CANAAN COUNTRY CLUB

Established 1931

Canaan , Connecticut

860-824-7683

 

 

Canaan Country Club is a scenic par 35, 9-hole golf course bordered by the Blackberry River and crossed by inland wetlands. Several holes overlook Canaan Mountain and offer beautiful views throughout the golf season. The course, which is open to the public seven days a week, is a half mile south of the junction of Route 7 & Route 44 in Canaan , CT. It is a course which is welcoming to beginners but challenging for more accomplished golfers. No tee times are required. Just come on over! The course is open from dawn to dusk, weather permitting, April through November. Call ahead at other times.

We offer golf lessons and a completely stocked Pro Shop.

A limited number of season pass memberships are still available for 2008. These offer unlimited golf on all days throughout the season when the course is open. Season members also qualify for club championships and other club events. See our RATES page for details.

Our friendly "19 th Hole" bar is open daily throughout the season. We have a new restaurant, Carolan's. serving our Bar Menu Tuesday through Saturday from 11 AM to 7 PM. Our Bar Menu has a wide selection of Salads, Sandwiches, Burgers & Wraps plus daily Specials. Carolan's is open for Dinner in our new dining room Thursday through Saturday from 5 to 9 PM. Breakfast is available on Saturday & Sunday from 7 to 11 AM.

New in 2008! Private Banquet Room is available year round and can accommodate up to 180 people for weddings, golf tournaments, and parties. Choose a buffet meal or a sit-down dinner with music, dancing, etc. Contact Val Morck, our banquet manager, to make arrangements for your next party or event. The Banquet Room is also great for private business meetings.

 

Need a private room for a business meeting of up to 20 people? Ask about our private Conference Facility.

Call our main number for information: 860-824-7683.

Owner: Mary Shanley

General Manager: Peter Troisi

Head Golf Pro: Fran Marrello

Head Greenskeeper: Bob Frink

Banquet Manager: Val Morck