THE VIEW BAR AND GRILL
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C L I C K H E R E
F O R D E TA I L S O N A L L T H E D I N I N G FA C I L I T I E S A V A I L A B L E AT C H A R D O N N AY G O L F C L U B
BOOK
A TEE
TIME
C
ountry clubs used to be
the exclusive spot for
power lunches for mem-
bers only. Today, thanks to the
wide-open public doors at
Chardonnay Golf Club,
everyone's invited to
feel like a member.
"It's the same great
service as a private
club," says Sonny Roldan,
Director of Food and Beverage.
"Not only do we have a five-
star chef, the food is not your
typical golfer fare."
How does lobster flown in
from Brazil or local wild game
sound? Roldan says the menu
has been elevated to appeal to
golfers and non-golfers alike.
"More and more locals are
coming out for lunch, sitting
on the patio and enjoying a
glass of wine," Roldan says.
Breakfast offers many healthy
selections, while the extensive
lunch menu emphasizes
organic options, with a
few vegetarian dishes,
as well. The on-site
restaurant, Roldan points
out, epitomizes its name.
"It's called The View Bar and
Grill for a reason, with its spec-
tacular, sweeping views of the
vineyards and golf course,"
Roldan says.
Guests enjoy dining inside or
al fresco on the wraparound
patio. Holidays are a great time
to enjoy The View. Mother's
Day and Easter brunches are
popular, as is the down-home
traditional barbecue served on
the patio for Father's Day .
With 300 to 400 private par-
ties and functions a year, Exec-
utive Chef Adolfo Garcia has
mastered the art of catering up-
scale food to groups of 6 to 300.
Seasonal menus reflect the best
of what's available through
local purveyors. But if your pri-
vate function or corporate
event requires dietary consider-
ations, Garcia can do that, too.
"A lot of events request spe-
cialty items," says Garcia, who's
worked at The View for 14
years. "It's always fun to do."
Now
open
to
the
public,
The
View
is
a
culinary
delight
A
SAVORY
SITE
The patio area
offers sweeping
views of the
property.
CLICK
TO VIEW THE
FULL LUNCH
MENU!
