The Dishes & Drinks You’ll Find at Victoria National
The perfect blend of Midwest and Southern comfort food, delivering unbeatable dining in an unforgettable Indiana golf club setting.
Victoria National | Newburgh, Indiana
A championship course deserves championship cuisine. Dining at Victoria National, you'll find a culinary experience that’s just as bold and memorable as the golf. It’s a full-on flavor expedition through the heart of the Midwest, served up with a side of Southern charm. It’s food that feeds your soul, not just your stomach.
Executive Chef Stanley Trice III "Trey" has been at the helm of Victoria National’s kitchen for two years, and if you ask him to describe the food here in three words, he’ll tell you: smoky, savory, and communal.
Smoky – Because there’s nothing quite like the scent of slow-smoked meats wafting through the clubhouse
Savory – Thanks to rich and bold flavors from house spices and rubs
Communal – A tradition of togetherness over shared meals
Let’s dig into Indiana golf club dining at its finest.
Victoria National Executive Chef Stanley Trice III "Trey"
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Learn more about:
- Dining Spaces
- Locally Inspired Menu
- Beverages
- Member Favorites and Signature Dishes
- Dessert
Dining Spaces Tailored to Your Group
Whether you’re planning a relaxed post-round meal or impressing clients with a celebration-worthy steak dinner, Victoria National has a dining space to suit your mood and your group size. Chef Trey recommends the Bridges Room for bourbon connoisseurs. “You receive a nice view as well as an enclosed, comfortable space to enjoy dinner, and it's always nice to be surrounded by a variety of our favorite bourbons.”
Dormie Room: Seats up to 32 people, with an option to connect to the Peabody Room for larger gatherings.
Bridges Room: A cozy space for up to 16
Peabody Room: Seats up to 48 people—perfect for big celebrations or tournament feasts.
Premier Cottages: Each includes a dining table that seats up to 8, ideal for intimate meals right from your lodging.
At the turn during your round, swing into Café Vic for a drink refill and a quick bite, like the house-made chicken salad. On the back nine, stop by The Turtle Shack after hole 12, tucked past the cave, for snacks and cold refreshments.
View how the unforgettable cuisine at Victoria National can be planned throughout a three-day trip.
Tip: Order the Snack Box in advance, for a late-night cottage delivery.
A Midwest and Southern Inspired Menu
Dining at Victoria National is a true taste of place. Like every Dormie Network club, it boasts its own culinary identity, with a deep appreciation for Midwest comfort food and a touch of Southern flair. The result? Casually elegant, unpretentious fare that celebrates the best of the region.
Chef Trey grew up in Indiana. His personal history, paired with the culinary memories of his team, guides each dish. The menus change with the seasons, so there is always something new and exciting to suit every palate.
“Our process for creating new menu items is done through research. I often ask the culinary team to share their favorite childhood foods—it always sparks meaningful conversations and inspires new ideas.”
- Chef Trey
The kitchen’s identity is anchored by a custom 75-inch smoker, which continuously runs to deliver bold, smoky flavors. It’s a nod to nearby Kentucky and Tennessee, where barbecue and smoked meats reign. The culinary team smokes just about anything from beef ribs, Thor's Hammer (beef shank), shrimp, bacon-wrapped jalapeño poppers, brisket, and chicken.
Chef Trey shares, “Growing up in the Midwest, the true test of a man was whether he could smoke ribs. It was a staple at every summer cookout and family gathering. As a chef, I take great pleasure in adding my twist to these childhood classics.” One example is the Korean-style single-cut BBQ ribs, tossed in a Gochujang glaze and topped with toasted sesame seeds and chives.
At Member-Guest tournaments, you can expect full spread platters of smoked meats with all the fixings and house-made BBQ sauces. It’s what we like to call Midwest charcuterie.
Since Indiana is known for its agriculture and growing corn, fried cream corn has become a true Midwestern staple. Pair it with the baked mac and cheese for a comforting, no-frills tradition made with locally sourced, modest cheese. Don’t let its simplicity fool you—it’s rich with nostalgia, layered with cream, and baked to perfection, echoing the traditional recipes passed through generations of Midwestern home cooks.
Bourbon Culture and Beverage Highlights
If you’re looking for a private golf club experience with the best bourbon collection, look no further than Victoria National. The drink menu takes a cue from the club’s proximity to Kentucky’s famed Bourbon Trail. Only the Ohio River separates Newburgh, Indiana, from Kentucky, so bourbon culture is very present. Victoria National proudly offers over 200 bottles of bourbon, including exclusive Dormie Network private barrel selections hand-picked by our team:
Maker’s Mark “Local Flavor”
Knob Creek “No Slow Play”
These exclusive spirits anchor many of the club’s house cocktails, including the Smoked Old Fashioned, Bourbon Margarita, and Bourbon Espresso Martini.
Behind the bar, innovation is always on tap. The team regularly crafts new creations to surprise and delight guests with every visit. Chef Trey shares that members rave about the Vic Vice, a frozen twist on the classic Miami Vice, and the Vic Nasty, a refreshing mix of bourbon, lemonade, and soda water. These fine spirits complement the rich flavors of the food, making it a top destination in Indiana for golf club dining.
Member Favorites and Signature Dishes
If it’s not clear yet, Victoria National has mastered the art of smoking meat. "We really take pride in smoking our larger proteins like Thor’s hammer, veal loins, Prime rib, beef ribs, Lamb racks, and brisket,” shares Chef Trey.
The most requested dish by members? Thor’s Hammer. This impressive 7-lb beef shank is smoked low and slow for 12 hours, then finished in a beef tallow bath for maximum flavor and tenderness.
Other standout favorites include:
Bone-in Beef Rib: Smoked to perfection and finished with Vic’s signature house glaze
Domestic Lamb Chops: Topped with Fresno chili bacon jam
Baked Mac and Cheese: Locally sourced cheese, layered with cream, and baked to perfection
Thor’s Hammer
Smoked lamb rack with a rosemary Fresno chili demi
Cornmeal crusted red snapper romesco slaw, blistered citrus marinated heirloom tomatoes
Stay for Dessert
Don’t even think about skipping dessert at Victoria National. The culinary team is always ready to whip up something sweet to satisfy every craving.
Dormie Cheesecake
A Private Golf Club Culinary Experience That Delivers
When you dine at Victoria National, the food does more than feed you—it welcomes you, wows you, and keeps you coming back. It’s a golf club culinary experience that you wouldn’t expect from a small town in Indiana.
“We take our time with every meal and we cook from the heart here at Victoria National.”
- Chef Trey
Editor’s note: Victoria National and other Network clubs rotate menus seasonally. Members can preview the latest offerings by contacting the club.
