Message from the General Manager
By Ray Caraballo
 

It may be my imagination, but I think this year the month of May will be busier with more Club activity than any previous May’s that I can remember. Our Chef’s Buffet Night and Happy Hour continue to be popular on Wednesday evenings. The Action Stations have been a big hit.

We already have more than 130 reservations for our annual Mother’s Day Brunch on Sunday, May 12th, so it might be wise to make your reservation soon.

On Friday, May 17th, we have our Bon Voyage Buffet when we serve a variety of hot prepared entrées, the soup and salad bar, multiple selections from the carving station, an enhanced dessert selection, and, best of all, our Seafood Raw Bar (chilled shrimp cocktail, oysters on the half shell, and much more)—all this for only $20.00. I can hear the anguish about May’s high food cost percentage coming from both the Finance and House Committees already. It’s my parting gift back to you in appreciation of your support for our food and beverage operation. No reservations this night, so plan to come early. We open at 5:30 PM.

In conjunction with our Memorial Day Golf Tournament in the Village on Monday, May 27th, you should plan to join us for the Memorial Day BBQ (whether you play in the tournament or not) in the Dickinson Room from 12 noon to 2:30 PM.

Four days later, on Friday, May 31st, we proudly present our well known Seafood Buffet. Raw Bar (yes, with chilled Lobster Tails and Claws, shrimp, oysters on the half shell, smoked salmon display, calamari ceviche, poached sea scallops, tuna carpaccio+++), soup and salad bar, carving station for landlubbers, seafood action station, hot seafood entrées, and our dessert buffet. All for only $39.95! My description does not do the menu justice. You need to pick up the flyer for this one. I remember serving almost this same menu fifteen years ago at my club in Naples for $59. Please call early for reservations for members and your guests only.

A special congratulations to....
 

Click Here to read the rest of Ray Caraballo's article on page 1 of the Journal.