CLUB / RESORT DATA
Executive Chef	Jason Neal
Chef's Certifications	WSET level 2
Number of Members	440
Annual Food & Beverage Revenues	$2 million
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	2
Average Weekly Covers	2500
Banquet Capacity	250
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	2
Number of Back of the House Employees	14%
Number of Front of the House Employees	40%
Food Cost(%)	37%

Lake Toxaway offers a variety of menus and special events. We are seasonal and somewhat off the beaten path, but we offer menu changes between 8 and 10 times per season. We use as many local ingredients that the mountains of North Carolina offer.

Featured a la Carte menus Dinner-Menu-4-30.pdf 6-25-Dinner-Menu.pdf 8-August-22-Bar-Menu-.pdf

Featured Banquet menus LT-PrivateEvents-2021.pdf