Lowcountry elements adds a touch of coastal sophistication, with the vibrant and fresh seafood.”
- Executive Chef Tanner Sorenson
Whether you’re enjoying a slow-cooked short rib reminiscent of a grandmother’s Sunday supper or sharing a tower of glistening seafood with friends, Ballyhack delivers Lowcountry and Appalachian cuisine that is both grounded and elevated—a true reflection of the region and the club’s culinary vision.
About the Menu and Signature Dishes
Shane Lumpp, Director of Food and Beverage, says that while Ballyhack Golf Club is celebrated for its classic steak-and-potato heritage, the kitchen’s creativity stretches well beyond hearty cuts of beef. The club is also known for its Seafood Towers, which include lobster tails, snow crab legs, oysters on the half shell, and cocktail shrimp—perfect for sharing or indulging in a luxurious solo experience.
Seasonality drives the menus. The dinner menus rotate four times a year, reflecting what’s fresh and abundant in Virginia and the Carolina coast. To keep things even more exciting, Chef Tanner Sorenson alternates two separate dinner lists each evening, so guests who dine multiple nights in a row experience an ever-changing selection of flavors and preparations. It’s a clever approach that ensures no two visits to Ballyhack are the same.
Although the menu changes, there are a few mainstays. The Provisions Board remains a perennial favorite and a true taste of the South. This generous spread features boiled-peanut hummus, house-made seasonal jam, creamy pimento cheese, and tangy drunken goat cheese, all accompanied by crisp fried saltines, briny cornichons, and a bold swipe of Lusty Monk mustard. Perfect for sharing over a bottle of wine from the cellar. It captures the spirit of Ballyhack dining: rustic ingredients elevated with polish and a sense of place.
House Cocktails and World-Class Wines
Ballyhack’s beverage program evolves seasonally, offering inventive cocktails and curated wine selections that ensure something new with every visit. Among the handcrafted cocktails, Shane says a popular offering is the Spiced Pecan Old Fashion, which is a smooth, aromatic blend of spiced and candied pecan–infused Whistle Pig 6-Year Bourbon, bourbon-barrel-aged maple syrup, and a dash of Angostura bitters. The first sip delivers the warmth of toasted nuts and a whisper of smoke, perfectly suited for a night by the fire pit on a cool Virginia evening.
For warm weather days, Shane shares that members often turn to the Frozen Painkiller, a tropical classic with a refined twist. Planteray 5-Year and Pusser’s British Navy rums mingle with coconut, orange, and pineapple juices, all crowned with a sprinkle of nutmeg. It’s a mountainous island getaway.
Wine enthusiasts will find equal excitement in the clubhouse’s 600-bottle, temperature-controlled wine cellar, a collection that spans the world’s great vineyards. “The culinary experience is elevated through the number of wines we offer, the quality of our list, and the diversity of our selections,” Shane, a certified sommelier, explains. Members can explore those selections during intimate wine tastings and elegant pairing dinners, where each pour is chosen to complement Chef Tanner Sorenson’s seasonal dishes.
Some wines Shane is partial to are the following:
2021 Sea Smoke Chardonnay from Santa Rita Hills
2018 Wonderment "Dr. Stan's Vineyard Pinot Noir from Sonoma County
2020 Pinea "17" Tempranillo from the Ribera del Duero in Spain
2015 Château Calon-Ségur, from St.-Estèphe, Bordeaux
2018 Joseph Phelps "Insignia" from Napa Valley, California
2014 Staglin "Booth Bella Oaks" Cabernet Sauvignon from Napa Valley
Spiced Pecan Old Fashion
Frozen Painkiller
Personalized Dining Experiences
Ballyhack offers bespoke culinary experiences like the family-style dinner menu, which allows guests to enjoy a Chef's Tasting menu with wine pairing for a very elevated experience. The tasting menu is usually 6-8 courses of uniquely created dishes that guests would otherwise not have the opportunity to experience.
For those looking to elevate their dining experience even further, offer the option of the additional Albatross Seafood Tower, a killer display of fresh seafood that adds a touch of luxury to the meal.
For guests who value comfort and privacy after a day on the course, Ballyhack’s bespoke cottage menus bring the culinary experience directly to their own accommodations. Each personalized meal is crafted to meet individual tastes and preferences, allowing members and their guests to savor exquisite dishes in a relaxed, intimate setting.
Ballyhack is a Must-Visit Destination for Golf and Food Enthusiasts
Dining at Ballyhack is an immersion in Lowcountry and Appalachian cuisine framed by Southern hospitality. Whether you’re enjoying a perfectly cooked steak, savoring the bounty of a seafood tower, or exploring a sommelier-guided wine pairing, every detail reflects the club’s dedication to excellence.
The blend of mountain flavors and coastal freshness positions Ballyhack as a must-visit destination for travelers seeking golf and gourmet experiences in Virginia.
Editor’s note: Ballyhack Golf Club and other Network clubs rotate menus seasonally. Members can preview the latest offerings by contacting the club.
