Food 
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sketches from chefs of plates
sketches from chefs of plates
Line cook Fredy Hernandez hands off freshly plated pan-seared halibut with watermelon-cucumber salsa at the Woodlands Club kitchen.
Server Deborah Mugaju brings beers over to a table at the Riverside Grill, located at the city-owned Riverside Municipal Golf Course. The restaurant was recently upgraded and a brand new deck was put on last year.
Tomato caprese salad with pistachio-encrusted goat cheese is on the menu for visitors to the Woodlands Club in Falmouth.
Executive Chef Stephanie Brown puts the finishing touches on plates in the Woodlands Club kitchen. The club is one of several area golf courses and country clubs making improvements to the food offerings.
A fried fish sandwich and onion rings fill a plate at the Riverside Grill.
A plate of citrus veal short rib is ready for a Woodlands Club diner.
A bartender pours a pint of the Riverside Grill favorite, Miller Lite, at the Portland golf course.
Hernandez plates mussels with tomato compound butter in the Woodlands Club kitchen.
