Masters week — it's more than green jackets, egg salad sandwiches and world-class golfers. It's a time for our region to shine as thousands flock to the Southeast, many choosing Columbia as their home-base. Executive Chef Wes Fulmer will have a week-long Masters menu available April 2-8, showcasing some of his classic dishes along with a few extra special menu items. Check it out and make your reservations here.   

First Course

Lever Farms strawberry and arugula salad | 13

house mozzarella / fennel / salty pecans / fried ciabatta / sorghum vinaigrette    

 

Local asparagus and lobster salad | 21

radish / potato chips / watercress /cured egg yolk / N.C. caviar / pecorino / tarragon

 

Motor “wedge” salad | 14

romaine / smoked almonds / tomato / smoked bacon / crispy pig ear/ buttermilk dressing

 

N.C. crispy fried oysters | 16

truffle deviled egg aioli / country ham / pickled onion / mustard green slaw

 

Joyce Farms grass-fed filet tartare | 15       

crispy capers / quail egg / malted sunchoke chips / smoked olive oil

 

Collard wrapped pork cheeks | 14

rice grits / Bradford collard greens / house cauliflower kimchi

 

Boards

A selection of local and domestic artisan cheeses with toasted French bread and house made tomato jam | 15

Chef's house made salumi and charcuterie with toasted crostini and garnish | 17

 

Entrees

East Coast halibut “saltimbocca” | 34

Benton’s country ham / potato fennel fondue/ butterbeans / G.A. olive oil / sofrito jam

 

Carolina Heritage Farms bone in pork chop | 29

cider braised greens / pecan gold rice / black-eyed pea bacon relish

 

Hickory Nut Gap Farms grass-fed flatiron steak | 36

spring onion pesto/ charred asparagus / farro piccolo / foie gras butter

 

N.C. free-range pheasant | 33

Brussels sprouts / cornbread / braised onion / citrus gamebird jus

 

Live caught white shrimp | 27

roasted tomato / smoked bacon / sweet peas / heirloom grits

 

Wadmalaw Isl butterbean fritter | 23

potato fennel puree / grilled asparagus / sweet onions / tomato jam

 

C.A.B sirloin cap steak | 29

whipped Yukon gold potatoes / creamed baby spinach / demi-glace