The Future of Dining at Oxford Athletic Club

Over the last year, the suspense and anticipation have been building, and it’s finally the moment of truth, the moment you’ve all been waiting for. We have already introduced you to our talented chef, Martin Thomas, and Dillner’s, one of the local farms we will be sourcing from. And now, we are excited and proud to finally announce the opening of our restaurant, The Terrace, along with its to-go companion, the Market Café.

First, we would like to highlight The Terrace, Oxford’s very own fine-dining experience. Opening at 4pm and designed exclusively for Members of the Oxford Athletic Club, this restaurant will feature seasonal dinner dishes made from the best ingredients around the area. Some of the dishes on the inaugural Terrace menu are a roasted beets & peach salad, roasted corn & crabmeat cake, chicken cacciatora, and rosemary jerk lamb chops. These are only a few of the many mouth-watering options that will be available when The Terrace opens this fall. Join your friends, family or that special someone for a night of unforgettable food, drinks and ambiance.

On the other hand, we will also be offering quicker, but equally as tasty dining options at the Market Café, open for breakfast and lunch. Including energizing smoothies, salads, soups, sandwiches and everything in between, the Market Café has endless options to choose from. All of the menu items are healthy and made with local, fresh ingredients. The Market Café has the perfect food to enjoy between workouts, to cater an on-site business meeting or simply to take home for the family.

The Terrace and Market Café will be opening this fall. Stay tuned for more details about the exact opening dates and special offerings to come. We hope that you are as excited as we are for the future at Oxford and again, we thank you all for your patience.

By | 2018-08-30T12:28:52+00:00 August 30th, 2018|News, Nutrition, Wellness|1 Comment

One Comment

  1. Dave Seretti September 4, 2018 at 5:05 pm - Reply

    This is great news, thank you for sharing…

    Looking forward to the new changes

    Regards,
    Dave Seretti

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