Tuesday, March 30, 2010
Here is a little sampling of new spring items!
Friday, March 26, 2010
Pecan Crusted Pork Rib-Eye, Sweet Potato Puree, Ham Hock Braised Collard Greens, Pine Nut-Bacon Brown Butter, Asiago Shavings $18
Suggested Wine Pairing: Virna Barbara D’Alba, Piedmont Italy, $35 b
Pan Roasted Wild Striped Bass, Succotash, Tomato-Balsamic Compote, Basil Cream Sauce $20
Suggested Wine Pairing: Girard Chardonnay, Napa Valley, CA, $10 g
Wednesday, March 24, 2010
The grounds also need cleaning up after the long snowy winter and our irrigation system will need to be checked for any leaks. We want to make sure each hole is in great condition before heavy golf traffic hits the course. A few trees have lingering Christmas lights that need to be taken down now that the weather is warm as well as other odds and ends tasks around The Lodge.
As you can see there is plenty to keep us busy before summer gets here! We look forward to seeing you on the course soon.
Monday, March 22, 2010
Thursday, March 18, 2010
Thursday March 18th
Partly Cloudy - 64°
Finally! I think we have waited long enough for some warm weather! Now if we could just get it to stay warm. I do not like all this talk of snow in the future forecast......c'mon Nebrasaka, give us a break! We have golfers that want to get out on the course.
Wednesday, March 17, 2010
Vindaloo-White Wine Steamed Mussels, Le Quartier Baguette
Paired with Zaca Mesa 2008 Viognier
Duo of Cornish Rock Hen, Herb Roasted Breast and Confit, with Lima Beans Puree, Spring Peas, Artichoke Hearts, Fresh Herbs, and Jus
Paired with Zaca Mesa 2006 Roussane
Wild Mushroom-Goat Cheese Risotto Croguette, Charred Tomato-Roasted Red Pepper Cream
Paired with Zaca Mesa 2006 "Z" Cuvee
Smoked Paprika-Preserved Lemon Marinated Rack of Lamb, Potato-Fennel-Leek Hash, Red Wine Syrup
Paired with Zaca Mesa 2005 Syrah
Point Reyes Farmstead Bleu Cheese, Apricot-Crystallized Ginger Chutney, Ginger Cookie
Paired with Zaca Mesa 2006 Late Harvest Viognier
Monday, March 15, 2010
Friday, March 12, 2010
Chris Thomson is the Head Professional. Chris has been a part of Lincoln for the past 13 years and resides here with his wife Jane and two sons, Hayden and Carter. Chris is the Honorary President of PGA Nebraska Section and two-time PGA Golf Professional of the Year. Thomson has a record of success in all phases of golf operations with a particular emphasis on instruction.
"I'm such a people person and I really look forward to building a rapport with all the members", Thomson said. "The Wilderness Ridge golf course and facilities are second to none in Nebraska, and we have a great team of professionals to offer instruction to Lincoln golfers."
Mike Schuchart is the Director of Instruction for the Nebraska Golf Academy. He is an accomplished player and has been recognized by the PGA as Nebraska Teacher of the Year and named Golf Digest Teacher of the Year.
Maureen Farrell is the Assistant Golf Pro and club shop manager. Farrell was an assistant professional at Carnoustie Golf Club in Scotland in 2007 when the club hosted the British open. Farrell was also an assistant professional at Pinehurst number two in the Sandhills of North Carolina.
No need to wait for warmer weather to stop in the golf shop to say hello to our new team! Maureen has been filling the shelves with new merchandise and the Golf Academy is always open!
Thursday, March 11, 2010
Easter Homestyle Brunch Buffet
April 4th from 10am - 2pm
$22.95 Adults ~ $9.95 (12 - 5) ~Children 5 & under free
Call 434-5118 to make your reservation or email us your reservation details!
Paul's Potato Salad
Our Famous Spinach & Artichoke Dip
Tina's Fruit Salad
Italian Pasta Salad
Smoke Salmon Platter
Grandma's Green Bean Casserole
J.C.'s Favorite Meatloaf
Bone in Ham Carving Board
New Kid's Table
Macaroni & Cheese
French Toast Sticks
Chicken Tender Bites
Carrot Cake Cupcakes
Donuts - Croissants
Assorted Fruit Pies
Monday, March 8, 2010
Friday, March 5, 2010
Unlike other "online" reservation services which rely on faxes OpenTable has live internet connections into the restaurants themselves. So restaurant availablitiy information is up-to-date and your reservations are confirmed right when you make them.
OpenTable members can earn Dining Rewards Points for online reservations they make and honor. These points can be redeemed for OpenTable Dining Cheques which can be used at any OpenTable restaurant. OpenTable is free for members so you are getting paid to make online reservations!!
Log on to www.wildernessridgegolf.com to make your online reservation through OpenTable today!
Thursday, March 4, 2010
Wednesday, March 3, 2010
Tuesday, March 2, 2010
Everyone seems to look forward to the reception meal so it's important to carefully select a menu that is appetizing yet also fitting for your event. Wilderness Ridge offers plenty of options and is willing to work with you on any special request you may have.
Just this Friday we put together a breakfast buffet menu for a wedding reception. Just because you are having an evening event doesn't mean you can't serve your favorite food, even if it happens to be donuts! The breakfast buffet also included eggs and bacon, sausage gravy, smoked cheddar biscuits, cheesy potato casserole and a spinach swiss quiche. The bride and groom also chose to have a pastry table full of croissants, donuts, muffins and other pastries.
Having a breakfast buffet is a great choice if you want your reception to be a bit more casual. It's also a fun way to do something out of the ordinary on your wedding day. However, if you are looking for something a little more elegant Wilderness Ridge also offers plated dinners which give the reception a more formal feel.
If you have any questions about booking a wedding or planning your reception menu, or if you would like to see out catering menu contact Jen Davidson at email@example.com