Banquets

Whether you’re celebrating a wedding anniversary, a family reunion, a rehearsal dinner, or any other type of celebration or business event, we know how to do it right.

Weddings & Receptions

From simple romantic to extravagant elegance, from 50 to 200 guests, the courteous, professional staff is dedicated to creating your Perfect Wedding Day.

Dining

Filet Mignon is one of our many Featured Entrées. We also offer Savory Starters, Delicious Seafood, Scrumptious Salads and much, much more.

New Year’s Eve Dinner Dance

Date: Tuesday 31 December 2013

Time: 07:00pm

New Year’s Eve Dinner and Dancing

Tuesday, December 31, 2013 • Dinner Served 7 pm to 10 pm

Reservations 561-965-5788

$60 per person plus tax and gratuity

New Year’s Eve 2013 will be double the fun and excitement as the talented performers Valerie White and Linda Curtis Anton entertain guests with music you can REALLY dance to. Well known to Atlantis Country Club guests, the popular vocalist Valerie White wows audiences with her beautiful voice and expert mastery of the saxophone, flute and keyboard as she performs your favorite pop and country songs from such luminaries as Karen Carpenter, Patsy Cline, and the girl groups of the 60s & 70s.

This year, percussionist and dancer Linda Curtis Anton will join Valerie for the ultimate in a New Year’s Eve experience. Linda started her career playing congas and percussion instruments for a number of bands when she lived in London and Amsterdam. Back in New York City, Linda played with Ben E. King, Dan Hartman, Ronnie Spector, Solomon Burke and many other artists. Not one to sit still, Linda’s forte is encouraging others to get up and dance!

Together, Valerie and Linda will play a long list of dance music including Latin, Disco, Classic Rock, Jazz Standards, Ballads, Oldies, Country Western and Pop.

They promise you’ll have a great time, dancing and listening to the songs you love and remember!

Appetizer

Cream of Tomato Soup, Shrimp Cocktail or Maryland-Style Crab Cake

Salad

Caesar Salad or Iceberg Wedge with Bleu Cheese Dressing

Entrée Choices

Accompanied with Wild Yellow Rice and Broccoli
Roast Prime Rib of Beef au jus
Steak Au Poivre in Green Peppercorn Sauce
Surf & Turf (Cold Water Lobster Tail & Sliced Roast Tenderloin, Tarragon Sauce)
Chicken Cordon Bleu
Lamb Chops with Mushrooms in a Red Wine Demi Glaze
Broiled Seabass with Citrus Béarnaise

Desserts

An Exquisite Tray of Assorted Delectable Desserts for the Table

Champagne Toast