Euchre Tournament EPGC is hosting another Euchre Tournament after a great turnout in October! This event is open to the public and you can sign up by clicking here. Date: 1/12/2025 (Sun.) Time: Check-in,12:30. Play, 1:00-4:00pm Entry Fee: $10/person Format: Individual sign-up, partners switch after every game, total individual points win. Location: EPGC Clubhouse F&B: Various drink…
Euchre Tournament EPGC is hosting another Euchre Tournament after a great turnout in October! This event is open to the public and you can sign up by clicking here. Date: 12/08/2024 (Sun.) Time: Check-in,12:30. Play, 1:00-4:00pm Entry Fee: $10/person Format: Individual sign-up, partners switch after every game, total individual points win. Location: EPGC Clubhouse F&B: Various drink…
Restaurant Features: 11/21-11/23 Thu, 11/21: Fried Chicken Fri, 11/22: Pizza (personal pan or whole pizza) Sat, 11/23: Meatloaf
Restaurant Features: 11/14-11/16 Thu, 11/14: Fried Chicken Fri, 11/15: Pizza (personal pan or whole pizza) Sat, 11/16: Meatloaf
Restaurant & Bar Hours – Dine In / Take Out Restaurant Hours: Monday – Wednesday: Closed Thursday – Saturday: 4:00pm – 8:00pm Sunday: 11:00am – 5:00pm Bar Hours: Monday – Saturday: 8:00am – 8:00pm Sunday: 8:00am – 5:00pm
Euchre Tournament EPGC is hosting another Euchre Tournament after a great turnout in October! This event is open to the public and you can sign up by clicking here. Date: 11/17/2024 (Sun.) Time: Check-in,12:30. Play, 1:00-4:00pm Entry Fee: $10/person Format: Individual sign-up, partners switch after every game, total individual points win. Location: EPGC Clubhouse F&B: Various drink…
Menu Specials: 10/30-11/2 Wed, 10/30: Fried Chicken with mashed potatoes and gravy Thu, 10/31: Meatloaf with Fried potatoes Fri, 11/1: Pizza (personal pan or whole pizza) Sat, 11/2: Roasted duck breast with Port Wine caramelized onions and a Vegetable Risotto
Menu Specials Wed, 10/30: Fried Chicken with mashed potatoes and gravy Thu, 10/31: Meatloaf with Fried potatoes Fri, 11/1: Pizza, personal pan or whole pizza Sat, 11/2: Roasted duck breast with Port Wine caramelized onions and a Vegetable Risotto
