HIGHL AND SITTING ROOM - welcome to

welcome to the
HIGHL A N D
SI T T ING ROOM

Appetizer

m i x e d g r e e n s s a l a d // $ 9 . 0 0
Mixed greens, topped with heirloom tomato, English cucumber,
fresh berry & house-made blueberry vinaigrette.
m a k e i t a si de s a l a d for on ly $6.00
Add chicken for $6.00       Add crab for $7.00

k e l t i c k e t t l e c h i p s // $ 1 4 . 0 0
House-fried kettle chips smothered with three cheeses, applewood
smoked bacon, tomato, & scallions. Served with sour cream & salsa.
Add chicken for $6.00

s e a f o o d b r o c h e t t e // $ 1 8 . 0 0
Tiger shrimp, sea scallops, bell peppers, & red onion charred to
perfection with house-made lime cocktail sauce.

s p i n a c h & a r t i c h o k e d i p // $ 1 6 . 0 0
Hot artichoke hearts & spinach in a creamy, cheesy dip with
a hint of jalapeño. Served with corn chips.

c l a s s i c c h i c k e n w i n g s // $ 1 6 . 0 0
One pound of large, breaded chicken wings served with house-
made maple sriracha sauce or traditional sauce choice.

b u c k e t o f i s l a n d t i m e m u s s e l s // $ 1 8 . 0 0
Two pounds of Cape North mussels steamed in Breton Brewery’s
“Island Time” Pale Ale & garlic with scallions & a hint of lemon.
Served with your choice of marinara, pesto or Provençal sauce.

s e a f o o d c h o w d e r b a r // $ 1 4 . 0 0
Fresh local seafood (shrimp, scallop, salmon, haddock & lobster)
in a rich, creamy broth. Served with warm bread.

b a s k e t o f wa r m c i a b a t t a b r e a d // $ 5 . 0 0

b e e r b a t t e r e d f r i e s // $ 6 . 0 0

Entrée

h i g h l a n d c l u b h o u s e // $ 1 7. 0 0    s a l m o n s a l a d // $ 2 8 . 0 0
Applewood smoked bacon, vine ripened tomato,       Perfectly broiled salmon, served on our mixed
sous vide turkey & mixed lettuce with a fried      green salad.
egg & pesto mayo. Served on a toasted ciabatta
bun with beer battered fries.                      f i s h & c h i p s // $ 1 7. 0 0
                                                   Seven-ounce fresh Panko haddock, fried to golden
ten ounce peppercor n                              perfection & served with beer battered fries.
s t r i p l o i n s t e a k // $ 3 2 . 0 0
Grilled to perfection & topped with fresh green    M a k e i t t h r ee ounces
peppercorn sauce. Served with fries.               for on ly $12 .00

Add mushrooms or onions for $5.00                  p h i l l y c h e e s e s t e a k // $ 2 0 . 0 0
Add shrimp or scallops for $8.00                   Tender, fried beef with fragrant onion & bell
                                                   peppers, served on a soft bun & smothered in
m i d d l e h e a d b u r g e r // $ 1 7. 0 0      cheese. Served with fries.
Our eight-ounce ground chuck patty with
lettuce, cheese, tomato, & onion. Served with      r e u b e n s a n d w i c h // $ 1 8 . 0 0
beer battered fries.                               The classic: smoked meat, Swiss cheese, Russian
Add bacon for $2.00    Add lobster for $6.00       dressing, & sauerkraut, grilled between rye
                                                   bread. Served with a pickle spear & a side of
p o r t o b e l l o b u r g e r // $ 1 7. 0 0      kettle chips.
Roasted portobello mushroom with balsamic
vinegar & olive oil, topped with caramelized       k e l t i c p o u t i n e // $ 9 . 0 0
onion & blue cheese. Served with a side of our     Beer fries with cheese curds & beef gravy.
mixed green salad.
                                                   u p gr a de you r f r i es on a n y dish to
                                                   p ou t i n e or a s a l a d for on ly $3.00
Dessert

dessert of the moment
Ask your server about our special dessert!

wa r m g i n g e r c a r a m e l c a k e // $ 9 . 0 0
Warm ginger cake stuffed with apple & smothered in sweet caramel sauce.

m i l k & c o o k i e s // $ 8 . 0 0
Fresh from the oven chocolate chip cookies, served with chilled milk.

History of The Highlands

In 1939, when the National Park Service hired Stanley
Thompson to design and build what he later called “the
mountains and ocean” course, he told friends that it was the
best contract he ever had. He was given one of the country’s
most scenic and awe-inspiring national parks, and had just
one mandate: take advantage of it. The result is an inspired
piece of architecture that has proved to be one of Thompson’s
finest design achievements.

Cape Breton Highlands Links began as a nine-hole course with
Thompson convincing his employers that a second nine holes
was essential. Normally one to remain with his original
plan, Thompson changed the routing of the course during
construction to follow the Clyburn River, an integral element
of the final layout.

Given the size of the project, construction progressed
quickly, taking just two years. It was difficult to bring
machinery to the site and local laborers did much of the work
by hand. A great deal of the course was clear land and much
of the growth of the surrounding vegetation has come since.
On many holes, few trees were present and it’s a tribute to
Thompson’s vision that with all the growth, the course has
retained its shape.

Many have referred to Cape Breton Highlands Links as
Thompson’s homage to golf’s Scottish roots and St. Andrews
in particular. Holes have names like “Heich O’ Fash” (which
means “Heap of Trouble”) and many of the fairways are
remarkably similar to Scottish topography. The seventh
hole, Killiecrankie, resembles the long narrow pass of
Killiecrankie in the Highlands of Scotland—a wooded gorge
that played a significant role in Scotland’s history in 1689.

Some of the same tests that have challenged golfers since the
15th century can also be found at Cape Breton Highlands Links.
The fifth hole, “Canny Slap,” is similar to the most famous
one-shot hole in golf, St. Andrews’ eleventh hole, “Eden.”
Other typical Scottish trademarks include heroic tees with
their long forced carries, blind tee and green strokes, rolling
fairways, dune-like mounds, pot bunkers, small undulating
greens, seascape panoramas and ever-present heather.

Balance for the golfer was another critical component in
Thompson’s design: balanced stroke values for each fairway,
balance in overall architectural design, and the balanced
combination of scientific stroke-making along with the
beauty of the natural landscape.

In 2002, Sports Illustrated gathered a panel of golf historians
and experts to rank the schools of golf course design in order
of influence. Stanley Thompson’s ranked fifth. And the most
influential course to arise from that school, according to
the panel? His “mountains and ocean” course, Cape Breton
Highlands Links.