NewMember.pages

FINANCIAL

2018 DUES & FEES SCHEDULE

DESCRIPTION

ANNUAL $6,762.00 $3,414.00 $2,826.00 $1,110.00 $3,288.00 $1,656.00 $540.00 $3,414.00 $1,734.00 $1,434.00 $1,260.00 $1,668.00 $840.00 $672.00 $3,288.00 $1,260.00 $2,724.00 $2,724.00 $6,516.00 $3,288.00 $1,380.00 $3,288.00 $1,656.00 $2,274.00 $1,260.00 $0.00 $0.00

QUARTERLY $1,690.50

SENIOR

30 THRU 34 25 THRU 29 10 THRU 24

$853.50 $706.50 $277.50 $822.00 $414.00 $135.00 $853.50 $433.50 $358.50 $315.00 $417.00 $210.00 $168.00 $822.00 $315.00 $681.00 $681.00 $0.00 $0.00

CHILD UNDER 10 N/R SENIOR N/R 23 THRU 29 N/R 10 THRU 22

N/R CHILD UNDER 10

ASSOCIATE

ASSOCIATE 30 THRU 34 ASSOCIATE 25 THRU 29 ASSOCIATE SENIOR SOCIAL N/R ASSOCIATE 23 THRU 29 N/R SENIOR SOCIAL ASSOCIATE N/R ASSOCIATE

ASSOCIATE WIDOW

ASSOCIATE SENIOR SOCIAL WIDOW

SENIOR SOCIAL

SENIOR SOCIAL SPECIAL SENIOR SPECIAL N/R SENIOR SPECIAL N/R SENIOR SOCIAL

$1,629.00 $822.00 $345.00 $822.00 $414.00 $681.00 $315.00

CLERICAL

N/R CLERICAL RETURN DINING

RETURN ASSOCIATE DINING

ANNUAL FEES Locker Rental - $225.00 Golf Club Storage/Cleaning - $195.00 Range Club - Individual $250.00 Range Club - Couple $375.00 Range Club - Family $500.00 Range (per bucket) - $10.00 FOOD & BEVERAGE ANNUAL FEES Married - $600.00 Single - $300.00

STOCK PURCHASE Stock Purchase Price: $13,750.00/Share 4 Shares = $55,000.00

Age 30 - 1 Share Age 35 - 1 Share Age 40 - 2 Shares TOTAL: 4 SHARES

2% discount on stock purchase price for each year a junior member has paid dues. Maximum 60% discount allowed.

FOOD MINIMUM FORM

Dear Member: You have the option of having your food minimum billing on a quarterly, semi-annual, or annual basis. If you choose the annual food minimum option, you will be billed for the full amount on your next statement. Do not send a check at this time. You are considered married for food minimum purposes even if your spouse is not a member. Please return the card at your earliest convenience. Married _____ Quarterly $150.00 _____ Semiannual $300.00 _____ Annual $600.00 Single _____ Quarterly $75.00 _____ Semiannual $150.00 _____ Annual $300.00 Name __________________________________________________________ Account Number ____________________ Please print your name Will you turn 80 years old between April 1, 2018 and March 31, 2019 _______

DUES BILLING FORM

Dear Member: You now have the option to have your dues billed on a monthly, rather than quarterly, basis. If you would like the change to a monthly dues billing cycle, please complete the card and return it to the Club. Name __________________________________________________________ Account Number ____________________ Please print your name Signature _______________________________________________________

DIRECT PAYMENT PLAN FORM

We are pleased to offer you a new service — the Direct Payment Plan. Now you can have your payment deducted automatically from your checking or savings account. And, you won’t have to change your present banking relationship to take advantage of this service. The Direct Payment Plan will help you in several ways: • It saves time – fewer checks to write and mail. • Helps pay your bills in a convenient and timely manner – even if you’re on vacation or out of town. • Your payment is always on time–it helps maintain good credit. • It saves postage – many people spend close to $100 a year on postage. • It’s easy to sign up for, easy to cancel. • No late charges. Here’s how the Direct Payment Plan works: You authorize regularly scheduled payments to be made from your checking or savings account. Then, just sit back and relax. Your payments will be made automatically on the

specified day. And proof of payment will appear on both your bill as well as the statement you receive from your financial institution. The authority you give to charge your account will remain in effect until you notify us in writing to terminate the authorization. If the amount of your payment changes, we will notify you at least 10 days before payment date. The Direct Payment Plan is dependable, flexible, convenient and easy. To take advantage of this service, complete the attached authorization form and return it to us. All you need to do is: 1. Mark the box before type of account to indicate whether your payment will be deducted from your checking or savings account. 2. Fill in your name, financial institution name and location, and date. 3. Attach a voided check for verification of all financial institution information. If you are unable to attach the voided check, please fill in your account number and routing number.

Please complete the information below. Be sure to sign this form.

I authorize (insert company name) to initiate electronic debit entries to my: checking account (or) savings account for payment of my (type of bill). I acknowledge that the origination of ACH transactions to my account must comply with the provisions of U.S. law. This authority will remain in effect until I have cancelled it in writing. Date

Financial Institution Name (Please Print) Account Number At Financial Institution Financial Institution Routing Number Financial Institution City And State Signature

NEWMEMBER INFORMATION FORM

SENIOR NAME ASSOCIATE NAME HOME ADDRESS

EMAIL ADDRESS FOR BILLING/COMMUNICATIONS:

HOME # SENIOR WORK #

ASSOCIATE WORK #

SENIOR CELL #

ASSOCIATE CELL #

SENIOR EMAIL ADDRESS: ASSOCIATE EMAIL ADDRESS:

CHILDREN’S NAME

DATE OF BIRTH

EMAIL ADDRESS

SENIOR

ASSOCIATE

Place my name on the email list for the following: GOLF: TENNIS:

SQUASH: PADDLE: FITNESS:

JUNIOR CANDIDATES NOMINATION

This form is to be completed by the candidate’s parent or guardian. Full Name of Candidate

Circle One: Male / Female

Home Address Home Telephone Date of Birth

State

Zip

Place of Birth

Age at the time of nomination Proposed by

Relationship to Candidate

Class of Junior Membership candidate is being proposed for: Child Under 10 Years

Non-Resident Non-Resident Non-Resident

10 through 22 Years 23 through 29 Years

Has candidate been a former Junior Member of the Wilmington Country Club? If so, please state reason for resignation.

EDUCATIONAL RECORD Elementary School

Middle School

High School

Year of Graduation

College Attending College Attended Business/Profession Business Address

Current Year Degree Year

Telephone

Please indicate candidate’s interest in any or all of the following: Golf Swimming Paddle

Tennis

Tennis Squash Are there other Wilmington Country Club Junior members in the candidate’s family? Proposer Date Signature

COMMUNICATIONS

WEBSITE REGISTRATION & EMAIL

REGISTERING 1. Go to www.wilmingtoncc.com. 2. Click on “Login”.

3. Follow the directions to log in. Your username is your member number (lower case letter followed by digits) and the password is your member number (upper case letter followed by digits). Note: Each family member can have their own access using their individual account number. 4. You will be brought to the “Member Dashboard”. Here you will be able to view the latest newsletter and important information as well as update your email preferences and contact information. We strongly suggest you choose your email group preferences (Men’s or Ladies’ Golf, Tennis, Squash, Book Club, etc.) so you will receive specific amenity information that you may find beneficial. You will, however, be defaulted to the general email list for Club communications. ACCOUNT STATEMENTS Log onto the website, www.wilmingtoncc.com. Click on Account Statements on your dashboard or the My Account link at the top right of the website. Your current month’s charges will appear exactly as they will show on your monthly statement. You may also view the individual chit detail for most charges. If you have any questions about the charges on your statement, simply click on the contact email address, accounting@wilmingtoncc.com and forward your concerns. ONLINE BILL PAYMENT Members may pay their Club bills online through the website. Log onto the website at www.wilmingtoncc.com and under the “My Account” section, choose “Make Payment”. This will bring you to the instructions and a brief description of the enrollment process. Online payment capabilities are provided to Wilmington Country Club through PaySimple. Once you establish your PaySimple account, you will use your ID and password to make your monthly payments. You may choose to pay any amount and can choose your preferred payment date. EMAIL PREFERENCES Members may update their email preferences at any time by logging into the website and clicking the email preference button at the bottom of your Dashboard. If you experience any difficulty connecting to the website or receiving emails, contact Meghan Spero, Membership Development & Communications Manager at (302) 655-6171 or mspero@wilmingtoncc.com

CONNECT WITH US ON SOCIAL MEDIA Our social media accounts are private and you may choose to follow us on one or all our social media accounts. To follow or friend us please us the web addresses below. You must either log in or create a new account to participate.

FACEBOOK Facebook is our primary social media tool highlighting events and happenings around the Club. facebook.com/wilmingtoncountryclub

INSTAGRAM Instagram provides a pictorial and engaging look into a “Day in the Life” at WCC. instagram.com/wilmingtoncc1901 (@wilmingtoncc1901)

TWITTER Twitter provides daily updates on food specials, interesting articles, and entertaining news. twitter.com/wilmingtoncc (@wilmingtoncc) Share your story with us by using the hashtag #wilmingtoncc

GOLF

RACQUETS

COURT RESERVATIONS FORETEES

RESERVATION SYSTEM FOR RACQUETS This reservation system, hosted by Foretees and accessible both online and on your mobile phone, is a user-friendly system that will allow you to easily schedule court reservations online 24-hours a day. This reservation system will also allow you to register for racquet events complimented by email reminders of your court bookings. HOW TO ACCESS FORETEES COURT RESERVATIONS ON LINE Login to the Wilmingtoncc.com website and click the "Court Reservations" button on the member Home screen or on the Racquet page. You will automatically be logged into ForeTees. Below is an image of the ForeTees home screen. On this ForeTees home screen you will be able to access the top menu where you can make your court reservation, register for racquet events, etc. HOW TO ACCESS FORETEES COURT RESERVATIONS ON YOUR MOBILE PHONE APP 1. Search ForeTees or Club Central within the App Store (Apple Devices) or Google Play Store (Android Devices) and download the app. 2. Have your mobile device handy and access ForeTees (from a laptop/PC) as usual. Click on the "Settings" tab and scroll down to "Generate Password”. Input these credentials to your mobile device. Instructions on how to access the mobile app will also be available on the ForeTees home screen. QUESTIONS/ASSISTANCE: If you have any questions or would like assistance with this new court reservation system or with the mobile app, please call or visit the Racquet Shop. We will be happy to walk you through the process.

2018 ADULT RACQUET EVENTS

May 12

Tri Club Men’s Grass Court Event

May 28

Tennis Battle of 52 with Greenville CC

June 2-9

Delaware State Men’s Tennis Tournament

June 4

JCC Tennis Event

June 6

Diabetes Tennis Event

June 27

Ladies’ Tennis Member-Guest

June 30

Men’s Tennis Pro Am

July 4

Adult/Junior Tennis Round Robin

July 14

Men’s Tennis Member Guest

August 10-12

USTA Men’s 55 Interdistricts

September 16

Delaware Doubles Challenge, Men’s, Mixed and Ladies 1:00 pm - 5:00 pm

September 24

Biden Tennis Event

2018 PICKLEBALL, BOCCE, & CROQUET Join us on Tuesday nights beginning at 6:00 pm and learn to play Pickleball & Bocce. Enjoy a drink or light food in The Hut after you play. This program begins Tuesday, April 24th and will continue every Tuesday through the season. Sign up for our Bocce League with the Racquet Shop. FRIDAY NIGHT LIGHTS 6:00 pm, The Hut Come out and play Bocce, Pickleball, or Croquet with our pros and members and have a drink in The Hut. The scheduled Friday nights beginning at 6:00 pm are: Friday, May 18th | Friday, June 22nd | Friday, July 27th | Friday, August 17th

2018 ADULT RACQUETS CLINICS

ADULT SQUASH Wednesdays: 6:15 pm - 7:15 pm Thursdays: 12:00 pm - 1:00 pm Doubles Round Robin: Mondays 7:00 pm – 8:00 pm ADULT TENNIS Monday 6:30 pm - 7:30 pm: Men’s Cardio Tennis Tuesday 10:30 am - 11:30 am: Ladies’ Singles Tennis Clinic Wednesday 9:00 am – 10:00 am: Ladies’ Cardio Tennis Thursday 8:45 am – 10:00 am: Ladies’ Doubles Clinic 3.5+ 1:00 pm - 2:30 pm: Ladies’ Singles Tennis Clinic 6:30 pm - 7:30 pm: Mixed Cardio Tennis Saturday 8:00 am – 9:00 am: Men’s Cardio Tennis 9:00 am – 10:00 am: Ladies’ Cardio Tennis 9:00 am – 10:30 am: Men’s Tennis Round Robin

To sign up for programs, please contact the Racquet Shop racquetshop@wilmingtoncc.com

2018 JUNIOR RACQUET EVENTS

May 31

Junior Tennis Summer Kickoff 4:00 pm - 6:00 pm

June 6

Junior Tennis and Squash Clinics and Camps Begin

June 11

Junior Sports Camps Begin

June 12

Junior Tennis Club Championships Begin

June 13

Delaware State 10 and Under Tournament

June 12-15

Delaware State Junior Tennis Tournament (L7) – B/G 12,14,16,18

June 18-20

Wilmington Clay Court Junior Tournament (L6) – B/G 16

June 20-22

Wilmington Clay Court Junior Tournament (L6)-B/G 18

June 25-27

Wilmington Clay Court Junior Tournament (L6)-B/G 12

June 27-29

Wilmington Clay Court Junior Tournament (L6)- B/G 14

July 4

Adult/Junior Tennis Round Robin

July 12

Junior Tennis Club Championships Finals

July 19

Junior Sports Awards Banquet

August 10

Junior Sports Camps End

August 31

Junior Tennis and Squash Clinics and Camps End

2018 JUNIOR TENNIS PROGRAM

JUNIOR HOT SHOTS The full list of session dates and junior clinic policies are listed below. Class times are subject to change due to

JUNIOR COMPETITION These classes are for players who meet WCC Jr. Tennis Pathway parameters and want to pursue more competitive opportunities. Classes will include on-court playing and off-court fitness training portions. All players who register for the full session will receive an End of Session Player Review. Class times are subject to change due to indoor court availability. Green Competition Tuesday 3:45 pm - 5:45 pm

indoor court availability. Munchkins (3-4 years) Thursday 3:45 pm - 4:30 pm Red 1 (5-6 years) Thursday 3:45 pm - 4:30 pm Friday 3:45 pm - 4:30 pm Sunday 1:30 pm - 2:15 pm Red 2 (7-8 years) Thursday 3:45pm-4:30pm Friday 3:45pm-4:30pm Saturday 11:00 am - 12:00 pm Red 3 (7-8 years) Sunday 1:30 pm - 2:15 pm Orange (8-10 years) Tuesday 5:15 pm - 6:30 pm Thursday 4:30 pm - 5:30 pm Friday 4:30 pm - 5:30 pm Saturday 12:00 pm - 1:00 pm Green/Yellow (10+ years) Thursday 5:30 pm - 6:30 pm Friday 5:30 pm - 6:30 pm

Wednesday 3:45 pm - 5:30 pm Thursday 3:45 pm - 5:30 pm Yellow Competition 1 Monday 5:00 pm - 7:00 pm Friday 4:30 pm - 6:00 pm Yellow Competition 2 Tuesday 6:00 pm - 8:00 pm Wednesday 5:00 pm - 7:00 pm Friday 4:30 pm - 6:00 pm High School

Monday 3:45 pm - 5:00 pm Thursday 5:00 pm - 6:30 pm Saturday 1:00 pm - 2:30 pm High Performance Wednesday 6:30 pm - 8:00 pm 2018 JUNIOR SQUASH PROGRAM

Tuesday 3:45 pm – 4:30 pm: 5-6 Years 4:30 pm – 5:15 pm: 7-9 Years 5:15 pm – 6:15 pm: 10-12 Years 5:15 pm – 6:15 pm: 12-14 Years

Thursday 3:45 pm – 4:30 pm: 5-6 Years 4:30 pm – 5:15 pm: 7-9 Years 5:15 pm – 6:15 pm: 10-12 Years 5:15 pm – 6:15 pm: 12-14 Years 4:00 pm – 5:00 pm: 12-14Years

Sunday 2:15 pm – 3:00 pm: 5-6 Years/ 7-9 Years 3:00 pm – 4:00 pm: 10-12 Years 4:00 pm - 5:00 pm: 12-14 Years

FITNESS

FITNESS CENTER SCHEDULE

All classes are one hour in length unless otherwise noted. Limited space and pre-registration is preferred. Walk-ins welcome, space permitting. Due to the overwhelming response to our classes, if you sign up for a class and do not attend without canceling at least 24 hours in advance, you will be charged even if you have an unlimited package. Sign up online at wilmingtoncc.com or call (302) 655-6171 ext. 2113.

FITNESS CENTER PRICING

GROUP EXERCISE RATES Per Class: $14.00

YOGA RATES Yoga Class $14.00

Premium Yoga Class: $16.00 30 Minute Private Yoga: $41.00 Private Yoga: $80.00

PERSONAL TRAINING 1 on 1: $67.00

5 Session Package: $310.00 10 Session Package: $570.00 30 Minute Session: $41.00

2 Person Yoga Group: $60.00 3 Person Yoga Group: $40.00 4 Person Yoga Group: $30.00 5 or more Person Yoga Group: $25.00

5 Session 30 min Package: $195 10 Session 30 min Package: $360 Fitness Profile: $67.00 Golf Performance Package: $395.00

SERVICES Reflexology (30 Minutes) $50.00 Nutrition Initial Consultation (60 Minutes) $150.00 Nutrition Follow Up (60 minutes) $125.00 Movement Initial Consultation (60 minutes) $150.00 Movement Follow-Up (60 minutes) $125.00

GROUP TRAINING 2 Person Family Group: $37.00

2 Person Group: $40.00 3 Person Group: $30.00 *4 Person Group: $25.00 *5 Person Group: $20.00 *Limited Availability

GROUP EXERCISE PACKAGES 30 Days Unlimited: $140.00 90 Days Unlimited: $380.00

MASSAGE Treatment 1 hr.: $100.00

Treatment 1.5 hrs. : $150.00 Sports Massage 1 hr: $85.00 Sports Massage 1.5 hrs: $130.00

GROUP CLASS DESCRIPTIONS

BODY SCULPT – Maria Lucey A fun, energizing workout that will incorporate light weights and bands with intense bursts of cardiovascular training leaving your metabolism soaring. BOOT CAMP – Emily Windfelder This class is 60 minutes of high intensity training exercises, music and fun! Lots of lunges, squats, plyometrics (read: burpees!), cardio drills and compound exercises. Includes the use of body weight and/or all the equipment to offer an ever-evolving sequence that changes monthly. Emphasis on core engagement for spinal support and proper alignment and movement. All levels/age groups welcome. FIT FUSION – Krysta Lafferty/Maria Lucey Fit Fusion is a fun, effective, high-intensity class that will challenge your entire body. Each class will be different and will feature a variety of exercises and equipment. The class is designed for athletes with intermediate to advanced levels of fitness, although modifications will always be available and new participants are welcome to check it out. FIT – Maria Lucey Fitness Interval Training combines all the fitness components of strength, flexibility, cardiovascular and endurance into an action packed class. This station to station approach will provide a workout that gets your heart pumping and is physically challenging. SENIOR FIT – Mary Harrison Come one, come all! Come to this class and get the full experience. Moving your body and lifting your arms, bending your knees or squeezing a ball, Senior Fit is all about having fun, getting some exercise, chatting with friends, listening to upbeat music, breaking out in song or maybe even dancing. We welcome everyone over 50 and we work to help you meet your goals. SHAPE UP – Beth Sheehy Absolute toning, Barre basics and complete core! Class will incorporate free weights, stretch bands, Bosu, bender balls and more. . . TRI FIT – Mary Harrison Do you like to exercise but get intimidated by the equipment? Do you like to exercise but don’t like the already fit people? Have you never worked out before? This is totally the class for you! Tri Fit is just that…it’s a way to try fitness, try cardio, try weights, try balancing, tryTRX, try to get fit. And there is no way to fail. If you come to class, you have already succeeded! TRX – Chris Weiss Designed by former Navy SEALs, the total-body resistance exercise system, also known as the TRX Suspension Trainer, uses heavy duty nylon webbing with adjustable straps that allow users to employ their own body weight as resistance. Suspension Training builds strength, balance, flexibility and core stability with hundreds of functional exercises that can easily adjust to all fitness levels.

YOGA CLASS DESCRIPTIONS

BALANCE – Mary Currie Learn a series of postures while incorporating breath work that will teach you how to stabilize your spine and strengthen your core with the mindful moving of your body in a stronger, more efficient way. This class is for everyone! HOT VINYASA – Emily Windfelder Start your day with this dynamic and challenging 60 minute yoga class held in a heated studio and designed to build strength, balance, exibility and cardio endurance. Intermediate to advanced levels/all age groups welcome. FOUNDATIONS (90°) – Mary Currie Strength, Endurance and Flexibility. Get into your body by practicing a repeated sequence of 26 foundational yoga postures, linking the moving of your body with natural rhythm of your breath. FOUNDATIONS (75°) – Mary Currie Get into your body by practicing a repeated sequence of 26 foundational yoga postures, linking the moving of your body with the natural rhythm of your breathing. Learn to move more efficiently focusing on proper body alignment with detailed instruction and modifications to fit your needs. Yoga will improve your balance range of motion, posture and flexibility. Beginners to advanced practitioners welcome – this class taught in a comfortable temperature. RESTORATIVE YOGA – Beth Sheehy Experience deep relaxation and release tension in this warm class. No experience necessary. Postures are performed standing, sitting and lying on the mat. WARM YOGA FLOW – Mary Currie/Beth Sheehy This warm class teaches students how to safely transition from one pose to the next. The sequences are designed to improve strength, flexibility, balance, body awareness and concentration over time. Each class will end with rest (shavasana) and brief meditation. Some experience with Yoga Foundations/Beginner Yoga is recommended, but all levels are welcome.

JUNIOR PROGRAMS

JUNIOR CAMP SCHEDULE

Junior Tennis Camps June 6th – August 31st Ages 5 & 6 Red: 11:00 am – 12:00 pm $100/week or $25/day Ages 7-10 Orange: 10:15 am – 12:15 pm $150/week or $35/day Ages 11 and Over Green/Yellow: 1:00 pm – 4:00 pm $210/week or $42/day High School/High Performance: 4:00 pm – 5:30 pm $150/week or $35/day Junior Squash Clinics June 6th – August 31st Ages 5-6: 10:00-11:00 am $100/week or $25/day Ages 7-10: 12:45 pm – 2:15 pm $125/week or $30/day Ages 11 and Older: 4:00 pm – 5:30 pm $125/week or $30/day Play Tennis All Summer (1/2 Price) June 6th – August 25th Ages 7-9: 10:15 am – 12:15 pm $900 Ages 11 and Older: 1:00 pm – 4:00 pm $1350 High Performance and High School: 4:00 pm – 5:30 pm $900 Mini Racquets Camp June 11th – August 10th Tennis, Squash, Lunch: Ages 5 & 6 Monday – Friday: 10:00 am – 12:15 pm

Junior Sports Camp June 11th – August 10th

Tennis, Squash, Paddle, Golf, Swimming, Arts & Crafts, Lunch/Snack Provided Daily Ages 5 & 6: 9:00 am – 1:00 pm $195/week $44/day, if available Ages 7-12: 9:00 am – 3:30 pm $280/week $61/day, if available Transition Camp June 11th – August 10th Ages 5-9: $10/day Juniors pick their camp/sports and we supervise & transport juniors without parents on site. Morning offers: Swimming, Tennis, Squash Afternoon offers: Tennis, Squash, Golf Stop by the Racquet Shop or call 655-6513 to sign up. Junior Golf Camp June 18th – August 31st Monday – Friday Meet at the Golf Shop – Junior Golf Camps are taught by PGA Professionals and cover all areas of the game. Juniors will practice, receive instruction and go on- course. Cost: $175 per week or $40 a day Stop by the Golf Shop or call 655-6022 to sign up. Ages 9 – 14: 10:15 am – 12:15 pm Ages 6 -9: 12:45 pm – 2:45 pm

$175/week or $40/day Junior Racquets Camp June 11th – August 10th Tennis, Squash, Paddle, Lunch: Ages 7 – 10 Monday – Friday: 9:00 am – 12:30 pm $195/week or $44/day, if available

2018 SWIM TEAM SCHEDULE

Swim Team Practice Evening Practice Begins Monday, June 4th

4:45 pm – 5:30 pm: Ages 6 & 8 under 5:30 pm – 6:15 pm: Ages 10 & over Daytime Practice

Begins Monday, June 11th 8:00 am – 9:00 am: Open 9:00 am – 10:00 am: All ages Diving Practice Begins Monday, June 11th Monday, Wednesday, Friday 8:15 am – 8:45 am Swim Clinics Begins Monday, June 18th

Tuesday & Thursday 10:30 am – 11:00 am Swim Team Schedule Thursday, June 7th: Swim Parents Orientation Meeting, 5:00 pm – 5:30 pm/Time Trials Tuesday, June 19th: Lane versus Team 52 at Greenville CC Wednesday, June 20th: Tatnall versus Team 52 at Wilmington CC

Tuesday, June 26th: WCC at Greenville CC Thursday, June 28th: GCC at Wilmington CC Wednesday, July 4th: Pool Games for Juniors Thursday, July 5th: Team 52 Fun Pancake Practice at Greenville Tuesday, July 10th: Swim and Dive League Championships at Wilmington CC (Rain date Wednesday, July 11th) Tuesday, July 17th: WCC Swim Club Championships (Rain date Wednesday, July 18th) Tuesday, July 24th: WCC Junior Sports Award Banquet Additional Swim Events Saturday, May 26th: Pool Opens Monday, May 28th: Memorial Day Pool Cookout

Tuesday, May 29th: Pool Closes for week Saturday, June 2nd: Pool Open for Season Friday, June 22nd: Movie/Raft Night Wednesday, July 4th: Pool Games Friday, July 20th: Movie/Raft Night

FOOD & BEVERAGE

DINING

DINING ROOM “FORMAL DINING” RESERVATION: Accepted for all size tables AGE: No restriction

ATTIRE: Gentlemen and young men are required to wear coats and ties on Friday and Saturday. Collared shirts with coats are required at all other times. Women and young ladies are required to wear dresses, blouses or sweaters with skirts or appropriate dress slacks. ELECTRONICS/CELL PHONES: Not seen or heard TAVERN & GRILLE “CASUAL DINING” RESERVATIONS: Parties of 5 or more only AGE: To be seated in the Tavern you must be over 16. Children between 16 and 21 must be in the company of an adult. No age restrictions in the Grille. ATTIRE: Clean, tailored, proper fitting sportswear is always appropriate. Collared shirts are required for men and young men 10 years of age and older. ELECTRONICS/CELL PHONES: Silent Communications permitted (Text or email)

THE CAFÉ “QUICK, RELAXED DINING” RESERVATIONS: Not accepted at any time AGE: No restriction ATTIRE: Neat, clean and appropriate. No swim attire, bare feet or caps. ELECTRONICS/CELL PHONES: Silent Communications permitted (Text or email)

PUB37 “CASUAL WATERING HOLE” RESERVATIONS: Not accepted at any time AGE: Must be over 16 and must be in company of their parent between 16 and 21. Must be over 21 to sit at the bar. ATTIRE: Neat, clean and appropriate. No swim attire, bare feet or caps. ELECTRONICS/CELL PHONES: Silent Communications permitted (Text or email)

THE HUT “GATHERING SPOT FOR FRIENDS” RESERVATIONS: Not accepted at any time AGE: No restriction ATTIRE: Neat, clean and appropriate. No swim attire, bare feet or caps. ELECTRONICS/CELL PHONES: Silent Communications permitted (Text or email)

DAILY SPECIALS AND MENUS CAN BE FOUND ONLINE WILMINGTONCC.COM

BANQUETS & EVENTS Available for both member and member sponsored events, Wilmington Country Club’s stately ambiance provides the perfect backdrop for your private event, wedding or corporate gathering while our culinary team and banquet staff promise to make your event memorable and effortless. For your convenience we feature three onsite suites, available for overnight and short-term accommodations. Our event team led by Barbara Henderson will provide the expertise and detailed follow through to create a perfect event, meeting or celebration. To learn more about our offerings please contact our event team at (302) 655-6171. PRIVATE EVENTS Cozy fireplaces and beautiful decor make Wilmington Country Club the perfect place to host your private event. Our private rooms embody modern amenities while also offering intimate surroundings. Perfect for events such as rehearsal dinners, showers, birthday parties, fundraisers or any other event you could imagine. WEDDINGS We invite you to forget any stress or worry and indulge yourself as you allow our team of professionals to completely take care of the details. We provide the flexibility to celebrate your special day according to your personal style and needs. From simple to extravagant, we are happy to customize any of our offerings. CORPORATE EVENTS Wilmington Country Club provides an enhanced level of personal attention, stately surroundings and impeccable service for your corporate meeting or event needs. Our private rooms can be easily transformed into meeting spaces designed to meet the needs of today’s business professionals. SUITE ACCOMODATIONS For your convenience Wilmington Country Club features three onsite suites: Foster, Jones and Wilson. These suites are available for overnight and short-term accommodations.

Soup VICHYSSOISE, SNAPPER, SOUP DU JOUR • CUP OR BOWL

SWEET & SOUR CRAB - WILD MUSHROOM SOUP kennett square mixed mushrooms, jumbo lump crab meat Appetizers & Salads CHILLED BLUE POINT OYSTERS IN THE HALF SHELL cocktail or mignonette sauce GRILLED OCTOPUS mixed olives, red onion, oven dried tomatoes, radish, capers, egg, aged provolone, baby arugula, balsamic glaze, evoo CHILLED SHRIMP COCKTAIL cocktail sauce and lemon SHORT RIB AND BABY PORTABELLA RAVIOLI braised beef, criminis, ricotta, shaved truffle cheese, brandy peppercorn sauce PRINCE EDWARD ISLAND MUSSELS leeks, pancetta, garlic, white wine, dijon mustard cream, grilled garlic bread PAN SEARED FOIE GRAS date purée, crispy brioche, blackberry balsamic syrup WCC SALAD mesclun greens tossed with poppyseed vinaigrette, julienne belgian endive CARL’S CHOPPED SALAD bleu cheese, bacon, egg, red onion, mushroom, toasted almonds, mustard vinaigrette CAESAR SALAD romaine, seasoned croutons, italian hard cheeses, caesar dressing ROASTED BEET & BABY ARUGULA SALAD poached pears, bleu cheese, butternut squash, dried cranberries, toasted pistachios, cranberry vanilla bean vinaigrette

Entrées LAMB LOIN CHOPS mascarpone beet risotto, brussels sprouts, bacon, spiced pecans, petite sirah sauce FILET MIGNON sautéed spinach, roasted garlic mashed potatoes, sweet onion straws, madeira sauce DUCK BREAST swiss chard, butternut squash purée, citrus filets, pomegranate gastrique AHI TUNA soba noodle cake, braised bok choy, red chili pesto, shiitake-shoyu broth ATLANTIC SALMON gorgonzola polenta cake, broccoli rabe, puttanesca sauce SEA SCALLOPS celeriac purée, butternut squash, pear-pomegranate compote, port wine reduction DRY AGED NEW YORK STRIP STEAK sautéed spinach, roasted garlic mashed potatoes, sweet onion straws, brandy peppercorn sauce JUMBO LUMP CRAB CAKES asparagus, root vegetables, fingerling potatoes, remick sauce Cheese ASSORTMENT OF ARTISAN CHEESE • 4 FLIGHT OR 5 FLIGHT jam, honey, nuts, berries, toast Soufflés GRAND MARNIER OR CHOCOLATE to be ordered with your dinner

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

CAFÉ

MADE TO SHARE

BETWEEN THE BUN

8/8 16/14

WINGS

1901 BURGER SINGLE

buffalo, bbq, or garlic parmesan

4

5.75

DOUBLE + cheese + bacon

.5

NACHOS vegetable & cheese + grilled chicken

9 3 3

.75

+ both

1.25

+ chili

6

TURKEY BURGER

9

SOFT PRETZELS (5)

cheese sauce, honey mustard

7.5

CHEESESTEAK chicken or beef

9

CHEESESTEAK EGGROLLS

chipotle ketchup

4

HOT DOG

6

TOPPINGS : shredded lettuce, tomatoes, pickles, chopped raw onions, sautéed onions, mushrooms, ketchup, mustard, mayo

MOZZARELLA STICKS

marinara sauce

9

ROASTED RED PEPPER HUMMUS

vegetables, pita

9

ROAST TURKEY PANINI

9

spinach, brie, tomato, applewood bacon, cranberry relish, sage aioli, asiago focaccia

FRIED CHICKEN SLIDERS (3) lettuce, tomato, club mayo, kettle chips MINI CHICKEN QUESADILLA chipotle bbq, cheddar jack, cilantro, pico de gallo

8

8

GRILLED CHICKEN WRAP

tomato, onion, avocado, arugula, bacon, pepper parmesan sauce

QUINOA VEGETABLE BURGER 9 caramelized onions, wild mushrooms, applewood smoked cheddar, toasted seeded bun

SOUP & SALAD BAR

3.5

SOUP (ONE TRIP) SALAD (ONE TRIP) UNLIMITED SOUP

13

CRAB CAKE SANDWICH

5 7 9 5 7

lettuce, tomato, cocktail or tartar, toasted seeded bun

UNLIMITED SALAD BAR

+ chicken + salmon

BOWLS

+ tuna or crab cake

9.5

14

UNLIMITED SOUP & SALAD

6 6

ONION SOUP

AHI TUNA 14 napa cabbage & carrot slaw, jasmine rice, toasted coconut, grapefruit teriyaki PULLED ROASTED PORK 13 vegetables, rice noodles, red curry lemongrass broth SALMON 13 quinoa, kale, carrots, cucumbers, chickpeas, tomatoes, tahini yogurt sauce

CHILI & CHEESE

S I DES

2

FRENCH FRIES

2.5 1.5 1.5

SWEET POTATO FRIES

APPLE SAUCE KETTLE CHIPS GREEN BEANS

2 2 2 3 3 2

MASHED POTATOES

BROCCOLI

ONION RINGS

FRUIT

SWEET POTATO CHIPS

1901

ENTRÉES

P I ZZA

20

10 (1/topping) 13 (2/topping)

PETITE FILET

SMALL - 12” LARGE - 16”

green beans, mashed potatoes, steak sauce

TOPPINGS : mushrooms, pepperoni, sausage, meatballs, bacon, onions, olives, green peppers, spinach, broccoli, extra cheese

18

GRILLED SALMON

steamed vegetables, roasted new potatoes, roasted tomato-dill aioli GRILLED CHICKEN BREAST steamed vegetables, jasmine rice, limes, salsa

13/16

MARGHERITA

14

roasted plum tomatoes, fresh mozzarella, basil, extra virgin olive oil

13

13/16

FISH & CHIPS

BBQ CHICKEN

coleslaw, malt vinegar aioli

mozzarella, aged cheddar, red onion, cilantro, bbq sauce

13

CHICKEN STIR FRY

crisp vegetables. jasmine rice, sesame-garlic sauce

15/18

MEAT LOVERS

tomato sauce, pepperoni, sausage, meatballs, mozzarella

13

GRILLED CHICKEN ALFREDO

over penne

ROASTED VEGETABLE 13/16 fennel, squash, red peppers, onions, portabellas, tomato sauce, mozzarella

18

CRAB CAKE

steamed vegetables, roasted new potatoes, cocktail or tartar sauce

13/16

BROCCOLI BIANCO

ricotta, mozzarella, broccoli, fresh tomatoes, garlic oil

16

FRESH CATCH OF THE DAY steamed vegetables, jasmine rice

SMOOTHI ES

KI DS

5.75 1.75

20 OZ. + WHEY

3 6 6 5 6 6 6 6

CHILD SALAD BAR GRILLED CHEESE GRILLED HOT DOG CHICKEN FINGERS MACARONI & CHEESE GRILLED CHICKEN PEANUT BUTTER & JELLY

PINEAPPLE CUCUMBER pineapple chunks, cucumber, orange, banana, apple juice

GREEN APPLE MANGO apple, mango, orange, honey, cinna- mon, pineapple juice, skim milk, ice

SALMON

kids portions available for all entrées

STRAWBERRY BANANA strawberry, raspberry, banana, orange juice, ice

TWO SIDES : french fries, fruit, chips, applesauce, broccoli, green beans, peas, mashed potatoes all meals are accompanied by choice of milk or chocolate milk and kid’s ice cream

HEALTHY BLAST spinach, strawberry, raspberry, banana, almonds, pineapple juice, skim milk

W I LM I NGTON COUNT RY C L UB

& GR I L L E

DINNER

APPETIZERS GRILLED OCTOPUS • 13 ♥

FLATBREADS WILD MUSHROOM • 11 leeks, sage, truffle cheese, aged provolone BUFFALO CHICKEN • 11 smoked cheddar, bleu cheese, celery SALADS CAESAR • 5/8 romaine, reggiano parmesan cheese, croutons, caesar dressing + chicken · 5 + salmon, shrimp (4), steak · 7 + tuna, crab cake · 9.5 MEDITERRANEAN • 6.5/11 ♥ chopped spinach and iceberg, artichokes, feta, cucumbers, tomatoes, peppers, kalamata olives, red onion, egg, petite croutons, lemon garlic herb vinaigrette PECAN CRUSTED CHICKEN BREAST • 8.5/15.5 mesclun greens, goat cheese, melon & dried fruit salsa, grilled mango vinaigrette COBB • 8.5/15.5 mixed greens, chicken breast, bleu cheese, avocado, tomato, egg, bacon ROASTED BEET & BABY ARUGULA • 6.5/11 ♥ poached pears, bleu cheese, butternut squash,

arugula, tomatoes, olives, red onion, capers, crisp pancetta, evoo, balsamic glaze, lemon ASIAN LETTUCE WRAPS • 10 ♥ stir fried chicken, marinated cucumbers, five spice carrots, peppered shiitakes, crisp lettuce cups, sweet chili wasabi sauce PEI MUSSELS • 13 ♥ roasted garlic white wine broth, tomatoes, shallots, basil, parsley, grilled garlic bread ARTISAN CHEESE PLATE 3 flight/12 4 flight/15 berries, nuts, flavored honey, jam, crostini CHILLED SHRIMP COCKTAIL • 12 cocktail sauce and lemon TACOS (2) - fish, fried or grilled, cabbage, pico, smoked cheddar jack, avocado-chipotle sour cream · 11 - ancelmo’s special taco of the day SHRIMP & GRITS • 13 large shrimp, mixed cheddar grits, peppers, onions, celery, tasso pan gravy CALAMARI • 11 breaded to order, fried shallots, roasted jalapeños, peppadew peppers, marinara sauce or tequila-lime aioli CHICKEN QUESADILLA • 10 roasted jalapeños, grilled scallions, sundried tomatoes, smoked cheddar jack, avocado-chipotle sour cream, salsa

dried cranberries, toasted pistachios, cranberry vanilla bean vinaigrette

SANDWICHES CRAB CAKE • 16 jumbo lump crab cake, toasted brioche bun, cocktail or tartar sauce WCC BURGER • 9 6 ounce ground sirloin, toasted le bus roll + cheese .5 JUST ENOUGH BURGER • 6.5 4 ounce ground sirloin, toasted english muffin + cheese .5 KOBE BEEF BURGER • 12.5 8 ounce american kobe, toasted le bus roll + cheese .5 GRILLED CHICKEN BREAST • 10 - bbq sauce, bacon, cheddar jack - buffalo sauce, melted bleu cheese QUINOA VEGETABLE BURGER • 12 ♥ vegetables, whole grains, beans, caramelized onions, wild mushrooms, applewood smoked cheddar, toasted brioche bun SMOKED SALMON BLT • 12 ♥ avocado, horseradish dill cream cheese, hearth rye PASTRAMI REUBEN • 10 grilled pastrami, swiss cheese, fresh sauerkraut, thousand island dressing, hearth rye PASTAS SPINACH & RICOTTA MANICOTTI • 10/18 PHILLY CHEESESTEAK • 11 beef/chicken, sautéed onions, mozzarella cheese, steak roll MUSHROOM CARBONARA • 11/20 wild & cultivated mushrooms, pancetta, roasted garlic, italian parsley, parmesan, cream, penne PAPPARDELLE BOLOGNESE • 12/22 house made noodles, veal & fresh herb bolognese sauce FREE RANGE CHICKEN BREAST • 22 ♥ potato gnocchi, asparagus, english peas, pancetta, pomodoro sauce, basil oil hand rolled, baked stuffed pasta, sun-dried tomato cream sauce

ENTRÉES SEA SCALLOPS • 28 swiss chard, butternut squash purée, citrus segments, pomegranate gastrique BARBEQUED BABY BACK RIBS 14/half rack 24/whole slow cooked, barbeque basted, cole slaw, choice of potato JUMBO LUMP CRAB CAKES • 26 vegetable and potato du jour, cocktail or tartar sauce

FILET MIGNON • 5oz/24 8oz/30 vegetable and potato du jour, madeira sauce

SALMON • 25 celeriac purée, butternut squash, pear-pomegranate compote, port wine reduction BLACK ANGUS RIB EYE STEAK • 26 12 ounce, sautéed spinach, roasted garlic mashed potatoes, red wine butter, house made steak sauce

BEEF SHORT RIB • 24 root vegetable risotto, brussels sprouts, bacon, spiced pecans, mushroom ragout

YELLOW FIN TUNA • 27 gorgonzola polenta cake, broccoli rabe, puttanesca sauce LAMB SHANK • 24 mascarpone beet risotto, brussels sprouts, bacon, spiced pecans, petite sirah braising sauce SOUPS VICHYSSOISE, SNAPPER, SOUP DU JOUR • 4/7 FRENCH ONION • 4.5/8 OYSTER STEW • 6/11 SIDES enough for two • 5

• fingerling potatoes, truffle oil & parmesan • pan seared wild mushrooms • roasted garlic mashed potatoes • sautéed garlic spinach • grilled asparagus • brussels sprouts, bacon & spiced pecans

♥ = Healthy Choices. Please make your server aware of any food related allergies. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

W I LM I NGTON COUNT RY C L UB

& GR I L L E

LUNCH

APPETIZERS GRILLED OCTOPUS • 13 ♥

FLATBREADS WILD MUSHROOM • 11 leeks, sage, truffle cheese, aged provolone BUFFALO CHICKEN • 11 smoked cheddar, bleu cheese, celery DELI BOARD CHOOSE YOUR FAVORITE • 6.95 half sandwich + add a cup of soup

arugula, tomatoes, olives, red onion, capers, crisp pancetta, evoo, balsamic glaze, lemon ASIAN LETTUCE WRAPS • 10 ♥ stir fried chicken, marinated cucumbers, five spice carrots, peppered shiitakes, crisp lettuce cups, sweet chili wasabi sauce PEI MUSSELS • 13 ♥ roasted garlic white wine broth, tomatoes, shallots, basil, parsley, grilled garlic bread ARTISAN CHEESE PLATE 3 flight/12 4 flight/15 berries, nuts, flavored honey, jam, crostini CHILLED SHRIMP COCKTAIL • 12 cocktail sauce and lemon TACOS (2) • 11 fish, fried or grilled, cabbage, pico, smoked cheddar jack, avocado-chipotle sour cream SHRIMP & GRITS • 13 large shrimp, mixed cheddar grits, peppers, onions, celery, tasso pan gravy CALAMARI • 11 breaded to order, fried shallots, roasted jalapeños, peppadew peppers, marinara sauce or tequila-lime aioli CHICKEN QUESADILLA • 10 roasted jalapeños, grilled scallions, sundried tomatoes, smoked cheddar jack, avocado-chipotle sour cream, salsa

• chicken salad • tuna salad • rare roast beef • honey baked ham • smoked turkey breast • roast turkey breast • liverwurst • corned beef • pastrami

ADD ON: american, swiss, provolone, muenster, cheddar

BREAD: white, whole wheat, le bus roll, rye, multigrain

Deli board selections are garnished with your choice of cole slaw, homemade chips, or fresh fruit.

SOUPS VICHYSSOISE, SNAPPER, SOUP DU JOUR • 4/7 FRENCH ONION • 4.5/8 OYSTER STEW • 6/11 SANDWICHES CRAB CAKE • 16 jumbo lump crab cake, toasted brioche bun, cocktail or tartar sauce

SALADS CAESAR • 5/8 romaine, reggiano parmesan cheese, croutons, caesar dressing + chicken · 5 + salmon, shrimp (4), steak · 7 + tuna, crab cake · 9.5

MEDITERRANEAN • 6.5/11 ♥ chopped spinach and iceberg, artichokes, feta, cucumbers, tomatoes, peppers, kalamata olives, red onion, egg, petite croutons, lemon garlic herb vinaigrette PECAN CRUSTED CHICKEN BREAST • 8.5/15.5 mesclun greens, goat cheese, melon & dried fruit salsa, grilled mango vinaigrette

WCC BURGER • 9 6 ounce ground sirloin, toasted le bus roll + cheese .5 JUST ENOUGH BURGER • 6.5 4 ounce ground sirloin, toasted english muffin + cheese .5 KOBE BEEF BURGER • 12.5 8 ounce american kobe, toasted le bus roll + cheese .5

COBB • 8.5/15.5 mixed greens, chicken breast, bleu cheese, avocado, tomato, egg, bacon

ROASTED BEET & BABY ARUGULA • 6.5/11 ♥ poached pears, bleu cheese, butternut squash, dried cranberries, toasted pistachios, cranberry vanilla bean vinaigrette ENTRÉES JUMBO LUMP CRAB CAKES • 19 vegetable and potato du jour, cocktail or tartar sauce

PHILLY CHEESESTEAK • 11 beef/chicken, sautéed onions, mozzarella cheese, steak roll

GRILLED CHICKEN BREAST • 10 - bbq sauce, bacon, cheddar jack - buffalo sauce, melted bleu cheese

QUINOA VEGETABLE BURGER • 12 ♥ vegetables, whole grains, beans, caramelized onions, wild mushrooms, applewood smoked cheddar, toasted brioche bun

EGGS BENEDICT • 12 two poached eggs, grilled canadian bacon, toasted english muffin, hollandaise sauce

SMOKED SALMON BLT • 12 ♥ avocado, horseradish dill cream cheese, hearth rye

FILET MIGNON • 20 vegetable and potato du jour, madeira sauce

PASTRAMI REUBEN • 10 grilled pastrami, swiss cheese, fresh sauerkraut, thousand island dressing, hearth rye

BBQ BABY BACK RIBS • 14 half rack, slow cooked, cole slaw, french fries

SALMON • 18 gorgonzola polenta cake, broccoli rabe, puttanesca sauce

♥ = Healthy Choices. Please make your server aware of any food related allergies. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

PAPPARDELLE BOLOGNESE • 15 house made noodles, veal & fresh herb bolognese sauce

appetizers & soups

WINGS buffalo, honey bbq, or garlic parmesan 8/8 16/14 CHEESESTEAK EGGROLLS chipotle ketchup 9 ROASTED RED PEPPER HUMMUS marinated olives, feta, carrots, celery, cucumbers, tomatoes, grilled pita 9 FRIED CHICKEN SLIDERS (3) lettuce, tomato, club mayo, kettle chips 9 NACHOS vegetable & cheese 9 + grilled chicken / chili 3 SOUP DU JOUR 3.5 ONION SOUP 6 CHILI & CHEESE 6 salads

PUB 3 7 WILMINGTON COUNTRY CLUB

/wilmingtoncountryclub

@wilmingtoncc1901

@wilmingtoncc

CAESAR romaine, parmesan, croutons, caesar dressing 5/8

+ chicken 5 + salmon 7 + tuna / crab cake 9.5 COBB mixed greens, chicken breast, bleu cheese, avocado, tomatoes, egg, bacon 8.5/15.5

pizza

sandwiches

SMALL 12” 10 (add 1/topping) LARGE 16” 13 (add 2/topping) TOPPINGS mushrooms pepperoni sausage, meatballs bacon onions olives green peppers

1901 BURGER 4/5.75 KOBE BURGER 11.5 TURKEY BURGER 7.5 + cheese .5 + bacon .75 TOPPINGS shredded lettuce tomatoes pickles chopped raw onions sautéed onions mushrooms

spinach broccoli extra cheese MARGHERITA roasted plum tomatoes, fresh mozzarella, basil, extra virgin olive oil 13/16 BBQ CHICKEN mozzarella, aged cheddar, red onion, cilantro, bbq sauce 13/16 MEAT LOVERS tomato sauce, pepperoni, sausage, meatballs, mozzarella 15/18 ROASTED VEGETABLE fennel, squash, peppers, onions, portabellas, tomato sauce, mozzarella 13/16 BROCCOLI BIANCO ricotta, mozzarella, broccoli, fresh tomatoes, garlic oil 13/16

ketchup mustard mayo TURKEY BLT

roast turkey breast, bacon, lettuce, tomato, mayo, toasted whole wheat 5/8 BEEF/CHICKEN CHEESESTEAK 8 CRAB CAKE SANDWICH lettuce, tomato, cocktail or tartar, toasted seeded bun 14 GRILLED CHICKENWRAP tomato, onion, avocado, arugula, bacon, pepper parmesan sauce 8

mains

PETITE FILET green beans, mashed potatoes, steak sauce 20 CHICKEN STIR FRY crisp vegetables, jasmine rice, sesame-garlic sauce 15 GRILLED SALMON steamed vegetables, roasted new potatoes, roasted tomato-dill aioli 18 PULLED ROAST PORK BOWL vegetables, rice noodles, red curry lemongrass broth 13 AHI TUNA BOWL napa cabbage & carrot slaw, jasmine rice, toasted coconut, grapefruit teriyaki 14 CRAB CAKE steamed vegetables, roasted new potatoes, cocktail or tartar sauce 18

sides

FRENCH FRIES 2 SWEET POTATO FRIES 2.5 FRUIT 3 ONION RINGS 3 KETTLE CHIPS 1.5

RULES & BYLAWS

MISSION STATEMENT The Mission of The Wilmington Country Club is to continue to be one of the finest private country clubs in the United States, with a primary emphasis on meeting the desires of its members, their families and their personal guests. It is the commitment of its Board of Directors that this will be accomplished by having a membership which exhibits the highest standards of personal conduct, by maintaining our facilities at the highest of standards, by continuously providing our members with programs and services that yield the highest level of satisfaction and by embracing our history and traditions through the thoughtful consideration of conventional and current values. GUIDING PRINCIPLES OF MEMBER CONDUCT 1. Courtesy in its broadest, most inclusive form . . . toward our Club, our fellow members and guests, and our staff. 2. Respect for our Club’s traditions, governance and the formal and implicit Rules of our Club.

3. Appropriate attire and conduct in all venues and activities at our Club. 4. Care for our Club’s facilities, respecting them as we would our own home. 5. Treat fellow Club members as we would a guest in our home. 6. Ensure that our family and guests fulfill our Club’s expectations. 7. Manage unusual circumstances and situations in keeping with the Spirit of our Club.

GUEST POLICIES

CONTACT INFORMATION & STAFF

Front Desk: (302) 655-6171 Golf Shop: (302) 655-6022 Accounting: (302) 655-6171 ext. 2179

Racquet Shop: (302) 655-6513 Fitness Center: (302) 655-6171 ext. 2113 Clubhouse Fax: (302) 655-1706

STAFF CONTACT INFORMATION You may contact any of the staff below by calling (302) 655-6171 or by accessing their individual email addresses through the website. CLUBHOUSE General Manager: Phil Iannelli Assistant General Manager: Keith Van Yahres Clubhouse Manager: Christine Jordan Controller: Donna Schroeder Membership Development & Communications Manager: Meghan Spero Human Resources Manager: Stephen Buenaga Administrative Assistant & Membership Coordinator: Susan Mathias Communications Coordinator: Becca Mathias Receptionist: Debby Woodin Accounts Receivable: Maroula Haralambidis GOLF Head Golf Professional: Michael Shank Teaching Professional: Bob Lennon Sr. Assistant Professional: Eric Williams Assistant Professional: Chad Halvonik Assistant Professional: Dan Taylor Golf Shop Manager: Lori Donatello Outside Services Manager: Zac Woods GROUNDS Grounds Superintendent: Daniel Pierson

South Course Superintendent: Anthony Kowalski North Course Superintendent: Sean Whiston Tennis Courts Manager: Ric Greback Arborist: Peter Coates Head Mechanic: Scott Verchick

Accounts Payable: Kim Edwards Chief Engineer: Clark Verchick Assistant Engineer: Tim Gray FOOD AND BEVERAGE Executive Chef: Tip Tribbitt Pastry Chef: Annie Cresswell Garde Manger: Jennifer Chieffo F&B Service Director: Drew Rowland Beverage Manager: Christopher Annone Dining Room Manager: Bridget Mazalewski Dining Room Supervisor : Jamie Parks Banquet Manager: Barbara Henderson Special Events Coordinator: Taylor Miller

RACQUETS Director of Racquets: Ed McQuillin

Head Squash Professional: Edmund Chilton Head Tennis Professional: Jeremiah De Jose Assistant Tennis Professional: Jeff Wiedemann Racquet Shop Manager: Babe Arden FITNESS Director of Fitness: Rick Howard Assistant Director of Fitness: Chris Weiss Director of Yoga: Mary Currie

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