CLUB / RESORT DATA
Executive Chef	TJ Garrish
Chef's Certifications	Certified Executive Chef
Number of Members	620
Annual Food & Beverage Revenues	$2 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	3
Average Weekly Covers	580
Banquet Capacity	300
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	1
Number of Back of the House Employees	11%
Number of Front of the House Employees	28%
Food Cost(%)	42%

Lhirondelle Club of Ruxton has become a destination place to dine for our members, the culinary program tries to exceed expectations when sourcing products and staying seasonal. Our effort to stay true to culinary standards while moving into today's modern American cuisine, paying attention to the simple things in order to maximize flavor! We strive to source the best ingredients taking our time to highlight the flavors in those ingredients. We must be all things to members, from bar snacks and burgers to fine dining we focus our efforts on the food and flavor no matter the style or cuisine. We are dedicated to meeting members' needs, going above and beyond.

Featured a la Carte menus 1-21-22-dinner-menu-1.pdf Oct-2021-Menu.pdf Spring-2021-Menu.pdf

Featured Banquet menus Lhirondelle-Banquet-Menu-2020.pdf