Cuisine 2017-07-24T10:32:52+00:00

WAVERLY GRILLE

The Waverly Grille, led by executive chef Richie Blinn, offers the perfect kickoff (or finale) to your day at Waverly Oaks Golf Club, serving up a variety of menus, from a casual lunch of sandwiches and appetizers, to exceptional entrees and special holiday brunches on Easter Sunday and Mother’s Day. Our restaurant is open seven days per week in-season, from 11am to dusk.

THE GRILLE MENU

REVIEWS

“Not just excellent food but some of the best around…Perfectly grilled, exquisitely presented, and meltingly tender…The conception, presentation, and skill in cooking were flawless…I wouldn’t wait to get there if I were you.”

Richmond Talbot, Old Colony Memorial

“The food is out of this world…Everything was hot, plentiful and delicious…People are still talking about it.”

Jennifer O., Yelp

“Restaurant/bar is a pleasure to visit, either after golf or for only lunch or dinner. Calamari appetizer is one of the best around. Kudos to the chef!”

Bob C., Trip Advisor

“Excellent clubhouse with great food”

Dino C., Yelp

“The food is outstanding. We got many compliments, even the salad alone was the talk of the night.”

Anonymous, The Knot

“The restaurant in the club house is great. I actually think they are the best at any public courses in Massachusetts.”

Douglas L., Trip Advisor

“Great course, great food, great place for a wedding and/or reception”

Erik M., Yelp

“The food is delicious our guests are still raving!”

Meghan W., The Knot

“A very nice clubhouse, with very good food choices on the menu.”

Bob T., Trip Advisor

MEET OUR EXECUTIVE CHEF

Richie Blinn is an accomplished chef with more 20 years of experience in the culinary industry, including more than 8 years at Waverly Grille. With a highly regarded background in preparing scratch cuisine with unique flavors, Richie has prepared culinary experiences ranging from the plentiful (5,000 guests of Microsoft) to the prestigious (the Vice President of the United States). Richie has left his mark on the Boston area culinary scene by leading the development of menus at multiple esteemed local restaurants, including Atlantica, Opus1, and Barrets on Boston Harbor.