Newsletter

 Course Update

We are just three days into the week, and the progress is already making waves! Our bunker reclamation project is nearly complete edges are crisp, shapes are restored, and we are reclaiming years of lost space. Hard to believe how much those bunkers have crept in since we added liners and fresh sand 17 years ago. Soon, they will be back to their original glory!

Another big win this week: irrigation is up and running! Flipped the switch, and everything went off without a hitch. We’re now fully prepped to deliver that life-giving water to the right places at the right time.

Next up on the to-do list: drain tile replacement on holes 6 and 7. Heads up, this one’s going to be a bit messy. Heavy equipment will be on site, and while it may not be the prettiest project in progress, it’s a big step toward improving course drainage long-term. Sometimes you've got to dig deep (literally) to level up.

And finally, can we talk about this weather? Warm temps are on the horizon, which means it’s almost go-time to tackle those pesky winter injuries on the greens. We’ll be keeping an eye on the forecast and planning our next moves carefully, but so far, things are looking sunny side up for mid-April.

Spring is here, and we’re feeling good about where the course is headed. Come see the difference, we are just getting started!

 The Albatross 

This week I'd like to introduce you to our new specialty hamburger: the Ragin' Cajun! We begin with our half-pound Kobe beef patty, then coat it with Cajun blackening seasoning, grill it off to order, and top it with creamy blue jack cheese, grilled onions and sweet peppers, and crispy fried capers. Then we drizzle with our famous remoulade! One bite will transport you right to New Orleans -- it's spice, sass, and a whole lot of class!

Whether you're choosing our sassy saxophone of a burger or any of our other Albatross favorites, it's a great time to come on over! It's only April, but we're already firing on all cylinders here at the Albatross. We have a great kitchen staff this year, a delightful menu, and that famous Albatross atmosphere everybody loves!