History and tradition are the true foundations of our clubhouse
Our club house dates back to 1926 and includes elegant details from the craftsmen of that era. These details are evident throughout the: main dining room, English Room, Library, Western Grille, main bar area, and the Donald Ross room. Whatever your entertaining needs, you will find an elegant atmosphere, accentuated by delicious food and attentive service.
From a private dinner for two, to banquets of 250, to business meetings and presentations, our clubhouse is the perfect venue.
A superb dining experience
Our Executive Chef and Sous Chef oversee our traditional menu, featuring entrees such as:
- Pan seared Lake Perch with lemon beurre blanc
- Hazelnut encrusted Pickerel
- USDA Choice 12 ounce Rib Eye
Each week, our chef's use their culinary talents to design a "specials menu". Members and guests choose from special entrees, such as:
- Pan seared Sea Scallops on top of potato cakes with white truffle Hollandaise
- House smoked chicken
- Portuguese Leg of Lamb stuffed with a roasted onion, sautéed carrots and celery
As you can see our chef's prepare unique offerings to satisfy diners of all tastes!
WG&CC Spring 2013 Lunch Menu
WG&CC Spring 2013 Dinner Menu
WG&CC Spring/Summer 2013 Wine Menu
A generous selection of wines and our experienced service staff complete the overall dining experience.
Spacious, gracious, and comfortable. Whether you're looking for drinks after a round of golf, a light lunch, or a total dining experience, you'll enjoy relaxing among your fellow members. We look forward to serving you.
Look further at the culinary experience our chefs provide -- peruse our lunch,dinner, and wine menus!