Masters Buffet Tuesday Seafood Station Crab Legs Shrimp Cocktail Crab Claws Oysters on the Half Shell

Transcription

1 Masters Buffet Tuesday Crab Legs Oysters on the Half Shell Caesar Salad Hearts of Romaine Shaved Grana Padano Sourdough and Garlic Croutons Roast Beet Salad Red and Yellow Beets Goat Cheese Spicy Pecans Fresh Parsley and Thyme Apple Cider Vinaigrette Tomato & Cucumber Salad Heirloom Tomatoes Sliced Cucumbers Georgia Sweet Onions Olive oil Balsamic Vinegar Toasted Farro Salad Grilled Vegetables Fresh Herb Orange Vinaigrette Local Smoked and Cured Meats Grilled and Pickled Vegetable Grilled Sourdough Bread Herb Roasted Pork Loin with Pork Jus Whole Roasted Chicken Cabbage with Apple-Smoked Bacon Lima Beans Steamed Rice Southern Corn Bread Yeast Rolls

2 Masters 2017 Buffet Wednesday Chilled Oysters on Half Shell Sweetwater 420-Poached and Chilled Shrimp Boiled Whole Crawfish Cold Station Mixed Greens with Assorted Topping Chopped Salad Romaine Lettuce Green Onions Cherry Tomatoes Radishes Cucumbers Choice of Dressing Heirloom Tomato Salad Farmers Cheese Apple-Smoked Bacon Leal Gardens Micro Basil Balsamic Dressing Chilled Blackened Chicken Pasta Salad Penne Pasta Fresh Spring Peas Cherry Tomatoes Toasted Pine Nuts Chipotle Ranch Dressing Fingerling Potatoes Confit Potatoes Diced Celery Sweet Georgia Onions Cage-Free Eggs Chive Aioli Local Smoked and Cured Meats Grilled and Pickled Vegetables Grilled Sourdough Bread Roasted Beef Sirloin Cajun-Fried Turkey Breast Collard Greens with Smoked Turkey Black-Eyed Peas

3 Masters 2017 Buffet Thursday Crab Legs Whole Crawfish Sliced Tomato and Onion Salad Heirloom Tomatoes Sliced Cucumber Ga. Sweet Onion Olive oil Balsamic Vinegar Pasta Salad Roasted Vegetable Couscous Mini Iceberg Wedge Salad Iceberg Lettuce Blue Cheese Apple Smoked Bacon Ranch Dressing Smoked and Cured Meats Grilled and Pickled Vegetables Grilled Sourdough Bread Herb-Roasted Leg of Lamb Pork Steamship Round Red Beans & Rice with Smoked Ham Hock Steamed Cabbage

4 2017 Masters Buffet - Friday Chilled Oysters on Half Shell Whole Crawfish Chopped Romaine and Iceberg Lettuce Assorted Toppings Grilled Spring Vegetables Salad Three Beans Salad Lima Beans Red Beans Black Eye Peas Roasted Tomatoes Grilled Red Onions Fresh Herbs Apple Cider Vinegar Olive Oil Local Smoked and Cured Meats Grilled and Pickled Vegetable Grilled Sourdough Bread Smoked Brisket Smoked St. Louis-Style Ribs Soul Food Station Collard Greens with Smoked Turkey Black Eye Peas Steamed Rice

5 Masters 2017 Buffet Saturday Crab Legs Oysters on the Half Shell Caesar Salad Hearts of Romaine Shaved Grana Padano Sourdough and Garlic Croutons Roasted Beets Salad Red and Yellow Beets Goat Cheese Spicy Pecans Fresh Parsley and Thyme Apple Cider Vinaigrette Tomato & Cucumber Salad Heirloom Tomatoes Sliced Cucumbers Georgia Sweet Onions Olive oil Balsamic Vinegar Toasted Farro Salad Grilled Vegetables Fresh Herbs Orange Vinaigrette Local Smoked and Cured Meats Grilled and Pickled Vegetable Grilled Sourdough Bread Herb-Roasted Pork Loin with Pork Jus Roasted Mahi Mahi Cabbage with Apple-Smoked Bacon Lima Beans Steamed Rice Southern Corn Bread Yeast Rolls

6 Masters 2017 Buffet Sunday Chilled Oysters on Half Shell Sweetwater 420-Poached and Chilled Shrimp Boiled Whole Crawfish Cold Station Mixed Greens with Assorted Topping Chopped Salad Romaine Lettuce Green Onions Cherry Tomatoes Radishes Cucumbers Choice of Dressing Heirloom Tomato Salad Farmers Cheese Apple-Smoked Bacon Leal Gardens Micro Basil Balsamic Dressing Chilled Blackened Chicken Pasta Salad Penne Pasta Fresh Spring Peas Cherry Tomatoes Toasted Pine Nuts Chipotle Ranch Dressing Fingerling Potatoes Confit Potatoes Diced Celery Sweet Georgia Onions Cage-Free Eggs Chive Aioli Local Smoked and Cured Meats Grilled and Pickled Vegetables Grilled Sourdough Bread Roasted Beef Sirloin Cajun-Fried Turkey Breast Collard Greens with Smoked Turkey Black-Eyed Peas