Sunset Country Club Dining
The club offers a large variety of dining experiences.
Monday through Friday members may enjoy a southern style luncheon buffet served in the clubhouse with plenty of home cooked food.
On Sunday, Chef Patrick offers a Brunch beginning at 11:00 AM, in the main clubhouse, featuring a sumptuous salad bar, a varied selection of beef, seafood and chicken, accompanied by a variety of fresh vegetables. A full range of breakfast items including an omelet and waffle station is also offered, as well as a spread of delicious desserts including a sundae bar.
The Sunset Grill offers gourmet salads, deli sandwiches and burgers during lunch hours. On Thursday nights, Chef Patrick prepares "Southern Dinners" in the grill at a special price. A Bistro style menu is prepared for Friday and Saturday nights featuring great steaks, chops, and fresh local seafood, accompanied by a varied wine list. Operating hours in the Sunset Grill vary with the seasons, and dress is always casual.
Members and their guests may reserve facilities for special parties or events at Sunset Country Club. The professional banquet staff offers a variety of exquisite menus which, served by a trained service staff, will assure an unforgettable banquet or reception experience.
A fully-stocked bar, adjacent to the Sunset Grill, is staffed with experienced bartenders , and is available to members and their guests daily.
Executive Chef — Patrick Connor
A native of Sumter, Chef Patrick came to Sunset from Athens Country Club in Athens, Georgia were he spent six years. While at Athens he completed his three-year culinary training through the American Culinary Federation Educational Institute apprenticeship program under his Certified Executive Chef. In 1999, Chef Patrick was captain of the junior culinary team for Atlanta. His team was named the Georgia state champion. He has also competed in numerous ACF competitions and holds several culinary medals. The most recent medal was received in the fall of 2003. He has been a member of the American Culinary Federation for nearly ten years and is currently the President of his ACF Chapter for the Pee Dee area. Patrick is also a certified chef and will be taking his CEC exam in March.
