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I don’t know how a golf course could have financial issues these days. You can’t get a tee time, there is so much player interest. They used to overseed this course with winter rye. It was amazing - green fairways in January. Also, the greens were always fast and true. They needed to be rolled. They used to have cart guys meeting you in the parking lot, to take your bags. Nope. Maybe it’s just February, but seems like they have slipped.

Greens rolled true, but a little slow. Fairways in excellent shape. They are working on bunkers, but we found most of them in pretty good condition. Some tee boxes a little rough. Grill room is pretty spartan and, although they say they offer “breakfast”, when we got there at 9:15 to eat before our round, we were told the cook “usually” arrives about 10 am. So, maybe they should say they serve brunch.

This is a big brawny golf course, with plenty of challenge for any golfer. Excellent driving range and short game area and a grounds crew that works hard - they were out trying their best to stay ahead of the leaves with their blowers. Not, cheap, but totally worth the greens fees.