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CCC The Week Ahead February 18th through February 23rd

CCC The Week Ahead February 18th through February 23rd

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CCC The Week Ahead

February 18 through February 23

Dear CCC Members,

 

It was so great to see so many of you last week at our first Galentine's event, Cornhole and dining with us for Valentine's Day. We have another great week in store for you. 

This Week:

Trivia Night | February 19 | Play for prizes and enjoy a limited express menu for quick bites. Only a few spots left! Click here to register

Cornhole Thursdays | February 20 | 6:30 PM - 8 PM | Warm up with some friendly competition!

Kids Night Cooking Class | February 22 | Little chefs will have a blast learning new recipes! Click here to veiw event details SOLD OUT


Coming Up in February and March:

Pizza & Pasta Night | February 26 | Savor a delicious Italian-inspired feast. Click here to make a reservation

Ladies Night Happy Hour | February 27 | 1/2 price appetizers and drinks | Click here to make a reservation

Parent Child Rescheduled | March 1 | Click here to register

Wine & Paint Night | March 8 | Click here to register | Dining reservations seperate

Pizza & Pasta Night | March 12 |  Click here to make a reservation

St. Patricks Weekend Specials | March 14 & 15 |  Click here to make a reservation

Anitinori Estates Wine Dinner | March 22 |  reservations open 3/22

Kids Night | March 29 |  Parents enjoy an night out in our dining room while the kids enjoy a night of fun and dinner with our staff in the 19th Hole. | Kids aged 6 -12  | reservations open 3/29

 

Winter Hours of Operation:

 

Golf Shop

9 AM - 4 PM | Tuesday through Sunday

19th Hole

9 AM - 3 PM | Thursday through Sunday

Dining Room & Pub

4:30 PM - 8 PM | Thursday | Kitchen close at 7 PM

4:30 PM - 9 PM | Friday & Saturday | Kitchen close at 8 PM



 DINNER FEATURES 

Friday & Saturday 

Appetizers 

Drunken Mussels 12 

P. & I. Mussels, steamed in Pinot Grigio, garlic, lemon, parsley, & butter. Served with fresh bread 

 Lollipop Lamb Chops 15 

Single bite chops, seared and topped with a red wine reduction & mint chutney 

Entrees 

Osso Bucco 35 

Veal Shank slowly braised in tomato sauce. Served over garlic mashed potatoes with vegetable du jour. Topped with pan jus 

Meatloaf 18 

Big stack, served on mashed potatoes with the vegetable du jour. Topped with demi-glace & fried onions 

Scallops St. Jacques 26 

Jumbo Scallops sauteed with mushrooms, butter, white wine, garlic, & lemon. Topped with aged Gruyere and breadcrumbs. Served with wild rice and vegetable du jour 


All Day Menu

19th Hole Menu

 

 

Warm Regards,

 

Jon Gehman

General Manager

Conestoga Country Club

Office:717-984-6437

[email protected]