Autumn is in the air and for Chef Pete and his crew that means one thing, well two; clam bakes and pig roasts. So starting Friday September 3, 2010 the clubhouse kitchen will be roasting a whole sucking pig over local hardwood and fruit tree trimmings. The pig will be portioned and sold as a nightly feature. The price is $17 per person and will come with seasonal vegetables and salads. The Clubhouse will also be featuring clams and oysters from different regions of the eastern seaboard. So come join us for a taste of American “Terroir”.
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