for All Tastes
An integral part of our gracious lifestyle, dining at The Mayflower is truly an experience. Superbly prepared and creatively presented cuisine is offered in a variety of options ranging from formal dining in a restaurant-style atmosphere to casual dining in our Grille Room and room service.
Serving as the gateway to the new Bristol Landing neighborhood, the clubhouse will provide an elegant, warm space for socializing inside and out. Designed as the perfect bistro-style spot, residents can grab a bite to eat, play a round of billiards with friends, watch the big game on the big screen, or enjoy a refreshing cocktail on the waterside deck.
If you’re looking for a small intimate space to enjoy a cocktail and dinner, head over to The Grille — a cozy, low-lit area with nautical-inspired craft cocktails that are simple, classic, and tasty. You’ll want to try everything on the menu from Seafood Tacos paired with their Mayflower Margarita or the Margherita Flatbread paired with their Winslow White Linen craft cocktail. The Grille is the perfect space to enjoy a delicious dinner with friends and family.
The Mayflower is all about class-A living, so it’s no surprise our fine-dining experience is an exceptional opportunity to bask in culinary luxury. From white tablecloths and a stellar menu to impeccable service from wonderful staff members who remember you by name, this dedicated space is where moments are created over good food and fellowship. Whether you’re craving exquisite lamb chops, seared duck breast, or comforting meatloaf, the three-course meal option is designed to satisfy every palate. And the desserts? Only the best confectionary delights for our residents!
The option of having access to a private dining room area for special events is a nice perk for residents who are members of our Admiral’s Club. Host a birthday party or a celebratory luncheon for close friends — whatever event needs special attention, we can accommodate.
About our Executive chef
The Mayflower at Winter Park recently hired Patrick Tramontana as Executive Chef. Chef Tramontana studied at the Cordon Bleu in Orlando, has worked under the leadership of several culinary titans of the local food industry, including Certified Master Chef Russell Scott and Chef Scott Copeland, and won silver and bronze medals in American Culinary Federation competitions. For the past nine years, he has been the Culinary Director/Executive Chef at Antonio’s Maitland and its parent company.