CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Donna Whelden
Number of Members	200
Annual Food & Beverage Revenues	800,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	1
Average Weekly Covers	650
Banquet Capacity	120
Number of Kitchens	1
Food Cost(%)	43%

The club's Executive Chef insists on using only the freshest, locally sourced produce, sustainable fish and seafood and humanely raised meat. Being a small, private club means constantly changing the menu to keep the dining experience fresh and exciting. Since the pandemic, we have created many different take out options including the a la carte menu, weekly family style meals, upscale brunch items, holiday specials and weekly specials.

 

Featured a la Carte menus NACC_March_Menu_.pdf Easter_2020.docx NACC_Winter_Menu_20208.pdf Super_Bowl_Snack_Pack.docx NACC_Fall_Menu_2020_4.pdf Will_you_be_my_Valentine_at_home.docx Dr_Evans_Wine_Dinner_2016.docx GovernorsCocktailParty2019.docx

Featured Banquet menus 1_Hors_Doeuvres.docx 2_Breakfast.docx 3_Plated_Lunch.docx 4_Lunch_Buffet.docx 5_Dinner_Plated.docx 6_Dinner_Buffet.docx 7_Desserts.docx