04/11/2026
“A Salute to Southern Cuisine” — a menu that honored regional flavors while elevating every detail for Masters Week.
Cocktail hour set the tone with refined Southern bites: blue corn spoonbread with sorghum butter and smoked trout roe, benne seed tuile with whipped ricotta and roasted garlic honey, and a ham hock custard shooter finished with apple cider foam and cracklin’ dust.
Dinner began with a chargrilled oyster layered with andouille butter, corn foam, and pickled green tomato, followed by a bright pickled watermelon salad with stone fruit, fresh herbs, pecan crumble, and Creole mustard vinaigrette.
For the entrée, guests chose between cornmeal-fried snapper or chicken, both paired with a rich dirty rice custard, cane vinegar onion jam, and fried herb crumbs—bringing depth, texture, and balance to every plate.
Dessert closed the evening with a Southern classic reimagined: hummingbird bread pudding with salted bourbon caramel, pineapple ice cream, and coconut praline.
A night that celebrated the South—thoughtfully composed, deeply rooted, and unmistakably refined.
