Whether groups require small working lunches or grand dinners, Executive Chef Dean Maupin tailors events to suit every taste.

The designated Keswick Hall coordinator serves as the liaison between meeting organizers and Chef Dean to plan all meals and breaks, including breakfast, lunch, dinners, receptions, teas and local wine tastings. Off-site picnics and other movable feasts are also easily arranged.

The Pavilion adds another dimension to dining, too, offering a popular setting for poolside barbecues and cocktails for groups.

View our sample menus >

Please contact us to find out more.