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Troon Country Club
| CLUB / RESORT DATA | |
|---|---|
| Executive Chef | Alejandro Martinez |
| Chef's Certifications | IGIB |
| Number of Members | 500 |
| Annual Food & Beverage Revenues | 2,500,000 |
| Food & Beverage Minimum | Yes |
| Number of Food & Beverage Outlets | 4 |
| Average Weekly Covers | 600 |
| Banquet Capacity | 200 |
| Number of Kitchens | 2 |
| Food Cost(%) | 39% |
| Sommelier on staff | Yes |
Troon CC’s Executive Chef, Alejandro Martinez, loves connecting with members through food, linking his dishes to the rich history and tradition from which they originate. Being born in Argentina and also living in Italy, Martinez realized the importance of simplicity and the art of respecting ingredients, both of which allows each dish to express themselves without masking their unique flavors. Following the seasons, connecting and supporting local farmers is something he really enjoys.
Troon CC’s Quail's Nest and The Roost provide incredible indoor/outdoor dining options with endless opportunities to reconnect with friends and each other. Members can linger over hors d'oeuvres and a glass of wine at the bar that opens to the surrounding Sonoran desert with unobtrusive accordion doors. The club’s expansive patio is a perfect backdrop for sunset dinners, lunch with friends or a refreshing beverage after play and is equipped with misting systems and heaters that allow this space to adapt with the seasons.
The Poolside Grill is an oasis from the day. Located on the turn between the first and tenth tees, and near our refreshing Lagoon Pool, it serves as a healthy refueling station for golfers who can choose to sit and eat, or have their order promptly delivered while they play.
The Roost is the hub of member action. It is a place where members can experience friendly camaraderie among big screen TVs, indulge in a thoughtfully crafted menu of both fresh and seasonally prepared offerings, and enjoy the enormous tended bar that provides cocktail combinations that are dangerously brilliant.
Featured Club Photos
