Dining Options

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.



If you’re looking for a small intimate space to enjoy a drink at an old-fashioned wooden bar before dinner, head over to The Grille — a cozy, low-lit area decorated with stunning artwork of iconic Florida scenery. Whether craving something sweet or savory, it’s also the perfect space to enjoy a quick bite before venturing out to your next adventure in Winter Park.



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.



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.

About our Executive chef

Patrick Tramontana

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.