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Dining at Eagle Rock Resort

The Clubhouse Restaurant has a gorgeous setting on the golf course and provides guests a relaxing experience. The Clubhouse Restaurant serves breakfast, lunch and dinner and offers weekly specials and a children's menu.
 

Clubhouse Restaurant Hours
Sunday, Monday, Wednesday & Thursday: 7:30 a.m. - 9:00 p.m.
Tuesday: 11:00 a.m. - 9:00 p.m.
Friday & Saturday: 7:30 a.m. - 10:00 p.m.
Call (570) 384-6182 for reservations.
Hours of operation subject to change. Holidays will be an exception.
Breakfast Menu
Lunch Menu
Dinner Menu

Panorama Pizza Hours
Friday: 12:00 - 9:00 p.m.
Saturday: 5:00 - 9:00 p.m.
Sunday: 12:00 - 7:00 p.m.
During the ski season, Panorama Pizza is open for takeout or delivery.
Call (570) 384-1527 to place an order.
Pizza Menu
 

The Slope Side Restaurant is open during Ski Season and is located at the Base Lodge. The Panorama Grill sits among the Mountains and has a casual atmosphere. The Panorama Grill is only open in the Winter and can also be booked for meetings, weddings, rehearsal dinners, bridal showers or other special events.

Events & Specials


Happy Hour at The Bar

Daily • 5:30 - 7:30 p.m.
The Clubhouse Restaurant
Drafts $2.50 - House Drinks and Wine $3.50
Call Drinks $2 off

 

Family Night at The Clubhouse

Every Wednesday · 5:00 - 9:00 p.m.

$14.95 per person

Children under 6 are free (limit 2 children per 2 adults)
 


 

 

 

 

 



 

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Executive Chef Tosha Hardesty

Education and Experience
I graduated from Greater Nanticoke High School and Wilkes Barre Area Vocational Technical School, Culinary Arts Program. While in high school I worked at Fox Hill Country Club as well as Wachovia Arena (now known as Mohegan Sun Arena.) 
 
After High School I attended the Culinary Institute of America where I graduated with my Associates Degree in Occupational Studies for Culinary Arts in 2002. Here I had the privilege of working with Rocco DiSpirito for the 100th Anniversary of the American Bounty Restaurant. I was also honored to have Anthony Bourdain as my graduation speaker. 
 
Following College I worked at Skytop Lodge for many years and was proud to cook for Celebrity Chef Sara Moulton. I began working as a prep cook and worked my way to PM kitchen Supervisor. After Skytop I moved back to my home town of Nanticoke where I was the Chef Manager at Map's restaurant for the past 8 Years.
 
Volunteer
I am an active volunteer with Nanticoke Head Start. I sponsor a classroom there. As a classroom sponsor I do activities with the children such as making cookies and healthy snacks. I have done cooking demonstrations for the parents. As well as guiding them with food allergies.  I feel it is important to show parents and children that cooking together can be fun and that you can make something wonderful on a small budget.  Children are our future. Some of the greatest memories are created in a kitchen whether it is cooking with family or eating the delicious meals that come from them.  
 
Known For
Creating amazing seafood dishes.  My crab cakes are known as the perfect crab cake.  I also think it is very important to use the freshest ingredients. When it is strawberry season you will find me out picking strawberries to use for my strawberry short cake. When peaches are fresh I will be hand picking those. The smell of fresh fruit from the vine is unsurpassed. I also frequent farmers markets and local farms to get fresh vegetables. I believe in farm to table; healthy delicious and fresh.

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