Breakfast Menu - The 1900

Lunch Menu - The 1900

Dinner Menu - The 1900 & The Grill

Pool Menu

Kid's Menu

Cocktail Menu

Wine Menu

Dessert Menu

Brunch Buffet Menu | October 18

HOT FOOD BUFFET
WCC Fried Chicken 
Baked Pork Chop with Apple Dressing and Gravy 
Home-Style Mashed Potato with Country Gravy 
Baked Sweet Potatoes 
Riviera Vegetable Medley 
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links 
Seasoned Potato Wedges 
 Fresh Made Omelets and Breakfast Burritos 
Funnel Cake Waffles with Fresh Blueberries, Strawberries, Whipped Cream, and Maple Syrup 
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET
Butternut Squash Bisque with Toasted Baguette 
Apple Walnut Salad 
House Salad with Assorted Dressings 
Domestic Cheese and Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Cranberry Orange Scones 
Cinnamon Roll Bread Pudding 
Vanilla Ice Cream  
Turtle Brownies 
Italian Cream Cake 
Chocolate Mousse Cake 
Fruit of the Forest Pie 
Double Chocolate Chip Muffins 
Peanut Butter M&M Cookies 

Lunch Specials | October 13 - 16

KUNG PAO SHRIMP SALAD | $17
fresh baby spinach, julienne red peppers, watermelon radish, shredded carrot and chopped peanuts topped with fried shrimp tossed in a spicy kung pao sauce with a side of soy vinaigrette 
 
RIBS & PORK BELLY FRIED RICE | $18
slow roasted pork belly, carrots, red pepper, green peas and egg asian fried rice topped with hoisin glazed ribs served with vegetable spring rolls and a side of sweet chili sauce 
 
TERIYAKI SALMON BOWL | $19
ginger teriyaki crusted salmon filet, steamed white rice, wakame seaweed salad, toasted sesame seed and a soy glaze served with a side of fried green beans 

DAILY SOUPS:
TUESDAY: Red Chili | Chicken Tortilla | Loaded Potato 
​WEDNESDAY: Red Chili | Cream of Tomato | Split Pea with Ham 
THURSDAY: Red Chili | Broccoli Cheese | Beef Barley
FRIDAY: Red Chili | New England Clam Chowder | Vegetable Bean and Barley 

Dinner Specials | October 13 - 18

CHICKEN & VEGETABLE DUMPLINGS | $16
with a garlic chili sauce
 
CRAB CRUSTED SOLE | $32
served with roasted cream corn and lobster, sautéed spinach and a roasted parmesan cheese tomato
 
FILET OSCAR | $40
topped with a chipotle hollandaise sauce and served alongside jumbo asparagus and horseradish mashed potatoes
 

DAILY SOUPS:
TUESDAY: Red Chili | Chicken Tortilla | Loaded Potato 
​WEDNESDAY: Red Chili | Cream of Tomato | Split Pea with Ham 
THURSDAY: Red Chili | Broccoli Cheese | Beef Barley
FRIDAY: Red Chili | New England Clam Chowder | Vegetable Bean and Barley

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.