Fall Special – Sugarbush Golf Club
A diner classic elevated the Sugarbush way — buttery Texas toast, creamy mashed potatoes, tender prime rib, and rich beef gravy, finished with melted cheese. It’s the kind of comfort that keeps guests coming back.
🧾 Ingredients
Per Plate
- 1 slice Texas toast, butter-grilled
- 4 oz garlic mashed potatoes
- 3 oz sliced prime rib shavings
- 4 oz beef cream gravy (see prep recipe, yields ~1 qt / 8 plates)
- 2 oz shredded provolone–mozzarella blend
- 4 oz seasonal vegetables
- Dry parsley for garnish
🔥 Cooking Instructions
Build the Base:
- Grill Texas toast with butter until golden brown.
- Place in the center of the plate.
Assemble the Sandwich:
- Layer mashed potatoes on toast, then top with sliced prime rib.
- Ladle hot beef cream gravy over the meat.
- Sprinkle the cheese blend and melt briefly under a salamander or broiler.
- Garnish with parsley.
🍽️ Plating
- Stack the sandwich in the center.
- Fan seasonal vegetables neatly to one side.
- Optional: serve a ramekin of extra gravy on the plate for dipping.
👨🍳 Sugarbush Notes
- Prime rib cross-utilized from our dinner service for minimal waste.
- The cheese blend adds richness and visual appeal under the broiler.
- A consistent favorite among golfers — hearty, fast, and comforting.