Executive Chef Eric Barkley

Fireside Grill, 19th Hole & Carry Out Menu: Click here.
Formal Dining Menu: Click here.

Easter Sunday Brunch, April 1st
We are currently entirely booked for Easter, now accepting names on the wait list.

Reservations full - Wait list only.
Adults: $32.95++, Kids 5 to 11: $14++, 4 and Under: Free

Sweet Breads and Pastries

Blueberry Cheese Danish

Lemon and Cheese Danish

Cinnamon Apple Coffee Cake

Chilled Selections

Spinach & Romaine Hearts with Creamy Mint Dressing

Lemony French Green Bean Pasta Salad with Ricotta Cheese

Fresh Fruit with Greek Yogurt and Toasted Granola

Smoked Salmon Display

Deviled Eggs with Bacon, Chili Sauce, Chives

Peel & Eat Shrimp with Cocktail Sauce

Oysters on the Half Shell with Rosé Mignonette

Breakfast Fare

Fresh Soft Scrambled Eggs

Eggs Florentine with Ham, Spinach, Mornay Sauce

Potato Hash with Fresh Herbs and Crema

Hickory Smoked Bacon and Sausage Links

Parmesan Herb Biscuits with Pancetta Cream Gravy

Carving Table

Baron of Corned Beef with Horseradish Sauce

Pineapple and Cranberry Glazed Ham

Yeast Rolls and Artisan Rolls with Whipped Butter

Hot Entrees and Sides

Seared Salmon with Strawberry Basil Relish

Garlic and Rosemary Lamb Chops with Brown Sugar Glaze

Fresh Spring Vegetable Medley

Crème de Brie and Chive Whipped Potatoes

Dessert Table

A collection of tarts, cakes, cookies and more!

RSVP to attend.