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Orinda Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Thayer Johnson |
Chef's Certifications | None |
Number of Members | 786 |
Annual Food & Beverage Revenues | 2,499,999 |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 4 |
Average Weekly Covers | 850 |
Banquet Capacity | 200 |
Number of Kitchens | 4 |
Food Cost(%) | 40% |
The Club has significantly invested in the finest equipment to support our team including a $3.5M renovation to the Grill Dining Room, bar, and kitchen that will start this year. A highlight of this new kitchen will be the installation of a Woodstone pizza oven.
Although we continue to deliver the timeless classis our members expect, we strive to be creative and push the boundaries of club cuisine.
Featured a la Carte menus
| Featured Banquet menus
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