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In 1781, Gen. George
Washington visited troops encamped on Windmill Hill
during the Revolutionary War. Today, a charming
farmhouse-style golf clubhouse and restaurant sits
on the hill surrounded by a nine-hole golf course.
The glassed-in dining
room one the second floor opens onto a deck and
handicapped ramp with fantastic views of the rolling
greens studden with pine trees. The deck is edged
with sunflowers, cosmos and baby evergreen tress.
Flowers ring the three-story clubhouse right down
to the hens and chicks planted in golf shoes that
greet visitors on the front porch.
A
large var on one side of the dining room added to
the convivial atmosphere as golfers drifted in from
the course and couples arrived for dinner. The bright
room features large round tables and comfortable
blonde wooden chairs. We started with a wine and
iced tea, but there is a full bar with salt-rimmed
margaritas were served at the adjointing table.
A banquet room upstairs
offers space for weddings, showers and rehearsal
dinners and boasts the same gorgeous views.
Specials
include stuffies, garden salad, American Chop
suey, Baked Scrob and Angel Hair Pasta.
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Windmill Hill Golf
Course
& Restaurant
35 Schoolhouse
Road, Warren
245-1463
Hours:
Open daily for breakfast, lunch and
dinner
Most popular dishes:
Quesadillas at lunch and baked scrod
for dinner
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The same menu is served
for lunch and dinner and features chicken wings
and tenders, buffalo tenders, calamari, nachos,
shrimp cocktails, french fries, steamers, little
necks in garlic and oil, quesadillas, homemade soup,
chowder, chili, antipasto, and Caesar and garden
salads.
Those with more
of an appetite can choose from hot dogs, hamburgers,
Italian grinders and grilled chicken, reibeye steak,
tuna, baked ham and chicken parmigiana sandwiches.
Dinners feature fish and chips, baby back ribs,
baked scrod, grilled pork chops and a variety of
angel hair pasta dishes topped with meatballs, broccoli
and garlic (or broccili, garlic and chicken), chicken
parmigiana, littlenecks, shrimp scampi and a seafood
special.
The quesadillars
are so popular, we order some for an appetizer.
Cheese, chopped tomatoes and scallions, black
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olivers and jalapeno peppers are sandwiched
between fresh flour tortillas and baked until hot
and bubbly. Sides of sour cream and salsa will cool
these firecracker quesadillas down. For a little
extra. you can add chicken or steak.
Foloowing
salads, we tried the popular baked scrod. The casserole
dish was piping hot and the scrod was topped with
buttery crumbs and served with lemon wedges, a baked
potato and fresh steamed broccoli (other choices
were spinach or mixed veggies).
Chicken
Parmigiana was fork tender and topped with lots
of melted mozzarella and a fresh marinara sauce
over a big mound of al dente angel hair pasta.
A chocolate chip sundae
was offered for dessert, but we were too full. Maybe
next time, because the dishes at Windmill Hill are
freshly prepared from scratch, reasonably priced,
and the services is attentive and friendly.
As the three-quarter
moon brightened and rose in the eastern sky, the
last stragglers came in from off the course. We
finished off our drinks and decided to return soon
for lunch out on the deck on a Sunday afternoon.
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