Dining

Resort Dining Garden to Table

From fine dining to a beer garden, at Barnsley Resort we understand that every taste, palate and mood is different and that’s why we offer our guests such a range of restaurants to choose. Our carefully tended gardens are the root and source of many delectable and tasty ingredients at our restaurants throughout the resort. We take pride in growing our own fresh produce and integrating them into the meaningful meals our chefs prepare. Garden to Table is not a passing fad at Barnsley Resort, it is a way of life.

Reservations are required for all dining at Woodlands Grill (breakfast, lunch and dinner) and dinner at the Rice House (when open). All dining options may be limited to resort guests and members only on certain dates due to resort occupancies. Please call 770.773.7480 ext. 1 for dining reservations.

For signature holiday dining and more, please view our Calendar of Events.

All menus are subject to change. Please note that Barnsley Resort restaurants are a cashless dining environment.
Available payment options include credit/debit cards, guest room or member account charges.

Woodlands Grill

Overlooking the picturesque Fazio-designed golf course and surrounding hills, Woodlands Grill is where you’ll find delicious meals paired with our extensive wine list as well as craft beer and spirit selections. Reservations are required for breakfast, lunch and dinner at Woodlands Grill.

Breakfast Brunch Lunch Dinner

Bar Cocktails Wine

_{*Wine Library reservations are subject to a $250 taxable site fee in addition to food, beverage, tax and service charge.}_{**A 20% service charge will be automatically added to all food and beverage orders.}

View Dates & Hours

Hours

Breakfast
Monday - Friday | 7 a.m. - 11 a.m.

Brunch
Saturday & Sunday | 8 a.m. - 2:30 p.m.
(Limited breakfast menu available at 7 a.m.)

Lunch
Monday - Friday | 11:30 a.m. - 3:00 p.m.

Bar Menu
Daily | 12:00 p.m. - 10 p.m.

Cocktails
Daily | 10:00 a.m. - 10:00 p.m.

Dinner
Daily | 5:00 p.m - 10:00 p.m.

Beer Garden

Kick back and relax in our pet-friendly, outdoor Beer Garden. Our robust selection of regional craft brews are paired with a casual menu of barbeque favorites, wings and pizza to enjoy al fresco or for take away.

Breakfast All-Day

_{*A 20% service charge will be automatically added to all food and beverage orders.}

View Dates & Hours

Hours

Breakfast: 8:00 – 10:00 a.m. | Saturday & Sunday

All Day Menu:
4 – 9 p.m. | Thursday
Beverages available 2 - 11 p.m.

12 - 9 p.m. | Friday & Saturday
Beverages available 12 - 11 p.m.

12 - 9 p.m. | Sunday
Beverages available 12 - 9 p.m.

Please note: Beer Garden hours are often expanded for holiday weekends. Hours may vary due to weather

Rice House

Executive Chef Javier Cuesta presents a seasonal menu inspired by the best of local, regional farms and our own gardens for an elevated experience in a 19th century farmhouse. The seasonal menu is based upon a five-course pre-fixe presentation with optional wine pairings.

Available for dinner on Fridays & Saturdays.

Closed for dinner on Friday, July 1 and Friday, September 2.

View Menu

View Dates & Hours

Hours

Fridays & Saturdays
Dinner: Reservations available starting at 5:30 p.m.

Closed for dinner on Friday, July 1 and Friday, September 2.

Woodlands Grill To Go

Woodlands Grill To Go offers selected favorites from the restaurant's menu, delivered to your guest room in convenient, portable packaging. Dial 2270 to order.

View Menu

*$5 delivery fee per order, per room

View Dates & Hours

Hours

Breakfast | 7 a.m. - 11 a.m.
All Day Dining | 11:30 a.m. - 10 p.m.

Executive Chef Javier Cuesta

With more than 25 years of culinary experience at world-class resorts and upscale restaurants, Javier Cuesta is the Executive Chef at Barnsley Resort.

Throughout his career, Chef Cuesta has been recognized as a visionary chef and is known as an expert in culinary arts trends. His global experience in Pennsylvania, St. Lucia, Portugal and more complements Barnsley Resort’s Southern charm. Originally from Spain, Chef Cuesta completed his formal culinary training in Paris where he earned a degree in French gastronomy from the Ritz Paris.