Kick off Summer at Keene Country Club this Memorial Day Weekend!

Are you ready to dive into summer?  We sure are!

This Memorial Day Weekend is a busy one-here’s the schedule:

Friday night is Nine N’ Dine, our couples night.  Join us at 4:30 to play nine holes, followed by dinner at the Timberview Grille.

Saturday morning, the pool opens!  Hours will be 10:00am to 7:00pm Saturday, Sunday and Monday for the holiday.

Join us for a family barbecue by the pool on Monday, May 29th from 11:30-3pm.  See flyer below!

Thanks so much,

See you out there this weekend!


Pool House Renovations are Underway

The renovations to the Pool House, Phase II, are well underway: re-coating the chipped deck, replacing those painted 2 X 6 columns, completing landscaping around the building, and replacing and patching the worn clapboards on the outside.

And, the new look of a refurbished Pool House will be enhanced with new poolside furniture!

Here’s Rob cleaning the pool in anticipation of its opening on Memorial Day Weekend.

We’re looking forward to seeing you by the pool this summer!


April Soup of the Day Winner!

Congrats to Rosalee Parisi, who submitted this recipe for Mexican Meatball Soup to our ongoing Soup of the Month Contest! You may have already seen it on the menu and given it a try, but if not, come visit The Timberview Restaurant at the Keene Country Club!

Mexican Meatball Soup

2 zucchini chopped
3 stalks chopped celery
1 small onion chopped
1  14 1/2 ounce can of chopped tomatoes ( with juice)
2 1/2 c unsalted beef stock
2 tablespoons tomato paste
1 cup water
1/2 tsp minced oregano
1 tsp chili powder
salt and pepper to taste
1 lb ground beef
1 egg slightly beaten
1/4 c seasoned breadcrumbs


Combine: zucchini, celery, onion, tomatoes with juice, tomato paste, stock, water,and spices in a large pot. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. (Until veggies are just tender) Season to taste with salt and pepper.

While above is simmering combine in a bowl: Ground beef, egg, bread crumbs, salt and pepper shape into mini meatballs. When soup is ready drop into pot simmer until opaque about 15 to 20 minutes.

Ladle into bowls and may serve with tortilla chips crushed and shredded cheddar cheese.


March Soup of the Day Winner!

Congrats to Barbara McNamara, who submitted a recipe for Mushroom Soup to our ongoing Soup of the Month Contest! You may have already seen it on the menu and given it a try, but if not, come visit!

Mushroom soup

1 oz dried cremini mushrooms (I use a European blend from Whole Foods)
1 cup dry white wine
2 Tbsp unsalted butter
1 lb or more of a variety of fresh mushrooms cleaned and chopped
2 cups whole milk
2 cups heavy cream
@ three cups chicken stock
Salt and pepper to taste
2 Tbsp Cognac
Snipped fresh chives for garnish

Combine the dried cremini and white wine in a small saucepan and bring to a boil over Med-high heat. Simmer for five minutes, remove from heat and let stand for out 15 minutes. Reserve for later.

Melt butter over medium heat in a large stockpot. Add the chopped mushrooms and sauté until they begin to exclude their juices. Add the reserved cremini with the liquid as well as the milk and cream. Bring to a boil stirring occasionally. Lower the heat and simmer the soup, uncovered for 45 minutes. Stir occasionally.

Purée the hot soup in batches until smooth. Return the soup to a large clean pot and thin by stirring in the chicken stock. Season with salt and pepper and stir in the Cognac.

If you put too much hot soup in the blender you will have a big mess in the kitchen!

This is a recipe from “Pedaling Through Burgundy Cookbook ” by Sarah Leah Chase. I have modified amounts of ingredients and modified the types of mushrooms! Enjoy!


Let Us Feed Your Crew This Superbowl

The Patriots are playing in Super Bowl 51!  Let us feed your crew this Sunday-so you can get down to celebrating.

We’re offering a number of specials for pickup by 2:30 pm on Sunday, February 5th.


Options are:
*25-cent wings (minimum order of 10)
*Deli platter-Roast Beef, Turkey, Ham, Swiss and Provolone-can add tuna if you’d like
12-inch $40.00 (15-20 people) and 16-inch $60.00 (25-30 people)
*Shrimp Ring with cocktail sauce: 12-inch (30) $30.00 and 16-inch (60) $50.00

*Order by 5pm on Saturday, 2/4/17: 352-0135*



January Soup of the Day Winner Announced!

Italian Sausage and Tortellini Soup by Linda Felder

At the beginning of this year, we announced a monthly contest where Club members could submit a recipe for consideration as the soup of the month in the Timberview Restaurant.  We had a number of entries, and the winning recipe is now being served!

Congrats to Linda Felder, who submitted a recipe for Italian Sausage and Tortellini soup!

“This is a soup recipe that I make from scratch every year for New Year’s Day. It has become a tradition. I use the Prime Rib Bones from the Christmas Roast to make a hearty homemade broth a couple of days before. It needs to sit and meld flavors before straining and adding further ingredients. I feel doing this is worth the extra effort rather than using store bought broth. I also highly suggest to get the best quality Hot Italian Sausage. We had bought it from Paul’s but now go to Walpole Grocery to get it. I do hope you do also use a good quality fresh tortellini and the good Parmigano Reggiano shredded cheese. I serve it with Crusty French Bread. I have taken this recipe from the Pillsbury Hearty Soups and Breads Cookbook, 1985.”

Linda’s submission includes a recipe for beef broth as well, but you can still make the soup with canned broth.

Beef Broth

4 pounds Prime Rib meaty beef bones
2 medium yellow onions quartered
1 cup thickly sliced carrots
2 stalks cut in 2” segments center celery stalks with leaves chopped
10 cups water
1 cup Roma tomatoes finely chopped
1 ½ tsp kosher salt
½ tsp thyme
5 whole peppercorns
2-3 sprigs fresh Italian parsley
1-2 large cloves garlic
1 bay leaf
¾ tsp salt

Heat oven to 450 degrees. Place all bones in a large roasting pan sprayed with Pam and bake uncovered for 30 minutes. Add cut up carrots, quartered onion, celery stalks and continue baking turning bones and vegetables occasionally for an additional 45-60 minutes or until bones are very deep brown but NOT CHARRED.

Transfer ingredients from the roasting pan to a large stock pot. Add 2 cups of water to the roasting pan, heat and scrape to loosen any browned meat drippings. Pour hot liquid and remaining water over the bones and vegetables in the pot. Reduce heat and simmer (DO NOT BOIL) partially covered 30 minutes. Skim off any scum that rises to the surface. Add remaining ingredients except ¾ tsp salt. Simmer 5 hours. Cool.

Strain and remove bones. Add ¾ tsp. salt cool in the refrigerator. 1-2 days. Use as a soup base for any soup calling for a good hearty beef broth.

Italian Sausage Soup with Tortellini

1 pound Good quality Hot Italian Sausage
1 cup chopped yellow onion
2 large cloves fresh minced garlic
5 cups Hearty Beef Broth from recipe above
½ cup water
½ cup Good quality dry red wine*
2 cups Fresh Ripe Roma Tomatoes chopped
1 cup sliced carrots
½ tsp basil *
½ tsp oregano*
8 oz. can plain tomato sauce
1 ½ cup sliced zucchini
2 cups fresh cheese tortellini
3 tbsp Fresh Italian flat leaf parsley
1 medium green bell pepper chopped

Freshly shredded Parmigiano Reggiano

First make Hearty Beef Broth a day or two in advance.

If the sausage comes in a casing remove the casing and brown in a large Dutch Oven. Remove sausage and drain all but 1-2 tablespoons of the fat. Saute onions and garlic in reserved drippings until the onions are tender. Add the beef broth from the day before, water, ½ cup red wine, 2 cups of tomatoes, 1 cup of carrots, basil, oregano, small can of tomato sauce and sausage. Bring to a boil, reduce heat and simmer uncovered 30 minutes. Skim off fat. Stir in zucchini, tortellini, parsley, and green bell pepper. Simmer covered 35 minutes. If using fresh tortellini simmer just until tortellini is done. Serve with a sprinkle of Fresh Parmigiano Reggiano cheese and Crusty French Bread.

8 – ½ cup servings

*I usually add double the amount – or to taste

Download a pdf of the recipe here! TortelliniSoup


We are now accepting entries for the February soup of the day.  Please fill out this form with your recipe, or email submissions to



Now Booking Weddings in 2017 and 2018!

Keene Country Club Wedding

Photo by K. Lenox Photography, LLC.

The Keene Country Club is now booking weddings in 2017 (limited dates!) and 2018.

Our private 18-hole golf course creates a truly picturesque outdoor wedding backdrop, and our grand ballroom-with brass chandeliers, cream colored walls, and a 13-foot long mantled fireplace-is the perfect wedding reception venue!

The Club will be exhibiting at two upcoming bridal shows-both put on by the Monadnock Bridal Show. The first is at the Courtyard Marriott in Keene on January 22nd, and the second is at the Common Man Inn, Claremont on February 19th.  (More information here.)

If you’ve been considering us for your wedding venue, we’d love to see you at the show!  If you can’t make it, email Judi at to set up a private meeting to discuss details of your special event. And, be sure to read all about our wedding packages.


Join us on New Year’s Eve!

steak-978666_1280Do you have plans for New Year’s Eve? Join us for a delicious buffet style meal featuring Chef Carved Tenderloin.

The Timberview Dining Room will be open from 5:00 to 9:00 pm, and we hope you’ll join us!

Reservations are required-call us at 603-352-0135.

Take a look at the full menu here:


Join us for a Wassail Brunch!



On Sunday, December 11, 2016 we invite you to a Wassail Brunch at the Country Club!  We’ll be serving an extensive menu from 10:00 am to 2:00 pm.  The cost is $24.00 per adult, and $11.00 per child under 12.  Enjoy assorted pastries, pancakes, vanilla bean french toast, chef carved spiral ham, assorted holiday desserts and more!

There will be special events for the kids, with Christmas cookie decorating and ornament decorating. And, most importantly, they’ll meet Santa!  He’ll be here from 12:00 pm to 2:00 pm.

Reservations are required, so please call ahead at 603-352-0135.

We hope you’ll join us!