Menus
PThe Marriott is anchored by one of the finest Italian restaurants in Augusta, Augustino's Italian Eatery and Prime Steaks. Our custom menu will be overseen by the exceptional food preparation from the Marriott and we are sure all will be delighted in the food offerings.
*special dietary needs are available
Please alert our conference planning members prior to your arrival so that we can better plan for your dietary needs.
Stephany Walls [email protected]
20 October
Breakfast Buffet – Traditional (YAM breakfast and vendor appreciation)
Seasonal fruit and berries, house-made granola and milk, scrambled eggs, smoked bacon, breakfast potatoes and local grits with cheese, selection of juices and coffee.
Lunch Plated– Cannelloni (CREATE luncheon)
Tube shaped pasta stuffed with ricotta cheese and topped with Augustino’s meat sauce *Vegetarian/gluten free available upon request, served with rolls , butter, and iced tea and a caprese glass salad made up of heirloom tomatoes, fresh mozzarella, and balsamic drizzle.
Dinner Plated– Chicken Wellinton (Awards celebration)
Seasoned chicken breast wrapped in puff pastry and served with Asiago cream sauce, potatoes au gratin stack, Zucchini and squash with sage-fennel butter. Cobb salad with tossed garden greens with bacon, cucumber,
tomato, chopped egg, red onion served with honey-mustard vinaigrette Dessert is a Turtle cheesecake.
*cash bar
21 October
Breakfast Buffet – Traditional (District breakfast)
Seasonal fruit and berries, house-made granola and milk, scrambled eggs, smoked bacon, breakfast potatoes and local grits with cheese, selection of juices and coffee.
Lunch Plated – Grilled Chicken (Pottery/art auction lunch and Helen Fleming Stone auction)
Boneless skinless grilled chicken breast with quinoa-kale-Parmesan topping, saffron rice, grilled vegetables and wedge salad with iceberg lettuce with bleu cheese crumbles, tear drop tomatoes, bacon bits and bleu cheese dressing
Dinner Plated– Beef Short Rib (Gala dinner and keynote speaker)
Braised boneless short rib “fork tender” with natural jus
Choose your salad, Buttermilk smashed potatoes, broccolini with garlic infused olive oil. Caesar salad with Romaine hearts tossed with shaved Parmesan, croutons and zesty Caesar dressing. Dessert is a Turtle cheesecake.Chocolate truffle tuxedo mousse cake
*cash bar
*Vegan, Vegetarian, Gluten-free, and other dietary needs are available upon request.
*special dietary needs are available
Please alert our conference planning members prior to your arrival so that we can better plan for your dietary needs.
Stephany Walls [email protected]
20 October
Breakfast Buffet – Traditional (YAM breakfast and vendor appreciation)
Seasonal fruit and berries, house-made granola and milk, scrambled eggs, smoked bacon, breakfast potatoes and local grits with cheese, selection of juices and coffee.
Lunch Plated– Cannelloni (CREATE luncheon)
Tube shaped pasta stuffed with ricotta cheese and topped with Augustino’s meat sauce *Vegetarian/gluten free available upon request, served with rolls , butter, and iced tea and a caprese glass salad made up of heirloom tomatoes, fresh mozzarella, and balsamic drizzle.
Dinner Plated– Chicken Wellinton (Awards celebration)
Seasoned chicken breast wrapped in puff pastry and served with Asiago cream sauce, potatoes au gratin stack, Zucchini and squash with sage-fennel butter. Cobb salad with tossed garden greens with bacon, cucumber,
tomato, chopped egg, red onion served with honey-mustard vinaigrette Dessert is a Turtle cheesecake.
*cash bar
21 October
Breakfast Buffet – Traditional (District breakfast)
Seasonal fruit and berries, house-made granola and milk, scrambled eggs, smoked bacon, breakfast potatoes and local grits with cheese, selection of juices and coffee.
Lunch Plated – Grilled Chicken (Pottery/art auction lunch and Helen Fleming Stone auction)
Boneless skinless grilled chicken breast with quinoa-kale-Parmesan topping, saffron rice, grilled vegetables and wedge salad with iceberg lettuce with bleu cheese crumbles, tear drop tomatoes, bacon bits and bleu cheese dressing
Dinner Plated– Beef Short Rib (Gala dinner and keynote speaker)
Braised boneless short rib “fork tender” with natural jus
Choose your salad, Buttermilk smashed potatoes, broccolini with garlic infused olive oil. Caesar salad with Romaine hearts tossed with shaved Parmesan, croutons and zesty Caesar dressing. Dessert is a Turtle cheesecake.Chocolate truffle tuxedo mousse cake
*cash bar
*Vegan, Vegetarian, Gluten-free, and other dietary needs are available upon request.