The Wildcats Grille at the Clubhouse of Sewailo Golf Club is the natural choice to have breakfast with your group or to grab an after-round meal or refreshment. Our menu has something for everyone. Order a great appetizer, burger or sandwich. Have a salad, a bowl of soup, or a fresh wrap. Enjoy a cold beer or cocktail. We also have a great assortment of snacks ready to be stashed in your golf bag for that mid-round break.
The Wildcats Grille is a great place to start or end your golf adventure at Tucson’s Sewailo Golf Club.
November 1 – January 12
6am – 5pm
January 13 – October 31
6am – 6pm
Practice Range closes an hour and a half prior to dark
Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.