CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Michael Weisshaupt
Chef's Certifications	Not Applicable
Number of Members	860
Annual Food & Beverage Revenues	8,000,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	6
Average Weekly Covers	3500
Banquet Capacity	380
Number of Kitchens	6
Food Cost(%)	32%
Sommelier on staff	Yes

Not to brag but all you need to do is ask anyone, members and guests, and you will hear only superlatives about the Fiddler’s culinary experience. With a longstanding reputation for excellence, the commitment to quality starts at the top with Executive Chef Michael Weisshaupt and flows throughout the front and back of the house in all 6 outlets. The six outlets range from the Elbow Room, the club’s elegant formal a la carte venue, to the state-of-the art banquet room that is home to a variety of member social events, weddings, and meetings. In between Fiddler’s 55th Hole Grill Room and Patio is the place where members gather after a round of golf or as a destination for lunch and dinner in a more casual setting. The incredible aquatics center has its own kitchen and serves both those who are relaxing poolside as well as attendees of larger poolside events, such as concerts and socials. Fiddler’s also offers unique meeting spaces several of which host private dining including the Library, the airy and scenic Conservatory with views of the golf courses, and the newly renovated Wine Cellar, now referred to as the Speakeasy.

Fiddler’s culinary experience is diverse and active with one common denominator, the team strives to “Wow” their members and guests at every opportunity with an emphasis on quality. No corner is ever cut, and no shortcut is ever taken. Period.

The culinary experience is not just a part of the overall experience, it is its lifeblood and driving force. So much so that Fiddler’s Elbow no longer calls itself a country club. It is just Fiddler’s Elbow, a private world of special experiences, where members and guests are “Wow’d” so they leave wondering exactly “how did they do that?!” It’s the Fiddler’s mission and it is accomplished daily.

 

Featured a la Carte menus Elbow_Room_Dinner_3.2.2021.pdf Grill_Room_Dinner_3.4.2021.pdf Passover_Togo_Menu_002.docx Pool_Salad_Menu_2019.docx Valentines_Day_Togo_Menu.pdf

Featured Banquet menus Easter_Brunch_2019_Menu.pdf Mothers_Day_Brunch_Menu_2019.pdf Super_Bowl_Takeout_Menu_2021.docx Pinot_Camp_Wine_Dinner_new_format_4.8.docx