Story

This 14,500 s.f. clubhouse was designed with a 100 seat restaurant and adjoining 150 and 250 seat banquet rooms. The large kitchen, designed by Reimenschneider Associates of Grand Rapids allows for two sets of staff, one for the restaurant and one for the banquet rooms and shared equipment required by each. The three dining rooms are separated by floor to ceiling four foot wide motorized partitions. The clubhouse restaurant partition wall is floor to ceiling mirrors giving an expansive feel to a relatively small room. When both partition walls are opened, the facility can accommodate a gathering of 500 people. An elevator was installed to transport product from a large basement storage area where all stock coolers and freezers are located. The building was designed to allow completely independent operations of the banquet and golf activities and still allow all users a panoramic view of the rolling golf course.