DINING AT HILL CREST
Hill Crest Country Club has dining options that fit our members’ needs and tastes. Our chef regularly rotates the menu for both member enjoyment and to capitalize on seasonal offerings. Only the finest and freshest ingredients are used, with many of the ingredients locally sourced from farms in the Alle-Kiski Valley area.
Hill Crest offers a variety of dining rooms and atmospheric settings to its members in order to make their dining experience relaxed and enjoyable.
The Oak Room
Both fine and casual dining are available in Hill Crest’s Oak Room. Newly renovated, the Oak Room is both elegant and contemporary. Member can enjoy spectacular views of the golf course and sunsets while dining in the Oak Room.
The Terrace Room
The Terrace Room offers a casual dining experience on the main floor of the clubhouse. With both bar and table seating available, members can enjoy the club’s full dinner menu while catching the big game on our flat screen TV.
During the spring and summer months, the patio is available for your dining pleasure. Hill Crest’s covered patio, with ceiling fans, makes outdoor dining enjoyable even during the warm summer months. Members can indulge in the club’s full dinner menu while enjoying spectacular views of the golf course and rolling hills of the surrounding Alle-Kiski Valley area.
The Grill Room
The Grill Room is available for comfortable, casual dining. The Grill Room is a great place to have a beverage and enjoy lunch or dinner after a round of golf. The Grill Room is smoker friendly.
The Snack Shack
Located by the pool, the Snack Shack provides tasty picnic foods, snacks, drinks, and treats while enjoying summer days at the pool. It is open during regular pool hours.
The Cabana Bar
Our very popular Cabana Bar is located in the pool area, near the back nine. The Cabana Bar is a full service bar that members enjoy while at the pool, after a round of golf, a tennis match, or a game of bocce ball. Dining service is also available at the Cabana Bar.
MEET OUR CHEF
James Knapp | Chef
James started his classical cooking career at Chartiers Country Club as a Garde Mange Cook, quickly advancing to Chef de Partie. He gained further experience as an Executive Sous Chef at Cooper Station, and Executive Production Chef at the Commonplea, overseeing 2,200 meals per day and catering for over 300 parties. James has an Associate Degree in Culinary (High Honors) and Restaurant/ Hospitality Management Certification.