Easter Brunch!

Easter Sunday Brunch

April 21st, 10am-3pm 

Featuring:

Fresh Danish & Breakfast Muffins

Fresh Fruit Display

Assorted Cold Salad Station with BLT Salad, Caprese, Mixed Greens

Shrimp & Smoked Salmon

Omelet to Order Station

Broiled Cod & Turkey Tetrazzini

Twin Carving Station with Maple Glazed Ham & Rosemary Prime Rib

Breakfast Station with:

Scrambled Eggs, Homemade Sourdough French Toast, Bacon & Sausage

Gourmet Dessert Display

Special Kids Buffet Items- Mac & Cheese, Chicken Nuggets 

 

ADULTS:        $29.95

CHILDREN:   $17.95

RESERVATIONS REQUIRED:

For Reservations Call: 592-4334 ext 122

48 hour cancellation policy is in effect

Please Note: The Dining Room will not be open for Dinner Service, Bar will be Open until 6pm for Beverages

Course Update

Today Dave Fox and his crew finished up the work on 8 pond. Club President, Mark O’Neil, has been out to the project daily since the project started. As the contractor extracts equipment from the area he will add soil and grade his way back to the old garage. Once that has dried out i will come back in with our seed-a-vator and overseed the equipment trail. My staff and I will be responsible for “chinking” in along the top of the stone bank with smaller stone to fill any gaps, then feather in along the edge of the stone with soil. Our staff will still have some cleanup from the pond itself but once cleaned out number 8 will look like a brand new hole. A special thanks to our President for his vision on this project and the board for making this happen.

Course Updated

Greetings from golf Maintenance. We are still under snow here but slowly melting off and looking forward to the 2019 golf season. I just wanted to fill you in a project we started last week. On Thursday of last week we had a local company start dredging the pond on 8 and today they are just about finished. Today we started taking delivery of stone that will make up the embankment along the water front of 8 green. It’s going to look great and we hope to have it completed by the end of this week.