WORCESTER CC WEEKLY
Join us Saturday, April 24th Cara Brindisi 5:30pm - 8:30pm | Living Room
The Clubhouse will be closed on Tuesday, April 20th due to Aeration. The First Tee Window will be closed on Tuesday, April 20th and Wednesday, April 21st.
The Patio is Open! The Patio is first come, first served. We are practicing social distancing, with 6 people to a table, 6 feet apart.
FROM THE CLUBHOUSE
Live Music is back!
Save the Date Welcome Back Season Opening Party May 15th 6:00pm-11:00pm Hors d’ oeuvres and Food Stations throughout the Clubhouse and tent. Live music followed by a Comedy Show!! Join us for an evening of camaraderie with your fellow members, great night to meet new members and reconnect with old friends! A la carte dinner and Take Out will not be available this evening. Any questions, please contact Kim chartierk@worcestercc.org
W O R C E S T E R
C O U N T R Y
C L U B
Mother's Day Brunch
May 9, 2021 10:00am - 3:00pm Please call the Club to make your reservations! $59 Adults | $25 Children Under 2 no charge
FRESH FRUIT BOWLS JUICE SHOTS / YOGURT & FRUIT PARFAITS DANISH / TEA BREADS / BAGELS / MUFFINS HOUSE CURED SALMON / SMOKED FISH PATE ASSORTED SUSHI DISPLAY / CONDIMENTS POTSTICKERS / STEAMED DUMPLINGS ICED GULF SHRIMP & LOBSTER TAIL & CLAW COCKTAIL / COCKTAIL SAUCE TUSCAN CAESAR SALAD ICEBERG WEDGE SALAD STATION BABY ARUGULA SPRING BERRY GORGONZOLA SALAD / RASPBERRY VINAIGRETTE BUFFET CHICKEN TENDERLOIN FRANCAISE GLUTEN FREE PENNE PASTA, SPRING PEAS, TOMATO & TOASTED SESAME SAUCE SEARED FAROE ISLAND SALMON FILLET, ROASTED RED PEPPER PESTO EDAMAME, RED & WHITE QUINOA & VEGETABLE CONFETTI POACHED EGGS BENEDICT, HOLLANDAISE SAUCE WCC CLUBHOUSE CORNED BEEF HASH, POACHED EGGS OMELETTE STATION All the accompaniments SCRAMBLED EGGS / BACON / SAUSAGE / HOMEFRIES CARVING STATION BOSTON CUT ANGUS SIRLOIN OF BEEF, DEMI GLAZE SMOKED COUNTRY CARVER HAM, HORSERADISH MUSTARD DESSERT STATION ASSORTED DISPLAY OF MINI PASTRIES CANNOLI/ÉCLAIR/NAPOLEAN/CREAM PUFF/BROWNIE BALL CHOCOLATE DIPPED STRAWBERRIES CHOCOLATE PRALINES & CHOCOLATE TRUFFLES INDIVIDUAL GLASSES OF ASSORTED MOUSSES TIRAMISU / CHOCOLATE LAYER / RASPBERRY LAYER / COOKIES / WHOOPIES / BROWNIES GLUTEN FREE & VEGAN DESSERT OFFERINGS
NEW
from
ar b e th
The Finnish
AT WCC LONG DRINK
ZERO
Say hello to the Finnish Long Drink. It's roots go back to the 1952 Summer Games in Finland. A struggling country,, still recovering from WWII and still finding their way in the world of booze after Prohibition, recognized the dilemma they would face serving an influx of thirsty visitors from around the globe. The country's solution? They came up with a simple, signature,, pre-bottled cocktail; and the Long Drink, or the Lonkero,; essentially gin & grapefruit soda, was born. . It is still the national cocktail of Finland. today. The new, ready-to-drink, canned Finnish Long Drink Zero consists of gin, juniper berries, grapefruit soda & added citrus notes with zero sugar, zero carbs, 99 calories, & 5.5% abv. Another refreshing choice for the golf course, pool or patio! The latest addition from Equilibrium Brewery in Middletown, NY is called Fluctuation. This New England style Double IPA pours a very hazy tangerine color, releasing bright tropical notes of passion fruit, mango, pineapple & lychee with an undercurrent of sorbet & cream. Fluctuation comes in highly resinous & tropical with an assertive, yet soft bitterness. This top notch IPA clocks in at a full 8.1% abv, but are easily crushable, so beware! Cheers!
SCORE
97
WORLD-CLASS
POOL NEWS The Worcester Country Club is excited to bring new programs (and old favorites) to the membership this year as we broaden the availability for classes that utilize our gorgeous pool! Please keep an eye out for offerings and opportunities such as lifeguard and CPR classes, swim lessons, strength and wellness classes, and even scuba diving instruction. We are hopeful that the range of new opportunities will be as exciting for you to partake in as they have been for us to plan. Please join us in welcoming our new swim coach, Lefteri Roba! She is a collegiate swimmer at Springfield College, where she is currently studying for a Physical Therapy degree. This past season, she placed in the top three in all of her championship events at NEWMACs. She has also concurrently swam competitively for eight years with Greenwood Swimming, and was a member of the National team for three of those years. She has experience teaching swim lessons at the YMCA, coaching as a volunteer assistant with Greenwood swim team and working as a swim camp coach and counselor at WPI. She is excited at the opportunity to work with our team, and we wish her the best of luck!
This summer we will also be continuing our Swim Team program. Our Lifeguard staff will also be assisting in this endeavor, so that every child is able to have the attention they deserve. The program had a fantastic start last year, and we are proud to be continuing our successes this upcoming season, while hopefully growing as well. The team will have daily weekday practices and recreational swim meets amongst other fun activities and events. We have a tentative schedule that would run from June 28th - August 13th, with weekday morning practices from 8 am - 10 am. The schedule and morning hours will be divided into two one-hour sessions in order to accommodate team member abilities appropriately. Please welcome Denise Agbay as our strength and wellness coach. She has over 20 years as a trainer and coach. The class is a head to toe and everything in between mind body and soul kind of class with your body being the perfect piece of equipment. Class will focus on everything from connecting to the power of your breath, focusing on breathing to stretching. There will be cardio and toning. At times, a resistance band will be used in some of the exercises. Meditation to end the class. Class is 30 minutes. Letting go of expectations and focusing in on intentions. John Dwinell is owner of Central Mass Scuba shop on Shrewsbury Street, Worcester. He has extensive diving experience, His crew teaches the sport of diving year round. We invite you to please join us all on Saturday April 24, 2021 from 1:30-3:30 pm to Meet Denise, Eri , John and John. Light refreshments will be provided.
If you have any questions, problems, or concerns this year regarding our pool facilities or related programs, please feel free to e-mail John Beahn, our Pool Director, at BeahnJ@WorcesterCC.org. Returning and new swim team members with related questions or concerns are encouraged to email Coach Eri Roba at eriroba@yahoo.com.
WCC DINNER MENU Take Out Menu & Dinner Menu are the Same
STARTERS
Please order Take Out from 11:00am-4:00pm Tuesday-Sunday Pick-up time will be 5:30pm-6:30pm Tuesday-Thursday Pickup time will now be 5:30pm-6:00pm Friday, Saturday & Sunday
SOUP OF THE DAY 6/9
SIX NATURAL CHICKEN WINGS 9 Buffalo, BBQ or Garlic Parmesan Sauce
NEW ENGLAND CLAM CHOWDER 6/9 CHILLED GARDEN GAZPACHO 9 G/F BAKED BAVARIAN PRETZEL 8 Everything Spice, Honey Mustard & Nutella FOUR JUMBO SHRIMP COCKTAIL 16 WCC Cocktail Sauce G/F PULLED CHIPOTLE BBQ PORK NAAN BREAD CROSTINI 8 Sriracha Hoison Sauce
GOLDEN FRIED JUMBO SHRIMP TEMPURA Thai Sweet Chili Sauce 17.50 TEMPURA BROCCOLI FLORETS GARLIC SWEET TERIYAKI SAUCE 13.50 Scallions & Sweet Peppers LOBSTER MAC N’ CHEESE WITH CLAW AND TAIL MEAT 14 Trottole Pasta
FRESH GARDEN SALADS Add: Shrimp 4ea Salmon 8 Chicken Breast 7 SLICED SESAME AHI TUNA “RARE” NAVY BEAN SALAD, TOMATO, BELL PEPPER & RED ONION 16 G/F California EVOO & White Balsamic Vinegar
CHILLED ROMAINE HEART CAESAR SALAD Tuscan Dressing, Shaved Parmesan & Roasted Corn Nuts 7/11 G/F
WCC “HOUSE SALAD” MIXED GREENS Tomato, Cucumber, Red Onion & Choice Of Dressing 6/9 G/F
BABY KALE & ROMAINE GREEK SALAD DIJON MUSTARD VINAIGRETTE Feta Cheese, Kalamata Olive, Grape Tomato, Cucumber & Red Onion 7/11 G/F
LIGHTER FARE LIME & CORN DUSTED GULF SHRIMP STREET TACO, AVOCADO POBLANO AIOLI 16 Flour Tortilla, Sweet Peppers, Scallion, Vegetable Power Blend & Cotija Cheese PAN ROASTED CHICKEN & LEMONGRASS POTSTICKERS 9 Thai Sweet Chili Sauce GOLDEN FRIED LOCAL HADDOCK FISH N’ CHIPS, DIJON TARTAR 17 WCC Fries & Power Blend Slaw
*Please inform your server of any food allergies.
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POWER BOWL: QUINOA AND ORGANIC BROWN RICE TOSSED WITH: 18.50 G/F Edamame, Chick Peas, Brussels Sprout, Blistered Grape Tomato, Cauliflower, Butternut Puree, Avocado & Pico de Gallo BROILED 8 oz. GRASS FED HAMBURGER, VERMONT CHEDDAR CHEESE, BRIOCHE BUN 14.50 Black Garlic Yucca Fries & Power Blend Slaw HUMMUS PLATE, ZAATAR SPICE, PEPITAS & CRISPY BRUSSELS SPROUTS 11 Toasted Naan Bread
WCC DINNER MENU
OUT OF THE PAN SAUTEED JUMBO WILD DIVER SEA SCALLOPS TURMERIC SPICE DUSTED 29 Baby Shrimp & Roasted Corn Italian Risotto SAUTEED WILD ICELANDIC HADDOCK FILLET, EGG BATTERED & BEURRE MONTE 28 G/F Navy Bean Salad with Tomato, Garlic, Bell Pepper & Red Onion SAUTEED NATURAL STATLER CHICKEN BREAST MARSALA MUSHROOM SAUCE Portabella, Apple Bacon & Plum Tomato Whipped Potato, Choice of a Side 23 G/F
FRESH RICOTTA CAVATELLI PASTA SHAVED BROCCOLINI Garlic Bone Broth, Plum Tomato, Onion, Basil & Grana Padano Cheese 18.50 Add: Shrimp 4ea Salmon 8 Chicken Breast 7 SAUTEED FAROE ISLAND SALMON FILLET, DIJON ROSEMARY SPICE RUB & BEURRE MONTE SAUCE 29 G/F Warm Farro, Asparagus & Plum Tomato
FROM THE GRILL HAND CUT 6/8 oz. ANGUS BEEF FILET MIGNON CABERNET DEMI GLACE Choice of Two Sides 32/39 G/F FAROE ISLAND SALMON FILLET, CEDAR SPICE RUB 29 G/F Choice of Two Sides SLICED “PRIME” BAVETTE SIRLOIN STEAK SALAD “MEDIUM RARE” 27 G/F Chilled Iceberg Chopped Salad, Parmesan Ranch Dressing
HAND CUT 12 oz. ANGUS BEEF NY SIRLOIN STEAK, BEARNAISE SAUCE 39 G/F Choice of Two Sides CENTER CUT 8 oz. LOCAL WILD SWORDFISH STEAK 34 G/F Choice of Two Sides BROILED 8 oz. PRIME ANGUS CLUBHOUSE BURGER 15 American Cheese, Lettuce, Tomato, Onion on a Brioche Bun
SIDES 7 Broccolini Steamed Asparagus
SAUCES
Glazed Baby Carrots
Bearnaise / Cabernet Demi / Nut Free Pesto
Sweet Corn & Peppers
Gorgonzola / Horseradish Cream
Crispy Brussels Sprout Leaves
RUBS
Cauliflower Whipped Potato
Montreal / Cajun / Peppercorn / Coffee
Whipped Potato / Baked Potato
BUTTERS
French Fries / Sweet Potato Fries
Blue Cheese / Truffle / Lemon Herb / Foie Gras
Steamed Jasmine Rice
G/F = Gluten Free The consumption of raw or under cooked of an animal origin may increase the risk of a food borne illness.
FIRST TEE WINDOW
WCC
BAGS TO GO
WCC 2021 Golf Season is Underway! New this year is our First Tee Window. Set-up on the Tent Deck. Now open 7:30 am -12:00 pm Tuesday – Sunday until Labor Day We’re also offering Cooler Bags To Go! Grab a bag of libations from the First Tee Window for your cart and return the bag to the Pro Shop when your round is done.
Cheers!
k! c a B e Welcom
FIRST TEE WINDOW Beverages Cranberry or Orange Juice Cold Brew Coffee Bottled Water 2 Naked Juices Green Machine - Strawberry Banana Mango 5 Gatorade Lemon lime – Blue - Orange 4
Breakfast Sandwiches English Muffin, Sausage, Egg, Pepper Jack Cheese. Flour Tortilla, Scrambled Eggs, Bacon, Vermont Cheddar. Chipotle Mayo on the side 4.50 Kayem Hot Dog 5
Fresh Fruit Cup 7 Whole Fruit – Bananas & Apples 2 Blueberry Muffin Orange Cranberry Muffin 3.50 Individual Danish 2.50 First Tee Bars & Kind Bars 4.50 Belvita Breakfast Cookie 2 Frito-Lay Chips 2 Snickers or Milky Way Bars 2.50 Hummus & Pretzel Pack 4.50
Condiments Ketchup, mustard, mayo, relish, butter, cream cheese, salt & pepper
Chocolate Hummus & Pretzel Pack 4.50
Beer & Cocktails Available
Open 7:30 – 12:00 Tuesday - Sunday
Date Night
TAKE OUT ONLY - WEDNESDAY ONLY ENJOY A WONDERFUL DATE NIGHT AT HOME! Share a Starter Course Choose your Salads & Entrees Select one bottle of wine to enjoy with dinner White - Aragosta Vermentino or Red - William Hill "North Coast" Cabernet End your meal with a shared Dessert!
Share a Starter Charcuterie Assortment Cured Meats & Cheese with Accompaniments
Choice of Salads Sliced Fresh Mozzarella Oven Roasted Plum Tomato Baby Kale & Romaine Lettuce Caesar Salad Grana Padano Cheese
Choice of Entree Pan Seared Halibut Filet, Lobster Butter Old Bay Seasoned Grilled Twin Imported Rack Lamb Chops Bearnaise Sauce Served with Baked Potato Hash/Broccolini & Baby Carrots
Share a Dessert Chocolate Molten Cake
$150 per couple - Please call the club to place your order by 4:00pm Wednesday
THURSDAY IS ANGUS BURGER NIGHT Take Out Only CHOOSE YOUR BURGER 8 oz. PRIME BLACK ANGUS BEEF HAMBURGER 14 6 oz. BLACK ANGUS BEEF HAMBURGER 12 8 oz. GRASS FED HAMBURGER 15.50 7 oz. LEAN WHITE MEAT TURKEY BURGER 13.50 PLANT BASED BURGER PATTY 12.50 (Vegan, gluten free & vegetarian) CHOOSE YOUR BUN BRIOCHE BUN / CORN DUSTED KAISER / POTATO BUN ICEBERG LETTUCE LEAF / NAAN BREAD / PRETZEL BUN CHOOSE A CHEESE AMERICAN CHEESE / CHEDDAR CHEESE / PEPPER JACK CHEESE BLUE CHEESE / SWISS CHEESE CHOOSE ONE SIDE SKIN ON FRENCH FRIES / YUCCA FRIES / SWEET POTATO FRIES SHOE STRING FRIES / WCC POTATO CHIPS ADDITIONAL TOPPINGS BACON / MUSHROOM / CARAMELIZED ONIONS / FRIED EGG AVOCADO / JALAPENO .50 EACH
PLEASE ORDER FROM 9:00AM – 4:00PM ON THURSDAY PICKUP 5:30PM – 6:30PM CALL (508) 853-8064 TO PLACE YOUR ORDER PLEASE DO NOT LEAVE ORDERS ON VOICE MAIL OR VIA EMAIL THANK YOU!
CAMP WCC Weekly Sessions June 21 - August 13 Ages 5 - 11 Monday - Friday Half Day, 9am - 12:30 Full Day, 9am - 3:30pm Before-Care (8:30am) . After-Care (4pm)
Weekly Tuition for Club Members: Half Day, $205 Full Day, $275 On April 1, enrollment will also open to Guests: Half Day, $245 . Full Day, $300 A one-time non-refundable $40 registration fee includes two camp t-shirts. Camp will be closed the week of July 26.
TO REGISTER: WWW.KECAMPS.COM