MAINTENANCE

From the Course

I hope everyone is enjoying their time here at The Quarry this season. The Golf Course Maintenance Team continues to work diligently on the golf course to ensure the best possible playing conditions. Mother Nature has definitely made things very challenging this season with regard to turf grass conditioning!

In this addition to our daily golf course responsibilities, I would like to bring to light our environmental stewardship and what we continue to do for our birding habitat. As you may know, the Club has had a partnership with Brian Beckner from Native Bird Boxes to allow for his expertise when it comes to local and migratory birds. Over the years, many of our Members have attended one of our Quarry Nature Tours where Brian tours the golf course and native areas on the front 9 golf holes. He talks about the various species of birds and other wildlife found here on the property.

Brian not only provides Member tours, but he also maintains all of the bird houses located throughout the golf course and native areas. Every year before the migratory birds begin to relocate to Southwest Florida, Brian goes through each and every bird house and checks to make sure the box is suitable for the correct species. Brian also does an annual bird survey to see how different species are doing year-over-year. All of this data is collected throughout Southwest Florida and shared to other groups to help understand the migration habits of many of the different species.

RWhisman@ QGLNaples.com

(239) 213-0170

Office

(239) 465-2238

Mobile

On next page you will see a detailed description of where each bird house is located and what species is expected to inhabit that nest. Over the past few years there have been a few changes to some locations due to the fact that the nesting is not taking place. A lot of this work is trial and error in the beginning and takes time to see what is actually taking place in each micro environment.

Above are two of Brian’s most resent pictures of some of our Quarry birds on the property. The next time you are out playing golf take the time to look around at what The Quarry has to offer in the way of birding and wildlife. It is quite spectacular, as you well know!

CLICK HERE to view Brian Beckner’s Photos from a recent Quarry visit

PM11Purple MartinPoleDirectly back left of the green

S44Screech OwlPalmLeft of the path before the tees

B44Eastern BluebirdPoleLeft of the path at start of the fairway

R44RBWoodpeckerPineLeft of the path 175yds to the green

F55GCFlycatcherPineLeft of the path at the forward tees

B66Eastern BluebirdPoleLeft of the path just before the tees

PM66Purple MartinPoleRight of the path at the green

F66GCFlycatcherPalmLeft of the path after the green

B88Eastern BluebirdPoleRight of the path 250yds to the green

B88Eastern BluebirdPineRight of the path at the green

S99Screech OwlPalmRight of the middle tees

F1010GCFlycatcherPalmRight of the path at the start of the fairway

S1111 Screech OwlPalmRight of the path at the tee sign

S1313Screech OwlCypressLeft of the path just after the green

B1414Eastern BluebirdPoleLeft of the path after the forward tee

R1616RBWoodpeckerPalmLeft of the path at the green

ODRDROsprey PoleDirectly behind south Driving Range tee

THURSDAY NIGHT DINNING

SOCIAL & DINING

February 2nd, 9th, 16th and 23rd

4:00pm to 6:00pm Happy Hour

5:00pm to 8:00pm Dinner

FRIDAY NIGHT DINNING

February 3rd, 10th, 17th and 24th

4:00pm to 6:00pm Happy Hour

5:00pm to 8:00pm Dinner

Reservations may be made online or by calling (239) 260-3756

Sunday, February 12th

Super Bowl in The Grille Room

Time: 5:00pm until the Final Whistle, 6:30pm Kickoff

Pastalicious … not just pasta!

Wednesday, January 18th

4:00-6:00pm Happy Hour

5:00-8:00pm Dinner

5:30-8:30pm, Light Entertainment

Entertainment by: Jay Seidl

$50.00 Plus 20% gratuity and 7% tax

SOUP DU JOUR NEW ENGLAND CHOWDER

BREAD DISPLAY

FRENCH BAGUETTE, ARTISAN ROLLS, CIABATTA, FOCACCIA

SALAD

SALAD BAR: HEARTS OF ROMAINE, ARTISAN GREENS, CROUTONS, TOMATOES, CUCUMBERS, CARROTS, SHAVED RED RADISH, PARMESAN CHEESE SALAD DRESSINGS: RANCH, CITRUS, BALSAMIC & CAESAR DRESSING

FROM THE CARVER

SLOW ROASTED PRIME RIB OF BEEF, AU JUS, GRATED HORSERADISH, HORSERADISH CREAM, OVEN ROASTED TOM TURKEY WITH PAN GRAVY

PASTALICIOUS BAR

ORECHIETTE, RIGATONI &GLUTEN FREE PASTA: ARUGULA PEST, TOMATO-BASIL, ALFREDO ROMANA, OLIVE OIL

ACCOMPANIMENTS: SHRIMP, GRILLED CHICKEN, SAUSAGE, GARLIC, PEAS, DICED TOMOTOS, MUSHROOMS, SPINACH, BROCCOLI, ONIONS, ROASTED PEPPERS, SHAVED PARMESAN CHEESE

FROM THE CHAFFERS

GRILLED SWORDFISH CAPONATA

SEASONAL VEGETABLES

MASHED POTATOES/SWEET POTATOES

CHEF’S TREATS