Serving lunch weekdays, from 11am-2pm, the restaurant features a selection of gourmet soups, salads, sandwiches, entrees and desserts, artfully created by executive chef Gerry Fong, who joined the staff in Jan. 2016. Fong's southern- and Asian-inspired menu includes Sesame and Wasabi Mustard Crusted Yellowfin Tuna, Nook Burger and BLT Salad. Fong was the winner of the Food Networks' 2014 season of Cutthroat Kitchen. The restaurant's intimate, lakeside setting makes it the perfect weekday lunch destination. While it's open to the public for lunch, the restaurant also hosts State Club member-only events during the evenings and weekends. They also take reservations for graduation dinner each fall and spring.