"Four!" Public Clubhouse Restaurants Worth a Try, Even if You Don’t Golf

Pictured: Scallops overlooking the green at Clubhouse Provisions. Photo courtesy of Stonybrook Golf.

At a number of golf clubhouse restaurants in the region, reservations are open to all, and worth a trip even if you’ve never played a round. These are signature menus by accomplished chefs putting their stamp on the local food scene, and happen to overlook the links.

The chefs are pros. Cassie Jarrin of The Grove at Red Hook Golf Club has worked in kitchens including Jaleo and Fiola by Fabio Trabocchi, and Jonathan Philips, chef and owner of Clubhouse Provisions at Stonybrook Golf in Litchfield, ran a restaurant that earned “Best of Boston” honors. Some menus drive well past the burgers-and-wings, from General Tso's brussels sprouts and Korean BBQ short ribs in Litchfield to a Copake brunch built around named local farms.

Clubhouse Provisions

Stonybrook Golf, 263 Milton Rd., Litchfield

Jonathan Philips, the executive chef and owner of Clubhouse Provisions, already had a clubhouse kitchen on his scorecard before taking over at Stonybrook: he trained at Johnson & Wales, cooked at two restaurants in Hingham and spent five years as executive chef at a private Cape Cod golf course. His former restaurant took home honors including Best of Boston and two wins for Chef of the Year in Cape Cod, Litchfield Magazine reports. He and his wife, Jill Ferrarotti, a PGA professional who grew up in the house next to the Litchfield clubhouse, took over Stonybrook in 2021 from her father, who owned it since 1976.

Philips describes the cooking as modern American with Korean influence. The menu changes regularly, drawing on local farms like Chanticleer Acres. The dinner menu runs from crispy Thai calamari ($20), spicy pork dumplings ($18) and General Tso brussels sprouts ($18) to Korean BBQ braised short ribs ($37), pan-seared New Bedford sea scallops ($42) and Japanese steak frites ($39), alongside a smash burger ($21) and a crispy chicken sandwich ($24).

The restaurant occupies a gray barn with high ceilings, exposed crossbeams and panoramic windows overlooking the greens. Dinner is served Wednesday through Saturday starting at 4:30pm, and Sunday has brunch from 11am to 3pm and dinner until 7:30pm.

The Grove

Red Hook Golf Club, 650 Route 199, Red Hook

Kyleigh Zengen, a Rhinebeck native, previously ran the Copake Country Club’s kitchen before she and her husband, Patrick, took over the space in Red Hook. "My goal was to be able to serve golfers in a hurry, but also to be a dining destination in our own right," Zengen told Dutchess Magazine. The restaurant's site describes the room as a place with "no pretense, no stuffiness, just genuine hospitality."

Executive chef Cassie Jarrin studied at the Culinary Institute of America and has cooked in Spain, according to the restaurant's site, which lists externships and jobs at Via Veneto in Barcelona, Jaleo, Alta Strada and Fiola by Fabio Trabocchi. Her cooking blends her Puerto Rican and Ecuadorian heritage with Mediterranean and Asian flavors. "I have been going to Spain since my student days," Jarrin told Dutchess Magazine.

The autumn 2026 dinner menu is a strong back nine, with steak frites ($35), cedar-plank salmon ($34) and baked Gouda mac and cheese ($26). The all-day menu adds a sunflower Cobb salad ($22), crispy calamari ($17) and an eight-ounce cheddar burger ($19) for anyone squeezing in lunch between nines.

The Greens

Copake Country Club, 44 Golf Course Rd., Copake Lake

Executive chef Martin “Marty” Gerrity graduated at the top of his class at the Culinary Institute of America and first gained experience working the line, according to the restaurant's site. His bio says he draws inspiration from the classics and the unknown, and from the thrill of prepping for dinner service and the satisfaction of cooking with finesse. Gerrity was listed in the chef category of Capital Region Living's Besties awards in 2024 and 2025.

The restaurant sits above the course and Copake Lake, with a multi-level deck, a 360-degree fireplace for winter and a dining room that looks out over the first fairway. Its site calls it a farm-to-table restaurant serving American cuisine, and the brunch menu gives American favorites a seasonal upgrade with smoked salmon, a braised beef-shank hash with poached eggs and a frittata with sharp cheddar and andouille sausage. They’re using Pigasso Farms eggs, Herondale Farm beef and Equinox Farms greens.

The restaurant's January 2024 dinner menu ran from misto, locally foraged sauteed mushrooms and house-made ravioli to Barolo braised short rib, a Moroccan pork chop and duck ragout.

The Greens is open as a restaurant and bar year-round, with hours that change seasonally. Its site lists dinner on Monday and Thursday from 5pm to 8pm, Friday and Saturday from 11am to 9pm, and Sunday from 11am to 8pm. It hosts a Thursday summer music series, monthly trivia and bingo nights, an annual fireworks show, and a Food Truck & Craft Beer Festival, none of which requires a tee time.

Taconic Golf Club Restaurant

Taconic Golf Club, 19 Meacham St., Williamstown

Executive chef Sandy Smith is a Johnson & Wales graduate, opened Gramercy Bistro in Williamstown in 2001 with his twin brother, chef Ned Smith, and moved it to Mass MoCA in 2010. Gramercy Bistro closed in October 2024.

The full-service restaurant in the clubhouse is open to the public and serves lunch and dinner during the golf season, daily from 11:30am to 5pm. The lunch menu includes a Taconic smash burger ($18), a chopped Cobb salad ($15), tuna Nicoise ($18) and Sandy's Sami Sliders ($12), and the After 4 menu adds veal schnitzel à la Holstein ($25), Statler chicken breast ($24), Thai red curry ($18) and a 10-ounce New York strip ($27). The club's calendar lists November 15 as the day the course, pro shop and restaurant close for the season. So get in soon.

Taconic is a throwback, filled with evidence of it's long liniage. The course began in 1896 with three tomato cans for holes on a field next to what is now the 18th fairway, so the kitchen has come a long way. Williams College owns the land, the clubhouse has been on Meacham Street since 1955, and Gil Hanse completed a renovation of the course in 2009. Also, Jack Nicklaus made a hole-in-one on the 14th during a practice round for the 1956 U.S. Junior Amateur.