Wine Dinner at the Clubhouse

Join us for an unforgettable evening of wine, flavor, and expert pairing at the Clubhouse Bar & Grille on Tuesday, April 28, 2026, from 5:45 p.m. to 9:00 p.m. This exclusive Wine Dinner invites guests to explore a curated tour of our new wine menu, guided by certified sommeliers Duff Hubbard and Mark Bullock of Southern Glazer’s Wine & Spirits. With nearly 20 years of experience in the premium wine industry, Duff and Mark will share their knowledge and passion throughout the evening, answering questions and offering insight into each selection.

The night begins with a welcome pour of Roederer Estate Brut Special Cuvée and passed hors d’oeuvres, followed by a thoughtfully crafted four-course prix fixe dinner designed by Chef Andrew and The Clubhouse culinary team. Each course is expertly paired with wines chosen to enhance and elevate the flavors of every dish, creating a truly immersive dining experience (see full menu below). Mark’s engaging personality and storytelling will bring each pairing to life as you discover standout selections from our expanded wine list.

At the end of the evening, guests will have the opportunity to purchase featured wines at exclusive pricing—less than retail—so you can take home your favorites.

Tickets are $75 per person (plus tax), and guests must be 21 or older to attend. Reservations are required, and seating is limited.

CLICK HERE TO RESERVE YOUR SPOT! Guest Services will follow up to secure payment details. For questions or reservation assistance, please call Guest Services at 636.928.3366 x0.

MENU:

• Appetizer | Cold smoked salmon lox on crostini topped with lemon dill cream and capers | Paired with Roederer Estate Brut Special Cuvee
• 1^st Course | Arugula salad with sweet lemon dressing | Paired with Brassfield Pinot Gris
• 2^nd Course | Rigatoni with a Mediterranean mushroom parmesan sauce and roasted tomatoes | Paired with Benton Lane Pinot Noir and Enroute Pinot Noir
• 3^rd Course | Roasted chicken with root vegetables topped with a savory cream sauce | Paired with Jordan Cabernet Sauvignon
• 4^th Course | Grilled rosemary pork chops with stewed green beans | Paired with Stag’s Leap Artemis Cabernet Sauvignon

• Dessert | Caramel espresso mousse | Paired with Evil Bean Cold Brew and Licor 43 Crème Brule

Please note that cancellations must be made by 4:00 p.m. on April 25, 2026; cancellations after this deadline will be charged in full.