F&B: February 2020

It was exciting to see everyone enjoying the club for wine tasting and the Crab Feast. What a great night! We will be having our next wine tasting Feb. 22, so be sure to stop by anytime between 4 p.m.–6 p.m. for samples and great deals.

First Wednesday Jazz is back! Seating begins at 5 p.m. and 6-8 p.m. is showtime. Only a $10 cover. The very popular Lisa Dae Quartet is back in March and she has a big outside fan base, so reserve your spot soon.

Chef Darren has created a special four-course menu for Valentines Day (see below). We’re the only place in town you won’t have to wait for a table — if you make a reservation. Child care is available that evening, too.

Bingo is back Feb. 16. Reservations are very helpful. We were rolling in tables at the last minute in January due to twice as many people showing up than what we had reservations for. We want to be ready for you to provide the best service possible.

Banquets have been picking up now that we have an experienced chef and a serving team that is making all the difference, giving excellent service and wanting people to come back again. Thanks to all the members that support our banquet business by booking your work meetings and family parties here at Bend Golf Club.

Christie Henson
BGC Banquet Manager


Valentines Dinner: Friday, Feb. 14, 2020

1st Course:
Mushroom strudel with port wine demi-glace reduction and micro greens

2nd Course:
Choice of:
Bibb lettuce, baby greens, candied pecans, apple and feta crumbles with raspberry balsamic vinaigrette (GF)
Seafood brie bisque en croute ( a blend of cod, salmon and shellfish) (GF by request)

Entrée Course
(Please select one of the following)

Surf and turf
Six-ounce petite filet wrapped in prosciutto and lobster tail with drawn butter. Parmesan white truffle mashed $49 (GF)

Pork Roulade Du Chef
Stuffed with sun-dried tomatoes, artichokes, spinach and pine nuts. Parmesan white truffle mashed herb veloute $35 (GF)

Panko Halibut Picatta
Israeli couscous with herbs and lemon-caper butter sauce $38 (GF by request)

Boursin Cheese and artichoke stuffed portabella mushroom
Saffron wild rice $35 (GF)
(All entrees served with chef’s vegetables of the evening)

White chocolate mousse
Bittersweet chocolate ganache, almond florentine, seasonal berries and vanilla whipped cream(GF by request)


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