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 | August 9

HOT FOOD BUFFET
WCC Fried Chicken 
Homestyle Chicken Pot Pie 
Homestyle Mashed Potato with Country Gravy 
Oven Roasted Sweet Potatoes 
Green Beans Almondine 
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links 
Hashbrown Potatoes 
Fresh Made Omelettes and Breakfast Burritos 
Raisin Bread French Toast with Fresh Blueberries, Strawberries, Whipped Cream and Maple Syrup 
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET 
Lox and Bagels with Herb Cream Cheese 
Cucumber, Tomato and Feta Salad 
House Salad with Assorted Dressings 
Domestic Cheese and Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Chocolate Chip Scones 
Chocolate Cobbler 
Vanilla Ice Cream  
Coffee Cake 
Espresso Cupcakes 
Lemon Raspberry Spritz Cookies 
Cappuccino Cream Pie 
Chocolate Amaretto Cream Pie 
Cherry Pie 

Lunch Specials | August 4 - 7

THE ORIGINAL EAGLES NEST | $9
seasoned french fries topped with melted cheddar-jack cheese, sour cream, chopped bacon and jalapenos served with side of ranch dressing 
 
PESTO CHICKEN FLATBREAD | $14 
grilled chicken breast, fresh mozzarella cheese, cherry tomatoes and sweet basil pesto on crispy naan bread 
 
THE SPITFIRE BURGER | $16
grilled black angus burger with pepper-jack cheese, smoked bacon strips, sautéed jalapenos, crispy onion fritz and remoulade sauce on a toasted onion kaiser bun  

DAILY SOUPS:
TUESDAY: Vichyssoise | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Vichyssoise | Cream of Tomato | Navy Bean 
THURSDAY: Vichyssoise | Southern Sausage and Cabbage | Cheesy Broccoli 
FRIDAY: Vichyssoise | New England Clam Chowder | Garden Vegetable 

Dinner Specials | August 4 - 9

DUSTED CHICKEN WINGS | $16
your choice of sweet chili sauce, buffalo sauce or garlic parmesan seasoning
 
STUFFED TROUT | $36
trout stuffed with crab and shrimp, rolled in herb bread crumbs and served with a smoked paprika cream sauce and side of roast cauliflower 
 
12 OZ RIBEYE | $46
topped with wild mushrooms and a gorgonzola demi-glace served alongside rustic red mashed potatoes and grilled veggies

DAILY SOUPS:
TUESDAY: Vichyssoise | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Vichyssoise | Cream of Tomato | Navy Bean 
THURSDAY: Vichyssoise | Southern Sausage and Cabbage | Cheesy Broccoli 
FRIDAY: Vichyssoise | New England Clam Chowder | Garden Vegetable 

Pool Specials | August 4 - 9

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.