​Hours of 
Operation 
 
Restaurant Closed 
Mondays and Tuesdays 
 
Clubhouse: 
Monday & Tuesday 8:00am-1:00pm 
Wednesday-Sunday 
7:00am-10:00pm 
 
Dining: 
Lunch: 11:30am - 3:30pm 
Dinner: 5:00pm - 8:30pm 
last reservation 8:15pm
Fitness Room: 
Monday & Tuesday 8:00am-1:00pm 
Wednesday-Sunday 
7:00am-8:00pm
Pool: 
Monday & Tuesday 8:00am-1:00pm 
Wednesday-Sunday 
7:00am-5:00pm
 
 
 
 
 
 
 
 
 
 
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The Point Club provides Members and their guests with a place for relaxation, recreation and fine dining. The Club is nestled at the outermost tip of Little Compton and affords stunning views of the Atlantic Ocean and the Sakonnet River. 
Our location presents a sparkling gateway for boating and a spectacular backdrop for dining, swimming, exercising and socializing in a relaxed family-friendly atmosphere. 
The Club offers a full complement of social events, boating and water activities, swimming instruction, dry slips for boats that include unlimited launching and hauling, health activities and fitness room, holiday celebrations, kids and teens activities and indoor and outdoor dining. 
Additional questions should be directed to the Club’s General Manager, Teresa O'Connor, at (401) 635-CLUB (2582), extension 401. 
Membership with the Sakonnet Point Club is currently at the maximum level authorized by our Board. New applications are welcomed and will be added to our wait list pending an opening on the Club’s membership roster. Please contact us if you would like to receive an application package. 
Seasonal Winter Affiliate Program 
The Sakonnet Point Club also offers a Winter Affiliation that begins in October and runs through mid May. Affiliations include use of the Club's restaurant and access to events and programming, with the option to add use of the fitness room as well. The openings for this special offering are made available on an annual basis, and applications are now available for the 2025/26 season. 
2025/26 Winter Affiliate Application and Terms & Conditions 
Please contact us if you would have any questions. 
  
  
  
  
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