CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Patrick Fagen, CEC, AAC
Chef's Certifications	Certified Executive Chef, American Culinary Federation (25 years) AAC American Academy of Chefs (Fellow)ACE Approved Culinary ACF
Number of Members	597
Annual Food & Beverage Revenues	1,500,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	3
Average Weekly Covers	900
Banquet Capacity	200
Number of Kitchens	1
Food Cost(%)	48%
Sommelier on staff	Yes

Current, creative, satisfying are just a few ways to describe the cuisine at Bear Lakes Country Club. Enjoy lunch, dinner, or Sunday brunch in the Lakeside Lounge, the Nicklaus Dining Room, or in the private Bear’s Den. The seasonally inspired menus, inviting atmosphere, and dramatic views of the Lakes Course will stimulate the senses. With a hospitality team dedicated to creating a personalized experience for members, you’ll find Bear Lakes is the ideal location for cocktails after golf, a fun night out, a quiet dinner, or a private party celebrating one of life’s milestones.

 

Featured a la Carte menus Dinner_Menu_Legal_March.jpg Lunch_Menu_Legal_March.jpg Bar_Bites_January.jpg Dessert_February.jpg Dessert_Menu_2.jpg Classic_Night_2.jpg Family_Pasta_Night_Dine_Only.jpg MENU_LIKE_SIDE.jpg Lunch_Menu_december_Legal_Update.jpg Lobster_Menu.jpg

Featured Banquet menus Birthday_Packages.jpg Anniversary_Packages.jpg Plated_Dinner_Package_-_non_priced.pdf Buffet_Dinner_Package_-_non_priced.pdf Wedding_Package.pdf Skalets_get_married_menu_single.jpg Leiva_Birthday_Menu_single.jpg Ladies_Openig_2.jpg Master_Menu.tif Valentines_Private_Party_Menu_cut_out.jpg