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The Grill & Tap Room

The Grill & Tap Room at Shadow Lake is the featured establishment with lunch and dinner service year round. Give us a call so we can suggest the best way to accommodate your needs!

The clubhouse facility overlooks the sparkling "Shadow Lake”, a former crushed stone quarry (1920’s) before the site filled with spring water. In recent years, the lake was the local swimming hole until club founders, the Odenbach family, began construction of a golf course and club in 1977. Today’s facility is designed in the American Arts & Crafts Motif. Mission Oak and Stickley furniture adorn the interior. Thousands of families have celebrated special moments on the grounds of this special location!

In peak golf season, The Grill & Tap Room is open every morning with favorite char-broiled items and a menu full of treats for golfers!


Menus & Restaurant Hours of Operation (Fall/ Winter)

Mon (11:30a - 2:30p), Tue-Fri (11:30a - 10p), Sat (5p - 9p) pdf2017_Weekday Menu_Menu.pdf

Sundays:(Scheduled private events only)

Discount: Dining Coupon 2017


Photo Gallery


Restaurant Discounts & Savings
Our restaurants occasionally offer discounted menu items via the popular Entertainment Book, Groupon or the Save Around coupon book. We also send out discounts for those internet visitors subscribing to our eNewsletter here. Shadow Lake offers a special promotion on Wednesday evenings where you can bring your own bottle of wine with no corkage fee as long as you purchase dinner entrees. We offer an all day menu that has items $10 or less from 11:30am – 10:00pm. You can’t beat the value that our clubs offer with fantastic views and the friendliest service in town.

Private Dining & Larger Parties
We host larger parties (20 or more) all the time for celebrations, company meals and family outings. Give us a call to find out your options for table availability, room set ups and menu options. Our representative can share different options for you and will be happy to organize any special arrangements needed to make your visit a successful affair!

Famous Fish Fry
People ‘round these parts say Shadow Lake offers the Best Fish Fry in Rochester, NY. Countless customers have made Friday Fish Fry at Shadow Lake a family tradition for years! Not too many places in town can say they offer the large portion sizes like The Grill & Tap Room at Shadow Lake. Reservations are recommended for the dining room or sit right at the bar and dig in. We’ll see you Friday!

Accessible Handicap & Drop Off
Both of our restaurants feature ramps, lifts and/or elevators for our guests in need of assistance. While we do not have valet service on hand immediately outside the club, we do encourage you to leave your vehicle at the front entrance and a member of our hospitality team will park and retrieve your car for you. Golf cart rides are also available form the parking lot to the club and back. Feel free to call us in advance to make any necessary arrangements.

Holiday Dining
We serve dinner or brunch on most of the major holidays. Visit our Holiday Dining page to learn more about where we serve and take a peek at our upcoming menus. If you are looking to celebrate holidays with lunch, dinner or a cocktail party, give us a call to make a reservation and we’ll be sure to reserve you a spot to party!

Legendary Chicken Wings
Golfers and platform tennis players come in nightly after their match for a well kept secret: Shadow Lake’s wings! Oh yeah, we have the traditional buffalo sauce that everyone loves but you have to try a Shadow Lake original...The Char-B-Q Wings! Legend has it that a long time barkeep came up with the tasty treat one Saturday afternoon when the chef was unable to make it in due to a fierce snowstorm. The rest is history!

Special Dietary Needs
Gluten and vegan options are available. Allergies that may be of concern should be told to your server or please call us in advance. Our trained chefs will be happy to discuss your visit and plan a meal that works for you.

Executive Chef Spotlight: Sean Flaherty, C.E.C.

seanSean Flaherty’s career started at the early age of 15 as a dishwasher at The Lodge at Woodcliff in Rochester, New York. Knowing he wanted to be a Chef, Sean started vocational training his senior year of high school where he competed in the VICA skill Olympics and took first place in Culinary Arts. By the time he had left for culinary school at Johnson and Wales University, he had worked his way up the ranks to become the Lodge at Woodcliff’s Buffet Chef. While in Providence Rhode Island attending college, Sean continued honing his skills working at Hemenway’s Seafood Grill and Oyster Bar as well as Café Nuovo.

Upon his return to the Rochester area, Sean worked at The Daisy Flour Mill for a short time before landing his first Executive Chef position at Age 24 taking the helm of Eaglevale Country Club. As part of the Gateway Group, He also was Executive Chef at Cutlers at The Memorial Art Gallery and Thendara Inn and Restaurant in Canandaigua, New York.

In 2001, Sean decided it was time to step down as an Executive Chef to learn a new way of cooking and execution. Sean was recruited to join the award winning culinary team at The Genesee Valley Club, a Platinum City Club ranked 13th in the nation. While at the club, Sean became an active member of The American Culinary Federation and traveled around the country competing in ACF sanctioned events where he received many medals including gold. After 5 years, Sean then moved on to become the Catering Chef at The Del Monte Lodge and Spa, The #1 rated Renaissance hotel.

In 2008, Sean was hired as Executive Chef at Shadow Lake Golf & Racquet Club, soon after receiving his Certified Executive Chef certification in 2011. In 2013 Sean received Employer Of The Year Award by the Rochester Area Employment Network Inc. for his work with an employee who was disabled. Sean has also been nominated for ACF Rochester Chef of The Year on several occasions which he competed for in 2014, 2015 and will be competing again in 2017.

Sean believes in using seasonal fresh ingredients, sticking to contemporary presentations and staying true to classical technique and preparation. He leads his staff by example pushing himself to constantly strive for perfection and try each and every task slightly different to achieve a better result. “I would not be where I am today without being pushed to my fullest potential by each and every Chef I’ve worked for. I owe that back to everyone who is part of my team."