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Sweetwater Dinner

Dinner at the Tuscan

This attractive, traditional-style dining room with gorgeous chandeliers creates a classic formal setting. Reservations required.

The Dining Room

Elegant, upscale — and simply Italian

The dinner menu displays elegant, upscale dining options while also offering simple Italian dishes, all using premium ingredients and superior culinary techniques.

Daily specials are put together by our Executive Chef — be sure to inquire during your visit — and the room, with its chandeliers and views over the course, sets the tone for an evening to remember.

  • Sunday – Thursday: final reservation 7:00 pm
  • Friday & Saturday: final reservation 8:00 pm
  • Reservations required: 407-889-4743
View the Dinner Menu
Guests enjoying dinner at the Tuscan Lounge & Grill
Chandeliers & course views
From the Kitchen

A taste of dinner

A few of the plates that make the evening.

Antipasti

Caprese

Fresh mozzarella, vine tomato and basil with balsamic glaze.

Antipasti

Bruschetta

Toasted bread, marinated tomato and balsamic.

Pasta

Pasta Primavera

Penne, roasted vegetables and herb butter.

For the Table

Garlic Breadsticks

Warm from the oven with marinara.

The Bar

Old Fashioned

The classic, stirred at the bar.

The Bar

Signature Cocktails

Handcrafted pours to begin the evening.

Dinner

Reservations required

Call the club to reserve your table for dinner.

Celebrate

Private dining

The Dining Room hosts 60–125 guests for rehearsal dinners, anniversaries and celebrations — with the Board Room and Lounge Room close at hand.

Banquet Facilities
The Pub

Something more casual?

The Fife & Drum Pub and the Patio serve pizza, wings, sandwiches and cocktails in a relaxed setting.

The Fife & Drum Pub
Fresh Daily
Dinner

Made to order

From bruschetta and calzones to the evening’s specials, dinner at the Tuscan Lounge & Grill is prepared fresh by our kitchen team. Reservations are recommended for weekend evenings.

Dinner

An evening at Sweetwater

Reserve your table and let the Executive Chef take it from there.

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