The Dishes & Drinks You’ll Find at GrayBull Club
GrayBull Club | Maxwell, Nebraska
Where corn reigns supreme, steaks are as big as your plate, and hearty meals are a way of life—that’s Nebraska. While the Cornhusker State may be most famous for Runza—often enjoyed on game day at Memorial Stadium—GrayBull Club has a unique homemade take on this local favorite, serving it fresh daily at the comfort station. It’s just one of the many ways GrayBull delivers an elevated yet deeply rooted dining experience, bringing a modern touch to the timeless flavors of the Midwest.
At GrayBull Club, golf and food come together in perfect harmony, creating a destination that’s as down-to-earth as it is extraordinary. Explore the dishes and drinks you’ll find at GrayBull Club.
Dining Spaces: Where Rustic Comfort Meets Sophisticated Dining
GrayBull’s dining venues seamlessly blend warm, rustic charm with understated luxury. The clubhouse offers a welcoming, airy space, while the covered patio boasts panoramic views of the Nebraska Sandhills. A unique addition to Dormie Network, GrayBull’s Party Barn is designed for large groups to host dinners or evening entertainment. Meanwhile, the comfort station is a must-stop, offering quick bites and signature snacks to keep you fueled between shots. Whether enjoying a meal or unwinding with a cocktail after a day on the course, every space is designed for comfort and camaraderie.
Clubhouse Main Dining – Seats up to 56 people
Clubhouse Covered Patio – Seats up to 40 people
Party Barn – Seats up to 60 people
Owner’s Cottages – Seats up to 12 people
Executive Cottages – Seats up to 8 people
A Culinary Experience Inspired by Nebraska’s Agricultural Heritage
Previously ranch land, GrayBull stays true to its roots by offering some of the finest beef in the region, Certified Piedmontese beef. Executive Chef Joey Falco, curates a farm-to-course dining experience, sourcing premium ingredients locally and preparing them with precision and creativity.
View how the unforgettable cuisine at GrayBull Club can be planned throughout your next trip with our sample three-day trip guide.
A Menu That Evolves with the Seasons
GrayBull’s seasonally rotating menu ensures that each visit brings something new. Members can contact the club or concierge to explore the latest offerings, making every trip a unique culinary experience.
Beef cheek and bone marrow croquette with aged fontina, celery root puree, topped with whiskey glazed beef bacon
Brown butter and foie gras corn bread served with candied jalapeños and hot honey butter
Refreshing Beverages
A great round deserves a great drink. On-course, an unassuming vintage yellow pickup hides a surprise—massive YETI coolers stocked with seltzers, beer, canned cocktails, and more. Whether you’re celebrating a birdie or just soaking in the Sandhills scenery, you’ll always have the perfect refreshment within reach.
For those who want to try a local flavor, GrayBull proudly features selections from Pals Brewing Company, a North Platte favorite among I-80 travelers. “Their pickle beer has gained a cult following, and we’re excited to have it on draft here at GrayBull,” shares Chef Falco.
Beyond the casual classics, GrayBull is also elevating the experience with premium liquor flights of tequila, bourbon, and scotch, offering a refined way to unwind after a day on the course. Whether you’re toasting to a great round or simply savoring world-class spirits, these elevated offerings bring another level of hospitality to the GrayBull experience.
From ice-cold classics to unique regional brews, every drink at GrayBull is designed to complement the course and the moment.
Drinks in the Party Barn at sunset
Vintage yellow pickup drink stop
Member Favorites and Signature Dishes
GrayBull Club’s kitchen features a wood-fired grill fueled by oak and fruitwood
The kitchen features a wood-fired grill, fueled by oak and fruitwood, imparting an unmatched depth of flavor to many of GrayBull’s signature dishes. “It is the heart and soul of our kitchen,” says Chef Falco.
Breakfast items include the cinnamon roll runza, corned beef, sourdough waffles, brisket Benedict, parfaits, and protein-packed overnight oats for a lighter start to the day.
The lunch menu includes classics with a twist, such as our chicken wings slow-cooked in duck fat or wood-fired burgers.
Dinner highlights the best of Certified Piedmontese, and local bounty such as bison and rattlesnake, prepared with Chef Falco’s Italian heritage. “We dry age our own steaks in-house. Our 28-Day Piedmontese Tomahawk is our #1 seller,” shares Chef Falco.
Don’t miss the house-made ice cream for a sweet finish to your meal. Chef Falco’s favorite flavor is the salted caramel popcorn.
Chef's Recommendations for Fueling Your Round
Start your day with brisket benedict, served over a hash brown waffle, with corned beef, poached eggs, and white cheddar queso. During your round, grab a protein ball or runza at the comfort station for fuel, or satisfy your sweet tooth with ice cream sandwiches and your favorite candy. For dinner, taste a little of everything by opting into Chef Falco’s prix fixe menu, which changes nightly and features favorite items like our beef cheek and bone marrow croquettes, rabbit and rattlesnake sausage, or our ox tail bolognese.
Personalized Dining Experiences
At GrayBull, no detail is overlooked. Whether you have dietary preferences, allergies, or specific requests, the culinary team is happy to customize your dining experience. For a truly elevated experience, members can work with the concierge to arrange wine or bourbon dinners customized to their tastes.
GrayBull Executive Chef Joey Falco
At GrayBull Club, golf and food come together in perfect harmony, creating a destination that’s as down-to-earth as it is extraordinary.
Editor’s note: GrayBull Club and other Network clubs rotate menus seasonally. To preview the latest offerings, members can contact the club or concierge.
