Walnut Creek Country Club; Creeks Tavern & The Nines Bistro
1151 Country Club Dr
Mansfield, TX 76063
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NOTE: Club Membership is NOT required to book group dining events at Walnut Creek Country Club. Groupdyne.com users are welcome to book events by filling out the form above.
Club Corp Venue Directory
Book your next group dining event for up to 555 people at Walnut Creek Country Club, Tarrant County's premier Country Club for fine group dining. Nestled in the beautiful city of Mansfield, it is an elegant site for hosting your next upscale group dining event. Whether you are looking for an intimate ceremony with only your closest friends or an extravagant celebration, you will dine on the finest cuisine in elegant surroundings while you and your guests
are treated to impeccable service. Our picture-perfect setting includes breathtaking views from the clubhouse and our wrap-around veranda, where you can take in the picturesque sprawling greens of our 36-hole championship golf course. For more than thirty years, Walnut Creek has established a tradition of taking care of every detail to make your special dining celebration a memorable success.
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| Cuisine | American |
| Dining Style | Upscale |
| Price | $$ |
| Beverages |
Full Bar, Wine List |
| Sample Menu
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Coming Soon |
| Hours | Club House: Tue - Sun 9a - 5p
Creek Tavern: Tue - Sun 11a - 9p
Nines Bar and Bistro: Tue - Thur 4p - 9p, Fri - Sat 11a - 10p, Sun 10a - 9p |
| Payment | Visa, Check, MasterCard |
| Parking | Private Lot |
| Contact Name | Sherri Shoff |
| Name of space | Ballroom |
| Type of space | Private Dining |
| Seated (max) | 270 |
| Standing (max) | 400 |
| Room fee | Yes |
| AV available | All AV Equipment Available |
Our newly added 5500 square foot ballroom at Walnut Creek Country Club is beautifully designed with vaulted ceilings, chandeliers and
walls of windows overlooking the golf course and can seat up to 300 guests. By adding a covered patio, complete with ceiling fans and a fireplace that overlooks the pond with a fountain you can add seating for 70 more guests.
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| Name of space | East Ballroom |
| Type of space | Private Dining |
| Seated (max) | 100 |
| Standing (max) | 150 |
| Room fee | Yes |
| AV available | All AV Equipment Available |
The East Ballroom at Walnut Creek Country Club is great for private dining celebrations and corporate events up to 150
guests.
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| Name of space | West Ballroom |
| Type of space | Private Dining |
| Seated (max) | 100 |
| Standing (max) | 150 |
| Room fee | Yes |
| AV available | All AV Equipment Available |
The West Ballroom at Walnut Creek Country Club is great for private dining celebrations and corporate events up
to 150 guests.
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| Name of space | Pavilion |
| Type of space | Private Dining |
| Seated (max) | 140 |
| Standing (max) | 200 |
| Room fee | Yes |
| AV available | All AV Equipment Available |
Located on the putting greens, The Pavillion Room is the ideal place for an outdoor event, without having to worry about the Texas
weather. All the sides/walls roll open to give you the outdoor feel, While remaining completely covered on top and featuring air conditioning and heating. The Pavillion can accomodate up to 100 guests.
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| Name of space | Conference Room |
| Type of space | Private Dining |
| Seated (max) | 35 |
| Standing (max) | N/A |
| Room fee | Negotiable |
| AV available | All AV Equipment Available |
Perfect for that small intimate group dining party, with walls of windows that overlook the golf course. The space features brand
new state of the art audio visual and can accommodate up to 35 guests.
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Executive Chef
Tim Kotula
Originally from St Louis, I’ve traveled around the country learning from different chefs. I spent time in Hyde Park, New York at the Culinary Institute of America as well as Greystone in Napa Valley.
I’d consider my style of cooking as American Bistro. Influences for my dishes come from all over the country. I like to take classic regional favorites and put a modern spin on them. At any one time you can find items on our menu with influences from the northeast to southern to the southwest.
My philosophy on creating new menu items is to use fresh seasonal ingredients and to keep it simple. Don’t complicate the flavors.