restaurant berthoud

Our dining venues serve as the heart of our clubhouse. With casual and high-end menus, special dining rooms for specific occasions and a featured wine vault with rentable wine lockers, you’ll find a spot that feels like home here.

heron lakes berthoud

773 Prime

Upscale fine dining can be found at 773 Prime. Offerings include steaks and seafood seared to 1,700 degrees from the Montague steakhouse broiler. You’ll also be enticed with the aromatic rotisserie, brick pizza ovens and homemade daily specialty desserts. Named after the longest hole on our course, our 773-yard “Hell Bunker” 13th hole is also the longest in the state and on any PGA TOUR event. Its design was inspired by the 14th hole at the Old Course in St. Andrews, Scotland. Reservations to 773 Prime are required at this time, and service will extend onto the expansive patio overlooking the mountainscape when weather permits.

Open Thursdays-Sundays 5PM-9PM

dining heron lakes

Center Stage

Named Center Stage for its strategic location overlooking blue water and perfectly framing Longs Peak and Mount Meeker, Hole 16 sits just outside of our relaxed dining and bar area- also named Center Stage. Showcasing exhibition kitchens to encourage culinary interaction, Center Stage offers a more casual yet refined experience, serving comfort food, homemade brick-oven pizzas and Colorado craft beers to enjoy around the 40-person bar.

CENTER STAGE HOURS:
Monday - Sunday
11:00 am - 9:00 pm

RESERVATIONS:
(970) 528-7073

Both restaurants, as well as the Cafè and Outdoor Grill are led by the talented Executive Chef Martin Woods, along with our highly qualified and experienced culinary team.

Menu Offerings and Opening Information Coming Soon!

“At TPC Colorado, we are committed to sustainable and responsible stewardship of our lands, mountains and oceans,” said Executive Chef Woods. “We have committed ourselves to good food that’s expertly prepared with a ‘mastering of simplicity’ approach. We passionately search for superior seasonal and regional products as we cultivate the relationship between farmers and the chef. It is the driving influence that contributes to the essence of our cuisine and hospitality experience, ensuring a sense of wellness and dining enjoyment.”

—Chef Woods