CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	David Pinckney
Number of Members	1,000
Annual Food & Beverage Revenues	4,500,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	5
Average Weekly Covers	2000
Banquet Capacity	550
Number of Kitchens	4
Food Cost(%)	45%
Sommelier on staff	Yes

Cherokee provides a wide selection of dining venues to accommodate your dining needs. Whether needing a quick bite to eat in the Pub, or dinner with the family in the Sequoyah Room, we are here to make sure all of your dining needs are met. Our experienced culinary team, led by Chef David Pinckney, is one of the finest in the Southeast.

 

 

Featured a la Carte menus Lunch_Menu_3-21.pdf Dinner_Menu_MARCH_Spring_2021.3-23.pdf

Featured Banquet menus FULL_Banquet_and_Event_Menus.pdf 14.jpg