Food and Fun at Glenmore
Dining at the Club at Glenmore includes casual, family-friendly fare as well as up-scale dining options and private event spaces. We are proud to offer take-out every night and pizza delivery services on the weekends. Our in-season dining areas– The Glenmore Grill, 19th Hole, Piper Lounge and Pool House– are open for lunch and dinner six days a week for our members and their guests. Sunday Brunch available year-round.
Chef Frederick Nussbaum loves to prepare classic favorites such as Filet Mignon and Pan-Roasted Atlantic Salmon but also takes new twists on plates like our Deconstructed Wedge Salad, Shrimp Spring Rolls and Pork Barbeque Steamed Buns. We collaborate with local farmers to include fresh ingredients in our dishes and offer vegetarian and gluten-free options. Most clubs have a traditional “burger night”, but ours takes it to another level by including options such as Bison and Portobello burgers with toppings that include Bourbon Barbecue sauce and fried egg.
Some favorite member events include monthly Member Socials with complimentary hors d’oeuvres and prizes, the 4th of July Parade & Cookout, Sunday Trivia, UVA Watch Parties, Halloween in the Park and our Glenmore Holiday Celebration. Unique among Charlottesville Clubs, we also offer pizza (and wings and salad) delivery for members who live "within the gates."
Call the Grill to order or for reservations: 434-817-0507. Members can order delivery and takeout online here.
On hold until further notice.
Weekly Family-Style Specials
Slow Roasted Honey Lemon Glazed Chicken with Wild Rice Pilaf ($35/45) or Beef & Black Bean Enchiladas with Yellow Rice ($35/45).
They can be ordered sized to serve four or six, with salads and desserts available à la carte.
Burger Night (on hold until further notice)
- Established in 1992, The Club at Glenmore is a private Country Club situated within a secure yet welcoming gated community in Keswick, Virginia and just minutes away from Charlottesville, voted among the country’s “Top 10 Healthiest Places to Live” - Kiplinger’s Magazine