CLUB / RESORT DATA
Executive Chef	Caitlyn Kocsis
Number of Members	4,700
Annual Food & Beverage Revenues	$3 million
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	5
Average Weekly Covers	1210
Banquet Capacity	180
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	3
Number of Back of the House Employees	48%
Number of Front of the House Employees	75%
Food Cost(%)	42%

Whether our members are seeking a casual or upscale dining experience, we have the perfect dining destination at one of our four distinct restaurants where they’ll delight in an array of regional seafood specialties, seared-to-perfection steaks, pub-type sandwiches, hearty soups and salads, and savory desserts. The Club’s experienced culinary team strives to embrace the "Farm to Table" concept by using locally produced products as often as possible to make each meal truly unforgettable.

Featured a la Carte menus COMBINED-202122-Winter-PalmGrille-13.pdf Menu-Book-Horizons-Dinner-15.pdf

Featured Banquet menus Catering-Menu-2022.pdf PracticeLawnWedding2.PNG IMG-7475.JPG