CLUB / RESORT DATA
Executive Chef	Joseph DiPrima
Chef's Certifications	CEC
Number of Members	2,600
Annual Food & Beverage Revenues	$6 million
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	6
Average Weekly Covers	4831
Banquet Capacity	400
Number of Banquet Kitchens	2
Number of a la Carte Kitchens	3
Number of Back of the House Employees	80%
Number of Front of the House Employees	135%
Food Cost(%)	61%

With the completion of a $35 million renovation to the Grand Clubhouse, members enjoy four dining venues, a sports bar, golf shop meeting/event space, expansive card rooms, as well as an additional 6,000 square feet of functional patio space, maximizing outdoor use and highlighting expansive golf course view from the generous verandas. Ironically, this resulted in positioning the club in the best and most efficient manner possible to allow management to adjust and enhance operations once the pandemic took hold. The new outdoor patios delivered the ambiance and square footage required to accommodate safe social distancing while COVID-imposed restrictions were in place.

• Out-of-the-box thinking, endless creativity contributed by the club team.


• Member experiences often revolve around socializing. With six distinct dining venues throughout the Club and the ability to host outdoor dining, events, shows, dancing, even fireworks in a socially distanced environment, Member satisfaction was high throughout the pandemic and continues.


• The Club's five-star culinary teams assure outstanding service and menu selections from resort-style buffets to intimate upscale dining.

Featured a la Carte menus Bistro-105-A-la-Carte-Menu.pdf Evolution-A-la-Carte-Dinner-Menu.pdf

Featured Banquet menus 2021-2022-Wedding-Packages.pdf 2021-2022-Dinner-Plated.pdf