Our Masters Gourmet Menu

  • Chef Attended Made to Order Omelet Station with Assorted Meat and Vegetables Selections
  • Daily Rotating Selection of Mini Ham and Cheese Biscuits, Biscuits and Gravy, Baked Ham with White Gravy, French Toast Casserole, Assorted Quiches, French Toast & Waffles
  • Bagels, Toast and English Muffins with Assorted Jellies and Butter
  • Assorted Sweetbreads, Donuts, Danishes and Muffins
  • Assorted Cereals and Breakfast Bars
  • Assorted Juices, Fresh Brewed Coffee, Hot Chocolate and Warm Tea
  • Fresh Cut Fruit
  • Dried Fruit Selection with Berry Assortment
  • Bacon and Sausage
  • Farm Fresh Scrambled Eggs
  • Fresh Stone Ground Southern Shrimp and Grits
  • Hashbrowns


  • Roasted Tomato & Red Pepper Bisque with Basil Chiffonade
  • Mixed Green Salad with Stilton Blue Cheese, Sliced Granny Smith Apples and Candied Pecans with Raspberry Vinaigrette
  • Southern Pecan Encrusted Chicken Topped with a Lemon Butter Dollop
  • Wild rice with dried cranberries
  • Baby Brussels Sprouts Sautéed with red onion and bacon
  • Chef’s Carving Stations featuring Bacon Wrapped Chateaubriand of Beef


  • Low Country Charleston She Crab Soup
  • Assorted Cold Salad Station with Mixed Greens, Roasted Chicken Salad, Dill Shrimp Salad, Albacore Tuna Salad and Display of Assorted Olives and Antipasto Selections
  • Georgia Fried Chicken
  • Green Beans Almandine
  • Four Cheese Macaroni
  • Chef’s Carving Station featuring Smoked Pork Tenderloin Stuffed with Lump Blue Crab Meat


  • Roasted Quail and Chicken Soup with Wild Rice
  • Country Style Mixed Baby Green Salad Tossed with Dried Cranberries, Dried Apricots, Mandarin oranges and Shredded Carrots in a Creamy Balsamic Dressing
  • Slow Smoked Baby Back Ribs with Prickly Pear BBQ Sauce
  • Jicama Slaw and Red Bliss Potato Salad
  • Scalloped Potatoes
  • Traditional Seasoned Black Eyed Peas
  • Chef’sCarving Station featuring Cedar Plank Roasted Fillet of Buffalo with Caramelized Onion Au Jus


  • Butternut Squash Bisque with Vermont Maple Syrup
  • Baby Spinach Salad with Red Onion, Alfalfa Sprouts, Sliced Avocado and Enoki Mushrooms with Bacon Vinaigrette
  • Dill Infused Lemon Cream over Broiled Alaskan King Salmon
  • Slow Braised Lamb Shank Osso Bucco
  • Chef’s Carving Station With: Black Angus Steamship Round of Beef Served With Horseradish and White Cheddar Cream Sauce
  • Parmesan and Rosemary Whipped Potatoes
  • Eggplant, Squash and Tomato Concasse


  • Fresh Maine Lobster Bisque
  • Baby Arugula Salad Covered in Goat Cheese, Golden Raisins, Tomato Wedges and Pickled Onions with Creamy Balsamic Dressing
  • Italian Chicken Saltimbocca with a Light Vodka Cream Sauce
  • Sea Bass Vera Cruz with Capers, Olives and Garlic
  • Chef’s Carving Station featuring Garlic and Herb Encrusted Beef Tenderloin Served with Black Truffle Aioli
  • Gourmet Baked Potato Bar
  • Roasted Asparagus with Fresh Shaved Parmesan


  • French Onion Soup Served with Shredded Gruyere and Provolone Cheeses and Garlic Toast Points
  • Classic Augusta Green Jacket Salad
  • Chipotle Spiced Pork Tenderloin with a Port Wine Cranberry Reduction Marinated Chicken garnished with Shitake, Morel and Crimini Mushroom Cream Sauce
  • Chef’s Carving Station featuring Traditional Roasted Leg of Lamb with Mint Sauce “Martini” Risotto Bar with Fresh Meat, Cheese and Vegetable Toppings Honey Glazed Carrots with Fresh Grated Ginger and Spices


  • Sweet Iowa Corn Chowder with Bacon and Cheese
  • Curried Couscous Salad, Bowtie Pasta Salad and Asiago Cheddar Macaroni Salad
  • Pan Seared Mahi Mahi in a Citrus Lime Beurre Blanc
  • Beef Tip Portobello and Egg Noodles Stroganoff
  • Chef’s Carving Station featuring Horseradish Encrusted Slow Cooked Prime Rib with Basil Au Jus Fresh Vegetable Sauté
  • Roasted Red Bliss Potatoes with Chopped Chorizo Sausage and Cheese
  • Assortment of Desserts including Trifles, Cakes, Pies, Brownies & Petit Fours will be offered on a rotational basis throughout each day