Did  you see the Easter Bunny? 350 members and guests enjoyed his company during the Easter buffet. Chef James' food selection was outstanding as always.

March was off to a good start with 5 new golfing members.  One application so far in April and we have heard of several others waiting to join until the weather warms up. The Board decided to close the Clubhouse category for now since our waiting list is growing. The membership committee will review the waiting list in April and make a recommendation to the Board on how to address this issue.

Have you seen the practice green? It weathered the winter very well. We just need to wait until it warms up to appreciate the benefits of this new type of grass. Jason and his crew have been working hard to clean up the course. Avid golfers can finally start to play.

How many lessons has Kevin given you so far? With all the teaching technology he brought to the Club, we should all be able to improve our scores. His line of clothing and the new pro-shop lay out has been well received. Want another Oreo cookie?  See Kevin for an answer.

 

 

As you know the Club will replace the greens in August 2008. Jason, our Superintendent in conjunction with the Board has done his due diligence by extensively studying the potential environmental impact of methyl bromide. Experts on the issue at Iowa State University and the University of Florida participated in conference calls and answered a plethora of questions. The experts' concensus is: fumigating is the safest and most effective approach available. It will take place on August 11,12 and 13 for all the greens except for holes 4, 7 and 17 which will be reshaped during that time.  These three holes will be fumigated between August 20th and 22nd.  The Club has retained the best company to handle the fumigation with credentials from golf courses such as Medinah, Butler National, Oakland Hills to name a few.

A list of questions and answers from experts on the issue is available in the manager's office.

 

 

 

Try one, try them all, or mix & match one  with our regular menu.

Rabbit Rillette Toulousain with Aramagnac Soaked Prunes & Apricots

Provencal Charcuterie Plate with Duck Pate, Venison Sausage, Pheasant Terrine with Whole Grain Mustard, Picked Beets and Cornichons

Duck "Tacos" Asian BBQ Duck Confit and Asian Vegetables Wrapped in Whole Wheat Crepes

Pistachio Crusted Quail with Lingonberry Sauce, Crispy Leeks and Fava Beans

Molasses Duck Salad with Wild Greens, Carrots, Green Beans Served on a Sweet Potato Puree with Maple Pecan Dressing

Pheasant Piccata with Sauteed Gnocchi, Steamed Garlic Spinach and a Lemon Caper Sauce

Northwest Elk Osso Buco cooked with Lemon Rings Served with Parsnip Puree, Morel Mushrooms and Zinfandel Sauce

Iowa Black Jack Spiced Bison Tenderloin with Olive Smashed Potatoes and Ratatouille Vinaigrette

Black Pepper Grilled Venison Chop with Grilled Sweet Potatoes, Wild Rice Compote, Huckleberry Sauce

Sweet & Sour Rabbit with Rabbit Confit, Spring Rolls, Fava Beans and Morel Mushrooms

Bacon Wrapped Quail with Traditional Bread Sauce, Haricots Verts and Fig Salad