Dormie Network Tailored Culinary Experiences - Portfolio - Page 3
An Unmatched Dining Experience
Our expert team of chefs led by Tony Pope, Chief Culinary Officer, have
prepared the following selection of menus, which capture the essence of
each unique club and its region. Each menu may be used in its entirety,
mixed and matched with other menus across the portfolio per your
preferences, or used as inspiration for a custom menu of your choosing.
The following menus are designed for parties of four or more. Most items
will be plated courses, except for buffet breakfasts and family-style lunches
as noted.
Each club has a dedicated Food & Beverage team available to help create
the perfect environment for your event. To speak with a F&B manager,
please call:
ArborLinks
Ballyhack
Briggs Ranch
Nebraska City, NE
Roanoke, VA
San Antonio, TX
402.873.4334
Dormie Club
910.947.3240
Pinehurst, NC
540.427.1395
Hidden Creek
609.909.2990
Egg Harbor Township, NJ
210.670.9400
Victoria National
812.858.8230
Newburgh, IN
Dormie Network F&B Policies
All food served and consumed on site at Dormie Network properties must
be purchased from the club hosting the event. Members may bring their
own wine (if not represented on the following wine lists), subject to a $20
corking fee per 750 ml.
The headcount confirmed 72 hours prior to the function will be regarded
as the guarantee, and final charges are based on the greater of the two
between the guarantee and actual headcount.
Cancellations made after the guarantee are subject to applicable fees. Prices
subject to 20% service charge and applicable sales tax. All applicable fees
are charged to the member account on file.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk for foodborne illness.
BANQUET PORTFOLIO
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