Excellence in cuisine has been the standard at the Westmoreland Club for generations. Our culinary team, under the direction of Executive Chef, Frank Priore, uses the finest and freshest ingredients sourced from leading providers to create seasonal menus with both innovative and traditional fare.
The Club offers only the best Center cut prime steaks and the freshest seafood from around the world including Rhode Island Clams and Sushi grade fish including: Ahi Tuna and Jail Island Salmon. The culinary staff also passionately prepares hand-made pastas and house made sauces daily from the freshest ingredients.
Seasonal produce is sourced from local providers including County co-op’s and independent farms like: Lucas’, Herrold’s, Everview, Rowland’s and Heller’s orchard. During the summer season, the Wilkes-Barre’s farmers market provides an array of fruits and vegetables from local farms. Executive Chef Priore also offers an extensive rotating international cheese repertoire from local providers, such as Igourmet.
The Club’s staff is committed to providing impeccable service. Members are recognized, their preferences remembered and wishes catered to. The Club is renowned for its warm hospitality, extraordinary personal service and attention to detail in a refined, yet relaxed atmosphere.
The Westmoreland Club offers both formal and business casual dining for lunch and dinner. In the magnificent setting of the Terrace Room, formal lunch and dinner service is provided. The Downtown Grille, with its sophisticated urban casual atmosphere, opulent wine bar and eclectic menu is ideal for a business lunch, meeting for cocktails or the starting point for an unforgettable evening. The Club also offers eleven elegant private dining rooms, each decorated in their own distinctive style for business and social gatherings.
Westmoreland Club Executive Chef Frank Priore
Chef Priore began his tenure at the Westmoreland Club in September 2001 as the Executive Sous Chef, and became the Club’s Executive Chef in October 2002. Chef Priore achieved the status of American Culinary Federation, Certified Executive Chef in the summer of 2011.
Chef Priore looks forward to continuing to serve as the culinary leader of the Westmoreland Club planning and executing extraordinary world class cuisine as he upholds the tradition of culinary excellence that is a hallmark of the Club.