Orchid Island - Oceanfront Homesite by ONE Sotheby's International Realty

Direct Oceanfront Homesite Orchid Island Vero Beach, Florida

This direct oceanfront homesite is the last of its kind in Orchid Island. This is truly an environmental paradise with over 255 feet of pristine ocean frontage and beach access to a wide, accreting beach with azure water.

Original state and local permits, approvals, and plans available to construct this stunning one-of-a-kind estate residence with guest house on a quiet cul-de-sac. Over 255-ft. of pristine ocean frontage. Orchid Island is a premier gated community; amenities include two clubhouses, tennis, golf, fitness, dining, and a plethora of social activities!

This paradise on the Indian River Lagoon opens out to the Intracoastal Waterway. Enjoy waterfront living: boating, fishing, kayaking, water skiing, watching wildlife, and more!

A tropical climate, excellent community, few high rise buildings, low traffic, and gorgeous wide white sand beaches make the area unique. Large metropolitan cities such as Miami, Palm Beach, and Orlando are also an enjoyable distance away.

Vero Beach offers a plethora of activities including golf, cycling, tennis, kayaking, watersports, and more. Vero Beach has a rich cultural experience including Riverside Theatre for the Performing Arts and Vero Beach Museum of Art.

Unique Opportunity at $5,900,000

For additional information and a private tour call:

Michael Thorpe Broker | Owner 772.532.0449 mthorpe@tcsir.com

Kimberly Hardin Thorpe Broker | Owner 772.532.5233 kthorpe@tcsir.com

®, ™ and SM are licensed trademarks to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned and Operated, Except Offices Owned and Operated By NRT Incorporated.

Detail Client View MLS #165422

221 Beachside Drive, Vero Beach 32963 Status:

$5,900,000 Active

Subdivision: Orchid Island Area:

14 (Beach North)

Style:

Single Family

Zoning:

Residential

Land Use:

Residential

# of Lots:

Elementary: Beachland Elementary Middle:

Gifford Middle

High School: Vero Beach High School

# of Acres:

1.73

Land SqFt:

75,359

Lot Frontage: 255.44

Acre Rng:

1 to 3 Acres

SqFt:

75,359

Lot Depth:

547

Pets:

SPECTACULAR LOCATION!!! Last direct oceanfront lot in Orchid Island! Recently cleared! All state and local permits, approvals; plans available for a stunning oneofakind estate residence with guest house on a quiet culdesac. Over 255ft. of pristine ocean frontage. Orchid Island is a premier gated community; amenities: 2 clubhouses, tennis, golf, fitness, dining, social activities! Land Desc:

CulDeSac, Lightly Wooded, Road paved

Miscellaneous:

Deed Restricted, Deeded Beach Access, East Of AIA

Waterfront:

Yes / Oceanfront, View Ocean

Other Info:

Electricity Available, Phone Lines Available

Faces:

Faces West

Comprehensive Land Use Plan:

RES

Type of Exemptions:

Maximum Units:

Deed Restrictions:

Yes

Survey Required:

Yes

Paved Road:

Yes

Architect Review Required:

Yes

Alley:

Coastal Construction Line:

Yes

Curbing:

Yes

Property Owners Association:

Yes

Sidewalks:

Cable TV Available:

Yes

Flood Zone: Storm Sewer Drain:

Yes

Water Type:

Existing public water supply connected

Sewer:

Existing sewer connected

Tax Year:

2015

Tax Amount:

$32,117

Payable:

Annual

Maintenance Fee: 3,890.00

Directions:

North on Highway A1A, past CR 510, to Orchid Island east gate entrance. Right onto Beachside Drive. Lot is at end of culdesac.

** INFORMATION DEEMED RELIABLE BUT NOT GUARANTEEED, BUYER MUST VERIFY**

Orchid IslandAmenities M

embers enjoy an award-winning Audubon Signature Sanctuary golf course designed by Arnold Palmer. Other amenities include exceptional dining areas, tennis courts, pool, beach club & social facilities. The Tennis Program of Orchid Island was designed to serve members of every skill level with eight Har-Tru courts, including an exhibition court. The 11,000 foot tennis and fitness club offers a boutique-style pro shop along with a picturesque deck area overlooking the exhibition court. At the new fitness center, members enjoy state of the art cardiovascular and weight machines, complete with personal trainers, massage therapy, yoga and aqua-aerobics. Dine at one of many fine venues which include the Beach Club, Golf Club, and Pool Grille. Join in on special events and social activities or just relax on the miles of pristine beaches. Orchid Island has something for everyone!

THE ORCHID ISLAND GOLF & BEACH CLUB CELEBRATES ITS 25TH ANNIVERSARY

Cover photo by Sailfish Films

The rich, diamond-patterned wood floor is just one of the features adding to the ambiance of the club.

A WISH LIST WITH AN “UPSCALE CASUAL” THEME COMES TRUE THE ORCHID ISLAND GOLF & BEACH CLUB CELEBRATES ITS 25TH ANNIVERSARY WITH A RENOVATION OF THE GOLF CLUBHOUSE. WRITTEN BY MARY BETH VALLAR PHOTOGRAPHY BY GRIDLEY + GRAVES

he Orchid Island Golf & Beach Club hits a quarter century milestone this year. In the run-up to the 25th anniversary, the club completed the latest in its ongoing efforts to upgrade, improve and enhance its facilities – the renovation of the golf clubhouse. The dedicated committee in charge of the project realized that they had more than achieved their objectives when they heard the “Wows” and similar exclamations uttered at the club’s grand opening last November. And it’s easy to see why. From the textured bluestone walkway leading to the arched mahogany and glass front entrance – through the lobby with its rich, diamond-patterned wood floor and the hint of vibrant colors that begin to set the rhythm for the revamped dining space – into the dining area that is both open yet compartmentalized and intimate in design – and finally through to the expanded veranda overlooking the sparkling lake that is home to migrating birds by day and lit by the moon by night, the clubhouse reached all the desired benchmarks for style, functionality, flexibility and comfort. It took over two years to plan and the summer of 2014 to execute. At every step in the refurbishing process, the committee provided the Orchid membership with regular updates. “It was extremely important that our members knew what we were doing and why,” Committee Chairman John Crosby says. “We wanted complete transparency and

constantly sought feedback. We provided renderings prior to construction, and every three to four weeks during the summer we sent out photos of the progress.” He quips, “We said if a member comes back and is surprised, then we’ve failed.” Obviously they did not. The committee members who pulled the project together under Crosby’s leadership included Orchid members Stephanie Hahn, Marilyn Palmer, Jim Herbison and Donna Thrailkill; General Manager Rob Tench and Food and Beverage Manager Pam Sanchez along with members of the design and construction teams. The project had its roots in the club’s long-range plan. The maxim of the board of governors and management is to maintain the finest, most up-to-date facilities for the benefit of current and future members, Crosby says. With this in mind, the committee looked both inward and outward to determine member preferences and current and trending themes among clubs throughout the nation. Early in 2013, the board of governors hired The McMahon Group of St. Louis. “In working with this group, who are well-known club planners and consultants, we asked what is contemporary and what are other clubs doing?” Crosby says. “Then with their help, we conducted focus groups to determine what our members wanted. Over 100 people participated in these groups and others completed written surveys. From this we were able to come up with a ‘wish list.’”

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Both dining areas offer tables, booths and banquettes.

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The outdoor area with two fire pits are extremely popular among members.

he research established a theme, “upscale rchid Island Golf & Beach Club’s British West casual.” It also showed that members wanted Indies architectural and interior design style additional venues for casual dining – includwas one of the elements that attracted the ing outdoor dining, seating options from the traditional members to the community in the first place. So when tables and chairs to booths and banquettes, and a bar that it came to selecting colors, accessories and other details, would accommodate dining – all in an acoustically pleasthe committee retained the essence of the style but ant environment. refreshed and updated it. They replaced the sage green Susan Smith, an interior designer and focus group memwith vibrant green, geranium and brown shades. ber, proposed a solution to the noise problem: adding raffia Green fabric covers the booths. The wide brown and fabric inside the ceiling coffers. This addition, along with a white stripes on the banquettes give a smart new look, ceiling’s wood slatted acoustical system, provides superior as do the brown geometric designs in the accent pillows. sound absorption. The texture of the raffia and the rich The brown and green palette extends to the veranda’s ratmahogany, along with crown molding trim, offers furtan dining and lounge chairs. White grass cloth covers ther aesthetic details to the space. the walls throughout the dining and The acoustical ceiling design is also lobby areas. This not only offers texture used in the entry lobby. but also adds another acoustical buffer, In the design of the dining area, as does the fabric covering much of the Crosby says, the committee wantseating in the dining area. ed a feeling of openness. “And we “Varying the colors, textures and fabachieved this because when you rics in the seating and accessories as enter the space, the ceiling is viswell as lighting the dining areas with ible throughout, and you can see a number of different fixtures gives a through to the lake. Yet the space further sense of intimacy to the space,” is sectioned into two distinct dinSmith adds about the decor. ing areas. One is the more intimate The art in the dining area is unique fireplace room, with tables, booths to the Orchid community and is the and banquettes. In the evening we work of noted bird and wildlife phoadd tablecloths to give it a slightly tographer Wink Gaines. Orchid Island less casual feel.” Golf & Beach Club is a certified Audu“The other area has similar seatbon Cooperative Sanctuary and home ing options, along with the bar. The to some 60 species of birds – includbar is longer and deeper to make it ing white pelicans, herons, egrets and comfortable and inviting for those spoonbills – and myriad species of who want to have lunch or dinner plants found in and around the Indian there. Then we added a four-foot River. Gaines spent considerable time The updated bar is longer and deeper than the divider to separate the bar from the previous one to accommodate diners. photographing the wildlife of Orchid. dining area. And we updated and The images, printed in various shapes soundproofed the kitchen located and sizes onto coated aluminum behind the bar,” he notes. sheets to allow maximum definition, impact a visitor’s Outside on the two-tiered veranda, the club accommoeye as no ordinary artwork can. dates 65 to 70 guests. Both covered and open-air seating As Smith put it, “We wanted art that spoke to the heart are on the first level. Below are tables and chairs for dinof the community.” ing and lounge chairs that surround two fire pits. Outside To further understand the heart of the community, lighting around the trees, along the border of the lake and one has to go back to the origins of Orchid Island Golf & the flagpole enhance the view. The culinary team designed Beach Club with its enduring spirit of neighborliness and a casual pre-dinner and snack menu for members gravitatfriendship that is deepened by a sense of responsibility to ing to the outdoor area and the fire pits. preserve the natural beauty that surrounds it.

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The art in the dining area is unique to Orchid and the work of noted wildlife photographer Wink Gaines.

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n the late 1880s, members of the Michaels family from West Virginia settled the 600 acres that now encompass Orchid Island Golf & Beach Club. They were the first to grow and export the famed Indian River grapefruit. By 1965 the handful of people who lived on the strip of fertile land bordered by the ocean and State Road 510 incorporated the Town of Orchid. In 1986, the residents sold the town to the Deerfield Groves Corporation, which in turn sold the entire property to Robert Haines III, a developer from Avon, Connecticut. He transformed the Town of Orchid into an ocean-to-river residential community called Orchid Island Golf & Beach Club, built the Arnold Palmer Golf Course, the three-story West Indies-style Beach Club and four tennis courts. By 1990 he sold 10 home sites. When the recession hit the nation and Florida’s real estate market plummeted, construction at Orchid and the rest of Indian River County stopped. But in 1994, Galen Weston of Canada, who developed Windsor just north of Orchid, bought the property. Immediately Orchid Island Golf & Beach Club began a climb that has yet to end. In 2007, Torwest, Inc. turned control of the property owners association to the equity members of the Orchid

Island Golf &Beach Club. The Town of Orchid is the only municipality in Florida that is also a property owners association and a private equity club. Today the close-knit community with 376 West Indies style homes also includes 66 low-rise oceanfront condominiums; the Arnold Palmer Championship Golf Course; an elegant Beach Club; 11,000-square-foot, state-of-the-art fitness center; eight impeccably maintained Har-Tru clay courts; and, of course, the newly renovated golf clubhouse. The Club will celebrate its 25th anniversary the week of March 9 starting with a reception in the Orchid Lobby of Riverside Theatre, so named because of the generosity of the residents who contributed $1 million to the theatre’s capital campaign fund. Other events will include golf and tennis tournaments, a formal dinner dance and a casual Beatles-themed party, which will take place under a tent on the golf course. So what’s on the horizon for the next five or 10 or maybe even 25 years? Well actually, plenty! Ted Hutton, immediate past president of the club, puts it this way, “Show me a club that is not improving its facilities and its amenities every year, and I’ll show you a club that is in decline.” He continues, “It is critical that a club constantly upgrades, improves, refurnishes and assesses

An extended, covered patio allows for al fresco dining.

what it offers its current and future members. We have a master facilities plan where we look out over a period of at least five to 10 years and determine the priorities – all with input from the members.”

his summer the golf course fairways are scheduled to be re-grassed and the bunkers refurbished. “We will seed the fairways with a new variety of Bermuda grass called ‘Celebration’ that many of the top clubs on the Treasure Coast use,” Hutton says. The drought-resistant Celebration requires less water and fertilizer to produce superior golf course turf. This is just one of the steps the club will be taking to host the U.S. Senior Women’s Amateur Championship September 29 to October 4 of 2018. However, the planned renovation of the Beach Club is the most significant upgrade that the members can expect next. Proposals include adding a multi-purpose room, expanding the seaside lounge and adding a pool bar. Meetings with members to review plans are occurring now, Hutton says. “And next fall we will be able to lay out the costs and explain how we will finance the project. Work will be done in the summer of 2016 and 2017.”

Crosby explains why the club has near-universal acceptance of its improvements. “We pride ourselves on being a member-driven community with a high degree of intimacy. There has been very little dissent or dissatisfaction with any of our projects because we share the attitude that we want to be first class. We want to be ahead of the curve. The combination of the leadership’s willingness to follow this mantra and the members’ support of it is the essence of our club.” ` ARCHITECTURE Peacock + Lewis Architects and Planners Brian Idle, President Bob Acree, Project Manager CONSTRUCTION Proctor Construction Company Mike Sturgis, Project Manager Gary Kaczenski, Project Superintendent INTERIOR DESIGN Spectrum Interior Design Susan Smith, President Shelly Craft, Project Manager Ellen DeMarrero

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LOCALFLAVOR

Newly appointed Executive Chef Chris Sozio leads a team dedicated to bringing farm-fresh, locally harvested produce to the dining rooms at Orchid Island Golf & Beach Club.

WRITTEN BY BARBARA REID PHOTOGRAPHY BY DENISE RITCHIE

A NEW CHEF BRINGS A NEW APPROACH TO DINING AT ORCHID ISLAND GOLF & BEACH CLUB.

BUY FRESH, BUY LOCAL, SUPPORT SUSTAINABILITY

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he terms "hand-crafted,” “freshly-harvested,” “farm to table,” “grass-fed” and “artisanal” are all buzz words rapidly becoming an ever-louder drum beat over the last few years. So it’s no surprise that many chefs have turned their focus to searching for fresh, local foods to serve in their restaurants. Chris Sozio, the newly hired executive chef at Orchid Island Golf & Beach Club is no different. He and his team wholly subscribe to the philosophy: Buy fresh, buy local and support sustainability. Orchid Island Golf & Beach Club – a private, gated community offering luxury properties, breathtaking vistas and an Arnold Palmer Championship golf course – is nestled between the Indian River Lagoon and the Atlantic Ocean in the town of Orchid, located just eight miles north of Vero Beach.

Ranking in the top 20 in the Nation by Prevo Health Solutions for being one of America’s healthiest clubs for employees and members alike, the club is dedicated to continually upgrading its facilities and amenities to give members a private-island lifestyle that encourages both health and wellness. Never more so than in the restaurants over which Chef Sozio presides. Whether dining at the elegant Beach Club, enjoying more casual fare at the Pool Grille or relaxing after a game of golf in the newly-renovated Golf Club overlooking the fairways, all the restaurants are dedicated to serving dishes prepared from the healthiest ingredients, sourced and freshly harvested from local farms.

“We’re constantly reinvesting both in the club and the staff to bring it to new levels,” explains Robert Tench, the Club’s general manager. “We’re really excited to have Chef Sozio on board. He brings a lot to the table with his history and experience.” Sozio hails from Bucks County, Pennsylvania. One of four boys, his father owned a deli and restaurant in Andalusia where it was all hands on deck growing up. “We did everything from washing pots to stocking shelves and making hoagies,” he says. In his

LOCALFLAVOR

Sausage, Cannellini Bean and Kale Soup Serves 6

Packed with protein, vitamins and minerals, this hearty soup is a satisfying way to serve nutritious kale.

2 tablespoons olive oil ½ cup carrots, finely diced ¾ cup white onions, finely diced ½ cup celery, finely diced, reserving inner leaves ½ tablespoon minced garlic 12 ounces Italian sausage, casing removed ¾ cup tomatoes, finely diced 3 cups cannellini beans, pre-soaked overnight 6 cups chicken stock ½ tablespoon fresh thyme 1 bay leaf salt & black pepper to taste 2 bunches kale, washed, blanched and roughly chopped 1 bunch Italian parsley, washed and roughly chopped

senior year of high school, he started thinking about a career in cooking and was accepted into the Culinary Institute of America in Hyde Park. On graduating, one of his first jobs was at Caneel Bay Resort in St. John, a Caribbean haven founded by Laurance Rockefeller. It was there Sozio met Executive Chef John Farnsworth. Regaled by Food & Wine Magazine as being “one of the greatest chefs of his generation,” Farnsworth became Sozio’s long-time mentor. “He taught me everything,” says Sozio, “from

Heat the oil in a large pot and sweat the carrots, onions, celery and garlic over low heat until translucent and tender. Add the sausage and cook, breaking the meat up with a wooden spoon while stirring. Add the tomatoes and cook for 5 minutes. Add the beans, chicken stock, thyme and bay leaf and bring to a simmer until beans are tender, occasionally skimming the fat off the top. Remove the bay leaf and season with salt and pepper. Place one third of the soup into a blender and purée. (Only fill the blender up halfway, pulsing until smooth). Add puréed soup to the remaining soup in the pot. Put the kale and parsley into soup bowls, ladle in soup and garnish with torn celery leaves.

cooking from scratch to buying the best ingredients in season and showing me how to tap into the local farms for the freshest produce.” Two years into his stint in the Caribbean, the Dole Corporation hired a culinary crew from Caneel Bay to set up two similar resorts in Hawaii and Sozio became part of Farnsworth’s team. “In Hawaii, we had a co-op farm where the locals grew fruits, herbs and vegetables for the hotels and kept some for their families so it was a win-win for everybody,” he says.

LOCALFLAVOR

Honey Mascarpone with Winter Berries and Almond Biscotti Serves 6

1 pint strawberries 1 pint blueberries 6 tablespoons sugar 24 ounces mascarpone (4 ounces per person) 6 tablespoons honey ½ teaspoon vanilla extract Pinch cinnamon 1 pint raspberries 2 tablespoons fresh mint, cut into fine julienne 6 almond biscotti

Honey, mascarpone and fresh berries make for an irresistible combination of flavors. Paired with the crunch of almond biscotti, you have a dinner party winner.

After three and one-half years, he joined Farnsworth at the Mayflower Inn in Connecticut, an upscale boutique hotel. And just three years later, he followed Farnsworth yet again, this time to John’s Island in Vero Beach. On learning of the job, Sozio, an avid boater and fisherman, looked at a map and says he really didn’t have to think twice before moving here. “Both the environment and working for Chef Farnsworth again felt right,” he notes.

When describing his culinary journey to date, he says, “In my opinion, chefs sometimes advance too quickly and don’t get the experience they need. I took my time before I got my first management position as a sous chef and I also spent many years as an executive sous chef. I think it’s essential to build a foundation where you learn different food styles and techniques. I also think it’s important for chefs to travel to learn about different cultures.”

Rinse strawberries, remove stems and quarter. Place in a mixing bowl. Wash blueberries and add to bowl with the sugar. Mix in a folding motion and allow to sit for 30 minutes. Put mascarpone into separate mixing bowl and mix the honey, vanilla and cinnamon in by hand. Do not over mix. To serve, put mascarpone into 6 rocks glasses. Fold the raspberries and mint into the rest of the berries and spoon on top of mascarpone along with the natural juices from the berries. Top with almond biscotti and serve.

LOCALFLAVOR

The newly renovated Golf Club restaurant offers al fresco dining, fire pits and scenic views of the lake and fairways.

Feeling ready for a new challenge after 18 years at John’s Island, Sozio joined Orchid Island Club on October 1, 2014 as executive chef. He is privileged to oversee a team of seasoned professionals: newly hired Chef Michael Van Buskirk, previously from Cobalt, and 14-year veteran Wayan Sutriasa who Sozio says has invaluable knowledge of the club members and banqueting. Both embrace Chef Sozio’s passion for serving the freshest and most nutritious food. “All the staff are excited about the style of the new food program,” says Sozio.

nd it would seem members and employees are taking note. Member Jeanne-Marie Vargo praised the recent changes. “Executive Chef Chris Sozio’s leadership skills were apparent immediately upon arrival at Orchid this past fall,” she says. “The newly formed team deserves every ounce of recognition for their incredible culinary skills.” She says they now see dishes inspired by the freshest of Florida fish, prime cuts of meat and locally grown produce. Vardo continues, “This team has created an enhanced and winning

dining experience at Orchid. I think I can easily speak for all the club’s members when I say, ‘Thank you so much’ for all the hard work they perform. It really shows!” Vargo continues. Director of Tennis Jim Buck concurs, saying that employees are benefiting from the fresh selections offered too. “The meals are healthy, nutritious and really good,” he says. As the club prepares to celebrate its 25th anniversary this month, promoting optimum health and wellness would seem to be a winning formula all the way round.

LOCALFLAVOR A perfect marriage of flavors and a healthy, low-fat entrée. The celeriac lends a superb creaminess to this puree while the mild anise flavor of the fennel provides the perfect foil to the acidity in the salsa and the sweetness of the scallops.

Fennel and Celeriac Purée 2 fennel bulbs 8 cups chicken stock 2 celeriac, peeled and cut into quarters ¾ cup extra virgin olive oil Salt and white pepper to taste Pull fronds from tops of fennel, chop finely and reserve for garnish. Wash fennel and remove stalks, cut in quarters and remove core. Place in a pot with chicken stock and pinch of salt. When fennel is ¾ cooked – about 20 minutes – add the celeriac and cook until both are very tender. Drain and reserve stock. Place fennel and celeriac in a blender, add the olive oil and puree. Use the reserved chicken stock to adjust consistency. Season with salt and white pepper. Hold in a covered pot over low heat until ready to plate. Brussels Sprouts 6 sprouts per person 2 tablespoons olive oil Salt and white pepper to taste Wash sprouts. Trim off stem and peel away leaves from the stem end. Continue until all leaves have come off. Sauté the leaves in olive oil on medium high heat until tender. Season with salt and white pepper.

Pan Roasted Sea Scallops with Green Olive Salsa, Brussels Sprout Leaves, Fennel and Celeriac Purée Serves 6

Green Olive Salsa 2 cups pitted Italian green olives 6 ounces fine quality olive oil ½ bunch Italian parsley, washed and roughly chopped 2 anchovies, finely minced 2 strips lemon zest, finely chopped 2 cloves garlic, finely minced Salt and cracked black pepper to taste Chop olives to a medium coarseness, put in a mixing bowl and fold in rest of ingredients. Hold at room temperature.

Scallops 4 large scallops per person Salt and pepper to taste 2 tablespoons olive oil Remove side muscle from scallops and place on a paper towel to absorb any moisture. Once the salsa, sprouts and purée are ready, season the scallops and pan roast them in olive oil until golden brown on both sides. To plate, fold chopped fennel fronds into the purée and place in center of plate. Spread out puree in a circular motion to 1 inch from the rim of plate. Place Brussels sprouts in center of plate, put scallops on top, then top each scallop with olive salsa and serve. `

EQUITY MEMBERSHIP INFORMATION November 1, 2015 – October 31, 2016

EQUITY MEMBERSHIP

Members have full use of all golf, tennis, fitness, swimming, beach & social facilities of the Club. Members are required to pay cart fee or trail fee.

EQUITY CERTIFICATE - $100,000 (80% refundable) Initiation Fee - $35,000 Annual Dues - $15,375* Capital Contribution - $1,900* Monthly Capital Improvement Fee as of June 1, 2015 to May 31, 2018 - $125.00* Annual Food Minimum - $1,200*

GENERAL INFORMATION

Membership includes husband, wife & children under 23 living at home or attending school. There is no limit for extended family use of Club Facilities. Members may invite guests to the Club; however, there is a four-time-limit an individual guest may be invited to play golf on an annual basis.

FEE SCHEDULE (Per Person)

Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $80 (four-time-limit per individual guest)

Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27 Trail Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1,375 Beach & Tennis Member Green Fee from 5/1 - 10/31 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35 Family Member (over 23 yrs) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35 Guest Tennis Court Fee: All immediate & extended family Members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Complimentary Non-family guests accompanied or unaccompanied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10 Club Rental (per set) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25 Practice Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . No charge, included in dues

*Pro-rated from membership activation date

Memberships are subject to approval, prices subject to change. Dues are subject to 7% sales tax. Updated 2.1.15

Equity Golf Membership

\\oiphost\MEMBERSHIP\Documents for Membership Packages\2015-2016\EquityInfo Sheet Golf Only 1 2.1.16.doc

Deferred Payment Plan

EQUITY CONTRIBUTION (Refundable at 80%) …………………………………….$100,000 INITIAL CAPITAL CONTRIBUTION (Non-Refundable) ……………………………$35,000 First Payment Due: Second Payment Due: Final Payment Due:

$80,000 submitted with the Membership Application $27,500 by October 31, 2015 $27,500 by October 31, 2016

There will be a 2% carrying charge added to each installment.

INVITATIONAL BEACH & TENNIS MEMBERSHIP November 1, 2015 – October 31, 2016

Beach & Tennis Membership Members enjoy full use of all dining, tennis, swimming, beach & social facilities of the Club. Entitled to use the golf facilities from May 1 to October 31 upon payment of green fees and cart fees. The Tennis Program of Orchid Island was designed to serve members of every skill level. The Club’s eight Har-Tru courts, including an exhibition court, are ideal for this tropical climate. The 11,000 foot tennis and fitness club offers a boutique-style pro shop along with a picturesque deck area overlooking the exhibition court. Ladies’ and Men’s tennis teams available. On the fitness side, members enjoy state of the art cardiovascular and weight machines, complete with personal trainers, massage therapy, yoga and aqua-aerobics. Deposit - $10,000 (80% refundable) Dues – $8,155 * Annual Food Minimum - $1,200 * Capital Improvement Fee effective as of November 1, 2015. A monthly fee of $50.00 will be added to your membership account, prorated from membership activation date through May 31, 2018. General Information Membership includes husband, wife & children under the age of 23 living at home or attending school. Members may invite guests to the Club; however, there is a four-time-limit on the number of occasions an individual guest may be invited to play golf during the summer months. Invitational memberships are issued on a year-to-year basis, may be recalled at the end of the year, and are non-proprietary and non-voting. The recall of invitational memberships will be done on a last-in, first-out basis. Memberships are subject to approval, prices subject to change. Dues are subject to 7% sales tax.

Fee Schedule (Per Person)

Tennis Court Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . N/A Guest Tennis Court Fee: (October - May) (accompanied). . . . No Fee . . . . (unaccompanied . . . . . . . . $10 (June-September) (accompanied). . . . No Fee . . . .(unaccompanied) . . . . . . . $10 Beach & Tennis Member Green Fee from 5/1 - 10/31 . . . . . . . . . . . . . . . . . . . $35 Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27 Family Member (23 yrs. or older) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . $35 Club Rental (per person) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25 Practice Range, Handicap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . N/A

*Pro-rated from membership activation date Revised 10.8.2013