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February 2024 - I can't tell you about their 18 hole Par 72 golf course which is private to members, but I can tell you about the game dinner held in the club's Ivy Mountain Room by the Trout Unlimited Northwestern CT Chapter. The club's Chef, Anne Marie, showcased some really unique dishes for guests. Hors D'oeuvres were served buffet style and consisted of frog legs, fried smelt, smoked fish dip with crudités, plus a cheese and fruit board. There was a cash bar. Main courses were served at the table by waitstaff. My favorite was the first course, which was a wild boar chili. Second course was a slice of venison meatloaf which I heard other table members saying that this was their favorite. Family style serving dishes brought us the third and fourth courses, pulled rabbit and venison sausage links with stewed beans, and duck breast with sweet potato puree and cherry compote. Dessert was a small glass of chocolate mousse with whipped cream and a bite sized Toll House type cookie. To review some of the foods, the frog legs were much better than I remembered them being the first time I had one at Club 21 in Manhattan long ago when my seasoned friends could not believe I'd never had this delicacy and insisted I try one. They gave me the "it tastes like chicken" line. No, it tasted like a frog would taste I thought after one bite. It was prepared differently, however. Sauteed so it's color remained and its texture seemed quite amphibious. Torrington Country Club's Chef made the smart choice of frying them as I had kidded my companion before the meal that fried was maybe the only way we could not notice they were actual frog legs. Moist, tender and delicately flavored I could have eaten more than one but apparently everyone agreed as there were none left when I went back to the appetizer table. The wild boar chili had generous amounts of ground meat, was perfectly balanced and had a bit of heat. The meatloaf was indeed meatloaf in such a way that anyone eating this dish would not know it was venison except for its browner hue. Perhaps I would have noticed a more distinct taste if I hadn't been sipping on a Tanqueray martini with a lemon twist. The rabbit was soft and smooth but not too detectable as a game animal, however, the mild stewed beans accompanying them worked well together. The best I've seen rabbit served was in Ridgefield where the Chef served a whole leg with some root vegetables. Venison sausage was dark in color and not what I was in the mood for so I just had one bite. It was not greasy or fatty like most sausages. Lastly, for the main courses, the duck breast was the other star dish for me. Perfectly cooked with a little pink in the interior and very flavorful with or without the cherries. The sweet potato puree was the right accompaniment to pair with the duck. The glass of Merlot from the bar was not the correct temperature and it tasted off so I only had a sip or two. The chocolate mousse was not my kind of mousse. Too dark and thick as opposed to light and silky. The whipped cream on top helped its consistency. I had a couple of bites and gave the rest to my fellow diner. Same thoughts on the cookie. Just okay. Coffee was not brought to most tables so I got up and poured my own cup from a table by the bar. Others followed suit. Overall, the meal was very good and anyone looking to book an event at this private club should consider this place. Of course you could pick any cuisine of your choice. They do weddings, as well, and members have a large high ceilinged club room with sweeping views of the golf course grounds for their own dinners and events.
Beautiful club and course. Was here as a part of golf for good causes. A great day for it!
Was lucky enough to play recently in a tournament here. Top notch welcoming staff who went above and beyond. The facilities are fantastic and the course is pristine. The layout is extremely fun yet very challenging . Can’t say enough great things about this course