The Chef's Table

         As featured in Heart of Ohio magazine, Westbrook's Executive Chef Trey Doherty shares some of his most popular recipes with you. 

Guinness Braised Lamb Shanks
with Colcannon and Spring Vegetables
March/April 2015

Herb Crusted Walleye
May/June 2015

Grilled Chicken and Corn Chowder
July/August 2015

Pan Roasted Venison Tenderloin with a Dried Cherry
Red Wine Reduction
 on Butternut Squash Gnocchi with Pancetta and Sage

September/October 2015

Salmon Baked in a Salt Crust
with Garlic Roasted Brussels Sprouts

November/December 2015

Red Wine Braised Pot Roast
with Roasted Root Vegetables

January/February 2016

Pan Seared Chilean Sea Bass
with Pea Puree, Roasted Red Pepper and Tomato Puree and Asparagus

March/April 2016


Clubhouse News

Kitchen Hours of Operation

Monday                   CLOSED
Tuesday                 11:00-8:30
Wednesday            11:00-8:30
Thursday               11:00-8:30
Friday                    11:00-9:30
Saturday                11:00-9:30
Sunday                  11:00-6:00