This season at Bistro 28, we are looking forward to our comforting winter menu and specials. With Chef Casey Buchda’s expertise, we’re committed to crafting a menu that’s evolving to showcase seasonal and locally-sourced ingredients. Our vision is to provide a golfer and guest premier dining experience , that’s consistent and delicious. We strive to offer everyone the best in flavor and quality with every visit.
We Open for Summer with the Golf Course!
Menu
Bistro 28 at Pole Creek cannot 100% guarantee our foods are completely free of peanuts, tree nuts, sesame, soy, milk/dairy, gluten/wheat, or shellfish. Please notify your server of any allergies
Some items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
A 3% kitchen livable wage fee will be added to each bill to help our hard working kitchen staff make a fair wage