Tee It Up for Scholars Golf Tournament

11:30 AM — Arrival - Lunch held in Main Dining Room or Terrace Driving Range Opens

Salads
Platter of Lettuce, Sliced Tomatoes and Onions Artisan Breads & Whipped Butter
Traditional Caesar Salad


Peconic Style Potato Salad
Texas Style Spicy Cole Slaw
Bowls of Ketchup, Mustard, Pickles

From The Grill
Char-Grilled Black Angus Hamburgers & Cheeseburgers and all the Fixings
Hebrew National All Beef Hot Dogs, Sauerkraut, Spicy Mustard & Relish
Free Range Honey Glazed Barbeque Chicken
Local Corn on the Cob
French Fries

Dessert
Freshly Baked Fudge Brownies and Assorted Home-Made Cookies Fresh Seedless Watermelon Tree Ripe Hand Fruit
Freshly Brewed Coffee/ Tea/Iced Tea, Soda

1:00pm: Shotgun Start for all golfers

All golfers will meet at 12:45pm at their carts for final instructions. Then off to their assigned hole to begin shotgun play.  

  • Beverage stations will be sprinkled around the golf course, with water and other refreshment

  • Hole-in-One sponsored by 

  • Closest-to-the-Hole

  • Men's Longest Drive

  • Awards given for best scoring teams (1st, 2nd, 3rd) 

5:30 PM Cocktail & Hors d'oeuvres Reception following Golf on Terrace & in Grill Room

Artisanal International & Domestic Cheese Board Display with Assorted Crackers

Organic Crudite Display
Basket of Hand Cut Organic Vegetables "Crudite" with Two Dipping Sauces

Passed Hors D'Oeuvres
Pigs in a Blanket with Spicy Mustard Sauce
Mini Corned Beef Reuben with Gruyere, Sauerkraut & Homemade Dressing Chicken and
LemonGrass Spring Rolls with Dipping Sauce

6:00 PM Dinner Buffet in Grill Room:

Two Composed Pastas:
Oreechiette Served with Basil Cream Sauce
Rigatoni Served with Tomato Bolognese Sauce Garlic Bread

Three Composed Salads:

Traditional Caesar Salad, Parmesan Reggiano & Croutons
Rockrimmon Chopped Salad: Tomato, Avocado, Endive, Cucumber, Stilton, Pesto Balsamic Vinaigrette
Traditional Wedge: Beefsteak Tomato, Red Onion, Crumbled Bacon, Roquefort Dressing

Carving Station
Fresh Roasted Turkey served with Cranberry Sauce and Turkey Gravy
Beef Tenderloin served with Au Jus

Entrée Sides
Roasted Yukon Potatoes
Vegetable Aubergine

Dessert Buffet: Selection of Apple Pie, Reine de Saba, Cheesecake, Key Lime Tart, Flourless Chocolate, Fruit Tarts, Crème Brulee, and Fresh Seasonal Fruit

After Dinner Activities:
Awarding of Team and Individual Prizes
Raffle Drawing
Silent Auction Winners

 


 

   

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