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Hospitality Dining Menus
Our quality of service paired with our exceptional dining menus has built us a reputation over the years as the premiere host for corporate guests at the Masters Golf Tournament. We strive to offer great food, prepared by our culinary team, to please your palette. We have designed our menu to offer a variety of selections to delight the national and international tastes of our members and guests. Special provisions will be made with advance notice to accommodate any dietary requests our hosted guests may have.
Here are the menus planned for each day of the Masters Tournament. These menus are subject to change.
Full Buffet Breakfast
Served from 7 a.m. until 10:30 a.m.
- Juices, Coffee, Hot Tea, Milk and Hot Chocolate
- House Baked Croissant, Muffins, Danish, Biscuits, Bagels and Toasting Breads
- Scrambled Eggs, Stone Ground Grits, Hash-Browns
- Applewood Smoked Bacon, Sausage
- Pancakes and Praline French Toast
- Cereals, Granola and Yogurts, Whole and Cut Fruit
- Omelet Station
Daily Changing Luncheon Buffet
Served from 11 a.m. until 2:30 p.m.
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Soup of the Day
- Dagwood Stacked Sandwich Choice
- Build Your Own Salad Plate
- Carving Station Daily
- Chef’s Entree Selection
- Starch and Vegetable
- Decadent Dessert Buffet
Monday
- She Crab Soup
- Garden Salad
- Spinach Salad with Bacon Dressing
- Penne with Green Beans, Cheese, Mushrooms
- Baked Chicken Parmesan
- Leg of Lamb with Rosemary Jus
- Roasted Garlic Potatoes
- Baked Eggplant, Zucchini and Tomato over Caramelized Vidalias
Tuesday
- Corn Chowder with Ancho Peppers
- Roast Chicken Sandwich with Monterey and Avocado
- Red Bliss Potato Salad with Bacon and Sage
- Rock Shrimp Salad with Cilantro and Red Onion
- Peppered Turkey Breast with Fresh Cranberries
- Sweet Chili Baked Salmon
- Vegetable Stir Fry Rice
- Baked Vidalias
Wednesday
- Italian Tomato Chowder with Parmesan Croutons
- Warm Smoked Turkey and Brie Sandwiches
- Grilled Tuna Nicoise Salad
- Creole Mustard Crusted Pork Loin
- Buttermilk Southern Fried Chicken
- Macaroni and Cheese
- Slow Baked Green Beans with Ham Hocks and Onion
Thursday
- Baked Potato and Leek Chowder
- Honey Roasted Ham Reuben
- Orzo and Asparagus with Balsamic Vinaigrette and Goat Cheese
- Chicken Pot Pie with fresh Herbs and Puff Pastry Crust
- Prime Rib of Beef with Horseradish and Au Jus
- Scalloped Potatoes
- Citrus Glazed Asparagus
Friday
- Four Onion Soup
- Remoulade Tuna Salad on Sourdough with Red Onion and Tomato
- Classic Caesar
- Shrimp and Crawfish Etoufee
- Honey and Pineapple Glazed Ham
- Basmati Rice with Vidalia Onions
- Sweet Potato Medallions with Cinnamon Sprinkle
Saturday
- Creamy New England Clam Chowder
- Chicken Breast, BBQ Sauce and Slaw on a tortilla
- Carolina Slaw
- Horseradish Roast Beef
- Pepper Seared Tuna Loin with Ginger Soy Drizzle
- Carrots, Zucchini, Crookneck and Tomatoes, Oven Roasted
- Sautéed Spinach with Mushroom Demi
Sunday
- Sweet Corn Chowder with Rock Shrimp
- Roast Beef and May Tag Blue Cheese Wraps
- Green Salad Unique topped with Fruit and Vegetables
- Rosemary and Mustard Crusted Rack of Lamb
- Blackened Tilapia with Shrimp Hollandaise
- Haricot Vert with Pearl Onions
- Oven Roasted Potato Wedges
Afternoon Hors D'oeuvres and Pasta Station
Bountiful Selection Daily from 3 until 7 p.m.
- Chef Assisted Pasta Station
- Cavetelli, meat, seafood, vegetables, cheeses
- Choice of white or red sauce
- Seafood Selection Daily
- Accompanied by cocktail sauce, horseradish and citrus
- Import and Domestic Cheeses
- Gourmet Pizza Slices
- Crab Cakes, Quail Bites, Asian Drumettes, Beef Satays
- Create your own Taco, House-made Salsas
- Steak Diane Bites, Smoked Chicken Quesadillas, Assorted Sushi
- Local Smoked, Seasoned Salmon Sides
- Parmesan Artichoke Bites, Pecan Crusted Chicken Tenders
- Assorted Sausages with Grain and Hot Mustards
- Barbecue Sliders
- Cookies, Bars, Mini Tarts, Brownies
- Ice Cream Bars
A complimentary full service bar is provided for guests 21 years and older
Final menu to be set by March 15, 2010
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Hospitality Dining Menu