CLUB / RESORT DATA
Executive Chef	Trever Travis
Number of Members	670
Annual Food & Beverage Revenues	$3 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	4
Average Weekly Covers	1000
Banquet Capacity	1,000
Number of Banquet Kitchens	0
Number of a la Carte Kitchens	2
Number of Back of the House Employees	15%
Number of Front of the House Employees	25%
Food Cost(%)	42%

Our club provides scratch dining ranging from a simple burger to house-made falafels. We pride ourselves in accommodating almost any request at any time of the day...even outside dining hours. We offer gluten-free, vegetarian, hi-grade cuts of beef, to seafood items imported from around the world. Our strong culinary team supports daily activities in providing prompt ticket times even at the highest point of service. We pride ourselves on the international influence of cuisines on our menu. We have a strong wine & spirits pairing program and usually sell out at special member events. We practice the highest caliber of cooking techniques including sous vide, hot & cold smoking, molecular gastronomy, curing & pickling. Our culinary experience is tried and true, from the quick lunch or after golf meal, to anniversary, birthday & special occasion to the finest of gourmet dinners sourced from our property herb and vegetable garden. Our culinary creations receive kudos daily and I am proud to say that I lead the team that put smiles on staff and members' faces when they see the amazing artistic presentations and the flavors of our creations.

Featured a la Carte menus 2022-Winter-Dinner-Menu.pdf 2022-Winter-Tapas-Menu.pdf 2021-Pool-Cafe-Menu.pdf

Featured Banquet menus 2018-Catering-Menus.pdf