Consistent with the perfected design and immaculate details that define Corazón Club & Spa, dining options at the 60,000-square-foot, Mediterranean-style facility will be second to none.

Headed up by Executive Chef Anton Thurn, a Tartan Fields Golf Club transplant, members will have access to a variety of unique culinary experiences to satisfy every palate. The overall theme will center on healthier cuisine, served in an aesthetically-pleasing setting.

“What we’re trying to accomplish is common, fresh ingredients on the nutritional end, with beautiful presentation. The ultimate goal is to keep it fresh and healthy,” says Thurn.

Whether you’re craving lightness in a tapas plate, or a romantic five-course meal, Corazón is set to deliver. Breakfast, lunch and dinner will all be available a la carte-style. A take out service and deli-style counter will also be featured for quick, simple meals.

Thurn is no stranger to precision. He attended Columbus State Community College in the Chef Apprenticeship Program and has since been employed at the Athletic Club of Columbus, Handke’s Cuisine, The Ohio State University Faculty Club and, most recently, as Executive Chef at Tartan Fields Golf Club.

He made the transition to Corazón because of the challenge it presented for taking on healthier cuisine. “I am excited to learn a little more about the nutritional side of the culinary experience,” he says.

Thurn’s kitchen staff will total about 15 people, including two sous chefs.

In keeping with the overall style of Corazón Club & Spa, the menu will feature several Mediterranean dishes – flatbreads, hummus, various tapas and more. The tapas dishes will be ever-changing and seasonal.

Featured on the tapas menu will be Thurn’s signature dish – chilled lemon pepper shrimp. The shrimp is charbroiled and then chilled to achieve a wonderful, smoky flavor. It will be served with bacon tartar sauce and a tangy cocktail sauce.

Other dishes to look forward to are the house-made mushroom ravioli, sesame-crusted walleye, pan-seared scallops, cedar-planked salmon with mango barbecue sauce and a hummus sampler which includes black bean hummus, sun-dried tomato hummus and regular Mideastern hummus (a combination of chickpeas, garlic, lemon juice and tahini).

The menu will be balanced equally between seafood and meat entrées. Although the goal is nutrition, there will also be a few indulgent items on the list, from various full desserts to bite-sized sweets.

The menu will be anchored by an extensive wine list.

“We have about 120 wine selections and a martini list with a little bit of everything from classic to sunset to the Corazón Grand Cosmo,” says Restaurant Manager Tom Starr, who came to Corazón from the Embassy Suites in Dublin, and who has more than 20 years of experience in the food and beverage industry.

Corazón will feature Prosecco on its spirits menu, which is an Italian sparkling wine similar to champagne, but with less carbonation and an overall lighter taste.

“They have Prosecco bars all over Italy and even people who tend to dislike champagne enjoy it because it’s so much lighter. It’s a great way to start out your evening and is the perfect fit for Corazón,” Starr says.

There are plenty of dining experiences available at the club, from the casual and open lounge and dining room, to private meeting rooms or the exclusive wine cellar. The lounge is coupled with a pub that boasts a large wine wall, reiterating the impressive list of cocktails offered. Service is also provided on the outdoor terrace that overlooks the stunning 8-acre lake, gardens, pool and vineyard.

For special events, the event lawn may be reserved, or the large banquet space (complete, of course, with a dance floor) with assistance available from the Special Events Coordinator.

Poolside tables are also accessible for light meals and snacks in a laid back, fun setting. The wine cellar is a unique space for up to 20 people. It provides the perfect backdrop for intimate get-togethers, wine tastings, private dinners or small celebrations.

“The layout of Corazón is just so beautiful, that we wanted to take those aesthetics and really create the dining services around it. It’s very rustic Tuscan,” says Starr. “I think we’ll be seeing a lot of energy and smiling faces and people just trying some new wines and food they may not have experienced in the past. We’re trying to get as close to perfection as we can.”

All dining options are available to members and their guests. For more information about membership, visit www.corazonclub.com.