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A challenging fun course and the restaurant offers a great menu.
My recent visit to this country club for a membership tour was incredibly disappointing, especially considering I drove 45 minutes to get there. The membership representative, Josh Targe, seemed completely unenthusiastic and unprepared. Upon arrival, I was met with the same question I had already addressed over the phone: "I know nothing about the partnership with your company." While I understand there might be some confusion, his follow-up of "OK and?" when I confirmed my awareness of the roughly $300 membership fee felt dismissive and unwelcoming. Getting information about the various membership packages was like pulling teeth; I had to prompt him for details on nearly every aspect. Furthermore, I had to explicitly request a tour of the amenities—it was never offered. For what is supposed to be a "VIP" establishment, the lack of proactive service and basic hospitality was a major letdown. The overall experience was far from the welcoming and informative visit one would expect from a country club.
I went there for dinner last night with my family and what a dissapoinment. The first issue was that it took over 15 min. to get waters for the table, maybe longer. When asked if the salmon was farmed or wild, the waiter stumbled, looked confused, then replied it was wild but pre frozen...not very believable. We started with the firecracker shrimp and it was soggy and slighly warm. My wife's aunt ordered an espresso martini and it looked like dirty drain water with no coffee beans. She did not drink it. The wait for the food was extremely long and there was no bread to nibble on while we waited, which would have helped keep the kids happy. The sterak frites was just a fat piece of meat, with some mayonaise sauve, not slided and definately below par. Every time I've ordered this around vegas, it comes sliced, and has an amazing sauce or at least garlic butter sauce on it. This looked like a big chunk of london broil. MY sons steak was also not hot enough and one of the steaks was medium rare/rare when they asked for medium to medium well. The chef def. needs to up his game on his temperatures... The Rib eye was like a beaten out at the most 1/4 " steak The waiter was also extremly rude. At the end of the meal I mentioned to him about the steam, his response was, in a rude tone" Well I didn't cook it so....". To which I replued, " the way this works is, you pass the information on to the chef, so the next people don't have the same bad experience as we had". I will never go back... P.S. The Short Rib looked amazing and my mother in law said it was SUPER tasty...