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Red Run Golf Club
| CLUB / RESORT DATA | |
|---|---|
| Director of Food & Beverage / Executive Chef | Joseph Nixon |
| Number of Members | 600 |
| Annual Food & Beverage Revenues | 2,200,000 |
| Food & Beverage Minimum | Yes |
| Number of Food & Beverage Outlets | 7 |
| Average Weekly Covers | 500 |
| Banquet Capacity | 250 |
| Number of Kitchens | 2 |
| Food Cost(%) | 42% |
The Mixed Grill Room offers a full-menu, yet casual dining for adults and children accompanied by their parents, whether it’s for a big dinner out or one of our legendary brunches. During warmer months, the Mixed Grill menu is served on our brick patio and covered porch, which overlooks the plush course and offers the most spectacular settings in the area.
The Clubroom is popular for a post round sandwich, salad or drink, as well as place to tally up the scores, play cards and catch up with other members. For those who work in the area, it’s caught on a weekday lunch spot to bring clients, customers or coworkers.
Pub 1914 is open during the fall and winter months as a relaxed atmosphere for dining and socialization -- there’s a pool table, shuffleboard, Golden Tee and lots of televisions for catching the big game.
Park’s Place is our newest addition, a state-of-the-art outdoor dining facility that offers lite fare, our famed pizza and cocktails. It handles the pool area and is home to numerous summer parties. It is also convenient for those coming directly off the 18th green or anyone seeking a quick, outdoor bite to eat.
A snack bar and large picnic area also services the pool crowd with affordable items. Charcoal pits are provided for members to grill on during family nights.
The Ladies’ Veranda is an intimate space off the women’s locker room with a sweeping view of the golf course. It can host female-only occasions of up to 24.
Featured Club Photos
