Atlanta National Club Life September/October 2013 | страница 2

CLUB INFORM ATION
TELEPHONE DIRECTORY Clubhouse [phone] Fax [phone] Golf Shop [phone] Guardhouse [phone] Administration Monday – Friday 9:00am to 5:00pm Membership Office Monday – Saturday 9:00am to 5:00pm Golf Shop Monday – Friday 7:30am to 7:30pm Saturday & Sunday 7:00am to 7:30pm GOLF COURSE Monday – Friday 8:00am to Dark Saturday – Sunday & Holidays 8:00am to Dark Chophouse & Men’s Card Room Service: Monday, Wednesday & Thursday 7:30am to 3:00pm Friday 7:30am to 9:00pm Saturday 7:00am to 7:00pm Sunday 7:00am to 4:00pm At Your Service General Manager Larry Hayes Membership Director Tim Stolz Golf Professional Dean Alexander Golf Course Superintendent Scott Slemp Assistant Golf Course Superintendent Mark Rasmussen Assistant Golf Professionals Tom Joyce Nelson Adcock Arthur Jeffords Executive Chef Anthony Pickens Food & Beverage Director Randy Laight Food & Beverage Service Director Leonard Tate Catering & Events Associate Amanda Wright Office Administrator Donna Fowler

Club News
NEW MENU ITEMS for FALL!
Atlanta National has new menus for children, breakfast and lunch! Bring friends, family and business associates and dine in the Grill, Chophouse or on the Putters Patio. Check out just a few of our newest menu items below!

Kid’s Stack Fluffy and light buttermilk pancakes, stacked two-high and served with warm syrup $ 5 Southwest Wrap Flour tortilla filled with hash browns, scrambled eggs, pepper jack cheese, bacon and salsa on the side $ 6 Fried Mac & Cheese Bites Choice of cheddar or pepper jack cheese bites $ 7 The Putter Club Salad Crisp Romaine and iceberg lettuce with carrots, red onions, cucumbers, diced tomatoes, shaved turkey and ham topped with cheddar cheese and bacon bits $ 9 Half Salad $ 7

The Smoltz’s Two Hour Nap Slow roasted, thinly sliced roast beef piled high on a panelle roll covered with melted swiss cheese topped with tobacco onions and a garlic herb mayonnaise $ 11 Southern California Chicken Seasoned and grilled chicken breast topped with cucumber, avocado, tomatoes and lettuce topped with a citrus dill aioli on a ciabatta roll $ 9 Baja Fish Tacos Fried fish, shredded lettuce, diced tomatoes, tangy remoulade in a soft flour tortilla $ 9 Serious Blackened Salmon Atlantis salmon fillet dressed with spring mix greens, tomato, bacon, basil aioli and wrapped in a flour tortilla $ 11