Whether you're doing lunch with a client, dinner with friends or hosting an event, every meal is masterfully prepared using organic and regional ingredients hand-selected (or grown) by Executive Chef David Magnasco and his talented culinary brigade. The Chef maintains a vegetable and herb garden on the Club grounds during the summer months and preserves the harvest for use throughout the year.
LUNCH & DINNER SERVICE HOURS
Lunch 11:00 a.m. - 2:00 p.m., Dinner 5:00 - 9:00 p.m.
January - March: Lunch and Dinner served Wednesday - Saturday
April: Lunch served Tuesday - Sunday, Dinner served Wednesday - Saturday
May - September 30: Lunch and Dinner served Tuesday - Sunday
October: Lunch served Tuesday - Sunday, Dinner served Wednesday - Saturday
November & December: Lunch and Dinner served Wednesday - Saturday
CHEF'S TABLE IN THE KITCHEN
This is an amazing culinary experience that every Tripoli Member should do at LEAST once. It’s a lot of fun for everyone. Here’s how it works. Invite up to seven guests, bring Chef David your favorite wines three days in advance — and he’ll plan a multi-course meal designed to pair with your wines. He's done as many as 27 courses!
Check out a blog from David Caruso of Dynamic Events featuring his Chef's Table in the Kitchen experience at Tripoli Country Club!
“Fabulous, magnificent, glorious, marvelous....these are only a few words that describe the dining experience we had at Chef David's special table in the corner of Tripoli's kitchen. We have dined with guests at this cozy linen-clad table twice this year. Each time it was totally awesome. You need to do this!” Dick and Nancy Berg
ABOUT THE CHEF
Executive Chef David Magnasco holds a Masters Degree in Northern Italian Cuisine & Culture. Before accepting the coveted position that he occupies today at Tripoli Country Club, Chef David opened both The Abbey Resort’s restaurant Porto and the Twisted Fork. He furthered his culinary expertise in the kitchen of Sanford D’Amato’s Coquette Café.