CLUB / RESORT DATA
Executive Chef	Bradley Fisher, CEC, CCA
Chef's Certifications	Bradley Fisher CEC, CCAChristopher Harris CEC (In Progress)
Number of Members	550
Annual Food & Beverage Revenues	2,800,000
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	10
Average Weekly Covers	550
Banquet Capacity	500
Number of Kitchens	4
Food Cost(%)	45%
Sommelier on staff	Yes

From education and efficiency to our dedicated sense of culinary pride, The Berkshire Country Club culinary team strives every day to provide exceptional culinary experiences for members. We’ve developed an effective synergy between the FOH and BOH teams as well as a TEAM focused approach.

Our partnerships with small local farmers and producers enhance the already scratch cooking philosophy here at the Club. Our strong professional culture in the kitchen helps to align our execution with our high expectations. This is a recipe for a truly special member experience.

As a result of our commitment to culinary excellence, The Berkshire Country Club membership is using the Club more than ever. It is their first choice for dining in the area as well as holding family and company events. While everyone faced the challenges of the pandemic last year, our members utilized the Club daily for the family style takeout offerings we introduced.

 

Featured a la Carte menus 2021.01.13_-_Lunch_Menu.pdf 2021.01.13_-_Dinner_Menu.pdf 2021.01.13_-_Dessert_Menu.pdf Berkshire_Dinner_Menu_8.1.19.pdf 2020.10.24_-_Freemark_Abbey_Wine_Dinner.doc

Featured Banquet menus 1899_Wedding_Packages_.pdf