The grand views of manicured gardens and the 18th hole of the resort's east course set the stage for a casually upscale meal at this hotel dining room. The dinner menu focuses on fresh seafood and hand-cut Angus beef, along with a pasta, chicken and pork selection. Chef's specialties include herb-crusted Chilean sea bass entreé and artichoke and lobster dip appetizer. The lunch menu includes an array of sandwiches and salads, plus a few pizzas and entreés. Service is casual and friendly.
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