Our Masters Gourmet Menu

Breakfast 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

Luncheon Menu

Monday:

  • 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

Tuesday:

  • 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

Wednesday:

  • 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

Thursday:

  • 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

Friday:

  • 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

Saturday:

  • 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

Sunday:

  • 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