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Executive Chef: Sebastian Bliss
Phone: 631-749-0625, ext. 15

Executive Chef: Sebastian Bliss
Phone: 631-749-0625, ext. 15
E-mail: sbliss@gardinersbay.org
Food and Beverage Manager: Adele L. Cassone
Phone: 631-749-0625, ext. 17
E-mail: acassone@gardinersbay.org

March 23- April 22, 2012 Friday- Sunday 11:00 a.m.- 9:00 p.m. Pub Menu in Grille Room
April 24- May 27, 2012 Lunch: 11:00 a.m.- 3:00 p.m. Tuesday- Saturday; Brunch: Sunday 10:00 a.m.- 3:00 p.m.; Dinner: Friday & Saturday 5:00 p.m.- 10:00 p.m. *Closed Mondays*
May 28- June 17, 2012 Lunch: Monday- Saturday 11:00 a.m.- 3:00 p.m.; Brunch: Sunday 10:00 a.m.- 3:00 p.m.; Dinner: Friday- Sunday 5:00 p.m.- 10:00 p.m.
June 18- September 9, 2012 Lunch: Monday- Saturday 11:00 a.m.- 3:00 p.m.; Brunch: Sunday 10:00 a.m.- 3:00 p.m.; Dinner: Thursday- Sunday 5:00 p.m.- 10:00 p.m.

» St. Patrick's Day Party
 
DELICIOUS DINING WITH A VIEW

No matter where you choose to dine at Gardiner's Bay Country Club – in the main dining room, on one of the outdoor terraces or even in the bar room – you will be guaranteed of two things … delicious food served up with a great view. Our recently-built clubhouse is strategically situated on the highest part of the property to afford vistas of sparkling waters and sweeping fairways.

During the season, members are offered a complimentary continental breakfast each morning. Lunch is served in all venues, including our popular outdoor terrace barbeque with tables overlooking Shelter Island Sound, while dinner is most often served in the main dining room gazing down the 10th fairway toward the water.
With its long views of fairways and the surrounding waters, Gardiner’s Bay Country Club is a magical setting for almost any special event – from luncheons or bridge parties … to cocktails or dinners … to birthday celebrations, family reunions or weddings.

Our chef, Sebastian Bliss, can create imaginative fare to compliment any occasion, whether an elegant, five-course dinner served in the main dining room, which can accommodate 60 (50 if a buffet is served), or a larger group on our three-season patio that accommodates 120 with table service (90 with a buffet). We can serve up to 250 guests for cocktails and hors d’ouevres in a combination of connecting rooms.