Our culinary department, under the direction of Executive Chef, Edward Neiman, creates eclectic menus that change nightly at our Main Clubhouse. This freedom of ideas and creativity suits both the membership and the staff. Whether we are preparing for a la carte service for 60 or a party for 300, our kitchen staff works as a team to create international cuisine as well as traditional New England favorites.
Our casual snack bar staff in peak season prepares and serves an average of over 300 covers daily. Casual lunch at our Beach Club is popular for members of all ages and is the busiest of all our dining venues.
Our talented food and beverage service staff are fully trained to work in a variety of situations including formal, casual and banquet service.