Breakfast Menu - The 1900

Lunch Menu - The 1900

Dinner Menu - The 1900

Pool Menu

Kid's Menu

Cocktail & Bar Bites Menu

Dessert Menu

Carryout Menu

Brunch Buffet Menu | September 6

HOT FOOD BUFFET
WCC Fried Chicken 
Baked Salmon Filet with Lobster Thermador Sauce
Homestyle Mashed Potato with Country Gravy
Rigatoni with Pesto Cream Sauce and Sundried Tomatoes 
Roasted Heirloom Carrots
Buttermilk Biscuits and Sausage Gravy
Smoked Bacon Strips and Sausage Links
WCC Breakfast Potatoes
Fresh Made Omelets and Breakfast Burritos
Belgian Waffles with Fresh Blueberries, Strawberries, Whipped Cream and Maple Syrup 
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET
Snow Crab Claws with Cocktail Sauce  
Chopped Wedge Salad with Blue Cheese Dressing 
House Salad with Assorted Dressings 
Domestic Cheese and Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Blueberry Scones 
Cherry Cobbler 
Vanilla Ice Cream  
Lemon Blueberry Trifle
Carrot Cake  
Crunchy Peanut Butter Cookies 
Turtle Brownies 
Banana Cream Pie 
Peaches and Cream Pie 
 
 

Lunch Specials | September 1 - 4

ITALIAN CLUB SANDWICH | $16
genoa salami, smoked ham, soppressata, shredded lettuce, sliced tomatoes, banana peppers, provolone cheese and roasted pepper vinaigrette on a soft ciabatta roll with a side of parmesan truffle fries 
 
TUSCAN CHICKEN SANDWICH | $16
grilled chicken breast, baby spinach, roasted red peppers, mozzarella cheese and pesto aioli on a toasted ciabatta hoagie served with a side of house chips 
 
STEAK TIPS PIZZAIOLA | $19
blackened beef tenderloin tips, bell peppers, onions, sliced mushrooms, black olives and rigatoni pasta in a spicy marinara sauce topped with provolone and mozzarella cheeses served with a fresh baked garlic knot 

DAILY SOUPS:
TUESDAY: Vichyssoise | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Vichyssoise | Cream of Tomato | Split Pea with Ham 
THURSDAY: Vichyssoise | Cream of Mushroom | Southern Sausage and Cabbage 
FRIDAY: Vichyssoise | New England Clam Chowder | Garden Vegetable

Dinner Specials | September 1 - 6

CRAB RANGOON WONTON NACHOS | $18
crispy wonton chips topped with crab, green onions, cream cheese sauce and sweet and sour sauce

CAJUN PASTA | $32
shrimp, andouille sausage, cavatappi pasta, peppers and onions in a cajun cream sauce 

LAND & SEA | $38
5oz beef filet and 4oz lemon pepper seasoned salmon served with roasted yukon potatoes and grilled zucchini 

DAILY SOUPS:
TUESDAY: Vichyssoise | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Vichyssoise | Cream of Tomato | Split Pea with Ham 
THURSDAY: Vichyssoise | Cream of Mushroom | Southern Sausage and Cabbage 
FRIDAY: Vichyssoise | New England Clam Chowder | Garden Vegetable

Pool Specials | September 1 - 7

FRIED GREEN TOMATO BLT | $16
applewood smoked bacon strips, cheddar cheese, green leaf lettuce, beef steak tomato, fried green tomato and basil aioli on toasted sourdough bread
 
CHEESY QUESO & BEEF NACHOS | $15
crispy house-fried tortilla chips topped with seasoned taco beef, wcc queso, lettuce, tomato and red onions served with sour cream and salsa
 
BLUEBERRY & PISTACHIO SALAD | $12
mixed field greens with blueberries, pistachios, sliced avocado, radish and feta cheese served with raspberry vinaigrette

PAUL HOBBS CROSSBARN CHARDONNAY
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Expressive aromatics of fresh Asian pear and white peach, intertwined with delicate notes of honeysuckle and Pink Lady apple. Vibrant flavors of guava and key lime are balanced by a crisp acidity and crunchy sea salt, framed by a soft midpalate. A refreshing arc of limestone minerality carries through to a lively, mouthwatering finish. 
 
PAUL HOBBS CROSSBARN PINOT NOIR
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Notes of ripe pomegranate, marionberry, and warm allspice greets the nose. On the palate, bright red cherry and wild berry lead to delicately framed, nuanced notes of damp earth and forest floor. A refreshing ribbon of acidity animates the wine's expansive mid-palate, while polished tannins provide an intricate, well-structured framework, lending gentle tension to the long finish.