Southern Charm Wellness Retreat Menu

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We have a minimum 16 person order for each selection. One selection is included with your stay.

Choice 1:  Fresh Start Morning Breakfast

A Light Breakfast of Fresh Seasonal Fruit Selection, Assorted Danish, Mini Pastries, Fruit Muffins, Fresh 

Brewed Coffee, SelectedTeas and Fruit Juices

Choice 2:   Traditional Breakfast

Fresh Pork Sausages, Smoked Bacon, Scrambled Eggs, Buttery Grits, Sautéed Hash-brown Potatoes and English Muffins. Fresh Brewed Coffee, Selected Teas and Fruit Juices 

Choice 3:  American Breakfast

Baked French Toast, Bacon Quiche, Sausage Patties, Mini Danish, Maple Syrup, Fresh Seasonal Fruit Salad, Fresh Brewed Coffee, Selected Teas and Fruit Juices

Choice 4:  Southern Breakfast Brunch

Low Country Shrimp and Grits, Country Ham and Egg Casserole, Sausage Gravy and Buttermilk Biscuits, Pecan Sweet Rolls, Fresh Brewed Coffee, Selected Teas and Fruit Juices

Brunch Menu


-Scramble with Sautéed Mushrooms & Goat Cheese
-Scramble with Crispy Bacon & Cheddar
-Roasted Heirloom Potatoes 
-Asparagus Tart, Caramelized Onion & Brie
-Tropical Fruit Platter
-Spinach Salad, Strawberries, Pecans, Balsamic Reduction
-Peach Fritters, Powdered Sugar


Add-ons:


Buttermilk Biscuit Bar
Organic Chicken Sausage Gravy
Peach Compote
Blackberry Preserves
Vanilla Bean Whipped Cream
Bourbon Butter
Jalepeño Butter


Waffle Bar

Mocha Chip
Lemon Blueberry
Cinnamon Pecan
Gluten-free


Toppings:

Butter
Whipped Cream
Maple Syrup


Yoga Brunch

-Avocado Toast Bar
-10 Topping Green Smoothie Bowls
-Tofu Scramble
-Sweet Potato Hash
-Warm Breakfast Quinoa, Cinnamon & Homemade Almond Milk

Private Chef Menu Suggestions from Chef Anna Masteller

*Chef may choose alternate ingredients based on freshness and availability. 

*Custom menus may be created at no additional fee. 

*Dietary restrictions honored on all items, per request.

We have a minimum 16 person order for each selection. One selection is included with your stay.

Choice 1:  This is a self-serve lunch.  

• Assortment of cold cuts including Turkey Breast, Ham and Roast Beef
• Cheeses including White, Yellow and Provolone
• Condiments including Mayonnaise, Mustard, Ketchup, Sat/Pepper, Oil and Vinegar
• Raw Onions and Iceberg Lettuce
• Hoagie Rolls
• PotatoChips 

*Substitutions are allowed.

*Choice 2:  Kale Salad-Avocado, Slivered Vidalia Onion, Red Bell Pepper, Mandarin Zest served with an Herb Vinaigrette

*Choice 3:  Sesame Noodle Salad-Carrot, Edamame and Dulse 

*Choice 4:  Poke Cups-Fresh Mango, Hearts of Palm, Cilantro, Scallions, Lime, Red Chili Mayo, Wonton

*Choice 5:  Avocado Toast Bar

*Choice 6: 10 Topping Green Smoothie Bowls 

*Choice 7:  Tofu Scramble

*Choice 8:  Sweet Potato Hash

*Choice 9:  Warm Breakfast Quinoa served with a Cinnamon & Homemade Almond Milk

*Choice 10 (Please pick one)

Served with Garden Tossed Salad with Dressing, Bakery Rolls, and two fresh vegetables appropriate for the meal selection.  Hot lunch buffets include complete setup, service staff, and breakdown.

• Cheese Tortellini with Sun Ripened Tomato Pesto
• Pecan Crusted Chicken with Mustard Sauce
• Sautéed Chicken Piccata
• Garlic Chicken Florentine
• Tuscan Chicken in Tomato, Onion and Olives
• Mango Chipotle Glazed Pork Loin
• Roasted Pork Loin with a Mushroom Sauce
• Meatlovers Italian Lasagna
• Grilled Flank Steak with Chimichurri Sauce
• Pan-seared Local Fresh Fish Filet
• Large Sautéed Shrimp Alfredo or Scampi
• Eggplant Parmesan
  

*Private Chef Menu Suggestions from Chef Anna Masteller

*Chef may choose alternate ingredients based on freshness and availability. 

*Custom menus may be created at no additional fee. 

*Dietary restrictions honored on all items, per request.

We have a minimum 16 person order for each selection. One selection is included with your stay.

• The Masonboro

1. Pistachio Encrusted Goat Cheese Salad-Spinach, Panfried Sweet Potato, Applewood Smoked Bacon, Citrus Vinaigrette
2. Seared Scallops-Basil Purée, Strawberry Relish
3. Petit Beef Tenderloin 
4. Herb Chermoula 
5. Scalloped Skin-on Golden Potatoes
6. Roasted Broccolini Parmesan
7. Raspberry + Grand Mariner Trifle

• The Wrightsville

1. Kale Salad-Pomegranate, Mint, Feta with a Lemon Oregano Vinaigrette
2. Lamb Kofta Garlic Toum served with a Tzatziki Creamy Saffron Risotto
3. White Wine Braised Purple Cabbage Lemon + Dill 
4. Warm Paprika Eggplant
5. Garlic Naan
6. Orange Phyllo Crinkle Cake 
7. Zested Greek Yogurt Custard with Honey

• The Oak Island

1. Wilted Bok Choy Salad-Seared Shiitakes, Chilled Sesame Lentils, Slivered Asparagus, Toasted Almonds, Scallion Vinaigrette
2. Ahi Tuna + Avocado Wonton Cups-Red Chili Aioli, Black Sesame Seeds
3. Macadamia Encrusted Salmon served with Spicy Cilantro Sauce
4. Miso Mashed Potatoes 
5. Toasted Ginger Heirloom Carrots
6. Dragonfruit Cheesecake served with Caramelized Pineapple, Matcha Whipped Cream

• The Topsail

1. Spring Salad-Raspberries, Cambozola, Walnuts, Dijon Vinaigrette 
2. Crab Stuffed Flounder served with Lobster Dill Sauce
3. Mashed Red Potatoesbserved with Bacon + Chives
4. Tarragon Roasted Cauliflower + Green Beans
5. Caramel Apple Crostata served with a Warm Caramel Sauce

• The Figure Eight

1. Prosciutto Wrapped Prawn Salad-Bib Lettuce with Blistered Tomatoes and Basil Vinaigrette dressing
2. Galette-Artichoke, Caramelized Shallots, Goat Cheese, Fried Sage
3. Seared Salmon served with a Wild Berry Glaze
4. Roasted Fennell + Golden Potatoes
5. Triple Lemon Cake topped with Limoncello Whipped Cream, Lemon Curd, and Lemon Zest

• The Ocean Isle

1. Burrata + Roasted Beet Caprese made with Arugula and topped with a Balsamic Reduction 
2. Cioppino-Fresh Fish and Shellfish made in a Tomato Garlic Broth
3. Chicken Breast Piccata- made with Lemons and Capers White Wine Sauce with Angel Hair Pasta
4. Heirloom Zucchini topped withToasted Pinenuts 
5. Italian Cream Cake served with Fresh Raspberries, Vanilla Bean, Chambord Compote + Mascarpone

• The Southport

1. Shredded Brussel Sprout Caesar served with Warm Sourdough Croutons
2. Langostino Gnocchi Florentine served with Spinach, Mushroom, Tomato and Parmesan Cream
3. Grass-fed Ribeye served with a Chimmichurri sauce
4. Roasted Root Vegetables and Wild Mushrooms
5. Brownies + Berries topped with Amaretto Cream

• The Kure

1. Butter Lettuce Salad
2. Prosciutto, Avocado, Cucumber Ribbons, Shaved Parmesan, Sundried Tomato Vinaigrette
3. Seared Duck Breast
4. Cherry Balsamic Reduction
5. Chipotle Cheddar Mashed Sweet Potatoes
6. Crispy Pressed Brussel Sprouts
7. Bananas Foster Bread Pudding
8. Crème Anglais

• The Riverwalk

1. Quinoa Solterito Salad
2. Fresh Corn, Avocado, Purple Sweet Potato, Red Onion, Tomato, Queso Fresco
3. Peruvian Chicken
4. Aji Verde Sauce
5. Mayocaba Beans
6. in Romesco Sauce
7. Pan-fried Peppers + Potatoes 
8. Leche Asada
9. Cinnamon Whipped Cream

• The Airlie

1. Italian Chopped Salad served with Romaine lettuce, Artichokes, Olives, Pepperoncini, Avocado, Tomato, Cucumber and Carrots
2. Fresh Mozzarella Panzanella served with Roasted Red Bell Pepper, PestoSpicy Sausage + Broccoli Rabe
3. Frutti di Mare Pappardelle made with Shellfish and a  Sherry Cream Sauce
4. Mocha Almond Semifreddo dessert

• The Cape

1. Butter Lettuce Salad served with Sautéed Peaches, Roquefort, Candied Walnuts, Champagne Vinaigrette
2. Bouillabaisse Seafood Shellfish served with Saffron, Fennel, in a White Wine sauce
3. Scalloped Potatoes
4. Tomatoes Provençal  served with Green Beans Almandine 
5. Assorted Sweets & Berries

• The Carolina

1. Wedge Salad served with Blue Cheese
2. Shrimp + Grits served with Spinach, Mushroom, and Old Bay Cream Sauce
3. Tomato Pie served with Scallions + Basil
4. Collared Greens
5. Baked Mac + Cheese
6. Cast Iron Corn Bread
7. Peach Cobbler served with a Hibiscus Chantilly Cream

Private Chef Menu Suggestions from Chef Anna Masteller

*Chef may choose alternate ingredients based on freshness and availability. 

*Custom menus may be created at no additional fee. 

*Dietary restrictions honored on all items, per request.