The Club restaurant is at its best during the long golfing season when the chef serves lunches and dinners. For lunch there's a choice of sandwiches, wraps, potato salad and coleslaw, followed by squares and fresh fruit, as well as a lunch buffet. For dinner, there's a good choice, from vegetarian fare to roast beef, lemon chicken, pork tenderloin, baked haddock and a variety of kebobs. The salads, anything from Caesars to watercress and apple, are fresh and savoury. A soup such as cream of asparagus with gorgonzola cheese is always a pleasure, as are the desserts, which include chocolate pate and mascarpone cheesecake. The dining room overlooks the greens, so you can observe other golfers while dining. In winter, the restaurant opens up to clubs and other organizations for special events. There's a sound system, which means you don't have to rent one and set it up.
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