CLUB / RESORT DATA
Executive Chef	Brian Baer
Chef's Certifications	Culinary Degree from Johnson and Wales University
Number of Members	400
Annual Food & Beverage Revenues	$2 million
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	1
Average Weekly Covers	500
Banquet Capacity	570
Number of Banquet Kitchens	0
Number of a la Carte Kitchens	2
Number of Back of the House Employees	8%
Number of Front of the House Employees	21%
Food Cost(%)	36%

Heritage Hunt has a newly renovated bar/lounge area with expanded seating and TVs for viewing news and events. This bar area will be a focal point to the dining room in what will become a social hangout for our residents. Heritage Hunt instituted a new branded Red Oak Bar & Grill logo along with several new menus including a new cocktail and wine menus. Heritage Hunt pivoted several times on curbside event meals having the same quality and culinary experience as seen for the in-person events. Additionally, Heritage Hunt initiated monthly picnics and a weekly grill on the 10th tee so the outdoor residents are well served. Heritage Hunt also has monthly live music with buffet seating for those who enjoy dancing while they eat. Finally, Heritage Hunt is a venue in Northern Virginia, we are one of the best, from the coordinating of the event, the look and feel of the venue, and the amazing cuisine we serve, I would put our team up against anyone. In conclusion, our team listens to our customers and offers a superior dining and curbside experience.

Featured a la Carte menus RedOakBarGrill-Dinner-Legal-Jan22.pdf RedOak-Curbside-Jan2022.pdf

Featured Banquet menus HH-WeddingPackages-2022-3.pdf