THE CLUBHOUSERestaurant & Bar

Paying homage to the once-famous Rip Van Winkle Club, The Clubhouse is named after the historic golf course, originally built in the 1920s. Featuring a hearty yet simple cuisine crafted from the freshest seasonal produce and sourced by the region’s most notable artisans, purveyors, and farmers. From small, shareable plates and sides to wholesome entrees, sweets, and craft cocktails, the restaurant’s menu rotates daily, based on seasonal and market availability.

Hours

Breakfast: Saturday – Sunday 8am – 11am

Dinner: Wednesday, Thursday, Friday, Sunday 4pm – 9pm, Saturday 5pm-9pm

BBQ Lunch: Saturday 1pm-4pm

Menus are Subject to Changes

Chef Bryon Lopez

Born and raised in Southern California, Bryon Lopez grew up in the kitchen surrounded by his family, especially his grandmother and aunt. After receiving his first apron at 12 years old from his aunt, he was hooked on cooking. Chef Bryon worked his way up in the culinary world, passing through kitchens including Tom Colicchio’s Craft LA, eventually landing the coveted title of Chef de Cuisine at The Ritz Carlton Bacara, Santa Barbara under Chef Umit Kaygusuz. While Chef Bryon’s culinary talents have taken him through various restaurants and luxury hotels on the west coast, his travels have largely influenced his cooking, especially through WWOOFing in New Zealand and exploring street food in Oaxaca. After a 15-year career in California, he has relocated to the Catskills to take on the Executive Chef role at Shandaken Inn.