Your private country club, the At Ease Club is open and ready to serve! Residents are very excited about the 1.4 million dollar renovation, which modernized the 25,000 sq. ft. multi-purpose facility. They are proud to bring their family and friends to the Club, with its first class service and food prepared by our executive chef. A “Florida coastal” color palette was used by our top notch decorators to influence the design. An all-new travertine fireplace is a visual focal point, with a comfortable seating area and cocktail bar, all of which will complement the casual luxury styling, while state-of-the-art “glass walls” will provide push-button room expansion. Rich wood flooring and carpeting adds to the rich, plush look.
A brand new kitchen aids in the preparation of top-quality menu selections, prepared by our own Chef and served by a professional staff with top notch service.
The At Ease Club offers a well-appointed grand dining room with a dance floor and two additional dining areas. Additionally, there is the 19th Hole Lounge. The At Ease Club features a Champagne Sunday brunch, happy hours, Seafood buffet nights, holiday celebrations, dinner functions and more.
General Manager, John Robinson sums it up: “The members of Indian River Colony Club have retired after a lifetime of dedicated military service or workplace responsibilities. This is their club; a place to dine, socialize and enjoy life. It’s got to be first rate.” The Club is the perfect place to visit for lunch, dinner or any scheduled event, including private parties.
Classically trained at the Culinary Institute of America, Executive Chef Frank Weiland earned his degree in culinary arts and has spent decades honing his real-world skills and service ethic. He has held executive chef positions at numerous high end resorts and country clubs, including Sunspree Resorts, Hilton Hotels and Embassy Suites Golf Resorts. He spent 16 total years total as the Executive Chef for the Suntree Country Club and the Sugar Mill Country Club in New Smyrna. Frank was most recently the Executive Chef at the Chart House in Melbourne, a restaurant owned by one of the world’s largest hospitality companies. He believes in three essential ingredients for a successful club operation: great food, great service and smart financial decisions. Frank Weiland holds certifications from the American Culinary Federation as a Certified Executive Chef® and a Certified Culinary Administrator®.
At Ease Club Famous Mango Chutney Vinaigrette
Combine all ingredients except canola oil in mixing bowl. Whisk ingredients together while slowly adding canola oil until mixture is combined.
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