CLUB / RESORT DATA
2021's rank 39	Up 21
Executive Chef	Thayer Johnson
Number of Members	788
Annual Food & Beverage Revenues	$3 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	4
Average Weekly Covers	850
Banquet Capacity	250
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	4
Number of Back of the House Employees	18%
Number of Front of the House Employees	28%
Food Cost(%)	41%

Orinda Country Club continues to provide exceptional culinary offerings to our Members and Guests. We are currently constructing our own organic garden that will include several beehives. We work with multiple farms and ranches as well to find the best locally farmed produce and meats. This enables us to provide the most flavorful, and fresh ingredients for our culinary offerings. Our Culinary team brings over 60 years of collective experience to allow our dishes to reflect the terroir of Northern California. Our kitchen is completely scratch including all our table bread, pastries, and desserts prepared by a full-time pastry staff. The club has invested in our kitchen equipment and we consider our kitchen to be one of the best in California.

The renovation and remodel of our third-floor restaurant and bar will be the centerpiece of our member experience with an outdoor terrace for seating by the firepits, overlooking the 1st tee and 18th green.

As we continue to deliver the timeless classics our members expect, we strive to be creative and push the boundaries of club cuisine.

Featured a la Carte menus 2022-Winter-Dinner-Menu.pdf 2022-Italian-Rustico-pop-up.pdf Lunch-1-14-22.pdf

Featured Banquet menus 2021-Holiday-Banquet-Menu.pdf 2021-Wedding-Special-Occasion-Packages.pdf