CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	John Farnsworth
Number of Members	1,394
Annual Food & Beverage Revenues	10,400,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	5
Average Weekly Covers	7077
Banquet Capacity	1,200
Number of Kitchens	5
Food Cost(%)	46%
Sommelier on staff	Yes

Whether a simple burger on the beach, or an exquisite Dover Sole filleted at the table in the Oak Room, every John’s Island Club dining experience delivers pure enjoyment. Under the direction of world-recognized Executive Chef John Farnsworth, the culinary team strives for perfection using organic, locally-grown produce, freshly-caught fish and the freshest ingredients available to create delectable dishes that make one thing certain: everyone goes home happy.

 

Featured a la Carte menus Jacks_Dinner_March_22_2021_MONDAY.pdf Golf_Club_Dinner_March_22_2021_Monday.pdf Jacks_Lunch_March_22_2021.pdf Lunch_March_21_2021.pdf Dinner_March_21_2021.pdf Rafters_Breakfast_Test_2020_3.pdf GC_Desserts_3-9-21.pdf WC_Lunch_2020-2021_Opening_Menu.pdf

Featured Banquet menus Catering_Packet_Menus_2020-2021.pdf Coffee_Pastries_TOGO.pdf Hors_doeuvres_To-Go.pdf Specialty_Cakes_Menu.pdf