Clubhouse News

It’s officially Spring and we are gearing up for what we hope will be an eventful season here at the Club. We will be hosting a couple of our largest attended buffets this spring with Easter on Sunday, April 16th and Mother’s Day on Sunday, May 14th. Easter reservations are already coming in at a rampant pace and are booked on a first call first seating basis so if you plan on attending please don’t hesitate on making your reservations as soon as possible. The same applies for Mother’s Day so please plan accordingly. A Kentucky tradition, Derby Day will be on Saturday, May 6th in the downstairs dining areas with a heavy Hor D’ourves buffet being planned with specialty drinks for members and their guest to enjoy. We are in the midst of planning more Spring and Summer time events in the upcoming months and will have more details to follow.

We have introduced lunch and dinner specials this past month and they have been well received. Please make sure to contact us with your email address if you are not receiving them weekly. If there is something you would like to see that we aren’t offering, please feel free to get in touch and I will try and see if it’s attainable. We are still getting positive feedback from the new lunch and dinner menus and we hope that everyone has enjoyed the new offerings.

I would once again like to remind everyone of our banquet facilities. The food and beverage team strives to make your event a successful one and offer the highest quality ingredients available in our area. Please keep us in mind when you, a friend or family member is looking for a venue to host a wedding reception, rehearsal dinner, bridal or baby showers, birthday parties, anniversaries, corporate meetings, business seminars or any other social event you may have in mind. This is a vital supplement to our food and beverage income and helps keep our daily member dining prices inexpensive compared to our competitors. Please contact Kara Early or myself and we will be happy to discuss any details to help make your event a memorable one.

We would like to thank everyone that has been coming out and supporting your Club and the patience that has been shown during the transition and process of training new servers as we are getting prepared for our busiest times of the year. If you need any assistance or have any concerns, please feel free to contact myself and I will address them as quickly as possible. I hope to see you in the Clubhouse soon.

Stephen Helm,
Clubhouse Manager & Executive Chef