We had our wedding here, and Monica was our planner at Eaglebrooke. We had such a great time and everything came together beautifully. I feel like Monica was all over the place that night helping with the cake and all the little details. They did our catering, open bar, and coordinated my wife's decoration choices with the linen folks (Marilyn's) exceptionally. Everybody loved the food, the atmosphere was great, and they were on top of our questions and communications throughout.

Played here for the first time today. The course was in great condition despite the extended drought and cold weather we've been experiencing. The course was decently challenging and the layout was exceptional. The greens were in great condition; apparently the greens on the course were recently re-done and reopened back in October, the first time that has occurred in 20 years. The Fairways were in great condition as well. Very grateful for a beautiful day out on the course and for a team thay carts about the quality of their course. Will definitely be coming back.

Dormant winter grass however the course is in excellent condition. Greens running fast and true and in great shape. Tee time includes range practice, chipping area as well that is the kind of added value I like to see. Staff was incredibly friendly.

On Friday Dec 5, 2025. My wife and I joined a few friends for dinner and to listen to Sutty & Ed play their music. My wife ordered the Mezze Mediterranean Platter. All was good until the platter arrived with no Stuffed Grape Leaves. I asked our server Tori, where they were and she quickly apologized they were not delivered from their food purveyor today. Disappointed 🙄. Secondly, the Tzakziki sauce was the worst I've ever tasted. It was just Sour Cream and cucumbers. Tzakziki must have these additional ingredients: Lemon, Dill Weed and Sea Salt. Thirdly, the Au Graten Potatoes. I have never had sliced potatoes in a flavorless cream sauce with un-melted shredded parmesan cheese as the topping. At least put the cup under the salamander for a minute just to melt the cheese. And use cheese that melts well like gouda or guyere. As a professional chef, these are the details that must be looked at when it comes to your menu. Taste everything. Critique everything. Do not become complacent with the menu. In the end, I can't say enough about Tori. She handled our situation with professionalism and should be commended for her actions.

What a beautiful course this was! Great field conditions and challenging layouts make this course a very fun course to play! Greens were fast and challenging. The last three holes are incredible holes with which to finish. So glad that I stopped by. $59+tax