CLUB / RESORT DATA
Executive Chef	Robert Wysong, CEC
Chef's Certifications	CEC
Number of Members	575
Annual Food & Beverage Revenues	2,100,000
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	3
Average Weekly Covers	990
Number of Kitchens	3
Food Cost(%)	58%
Sommelier on staff	Yes

The Colleton River Club’s culinary philosophy drives each menu. Taking a seasonal menu approach, Members can always look forward to fresh options. The ingredient driven menus take advantage of the highest quality ingredient specifications set out by our Executive Chef. Showcased in a simple style, you’ll find recognizable classics, unique masterpieces, fresh seafood, grab and go and more.

 

Featured a la Carte menus 20210324133939765.pdf

Featured Banquet menus Colleton_River_2021_Weding_Guide.pdf