Dining

The clubs premier dining facilities provide a relaxed yet elegant ambiance complete with incredible cuisine and impeccable service that ensures our members and their guests have a wonderful dining experience.

Our menus feature gourmet sandwiches, pastas, fresh seafood, steaks and chops. Everything is made from scratch with the freshest, natural and highest quality ingredients. We pride ourselves on exceeding our member's expectations. The delivery and presentation of our gourmet foods will delight all of your senses. Our Executive Chef and his staff are proud to offer an ever-changing menu of culinary delights and will work hard to make sure your meal is one to remember.

Settings

The delicacies created are offered in a variety of distinctive settings:

Club Personnel

Adam Hoffman Our Club Manager /Executive Chef, Adam Hoffman has had over 15 years experience in the hospitality industry. He got his start as valet, then dishwasher, busboy, server, and finally a Certified Chef. Adam began his culinary education at Columbus State Community College with a major in Hospitality Management, while at the same time being part of the culinary apprenticeship program. While in school Adam spent free time participating in culinary competitions earning both silver and bronze medals. Upon graduation, Adam took continuing education classes through the World acclaimed Culinary Institute of America. Upon completion, Adam headed out west and worked as a Sous Chef to the Famous Alexander Valley Vineyards on the Russian River. There he learned about the freshest ingredients and lighter fare. Adam later returned home to Ohio and began working for the Cameron’s Restaurant Group. Further down the road, he was appointed as Corporate Chef overseeing companies such as Vito’s Catering, Cotters Fine Dining, and The Meridian Bistro. He has brought a new kind of cuisine to Mount Vernon and is constantly raising the bar of Hospitality in Knox County.

Mark Phelan Mark Phelan received an Associate of Arts degree from Columbus State Community College in 1995. He entered the workforce in logistics where he helped Ford Motor Car Company move product from its suppliers, such as AMG and Coopers, to its Ford plants all over the United States, Canada, and Mexico. Mark switched career paths in 1999 and took a position as Operations Manager for Vito’s Catering in Columbus, Ohio. He participated in well over 1,000 events from 1999 to 2005 with one of the biggest customers being Ohio State University. He helped organize, manage, and cater for events ranging between 2 to 2,000 people. In the past 10 years, Mark has gained experience in well over 50 wedding events. In October of 2005, Mark took a position at Mount Vernon Country Club as Assistant Clubhouse Manager under Adam Hoffman, who is a friend and former co-worker at Vito’s Catering. He has been a full time employee for the Club and a staple of its community for the past four years. Mark lives in the Mount Vernon area and enjoys time spent with his family at Apple Valley.