A Note from the Chef's Desk
Fall 2017

What a start! For the 5th season in a row, we had increased attendance at the Welcome Back party. After dining from our new dinner platters, the members and their guests enjoyed mingling and dancing to live music under the stars on a picture perfect desert evening. Also, we have surpassed past meal covers (kitchen jargon) for all the dinner services we’ve been open for in the Clubhouse. My staff and I are very grateful for the warm welcome back and continued support of our culinary services.
As we continue to get busier, we hope to see more of you joining us for lunch in our beautifully renovated Clubhouse. With its’ expanded menu and meal options and an unsurpassed view, it can be a wonderful opportunity to dine and entertain, or just relax after a round of golf. Many members have taken advantage of the opportunity to enjoy lunch in the lounge area with full bar service available.
As for our menus, we have brought back several SCC favorites and best sellers, along with some new items on all the menus that should prove to become crowd pleasers in a hurry.
We are now only using Cage-Free Large AA eggs that are sourced locally. For lunch, we introduced a Cubano Panini that has freshly roasted pork loin, ham, Swiss cheese, pickles and spicy mustard on a Terlaro roll. Also, we now have a baby spinach salad with grilled salmon, and a tuna melt on our specially made thick Cheddar- Jalapeno bread. We also offer a Southwest special and Catch of the day that change daily.
On our Bar menu, we have an Artichoke and Crab dip that is served with crackers. Toasted onion fried green beans are another item that are great to share. By popular demand, the fried Brussels sprouts with Balsamic glaze and Blue Cheese Crumbles are back.
As appetizers on our Friday and Saturday menus, there is an Island Style Ahi Poke tower served on Arugula, and a Roasted Portobello Mushroom Caprese Style for those who want to “keep it light”.
All our menus are posted on the Clubs’ website and the specials for each week are e-mailed so you can plan your meals early. And as always, we try to accommodate special requests, just ask your server, or mention it when making your reservation. I look forward to seeing you all in the dining room soon.


Chef Mark