Designs show barn-style pavilion, converted pro shop and expanded dining/event capacity
Architects proposed converting the existing pool footprint into a barn-style pavilion, relocating the pro shop into the pool house and expanding the clubhouse kitchen and dining to support events and rentals.
The full story
Craig Bauch walked attendees through proposed changes to the clubhouse and a new barn-style pavilion. He described moving the bar into the current pro-shop footprint and converting the pool house into a pro shop, increasing interior and outdoor dining and designing a pavilion that could host about 200 people.
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