16 November 20  |  Dining   |  

Raspberry’s New Dinner Menu

Just weeks ago, Golden Ocala debuted a new Raspberry’s dinner menu that hundreds of members have already ordered from, both in the menu’s launch and prelaunch phases. It was developed, cultivated and perfected by nationally renowned Chef Rick Alabaugh as a way of celebrating the elaborate renovation of our golf course and thanking loyal Horse Country supporters for standing by us during times of such uncertainty. The first-of-its-kind menu started as a prototype of fan-favorite dishes and personal touch. It incorporates seasonal tastes, holiday finishes and an embellishment of standard ingredients. And it’s largely due in part to the next generation of members, as they broaden their culinary horizons and remain open to the accentuation of mouth-watering flavors within traditional dishes.


Balance of Bold Flavors

Chef Rick’s most important new menu takeaways are a mix of bold, beautiful flavors, locally grown ingredients and the very best, cost-effective products. He started by picking Ocala-rooted produce and herbs before advancing to the Faroe Islands for salmon, the foothills of the Colorado mountains for lamb, Australia for wagyu striploan and New Zealand for venison.

For an out-of-this-world steak recipe, our food extraordinaire looked no further than the Midwestern states of Oklahoma, Colorado, Nebraska and Ohio. Then, it was onto Virginia’s Joyce Farms for chicken. And when it came to the legendary Shrimp, Scallops, Crabmeat Orleans, Chef deferred to the late, great Paul Prudhomme for innovative ideas.

Pastachio Rack of lamb

Pastachio Rack of lamb

Deliciously Daring Results

For the simpler, but most impactful, menu advancements, members and guests have the option of adding several of the above-mentioned proteins to any salad in a blackened, grilled or seared way. If these proteins please their tastebuds, they may indulge in a made-to-order entrée with sides galore as well as chef-created flatbreads, salads and burgers as weekly specials.

While any of the deliciously daring entrees can be customized to fit a patron’s needs, Chef Rick encourages everyone to take a once-in-a-lifetime chance on Golden Ocala’s version of these most unique meals. Take the 1855 Certified Black Angus Filet

Mignon, for example. It’s topped with roasted bone marrow canoe, marinated in a veal reduction, and finished with fried, shaved onions, Yukon gold mashed potatoes, and grilled Meyer lemon asparagus for the ultimate citrus zest.

1855 Certified Black Angus Filet Mignon

1855 Certified Black Angus Filet Mignon

This can be easily complemented with Golden Caesar Salad Hearts — a stacked bed of baby green and romaine lettuce, baked-until-golden-brown parmesan Reggiano, roasted pine nuts and herb croutons — atop a coating of house-made, anchovy-infused dressing. You can even takea walk on the even more adventurous side with Baby Greens Watermelon Feta Salad, complete with avocado, yellow pepper, pistachio and grapefruit cognac dressing. But be sure to start with a hearty app like our ever-popular, house-made hummus.

Golden Caesar Salad Hearts

Golden Caesar Salad Hearts

Baby Greens with Watermelon & Feta

Baby Greens with Watermelon & Feta

If seafood is the name of your game, treat yourself to our famous Miso & Soy Chilean Seabass & Smoked Eel. That’s chilled, seared seabass accompanied by shallops, garlic, sherry and lemon, along with seared, pre-smoked eel. On the side, guests will find steamed black rice, blended with peas and carrots as well as a dusting of black trumpet, hedgehog and portobella mushroom paste. And on the tippy top will be a grilled green onion spanning the length of the dish for a classic, colorful presentation.



Best part? You can see the entire menu right here.

Food & Wine Pairings

Chef Rick is also our food and wine pairing master. As a result, all of the meals on the new dinner menu have thirst-quenching wines in mind. For example, the appetizer-size seafood platter — jumbo lump crabmeat, Maine lobster, jumbo shrimp, sea scallops and crab finger with bursts of sriracha lime mayo, cocktail sauce, crostini and lemon — pairs extraordinarily well with chardonnay.

Meanwhile, we recommend a light-body red wine with a seafood entrée and pinot noir with reef & beef — a South African, jumbo-lump-crabmeat-stuffed lobster and expertly grilled filet — to stand up to the veal reduction seasoning.


Reef & Beef

Reef & Beef

Seafood platter

Seafood platter


Recipes by Chef Rick

If you enjoy cooking as much as dining out, we’ve got Chef-choice recipes that you can try when you feel most inspired:

Pasta Orleans

Pasta Orleans

Pasta Orleans

½ Lemon

1 lb. Bucatini Pasta

3 Shrimps

3 Sea Scallops

1 oz. Jumbo Lump Crabmeat

1 oz. Andouille Sausage

1 oz. Tasso Ham

2 fl. oz. Heavy Cream

2 tbsp. Olive Oil

Pinch of Salt

½ Shallot

½ Glove Garlic

3 tbsp. Sherry

½ Cup Parmesan Cheese

In boiling water, add tablespoon of olive oil and salt. Cook Bucatini pasta for 10 minutes. Drain & Chill.

In a sauté pan, add tablespoon of olive oil, shallot, tasso ham, andouille sausage, shrimp, scallops, crabmeat, and sauté for six minutes. Then, add the sherry, juice of ½ lemon, Bucatini pasta and heavy cream. Let it come to a soft boil, and then, add the parmesan cheese to thicken. Place the Bucatini pasta in the center of the plate, and top with the shrimp, scallops and crabmeat. Drizzle with sauce.

Char tar

Char tar

Beef Tenderloin Char Tar

1 lb. Beef Tenderloin

1 Dry Shallot, Chopped Fine

1 Egg Yolk

2 tbsp. Fresh Parsley, Chopped

2 tbsp. Capers, Chopped


3 tbsp. Extra Virgin Olive Oil

2 tbsp. Dijon Mustard

1 tbsp. Balsamic Glaze

1 tbsp. Sriracha (Or) Sambal Oelek

½ tsp. Salt

¼ tsp. Black Pepper


Micro Greens

Balsamic Glaze

Belgian Endives

Quail Egg Yolk

Toasted Crostini

With a propane torch, burn a crust completely around the beef.

  • Place the beef in the freezer for about 40 minutes until it starts to form ice crystals and gets really firm, but not frozen solid.
  • Make the Reserved Dressing. In a small mixing bowl, combine the olive oil, Dijon mustard, balsamic glaze, sriracha (or sambal oelek), salt and pepper.
  • When your beef has been in the freezer long enough, slice it against the grain. Then, cut each slice into fine strips, and dice those strips as finely as you can.
  • Chop the meat with a knife until it has a coarse ground consistency. Then, place the meat in a mixing bowl.
  • Add the shallot, egg yolk, chopped parsley, chopped capers and reserved dressing to the beef, and mix delicately until well combined.
  • Divide the mixture into four equal servings, and dress each serving in a round cookie cutter. Pack the meat down lightly with a fork, and then, remove the ring.
  • Garnish with micro greens, and drizzle with balsamic glaze.
  • Serve cold with quail egg yolk and toasted crostini.


To make dinner reservations at Raspberry’s and discover our gorgeous menu for yourself, call (352) 402-4352.