Clubhouse Dining & Grill Room

The Food and Beverage team at Heritage Palms is staffed by friendly individuals who are ready to serve you with a personalized experience no matter where you choose to dine! All venues are cashless. Members and transfer members must charge all goods and services to their house account.  No individual point of sale charges will be accepted.  Reciprocals, public or guests can pay by credit card  (Visa, MasterCard, or American Express) for golf and restaurant services.


Palms Dining Room

The Palms Dining Room is located in our renovated Clubhouse. It boasts a picturesque view through expansive windows overlooking our 38 acre lake, making it the perfect place to enjoy a dinner with friends, neighbors and guests. The restaurant offers upscale fine dining, with a wide range of selections prepared by our Executive Chef. The extensive menu features extraordinary buffets, and theme nights sure to please everyone. Watch for flyers in our lobby and on the website throughout the year for Dinner Specials and Special Member Events!

Grill Room

The Grill Room is open every day for lunch and dinner, and offers a more casual dining experience. The restaurant offers lighter fare, ranging from soups, appetizers and salads to burgers and sandwiches. Pizza is also on the menu prepared in our new double stack conveyor belt pizza oven. Sporting a huge, well-stocked bar, eighteen ceiling fans, and thirteen televisions for your viewing pleasure. Join us indoors or in the open air on our enclosed, roofed patio graced by a gas fireplace.

Hours of Operation

Grill Room
Seating Times


Kitchen  & Bar Closes at 9pm

Friday & Saturday

Kitchen Closes at 9pm
Bar Closes at 10pm

Kitchen & Bar Closes at 9pm

If you’ve ever dined at any of our Food & Beverage outlets, chances are you’ve heard someone question the difference between the Service Fee and the option for added Gratuity. In an effort to help clarify the subject, the Club has provided answers to the most frequently asked questions below. 

“Does the server receive the Service Fee that is on my check?”
The answer is yes and no. Please read on and we’ll explain. There is an eighteen percent (18%) Service Fee added to each check at all at all Food & Beverage outlets. The 18% Service Fee does not go directly to your individual server in the traditional sense. The Club collects the service fee which is then used to supplement the staff’s hourly wage. HP service staff receives a higher hourly wage than the wait staff in your typical neighborhood stand-alone restaurant. This is because they spend a good deal of their working hours setting up and breaking down the dining room for our numerous functions and events. In addition, at a club such as Heritage Palms, tables’ turnover slower than a traditional restaurant and a server may spend an entire dining period servicing only two or three tables. As a result of our unique work conditions, and in order to be competitive in attracting and retaining the best possible staff members, this method of compensation has proven very beneficial to both the Club and its staff. 

“Should I add an additional Gratuity for good service?”
Yes, members are encouraged to leave an additional Gratuity for exceptional service. The enhanced wage alone is not enough to be competitive with the restaurants in the surrounding area but the combination of the enhanced base wage and additional Gratuities earned allow our staff to be on an even playing field in terms of compensation. 

“If a member writes in an ‘added gratuity’ on the receipt, does that money go to the server?”
The answer is “yes.” Records are kept and each server is given the additional gratuity amount in his or her paycheck. 

“If a member leaves an extra cash gratuity with their check, does that money go to the server?”
The answer is “yes.” Any additional cash gratuity given to an individual server, above the 18% service fee, goes directly to that server. 

“What about the tip jar at the lodge?”
The tip jar at the lodge is divided equally amongst the service staff that is working during the shift when the tips were collected. 

Please feel free to contact the Director of Food and Beverage anytime about this or other questions you may have about the Food and Beverage department. We are here to serve you and do our very best to meet all of your culinary needs. 


Larry German


Food & Beverage Director


Hostess Stand


David Jones


Executive Chef


Joe Carlin


Asst. Food & Beverage Director


Kelli Parlavecchio


Catering Sales & Member Events