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Our new exciting Retro-Modern Southern menu is listed below. Menu items are subject to change.
DAILY BREAKFAST BUFFET
7:00am to 10:00am
Assorted juices including orange, grapefruit, tomato, and cranberry
Classic French roast coffee, decaffeinated coffee, and assorted teas
Assorted cereals including Raisin Bran, Special K, Corn Flakes, and Granola
Fresh baked pastries including danish, muffins, croissants and Krispy Kreme donuts
Breads for toasting to include white, wheat, rye, bagels and English muffins
Specialty jams, jellies, preserves, sweet butter and cream cheese
Farm fresh scrambled eggs with cheddar/créme fraiche
Assorted breakfast meats including Weinerz™ oxford chicken bangers, maple sausage link, savory pork sausage patties and applewood smoked bacon
Breakfast house potatoes with sautéed onions, peppers and Creole seasoning
Chef Ed’s special oatmeal and or grits
Waffle or pancake station with blueberries, chocolate chips, pecans, peaches, bananas, nuts and local syrups
Magnolia Club omelet station-fresh with peppers, onions, ham, spinach, tomato, kalamata olive, feta, cheddar, and mozzarella
Breakfast Burritos - Andouille sausage, jack cheese and egg
Crepes with berry compote
Sausage gravy and biscuits
Parfait shooters
Tropical fresh fruit skewers
Whole seasonal fresh fruit display
*See Sunday for additional items for Sunday Brunch.
*Grilled and Smoked meats served at the Bunker Bar and Grill Thursday- Sunday during lunch hours
MONDAY
Lunch (11:30am to 3:00pm)
Gemelli pasta and broccoli salad with roasted pine nut dressing
Organic spring mix, gorgonzola and lemon Dijon vinaigrette
Heirloom tomato and mozzarella platter with age balsamic
Haricot verts, roasted garlic and cherry tomatoes
Garlic roasted whole chickens with lemon thyme jus- Chef carving station
Mango Chile BBQ Atlantic salmon
Creole shrimp scampi
Curry cauliflower
Rosemary fingerling potatoes
Panini station
Roast beef and smoked provolone au jus and horseradish cream sauce
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, hummus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Mustard bar- peach, pecan and Vidalia mustard
Hotlanta Dog™
Homemade beef jerky
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
Charcuterie tapas station
Capocollo, prosciutto, mortadella, bresaola, sopressata and spicy pepperoni
Beehive Artisan cheese stop
Big John Cajun, apple walnut smoked, seahive, teahive and squeaky bee curds
Cracked peppered prime beef with tarragon horseradish aioli – Chef carving station
Jumbo lump mini-crab cakes with spicy remoulade sauce
Small crudités with ranch and green goddess dipping sauce
Skewered chicken and andouille sausage
Crayfish quiche/phyllo shells
Assorted Dinner Desserts to include cakes, pies, cheesecake, popsicles and gourmet Kentucky bourbon chocolate balls
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TUESDAY
Lunch (11:30am to 3:00pm)
Tossed Arugula and fennel salad with lemon vinaigrette
Antipasto platter
Mediterranean couscous salad
Red, yellow and feta watermelon platter
Sea bass with cilantro pineapple relish
Brazilian beef with chimchurri and roasted red pepper tapenade
Roasted veggie orzo
Grilled baby carrots with frizzled asparagus
Panini station
Cuban pork on focaccia with chipotle mayo
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, hummus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Hotlanta Dog™
Homemade beef jerky
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
Charcuterie tapas station
Capocollo, prosciutto, mortadella, bresaola, sopressata and spicy pepperoni
Beehive Artisan cheese stop
Big John Cajun, apple walnut smoked, seahive, teahive and squeaky bee curds
Crudité platter with green goddess and blue cheese dip
Vegetables spring rolls
Bourbon honey BBQ glazed wings
Sausage Marsala station
Teriyaki glazed chicken skewers
Uncle Bubba’s crab martinis
Assorted Dinner Desserts to include cakes, pies, cheesecake, popsicles and gourmet Kentucky bourbon chocolate balls
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WEDNESDAY
Lunch (11:30am to 3:00pm)
Caesar salad platter with olive tapenade
Chef Ed’s whole grain mustard vinaigrette fingerlings potatoes
English cucumbers with créme fraiche and dill
Roasted plum tomatoes and parmesan crisp
BBQ brisket with citrus sauce
Shrimp and lobster grits martinis
Southern fried chicken and waffles
Southern style collard greens
Corn on cob with parsley butter
Black-eyed peas
Jalapeño cheddar cornbread
Panini station
Pastrami Ruben on marble rye
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, hummus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Mustard bar- peach, pecan and Vidalia mustard
Sweet Vidalia sausage
Hotlanta Dog™
Homemade beef jerky
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
International and domestic cheese platter
Small crudités
Mini Beef Wellington
Shrimp scampi with toast points
Fresh Capri salad with basil oil and sea salt
Pecan crusted chicken tenders
Lobster chive
Slow roasted carved ham leg with cherry pineapple glaze
Assorted Dinner Desserts to include cakes, pies, cheesecake, popsicles and gourmet Kentucky bourbon chocolate balls
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THURSDAY
Lunch (11:30am to 3:00pm)
Bibb wedges with sugared pistachios, strawberries and Chef Ed’s saffron vinaigrette
Southern potato salad
Red, yellow and feta watermelon platter
Heirloom tomato and mozzarella platter with age balsamic
Slow roasted Steam Ship tarragon demi, horsey sauce and chipotle mayo- Chef station
Pork medallion Marsala
Chicken Piccata with wild rice pilaf
Blue corn black bass with salsa beurre blanc
Zucchini and squash scampi
Margarita Mac and cheese with lobster cheese sauce, asiago cheese sauce and white truffle cheese sauce –Chef action station
Panini station
Reuben on marble rye
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, hummus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Mustard bar- peach, pecan and Vidalia mustard
Hotlanta Dog™
Smoked Pit BBQ at the Bunker Bar and Grill (12noon-6:00pm)
Whole smoked hog
Low Country Boil with shrimp
Chef Bill’s spiced rub succulent rib racks
Angus chuck burgers
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Hotlanta Dog™
Bavarian pretzels
Boiled peanuts
Homemade beef jerky
Fried black-eyed peas
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
Charcuterie tapas station
Capocollo, prosciutto, mortadella, bresaola, sopressata and spicy pepperoni
Beehive Artisan cheese stop
Big John Cajun, apple walnut smoked, seahive, teahive and squeaky bee curds
Crudité platter with green goddess and blue cheese dip
Rolled sushi Chef station
Seared tuna on rice cracker with wasabi aioli
Crab salad on Bibb lettuce
Chicken and Andouille Skewers
Lo Mien salad
Chop Chop salad
Bananas Foster
Assorted Dinner Desserts to include cakes, pies, cheesecake, popsicles and gourmet Kentucky bourbon chocolate balls
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FRIDAY
Lunch (11:30am to 3:00pm)
Baby greens salad with caramelized pears, candied walnuts and cherry-balsamic vinaigrette
Tortellini pasta salad with garlic parmesan dressing
Red beet salad with spiced pecans and goat cheese
Yellow beet salad with spiced pecans and goat cheese
Cannellini bean and lemon shrimp salad
Veal Osso Buco
Herb seared chicken breast with peach, cranberry glaze
Jerk lobster tail
Red pasta action station- marinara, vodka sauce and roasted tomato clam sauce
Grilled red onion, gorgonzola mash
Soft polenta with mascarpone
Roasted baby squash medley
Panini station
Ham and pickled red onion
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, humus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Mustard bar- peach, pecan and Vidalia mustard
Hotlanta Dog™
Smoked Pit BBQ at the Bunker Bar and Grill (12noon-6:00pm)
Whole smoked hog
Chef Bill's spiced rub succulent rib racks
Beer butt free range chicken
Coca Cola free range chicken
Angus chuck burgers
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vadalia sausage
Hotlanta Dog™
Bavarian pretzels
Boiled peanuts
Homemade beef jerky
Fried black-eyed peas
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
Charcuterie tapas station
Capocollo, prosciutto, mortadella, bresaola, sopressata and spicy pepperoni
Beehive Artisan cheese stop
Big John Cajun, apple walnut smoked, seahive, teahive and squeaky bee curds
Cruditë platter with green goddess and blue cheese dip
Chicken wrapped in bacon with brown sugar spice glaze
Green mussels with garlic tomato broth
Chef Ed’s stuffed mushrooms
Lamb chops with mint orange demi-Chef carving station
Grilled quail wrapped in bacon with bourbon honey BBQ glaze
Prosciutto, figs and stuffed mozzarella
Assorted Dinner Desserts to include cakes, pies, cheesecake, popsicles and gourmet Kentucky bourbon chocolate balls
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SATURDAY
Lunch (11:30am to 3:00pm)
Key Biscayne salad/ mango, candied banana chips caramel walnuts, mango poppy seed vinaigrette
Citrus marinated olives
Horse radish crusted bone in prime rib – Chef carving station
Pan seared sea scallops with banana cream sauce
Cider plank citrus salmon
Sambuca chicken breast with rosemary bacon red skin potatoes
Broccolini platter
Creole mash potato bar- chirizo, andouille, mushrooms, peppers & onion, bacon craw fish, gator, roasted tomato and Cajun cream sauce
White bean and wild mushroom ragout
Panini station
Maine lobster roll
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, hummus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Mustard bar- peach, pecan and Vidalia mustard
Hotlanta Dog™
Smoked Pit BBQ at the Bunker Bar and Grill (12noon-6:00pm)
Succulent smoked chicken
Boston butts
Low Country Boil with shrimp
Chef Bill’s spiced rub succulent rib racks
Coca Cola™ free range chicken
Angus chuck burgers
German Debrecziner bratwurst
Thuringer brat
Sweet Vidalia sausage
Hotlanta Dog™
Bavarian pretzels
Boiled peanuts
Homemade beef jerky
Fried black-eyed peas
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
Charcuterie tapas station
Capocollo, prosciutto, mortadella, bresaola, sopressata and spicy pepperoni
Beehive Artisan cheese stop
Big John Cajun, apple walnut smoked, seahive, teahive and squeaky bee curds
Crudité platter with green goddess and blue cheese dip
Jumbo lump crab cakes with remoulade
Raw bar with crab legs, oysters, and shrimp
Sautéed soft shell blue crab
Lobster ravioli vanilla saffron cream sauce- chef action station
Oyster shucking action station
Cilantro marinated chicken skewers
Beef Carpaccio platter
Assorted Dinner Desserts to include cakes, pies, cheesecake, popsicles and gourmet Kentucky bourbon chocolate balls
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SUNDAY
Lunch Menu: 11:30am to 3:00pm
Sunday Brunch
Assorted juices including orange, grapefruit, tomato, and cranberry
Classic French roast coffee, decaffeinated coffee, and assorted teas
Assorted cereals including Raisin Bran, Special K, Corn Flakes, and Granola
Fresh baked pastries including danish, muffins, croissants and Krispy Kreme donuts
Specialty jams, jellies, preserves, sweet butter and cream cheese
Farm fresh scrambled eggs with and without cheddar/créme fraiche
Assorted breakfast meats including Weinerz™ oxford chicken bangers, maple sausage link, savory patties and applewood smoked bacon
Breakfast house potatoes with sautéed onions and peppers and Creole seasoning
Chef Ed’s special oatmeal and or grits
Waffle or pancake station with blueberries, chocolate chips, pecans, peaches, bananas, nuts and local syrups
Magnolia Club omelet station-fresh peppers, onions, ham, spinach, tomato, kalamata
Breakfast Burritos - Andouille sausage, jack cheese and egg
Crepes with berry compote
Sausage gravy and biscuits
Parfait shooters
Tropical fresh fruit platter
Whole seasonal fresh fruit display
Yellow and green bean salad with truffle vinaigrette
Roasted corn and black bean salad
Chef Ed’s whole grain mustard vinaigrette fingerlings potatoes
Tri color tortellini and rotini pasta station with vodka cream sauce
Stuffed sole with peach cream sauce
Tiger shrimp with citrus rum mustard sauce
Chicken pot pie
Roasted veggie platter
Chicken confit mash with marsala demi glaze
Panini station
Chef creation of the day
Fresh and flat bread station
Tomato relish, spicy herb oil, garlic butter, hummus and tahini
Magnolia Patio Grill (12noon-6:00pm)
Chef Ed’s spiced rub ribeye steaks and char grilled pork chops
Angus chuck burgers
Grilled blackened tilapia
Grilled herb marinated chicken
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Mustard bar- peach, pecan and vadalia mustard
Hotlanta Dog™
Smoked Pit BBQ at the Bunker Bar and Grill (12noon-6:00pm)
Whole smoked hog
Low Country Boil with shrimp
Chef Bill's spiced rub succulent rib racks
Angus chuck burgers
German Debrecziner bratwurst
Thüringer bratwurst
Sweet Vidalia sausage
Hotlanta dog
Bavarian pretzels
Boiled peanuts
Homemade beef jerky
Fried black-eyed peas
Desserts All Day
Assorted fresh baked cookies and brownies
Häagen–Dazs® ice cream
Hors d’œuvres (4:30pm – 6:30pm)
Charcuterie tapas station
Capocollo, prosciutto, mortadella, bresaola, sopressata and spicy pepperoni
Beehive Artisan cheese stop
Big John Cajun, apple walnut smoked, seahive, teahive and squeaky bee curds
Crudité platter with green goddess and blue cheese dip
Corn bisque shooters
Asparagus bisque shooters
Pan seared duck on raisin toast with loganberry chutney
Braised short ribs with mango chutney
Collard greens wontons
Chef Ed's Hors d’œuvres creation of the day
Assorted Dinner Desserts to include cakes, pies, cheese cake popsicles and gourmet Kentucky bourbon chocolate balls
At the Bar (All Day, Everyday)
Assorted olives
Pretzels
Kettle chips
Flavored popcorn
Spicy and sweet nuts
Peanut brittle
Homemade beef jerky
Fried black-eyed peas
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