Breakfast Menu - The 1900

Lunch Menu - The 1900

Dinner Menu - The 1900

Pool Menu

Kid's Menu

Cocktail Menu

Wine Menu

Dessert Menu

Carryout Menu

Brunch Buffet Menu | September 27

HOT FOOD BUFFET
WCC Fried Chicken 
Cedar Plank Salmon with Champagne Dill Cream Sauce 
Homestyle Mashed Potato with Country Gravy 
Pesto Roasted New Potatoes 
Riviera Vegetable Medley 
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links 
Cheesy Bacon and Green Onion Hashbrowns 
Fresh Made Omelets and Breakfast Burritos 
Buttermilk Pancakes with Fresh Blueberries, Strawberries, Whipped Cream and Maple Syrup
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET
Shrimp Cocktail with Housemade Cocktail Sauce
Potato Salad
House Salad with Assorted Dressings 
Domestic Cheese & Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Blackberry Scones 
Apple Crumble  
Vanilla Ice Cream  
Turtle Brownies
Carrot Cake 
Oatmeal Cream Pies 
Blueberry Muffins 
Cookies & Cream Cheesecake 
Tiramisu 
Italian Cream Cake 
 

Lunch Specials | September 22 - 25

MIXED BERRY SMOOTHIE | $8 
blackberry, strawberry, blueberries, almond milk and protein powder served with a side of ancient grain granola  
 
HOT MORTADELLA SANDWICH | $15
grilled mortadella, melted provolone cheese, spicy banana peppers, shaved red onion, sliced tomato and sweet basil aioli on a toasted ciabatta bun served with a side of house chips 
  
BUFFALO CHICKEN WRAP | $14
chilled chicken tossed with classic buffalo sauce, chopped lettuce, diced tomatoes, ranch dressing and cheddar jack cheese in a flour tortilla served with a side of julienne french fries 
 
BAKED MEATBALL PASTA | $15
rigatoni pasta, housemade meat balls, ezzo pepperoni, marinara sauce, provolone and mozzarella cheeses topped with fresh grated parmesan cheese and a garlic knot 

DAILY SOUPS:
TUESDAY: Red Chili | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Red Chili | Cream of Tomato | Navy Bean 
THURSDAY: Red Chili | Broccoli Cheese | Chicken Barley 
FRIDAY: Red Chili | New England Clam Chowder | Garden Vegetable 

Dinner Specials | September 22 - 27

BBQ BABY BACK RIBS | $18
served with shoestring potatoes
 
HICKORY SMOKED BRISKET | $28
served with cottage fries and country green beans
 
CHICKEN & MUSHROOM PASTA | $26
porcini mushrooms, crushed walnuts, marinated chicken, bacon and rigatoni in a rich garlic cream sauce topped with grated parmesan cheese

DAILY SOUPS:​
TUESDAY: Red Chili | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Red Chili | Cream of Tomato | Navy Bean 
THURSDAY: Red Chili | Broccoli Cheese | Chicken Barley 
FRIDAY: Red Chili | New England Clam Chowder | Garden Vegetable 

Pool Specials | September 1 - 7

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.