Pinehurst Recipes Archive

Warm up with a Campfire Cocktail

Campfire Cocktail inset

Our adult version of a liquid s’more is made with Stoli Vanilla vodka, Baileys Irish Cream and milk. A chocolate and graham cracker rim make it extra sweet.

Try it throughout the month of December at the Ryder Cup Lounge or make it for your next holiday party.

Campire Cocktail Recipe - December

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Make our Unforgettable Biscuits & Gravy at Home

Our biscuits and gravy are one of the most popular items on our famous overflowing breakfast buffet, so it was no surprise when our culinary team got an email requesting the recipe.

During Rick Krok’s recent visit, his fourth in 16 years, he looked forward to the southern delicacy each day before heading out to training with The Toro Company.

The New Jersey man said it’s tough to find the breakfast gem back at home.

“Biscuits and gravy always reminds me of Pinehurst and the southern hospitality in North Carolina,” he said.

Well, Rick, this post is for you. Enjoy!

Note: Click recipe images to enlarge for a better viewing experience.

Biscuits and Gravy Recipe - BiscuitsBiscuits and Gravy Recipe - Gravy

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Seared Salmon with Executive Chef Thierry Debailleul

Watch Executive Chef Thierry Debailleul make a Seared Salmon with Arugula, Quinoa and Garden Vinaigrette. This dish is perfect for a light lunch or a quick dinner.

Salmon Recipe-1


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Celebrating Pinehurst’s sweet treats

In celebration of National Dessert Day, we hereby announce that it’s OK to skip straight to the sweet stuff.

In fact, if you’ve ever had a slice of our famous Mile-High Key Lime Pie you know an empty stomach or a group of friends is required to take down an entire piece.

Below, you’ll find a sampling of some of the treats available at our restaurants. Scroll to the bottom to take our poll and tell us which Pinehurst dessert is your favorite.

Carolina Dining Room


Pinehurst Brownie Sundae
Warm triple-chocolate brownie topped with French vanilla, Belgian chocolate chip and caramel cone ice creams, hot fudge, caramel sauce and candied pecans.

New York Cheesecake
Cheesecake topped with orange-scented cream, roasted peach compote, caramelized crispies and raspberry sauce.

Blackberry Cornmeal Cake
Warm cornmeal cake topped with blackberry compote, coconut cream, vanilla ice cream and spicy candied pecans.

Ryder Cup Lounge

Key Lime Pie 3 SC

Mile High Key Lime Pie
Key lime pie served with a tropical fruit salsa, raspberry sauce and chantilly cream. Attempt to make it at home using our recipe.

Spiced Carrot Cake
Carrot cake served with apples, cinnamon cream cheese mousse, citrus coulis and chantilly cream.

Caramel Toffee Bread Pudding
Broiche and croissant bread pudding drizzled with caramel and toffee pieces, topped with hot buttered rum sauce.

1895 Grille 

Triple Chocolate SouffléChocolateSouffle
Triple Chocolate Soufflé topped with powdered sugar and Godiva anglaise, served with raspberries.

Strawberry Shortcake 
Olive oil pound topped with white chocolate créma catalana, macerated strawberries and frozen strawberry yogurt.

Donald Ross Grill

Chocolate Chip Cookie Sundae
Warm chocolate chip cookie served with vanilla ice cream, whipped cream, chocolate and caramel sauces.

Southern Bourbon Pecan Pie
Pecan pie served with caramel sauce and cinnamon anglaise.

The Tavern

White Chocolate Cheesecake
White chocolate cheesecake topped with Grand Marnier and macerated berries.

Blueberry Peach Cobbler
Peach cobbler served with blueberry ice cream and cinnamon streusel.

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Centennial Tip Up is light and refreshing


Centennial No. 8’s signature cocktail is similar to a Moscow Mule, but better because it’s made with bourbon. 

Our house-made ginger and mint simple syrup gives the Centennial Tip Up the perfect balance.

Named after Annie Oakley’s most trusted trick shot rifle, a Stevens Tip Up, it pays homage to the sharpshooter’s time in Pinehurst.

Oakley taught shooting lessons and hosted exhibitions here between 1916 and 1922. Her husband, Frank Butler, managed the Pinehurst Gun Club during that time. Pinehurst No. 8 was built at the former site of the gun club.

Served ice cold in a copper mug, this drink is the definition of refreshing. Enjoy one after your round on Pinehurst No. 8 or just stop by and sip one on the veranda.


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