The leaves are falling and we are planning our Annual Pilgrims Bash, I guess it is the end of the boating season . Now is the time to come in and enjoy the camaraderie of the club and the cuisine of Chef Louis Zangi . We have just added some wonderful entrées to the menu, A Swordfish chop, pan roasted Seabass, A beautiful Asian Grouper stack, Veal Osso Buco and more comfort and Pub selections. Look for a menu in your mailings or look at our website and decide what you want from the comfort of home. I would like to remind you that all our food is available to go.

The Christmas calendar is booking fast if you are planning a party call to reserve a room . If you are planning a party your home or office the clubs culinary and service staff is available for catering. Please call for details.

Lida and Chef Louis are planning another series of wine dinners. Please remember that these special dinners have limited seating, they all sold out early last year so please make your reservations early so you will not be disappointed.

With the Fall comes a new dress code, it is posted on the left side of the entrance. Business casual is considered proper attire, please inform your guests so the fine tradition of your club will be respected.

The clubs social Calendar is as full as ever, after the Pilgrims Bash we have the Ladies Craft show , the Children’s Christmas party , the adult Christmas party and of course New Years Eve . All these events are very busy so make reservations early. New years Eve will feature music from Diva by Diva I am sure if you missed last year you heard what a great time it was, I am sure this year will be just a great .Those girls put on quite a show and Mr.Giambra and his committee will have a lot of great ideas to bring in the new year.

So far we have had a great year at the club, our membership is strong, member usage is up in the Captains Quarters and members are booking their private parties at the club. Seventy percent of the events at the club are member sponsored and attended . Thank you for having the confidence in us to cater these important events for you.

As I start my eight year I would like to thank you for the opportunity to serve you, I am surrounded by many fine members and a dedicated staff, most of the time it does not feel like a job and I thank you all for your kindness.

Always at your service,

Jim Henzler