As always, Executive Chef Wes Fulmer and Head Barman Josh Streetman are going all out for their Masters Week menu. From foie gras to halibut bouillabaisse, Chef Wes is elevating local ingredients and showcasing the best of Southern cuisine for the international travelers we expect to see. Josh is teeing up some golf-inspired sippers like the spiked Arnold Palmer. Check out the full menu below + share your experiences with #MastersatMotorSupply. Make your reservations online here.
S.C. green asparagus salad with backfin crabmeat, local arugula, radish, slow-cooked farm egg, tarragon buttermilk, pickled ramps
Manchester Farms “Famously Hot” quail with toasted white bread, Lexington County honey, sweet potato butter, house pickles
Sugar & tequila-cured salmon tartare with crispy capers, smoked olive oil, cilantro crème fraîche, cured egg yolk, malted potato chips
N.C. duck duo of crispy breast & leg confit with harissa-glazed baby carrots and chickpeas, mint, curried yogurt, sweet corn pudding
Joyce Farms grass-fed beef tenderloin with turnip and pecorino gratin, country ham, S.C. asparagus, horseradish bordelaise
Photos by Forrest Clonts.