Membership Handbook

www.ccofla.com(225) 755-0680 | 18400 Boulevard Louisiane | Baton Rouge, LA 70810

Handbook

Hours 1

MenusBreakfastLunchGrillDinnerWine ListKids’ Menu

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Wine Society & Bin 16

Dining Events 17

Kids CornerSwim TeamSwim LessonsJunior Golf ProgramJunior Tennis Program

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Table of Contents

VALET HOURSDaytimes Evenings

Monday Closed ClosedTuesday - Thursday 11:00 a.m. - 2:00 p.m. 5:30 p.m. - 9:00 p.m.Friday 11:00 a.m. - 2:00 p.m. 5:00 p.m. - 10:00 p.mSaturday Closed 5:30 p.m. - 10:00 p.mSunday 11:00 a.m. - 2:00 p.m. Closed

LUNCHChampagne Brunch Lunch

Sunday Tuesday-Friday11:00 a.m. - 2:00 p.m. 11:00 am. - 2:00 p.m.

DINNERTuesday - Thursday Friday & Saturday

5:30 p.m. - 9:00 p.m. 5:30 p.m. - 10:00 p.m.

Reservations are recommended. Attire: Business Casual. Jeans are not recommended.

Breakfast is served from 7:00 a.m. - 10:00 a.m. - Attire: Golf/Casual

19TH HOLEMen Only. Must be 21+ to enter

Tuesday - Thursday 6:00 a.m. - 9:00 p.m.Friday and Saturday 6:00 a.m. - 10:00 p.m.Sunday 6:00 a.m. - 8:00 p.m.

LADIES GRILLELadies’ Only. Must be 21+ to enter

Tuesday - Thursday 6:00 a.m. - 9:00 p.m.Friday 6:00 a.m. - 2:00 p.m.

Breakfast is served from 7:00 a.m. - 10:00 a.m. - Attire: Casual

COUPLES LOUNGEMust be 21+ to enter

Friday 2:00 p.m. - 10:00 p.m.Saturday 6:00 a.m. - 10:00 p.m.Sunday 6:00 a.m. - 8:00 p.m.

Hours

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HAPPY HOURFridays Only 5:00 p.m. - 7:00 p.m.

Half priced drinks in Nicklaus Room’s happy hour section. Complimentary hors d’oeuvres.Attire: Business Casual

GYM, LOCKER ROOMS & SHOWERMEN

Men Only. Must be 18+ to enter


LADIESLadies’ Only. Must be 18+ to enter


GOLF PRO SHOPWeekdays (except holidays) 8:00 a.m. until darkSaturday, Sunday & Holidays 7:30 a.m. until dark

The Golf Pro Shop and driving range will open 30 minutes prior to the course opening. The range will close 30 minutes before dark during the non-growing season and 1 hour before dark during the growing season.

TENNIS PRO SHOPMonday ClosedTuesday 8:00 a.m. - 8:00 p.m. Wednesday 8:00 a.m. - 8:00 p.m.Thursday 8:00 a.m. - 8:00 p.m.Friday 8:00 a.m. - 7:00 p.m.Saturday 8:00 a.m. - 12:00 p.m.Sunday 11:00 a.m. - 5:00 p.m.

*All Closing Hours are subject to change due to tournaments, mixers, league matches, etc.

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BreakfastTh e Co u n T ry Clu b o f lo u i s i a n a

7a m - 10a m | Tu e s d a y - su n d a y

Served only in the 19th Hole, Ladies Grille & Couples Lounge

Breakfast Combo 5.50Two Eggs, any style, with your choice of:Four strips of Apple Smoked Bacon or two Sausage PattiesHash Browns or GritsToast, Biscuit or English Muffin

Three Egg Omelet 6.00Made frest to order with your choice of cheese and two toppings.(Each additional .35)Cheese - American, Cheddar, Swiss or Pepper JackToppings - Bacon, Ham, Turkey, Shrimp, Sausage, Mushrooms, Onions, Tomatoes, Scallions, Bell Peppers, Jalapeños

Breakfast Club Sandwich 5.00Bacon, Eggs, Cheese, Lettuce and Tomatoeson your choice of white or wheat bread

Biscuit Sandwich 4.25Panko-crusted eggplant topped with crab meat and smoked tomato hollandaise, garnished with fried basil

SidesOatmeal 1.50 Fresh Fruit 2.50Oatmeal with Berries 2.50 Apple Smoked Bacon (2) 1.50Grits 1.50 Sausage Patties (2) 2.50Eggs (each) 1.25 Grilled Ham Steak 3.39Country-Fried Potatoes 1.50 Biscuit 1.00White or Wheat Toast (2) 1.15 English Muffin 1.00Pan Cakes (2) 3.00 Blueberry Pan Cakes 4.50

Menus

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Th e Co u n T ry Clu b o f lo u i s i a n a

Lunch MenuAppetizers

Classic Shrimp Scampi 8-Fresh gulf shrimp Sautéed in garlic butter and chablis, presented steaming hot with grilled french Bread and fresh gremolata

Artichoke Parmesan 5-Herb-breaded artichoke hearts served golden brown with roasted garlic pesto aio

Fried Green Tomatoes 10-Sliced fresh, battered and served golden-brown with sautéed lump crab and Cajun remoulade

BBQ Chicken Pizza 7.50-7” hand-tossed crust layered with mozzarella, red onion, bell peppers and tangy barbeque basted chicken breast

SoupsGumbo Du Jour Cup 7- Bowl 9- Soup Du Jour Cup 6- Bowl 8-

Fresh Featured SaladsHouse Salad 4-

Mixed greens, oven-dried tomatoes, candied pecans, aged balsamic vinaigrette, and crumbled feta

Clubhouse Caesar 7-Shaved parmesan, toasted focaccia, and royal caesar dressing and topped with your choice of chicken or shrimp

Marinated Seafood Salad 12-Shrimp and crab ceviche served on a bed of spinach with cucumbers and shallots in a cilantro-lime vinaigrette

Stuffed Avocado Salad 12-Hass avocado stuffed with your choice of chicken or tuna salad, and served with roma tomatoes, cucumber and baby field greens

The Spring Chicken 10-Sliced, roasted chicken breast with grapes, walnuts and bleu cheese crumbles over mixed field greens with pickled shallot vinaigrette

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Insalata Caprese 6-Roma tomato, fresh mozzarella, organic basil, red onion, balsamic reduction, and extra virgin olive oil

Country Cobb Salad 12-Turkey, bacon, avocado, shredded cheddar, tomato and cucumber arranged over crisp, chopped lettuce mix with bleu cheese dressing and balsamic reduction

Shrimp Remoulade Salade 11-Boiled gulf shrimp placed over romaine and iceberg lettuce, tossed with sauce remoulade and garnished with a hard-boiled egg and fresh lemon

Crispy Crawfish Salad 10-Fried crawfish, baby spinach, apple smoked bacon, cherry tomatoes, and house-made honey mustard

Grilled Salmon Sensation 12-Chopped romaine hearts, piquillo peppers, sweet pickled onions and kalamata olives, drizzled with sensation dressing and crowned with a grilled salmon filet

Coconut Thai Chicken Salad 11-Coconut-battered chicken, cucumber and cilantro on a bed of chopped romaine with raspberry Thai dressing

Sandwiches(All sandwiches are served with your choice of Zapp’s chips, french fries or fresh fruit)

Club Sandwich 9-Turkey, ham, bacon, cheese, lettuce, and tomato served on toasted wheat or white bread.

Build Your Own Burger 6-8 oz. ground angus chuck grilled to your specifications, served fully dressed on a toasted sesame seed bun; add cheese, bacon or sautéed mushrooms and onion if desired

Gourmet Tuna Sandwich 9-Thinly sliced, flash-seared tuna on a sourdough bun with fresh spinach, tomato, cucumber, avocado, and white balsamic vinegar/horseradish aioli

Fresh Featured Salads(continued)

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Sandwiches(continued)

Fried Oyster B.L.T. 9-Applewood-smoked bacon, lettuce, tomato and crispy oysters on sourdough bread with Crystal™ aioli

Shaved Beef and Cheddar Panini 8-Deli sliced tenderloin sautéed with onions and peppers topped with melted white cheddar and pressed in a grilled French loaf

Crab and Havarti Melt 9-Jumbo lump crab and dill havarti cheese on grilled sour dough bread

The “Cuban” 9-Slow roasted pulled pork, grilled ham and melted swiss cheese with sliced pickle and roasted garlic aioli on grilled baguette

EntréesTuscan Primavera 10-

Sautéed onions, mushrooms, artichoke hearts, sun-dried tomatoes, pine nuts and basil chiffonade tossed with angel hair pasta in a light garlic Chablis sauce

Jumbo Lump Blue Crab Cake 15-Tropical salsa, lemon-scented beurre blanc, and sautéed asparagus

Simply Grilled Chicken Breast 10-Grilled chicken breast in a lemon butter sauce with fresh green beans and garlic mashed potatoes

Fresh Catch of the Day 13-Grilled filet of fish in a lemon butter sauce with sautéed vegetables and rice pilaf

Filet Feature Combo 13-Two beef tenderloin medallions paired with a bleu cheese smothered wedge salad

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Grill MenuAppetizers

SoupsGumbo Du Jour Cup 7- Bowl 9- Soup Du Jour Cup 6- Bowl 8-

Salads(Add grilled shrimp for 6- or a chicken breast for 4- to any salad)

Quesadilla Chicken or steak 8-Grilled flour tortilla filled with shredded cheese and your choice of chicken or steak

Cheese only 5-

Tavern Fried Onion Rings 5-Battered to order and sided with creole remoulade sauce

Fried Mozzarella 6-Italian style breaded cheese served hot with house-made marinara dipping sauce

Macho Nacho 9-Tri-colored tortilla chips layered with cheese, onion, tomato, peppers, jalapeños and ground beef, sided with sour cream and salsa

Idaho ‘Tater Skins 6-Fried baked potato skins topped with crumbled chorizo, olives, onions, melted jack, chedar and sour cream

Buffalo Wings 9-One pound of fried chicken wings tossed in chipotle barbeque sauce, served with celery and side of bleu cheese for dipping

Cajun Fried Pickles 4-Irresistible corn meal battered dill chips served wih remoulade dipping sauce

Club Caesar Salad Side 6-Crisp romaine, shaved parmesan, croutons and caesar dressing Large 8-

continued...7

Salads(continued)

Sandwiches and WrapsServed with choice of fries, chips or fruit, or substitute onion rings for 2.50

Lettuce Wedge 5-Crisp iceberg, blue cheese dressing, red onion, fried diced tomato, cracked black pepper

House Salad Side 6-Mixed greens, oven-dried tomatoes, candied pecans, aged balsamic vinaigrette, and crumbled feta

Large 8-

Sensation Salad 5-Hearts of romaine and iceberg, shaved parmesan, and lemon parmesan vinaigrette

Stuffed Avocado Salad 12-Hass avocado stuffed with your choice of chicken or tuna salad. Served with roma tomatoes, cucumber and mixed field greens

Club Sandwich 9-Turkey, ham, bacon, swiss and American cheese, lettuce and tomato served on white or wheat bread

New Orleans Style Poboy 9-Served with lettuce and tomato on toasted French bread with your choice of oyster, shrimp, or catfish

Build Your Own Burger 9-8 oz. ground angus chuck grilled to your specifications, served fully dressed on a toasted sesame seed bun; add cheese, bacon, onions or sautéed mushrooms and onion if desired

Quarter Pound Coney 5-Nathan’s 100% all-beef frank topped with your choice of cheese, onion, chili and pickle relish

Whisky River Chicken Sandwich 8-Grilled breast of chicken topped with smoked bacon, barbeque sauce and melted cheddar, served on a sourdough roll with lettuce, tomato and onion

continued...8

Sandwiches and Wraps(continued)

Memphis BBQ Sirloin Roll 6-Grilled chopped beef steak with sweet barbeque sauce, onion ring and melted cheddar on a soft toasted sourdough roll

Pulled Pork Burrito 6-Slow roasted, seasoned pork, melted jack cheese, onions and fresh cilantro in a warm flourtortilla served with salsa and picante

Louisiana Cheese Steak 8-Chopped sirloin grilled with onions and peppers and served on a french pistolette roll with melted pepper jack cheese

Turkey Croissant 8-Smoked turkey breast, avocado, swiss cheese, lettuce and tomato on a buttery croissant

Chicken Caesar Salad Wrap 8-Chopped romaine, grilled chicken, creamy caesar dressing and grated parmesan in a flour tortilla

Buffalo Chicken Wrap 8-Buffalo fried chicken tenders, chopped romaine, fresh red onions, tomatoes, and bleu cheese dressing

EntréesAngus Burger Steak 11-

Grilled 10 oz. chopped beef patty smothered in pan gravy with caramelized onions and sautéed mushrooms, served with french fries

Fried Seafood Platter 15-Crispy fried catfish, shrimp and oysters served with hushpuppies, fries and tartar sauce

Chicken Tenders 7-Served golden-brown with french fries and house-made honey mustard sauce

Blackened Chicken or Catfish Dinner 12-Cajun-spiced tender breast of chicken or catfish pan-seared, placed over steamed rice and sautéed fresh vegetable medley

continued... 9

Side OrdersFries 2- Sautéed Vegetable Medley 4-Fried Mushrooms 4- Hush Puppies 1.5-Fresh Fruit 2.5- Chips and Salsa (no refill) 2.5-Cajun Mini Meat Pies (3) 3.25- Jalapeño Poppers (4) 3.75-

Dinner MenuTh e Co u n T ry Clu b o f lo u i s i a n a

AppetizersSesame-Seared Ahi Tuna 10-

Sesame seed-crusted, set on seaweed salad, with pickled ginger soy syrup, and wasabi

Shrimp Cocktail 7-Jumbo cold poached shrimp with house-made cocktail sauce and fresh lemon

Jumbo Lump Blue Crab Cake 13-Pan-seared, breaded, and served with tropical salsa and lemon-scented beurre blanc

Eggplant Louisiane 12-Panko-crusted eggplant topped with crab meat and smoked tomato hollandaise, garnished with fried basil

SoupsGumbo Du Jour Soup Du Jour

Cup 7- Bowl 9- Cup 6- Bowl 8-

Grille menu continued...

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SaladsHouse Side Salad 6-

Mixed greens, oven-dried tomatoes, candied pecans, aged balsamic vinaigrette, and crumbled feta

Club Side Caesar 6-Shaved parmesan, toasted focaccia, and royal caesar dressing

Lettuce Wedge 5-Crisp iceberg, bleu cheese dressing, fresh diced tomato, red onion, and cracked black pepper

Insalata Caprese 7-Roma tomato, fresh mozzarella, organic basil, red onion, balsamic reduction, and extra virgin olive oil

Crispy Crawfish Salad 10-Fried crawfish, baby spinach, apple smoked bacon, cherry tomatoes, and house-made honey mustard

Grilled Salmon Sensation 12-Chopped romaine hearts, piquillo peppers, sweet pickled onion and Kalamata olives, drizzled with sensation dressing and crowned with a grilled salmon filet

Country Cobb Salad 12-Turkey, bacon, avocado, shredded cheddar, tomato and cucumber arranged over chopped lettuce with bleu cheese dressing and balsamic reduction

EntréesFettuccini Alfredo 11-

Imported pasta al dente tossed in house-made parmesan cream sauce. Add grilled chicken or seared beer tips for 15-.

Smoked Chicken Tortellini 14-Sautéed onions, mushrooms, and roasted red peppers tossed with five cheese tortellini in a garlic mornay sauce

Shrimp and Grits 12-New Orleans style barbequed shrimp, presented over Adluh stone ground white grits, with smoked gouda

continued... 11

Simply Grilled Chicken or Tilapia 15-Grilled to perfection, painted with a lemon and thyme butter sauce, served over garlic mashed potatoes

Market Fresh Fish 18-Cedar-roasted, blackened, or grilled, sided with sautéed vegetables, and finished with a creole meunière

Veal Marsala 20-Pan-seared veal medallions smothered in sautéed mushrooms and shallots in marsala infused demi-glace, sided with garlic mashed potatoes

Entrees continued...

14 oz. Grilled Rib Eye 21-Flavorful Angus rib steak grilld to your specifications and paired with a loaded baked potato

Louisiana Surf and Turf 22-5 oz. grilled beef filet, paired with a 4 oz. redfish filet, sautéed asparagus and lemon butter sauce

Filet Mignon Mignon 24-Angus beef tenderloin grilled to your specificiations, served with a loaded baked potato and finished with a veal demi-glace

Petite 15-

MGA Style Steak Dinner 36-A small cup of soup du jour, a small house salad, an 8 oz. filet mignon grilled to your specifications, and served with a loaded baked potato, fresh green beans, and white chocolate bread pudding. No substitutions.

Accompaniments All additional sides 3-

Steamed Asparagus Sauteed Vegetables Garlic Mashed Potatoes

Rice Pilaf Loaded Baked Potato Cheese Grits

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increaseyour risk of food borne illness, especially if you have certain medical conditions.

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Wine ListChampagne

Moet Chandon White Star .........................................................................................................................75Dom Perignon ..........................................................................................................................................185

Sparkling WineDomaine St. Michelle Columbia Valley ....................................................................................................26Bird In Hand Sparkling Pinot Adelaide Hills ...........................................................................................28Chandon Blanc de Noir Napa Valley ........................................................................................................34Domaine Carneros Brut Napa Valley ........................................................................................................50

ChardonnayKendall Jackson California ................................................................................................................... 8/28Sonoma Cutrer Russian River Russian River Valley .................................................................................32La Crema Sonoma Valley ..........................................................................................................................36Simi Reserve Russian River Valley ...........................................................................................................42Chalk Hill Russian River Valley .......................................................................................................... 13/48

Sauvignon BlancCrossings New Zealand.............................................................................................................................27Souverain Alexander Valley .................................................................................................................. 8/28St. Supery Napa Valley ......................................................................................................................... 9/34

Other WhitesKris Pinot Grigio Appiano Italy ................................................................................................................25Tommasi Pinot Grigio Verona Italy ...................................................................................................... 7/24Chateau St Jean Fume Blanc Sonoma Valley ............................................................................................26Penfolds 51 Reisling Australia ............................................................................................................. 8/28Santa Margarita Pinot Grigio Alto Adige Italy ..........................................................................................28Malvasia Istria Croatia .............................................................................................................................33Vespa Bianco Italy ....................................................................................................................................6013

Cabernet SauvignonAlexander Valley Alexander Valley....................................................................................................... 8/30Franciscan Napa Valley .............................................................................................................................34BR Cohn Silver Label North Coast ...................................................................................................... 9/34Simi Alexander Valley ......................................................................................................................... 10/38Lamadrid Cabernet Argentina ...................................................................................................................40Simi Landslide Alexander Valley ..............................................................................................................46Decoy Cabernet Napa Valley ....................................................................................................................48Zichichi Napa Valley .................................................................................................................................51Clos Pegase Napa Valley ..................................................................................................................... 14/54Freemark-Abbey Napa Valley ...................................................................................................................60Upstart Crow Napa Valley ........................................................................................................................62Jordan Alexander Valley ............................................................................................................................64Simi Reserve Alexander Valley .................................................................................................................70Chateau St. Jean Cinq Cepages Sonoma Valley ........................................................................................84Beringer Private Reserve Napa Valley ....................................................................................................130Robert Mondavi Reserve Napa Valley ....................................................................................................136

MerlotOyster Bay Merlot .................................................................................................................................. 7/24Franciscan Napa Valley Merlot .............................................................................................................. 8/28Robert Hall Merlot .....................................................................................................................................30

Pinot Noir Echelon Sonoma Valley ......................................................................................................................... 7/25Coppola Directors Cut Sonoma Valley ......................................................................................................30Greg Norman Santa Barbara ....................................................................................................................28Sonoma Cutrer Russian River Valley ........................................................................................................65

Other RedsGreg Norman Cabernet/Merlot Limestone Coast ................................................................................. 7/26Pendfolds Shiraz #28 Australia ................................................................................................................28La Mozza Morellino Italy .........................................................................................................................29Rosemont Balmoral Syrah Mclaren Valley ...............................................................................................38Zichichi Old Vine Zinfandel Napa Valley .................................................................................................51

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KIDS’Dinner Menu

11 & under

pasta marinara $4.00add chicken $4 • add shrimp $5

chicken fingers $5.00with french fries and honey mustard dipping sauce

cheeseburger $5.50served with french fries

hamburger $5.00served with french fries

hot dog $5.00served with french fries

fried shrimp $7.00served with french fries

grilled cheese $4.00served with french fries

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Sample Dinner MenuApalachicola Bay Oyster

Char-broiled in shell with scallion butter and house-smoked aged Parmesan.

Andre Lurton Chat. Bonnet Blanc 2009

Wild King SalmonGrilled hand-carved filet placed over Porcini Mushroom Cannelloni with crispy rock shrimp and Dijon scented

sauce Soubise.George Duboeuf “Pouilly Fuisse” 2008

Harris Ranch Short RibBirch beer braised beef set with coconut infused white

sweet potato puree and finished with natural jus.Chateau de Cruzeau 2005

Seared Duck BreastSimmered in Black Oaxacan Mole presented with baby

pumpkin risotto.George Duboeuf Moulin-a-Vent Flower 2008

Double Chocolate Mousse &Dolce de Leche Semifreddo

Godiva-infused confection of imported dark chocolate paired with a creme caramel quenelle.

Chateau la Bastide Dauzac, Margeaux 2005

Wine Society1. Wine society members can

purchase wine at cost + 20% at the wine tasting and dinners.

2. Wine society members are not allowed to purchase in house wine + 20%

3. A Wine society membership costs $480 a year per couple. This includes four of the seven tastings and two of the four dinners.

Wine Bin1. Wine bin owners can purchase

in house wine at cost + 20% for their wine bins.

2. Wine bin owners can purchase wine at cost + 20% in the dinning room but they must also be charged a $5 dollar corkage fee

3. Wine bins cost $140 a year to rent.

TASTINGS DINNERSFebruary 17 April 20

March 16 July 13May 11 October 12June 15 January 18

August 17September 14November 16

Schedule for 2012

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Wine Society & Wine Bin

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Please contact the Clubhouse Manager, Nick Roy, at [email protected] for more information on the

CCLA Wine Society or Wine Bin.

Homestyle NightEvery other Wednesday, we have Homestyle Night! In addition to the dinner menu, Chef Nealy will prepare a $12++ Homestyle dish that you and your family will be sure to love! Some dishes include meatloaf and seafood lasagna.

Steakhouse NightOn select Thursdays, we offer a night of steaks! The $19.95++ menu consists of soup du jour or house salad, 6 oz. filet mignon, and a twice baked potato. Add broccoli, green beans or bread pudding for $2.50, and our house wine is only $5 per glass!

Prime Rib NightOn select Thursdays, we offer a prime rib plate! The $19.95++ menu consists of soup du jour or house salad, 12 oz. prime rib, and a twice baked potato. Add broccoli, green beans or bread pudding for $2.50, and our house wine is only $5 per glass!

Champagne BrunchChampagne Brunch is held every Sunday morning from 11:00 a.m. to 2:00 p.m. We offer stations for meat carving, omelettes, and waffles. Everything else is served buffet style in grand portions (including boiled shrimp)! The cost is $22.95++ per adult and $7.95++ per child.

Kids’ Movie NightOn Tuesday nights, one child eats free from the kids’ menu for every adult entrée ordered. Kids receive a free cookie and can choose one toy from CCL’s Treasure Chest. Coloring sheets, toys, and puzzles are available for children of all ages! Movie plays at 6:00 p.m. on the big screen projector.

Chicken Fried Steak NightChef Nealy’s famous chicken fried steak is served every first Wednesday of the month for only $12++ per person!

++ plus tax and gratuity Lobster Tales NightFirst Course: Clam ChowderSecond Course: Lobster Tail with newpotatoes and asparagus with clarified butterThird Course: Lemon Almond Torte

$27.99++ per person.

Farm Fresh Market (Sample Menu)First Course: Tropical Cocktail Boiled shrimp tossed with diced mango and roasted chilies, garnished with red romaine and shredded Daikon radish.

Second Course: Creole Caprese Fresh mozzarella, sliced Heirloom tomato, organic basil, fried okra, pecan remoulade.

Third Course: Double Chop Pork Loin Stuffed with bleu cheese and crushed walnuts, topped with caramelized apple chutney, and served with white asparagus and sweet potato hash.

3 courses for $21.99++ per person.

Seafood Night (Buffet)Entrées: Clam Linguine, Fried Catfish or Fried Frog Legs, and Blackened Redfish

Cold Seafood Display: Boiled shrimp, Marinated Crab Claws, Smoked Scallops and Mussels

Sides: Buttered New Potatoes and Corn on the Cob or Braised Cabbage

Desserts: Strawberry Shortcake and Apple Fritters

Buffet: $21.95++ per person

Dining Events

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Swim Team Goal• To provide each swimmer with proper stroke and skill

instruction.• The chance to actively participate on a solid competitive

swim team.• Incorporate family fun activities while under the direction

of the mission of this team.

Swim Team MissionTo assist each member of the team with developing self-confidence, a sense of achievement and love for the sport of swimming while learning lifetime swimming skills in a safe, fun-loving environment.

CCLA Dolphin Website & Photoshttp://dolphinsccla2009summer.shutterfly.com

Swim Team Practice TimesBegins Tuesday, May 10th.Ends Saturday, May 28th.

Practice is Monday through Friday.

5- to 6-year-olds 4:15 pm to 4:45 pm

7- to10-year-olds 4:45 pm to 5:30 pm

11 and over 5:30 pm to 6:30 pm

Morning Practice Begins May 31st

5- to 6-year-olds 8:00 am to 8:30 am

7- to10-year-olds 8:30 am to 9:25 am

11 and over 9:30 am to 10:30 am

Swim MeetsWarm-ups are on Wednesdays in June at 8:00 am (home

meets) or 8:30 am. Meet begins at 9:00 am.

June 1st At BRCC vs CCL vs SO

June 8th AT CCLA vs SO vs UC

June 15th AT BRCC vs CCLA

June 22nd At CCLA vs Graystone

City Meet* Saturday, June 25th atGraystone Country Club

Swim Banquet Sunday, June 26th at12 noon at CCLA

If you have any questions or need additional information,please email Diane Sabatier at [email protected] or call 504.616.1976.

Kids Corner

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Children and grandchildren of club members between the ages of 5 and 16 are invited to be a part of the 2011 Dolphin swim team. Swim Team will begin with a parent meeting at 6 p.m. on May 9th and the season will end with a swim banquet 12:00 noon on Sunday, June 26th. Optional pre-season stroke clinics and lessons are available for swimmers in a small group setting to master skills and techniques required for competition. Coaches will track individual event times and record CCLA team records to motivate goal setting and instill a sense of accomplishment. A Family Fun Day combined with an intersquad meet will kick off our meet season, and all family members are encouraged to participate.

Stroke SchoolWe offer pre-season stroke instruction to our 2011 7- to 16-year-old swim team members, and pre-season private, semi-private or small group lessons will be available to 6-year-old and under swim team members both beginning April 25th.

Week One: Freestyle and BackstrokeMon., Tues., Wed., and Thurs.



Week Two: Breaststroke and ButterflyMon., Tues., Wed., and Thurs.



Swim Team DatesEarly pre-season parent meeting and registration for

swim team, stroke school, and private lessons dates areto be announced.

Beginning of the Season Parent MeetingMonday, May 9th at 6:00 pm

Family Fun DayFun intersquad meet for the entire family!

Saturday, May 21st at 9:00 am (Tentative Date)

The Country Club of Louisiana’s

2011 Swim Team

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Swim Lessons

The Country Club of Louisiana offers its members the use of the Club’s Swimming Pool for private swimming lessons!

Lesson Prices (30 minutes)

Private- $35.00Semi-Private (for 2) - $25.00 per person

Group (3 to 4 per group) - $20.00 per person

Lesson Prices (45 minutes)Private - $50.00

Semi-Private (for 2) - $35.00 per personGroup (3 to 4 per group) - $25.00 per person

Lesson Prices (1 hour)

Private - $60.00Semi-Private (for 2) - $40.00 per person

Group (3 to 4 per group) - $30 per person Private swimming lessons are offered before or during regular pool hours, but not after. Children are eligible for lessons starting at age three. Lessons are for new swimmers and for more experienced swimmers who need stroke/technique instruction. Younger swim-mers, under the age of 6 years old typically schedule for 30 minuets.

Adults: Lessons are available at all levels of swimming (beginners, fitness swimming, and stroke/technique instruction). Special Needs children: instruction is also available.

Contact Diane Sabatier, Head Coach for more information.Cell phone: (504) 616-1976; e-mail address: [email protected]

JuniorGolfProgram

About the ProgramThe Junior Golf Program at CCLA has

undergone a major overhauling since last

year! The days of standing on the range

and pounding balls all day long are over.

In the past, camps, clinics and instruction

consisted of constant repetition of a specific

motor skill with the hope that the student

would “Get It” over time! Little attention

was given to the body to help with the

long-term athletic development needed for

success in all sports. Obviously, baseball,

tennis, football, hockey, and basketball all

require refined athletic movement to be

successful. Golf is no different!

The Junior Golf Program will incorporate the

latest techniques and methods used by the

elite athletic academies in the world. The

Program is designed to help juniors improve

their long-term athletic development while

improving their golf game at the same

time. Research shows that juniors develop

differently academically, biologically and

athletically at different ages. Our program

is divided into two age groups that closely

mimic these stages. Before the age of 11,

training is concentrated more on athletic

movement than on detailed technique (Golf

Swing,) because this age group typically

struggles with detailed information. After

the age of 11, more attention is given to

technique (Golf Swing) but athletic training

is still a major component. Research also

suggest, children that participate in sports

have a greater chance of being successful

productive members of society!

CurriculumAges 5-11 10:00 - 10:15 Registration and check-in

10:15 - 10:30 Wake-up and warm-up

10:30 - 11:30 Station rotation (golf fitness)

11:30 - 11:45 Skills Development

11:50 - 12:00 Recap and review

Ages 12 & up 2:00 - 2:15 Registration and check-in

2:15 - 2:30 Golf-specific stretching

2:30 - 3:00 Golf-specific fitness

3:00 - 3:45 Skills Development

3:45 - 4:00 Recap and review

Additional NotesEligibility All children and grandchildren of members

in good standing.

Guest Policy Children of a member have priority over guest. If space is available, guests will be welcomed.

Cost $175 per child. Includes tee gift, snacks, beverages and lots more!

Capacity 20 children per session.

Instructional StaffMickey Matran, PGA, CGFI Director of Instruction

Frank Gumpert, PGA Director of Golf

Gamon Manné, PGA, CGFI Head Golf Professional

Patrick Ragusa Assistant Golf Professional

Dwight Siears Assistant Golf Professional

Pllease sign up through theGolf Pro Shop at 755-4655.

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2012

June 26th - June 29th • July 10th - July 13thJuly 17th - July 20th

CCLA’s Junior Tennis Program

QUICK START & PEE WEE PROGRAM

The Quick Start and Pee Wee programs are the foundation for the 5- to 10-year-old

beginner tennis players. These programs are appropriate for the physical, mental, and social

skills for their age group. We’ve also shrunk the court and changed the balls so that young players can rally quicker and have more fun!

JUNIOR PROGRAMBEGINNER TO ADVANCED

Our Junior Tennis Program is designed to develop the junior from the beginner player to the intermediate player to the advanced

player. We want the players to have fun through exciting, innovative games and

drills while learning how to play the game of tennis. Our main goal is for the young

player to have fun in the process of achieving success. We encourage young players to continue to play and to join Junior Team

Tennis or even tournaments if they are ready for the next level.

Session FeesJunior Program (Beg., Int., & Adv.)Ages 8 to 175:00 p.m. to 6:30 p.m.

Daily Rate□ Daily $22.00

Monthly Rates□ One day/week $72.00 T W TH□ Two days/week $136.00 T W TH□ Three days/week $192.00

Full Session Rates (5 months)□ One day/week $264.00 T W TH□ Two days/week $512.00 T W TH□ Three days/week $720.00

Quick Start/Pee Wee ProgramAges 5 to 10 4:15 p.m. to 5:00 p.m.

Daily Rate□ Daily $15.00

Monthly Rates□ One day/week $56.00 T or TH□ Two days/week $104.00

Full Session Rates (5 months)□ One day/week $200.00 T or TH□ Two days/week $380.00

There will be a $3.00 discount per class per sibling that attends the program. Program fees will be pro-rated if a child enrolls in the middle of the month.

Circle One

Circle One

Circle One

Circle One

The FallJuniorTennis

Program

is offred in the Spring & Fall! It is designed to develop young tennis

players physically, mentally, and socially. A variety of programs for

all ages and all levels are offered. Our primary goal is for the young

players to have fun playing tennis.

If you are interested and ready to register your child in our program, please 1) call the Tennis Pro Shop at 755-4660 or 2) fill out both sides of this form, then cut out this

form and return it to the Tennis Pro Shop.

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August 23, 2011 - December 15, 2011

REGISTRATION FORM

Child’s name: __________________________________

Member #:_________

Age: _________

DOB: ____/____/______

Child’s school: _________________________________

Parents’name: _________________________________

_________________________________

E-mail address: ________________________________

Cell phone: ( ) ______ - ________

Home phone: ( ) ______ - ________

Please list any allergies or health problems:

___________________________________________

___________________________________________

____________________________________________

___________________________________________

____________________________________________

___________________________________________

___________________________________________

If you are interested and ready to register your child in

our program, please 1) call the Tennis Pro Shop at 755-

4660 or 2) fill out both sides of this form, then cut out

this form and return it to the Tennis Pro Shop.

Try out ournewlydesigned

programs!

Contact Info

Originally from New Iberia, La, Pat Ferry has 20 years of teaching experience. He has been a PTR certified member since August 2005 and a USPTA certified member since March 2008. Pat was the Head Pro at BREC and Shenandoah Country Club before coming to CCLA in February 2009.

PAT [email protected]

(225) 505-2433

Join us!

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Membership Handbook

Documents

Transcript of Membership Handbook