Let’s Celebrate 100 Years
We are delighted to invite you to an unforgettable evening at Saugeen Golf Club as we officially open our centennial season with the 2025 Members Gala.
Join fellow members and guests on Saturday, May 31st for an elegant celebration featuring live music, fine dining, and warm camaraderie — all in honour of a century of golf, friendships, and tradition at SGC.
The evening begins with cocktails at 6:00 PM, accompanied by a luxurious charcuterie and seafood table to tempt your palate from the start. Dinner will follow with a gourmet buffet featuring carved roast beef, salmon, and a selection of seasonal sides and decadent desserts. (Scroll down for entire menu!)
Then, let the celebration continue on the dance floor as Double Impact fills the room with live music and energy.
This is more than a dinner — it’s a social evening to reconnect, raise a glass, and celebrate the start of our 100th anniversary season in true SGC style.
Tickets are $80 per person (inclusive of taxes and gratuity), and space is limited to 120 guests. Members are welcome to bring guests.
Dress to celebrate — cocktail or semi-formal attire encouraged.
A link to purchase tickets will become available here on May 1st, giving you time to organize your group. We’re happy to accommodate tables of up to 8, so coordinate with your friends and fellow members early.
Please RSVP by May 17th to secure your spot.
We look forward to sharing this milestone moment with you. Let’s make it a night to remember.
Cocktail Hour Offerings
Charcuterie and Cheese
A variety of local and imported cured meats and salumis, farmhouse cheeses, olives, conserves, pickled vegetables, fresh sourdough, and crisps.
Seafood and Oysters
A selection of East Coast oysters and poached prawn cocktail, served with mignonette, cocktail sauce, and lemon.
Artisan Breads
Freshly baked, served with cultured butter for the table.
Dinner Buffet
Roasted and Carved Local Beef
Slow-roasted top sirloin served with romesco sauce.
Cedar Plank Side of Salmon
Glazed with maple and mustard.
Asparagus Mimosa
Topped with egg, chive, garlic aioli, and shallot vinaigrette.
Mixed Baby Greens Salad
With shaved vegetables and a bright lemon vinaigrette.
Duck Fat Roasted Potatoes
Finished with fried sage.
Sofrito Rice Pilaf
Fragrant and savoury with hints of tomato and spice.
Vegetables à la Romania
A medley of cauliflower, baby carrots, green beans, and radishes.
Dessert
House-baked Pie Bar
