CLUB / RESORT DATA
2021's rank 34	Up 27
Executive Chef	Tim Recher
Chef's Certifications	Certified Executive Chef (CEC)American Academy of Chefs (AAC)Certified Wine Expert (CWX)
Number of Members	1,500
Annual Food & Beverage Revenues	$3 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	7
Average Weekly Covers	1800
Banquet Capacity	750
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	3
Number of Back of the House Employees	45%
Number of Front of the House Employees	85%
Food Cost(%)	45%

Quail West Golf & Country Club's Culinary proudly provides a dining experience designed to create Raving Fans of all its members. From hand-made pizza & Kobe Hot Dogs to hand-crafted charcuterie and locally caught seafood, the range of culinary opportunities is second to none. Serving its highly discernable membership year-round and all meal periods, the members and families of Quail West can always find meals that truly exceed all expectations. The restaurants of Quail West have become the restaurants of choice of all the members along with parties, events, and holidays that continue to raise the bar on cutting-edge cuisine and family holiday traditions. The Culinary Brigade prides itself on sourcing the best possible ingredients and making everything possible from scratch, hand-rolled pasta, dry-aging their own steaks, hand cutting the freshest fish and building relationships with local family farms has allowed the kitchens to continue to grow to become one of the most renown culinary programs in South West Florida and across the nation. Attracting the top talent of Chefs keeps the cuisine fresh and expanding. Each and every meal, the culinarians of Quail West continue to get better.

Featured a la Carte menus Cypress-Grille-Menu-January.pdf Mahogany-Room-Menu.pdf Mahogany-Room-Dessert-Menu.pdf

Featured Banquet menus Quail-West-Banquet-Menu-2021-2022.pdf At-Your-Service-Booklet-Final-Print-Design.pdf