Breakfast Menu - The 1900

Lunch Menu - The 1900

Dinner Menu - The 1900 & The Grill

Pool Menu

Kid's Menu

Cocktail & Bar Bites Menu

Dessert Menu

Brunch Buffet Menu | August 2

HOT FOOD BUFFET
WCC Fried Chicken 
Grilled Boneless Pork Chops 
Home-Style Mashed Potato with country gravy 
Cheesy Scalloped Red Potatoes 
Buttered Broccolini 
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links 
WCC Breakfast Potatoes 
Fresh Made Omelettes and Breakfast Burritos 
Cinnamon French Toast with fresh blueberries, strawberries, whipped cream and maple syrup 
Roasted Prime Rib with au jus, creamy horseradish sauce and cheese biscuits 
 
COLD FOOD BUFFET
Tropical Fruit Salad with vanilla yogurt dip 
Cheesy Bacon Ranch Dip with house chips
House Salad with assorted dressings 
Domestic Cheese and Fresh Fruit Platter  
 
DESSERT BUFFET
Cinnamon Rolls | Pineapple Scones | Cinnamon Bread Pudding | Vanilla Ice Cream Mango Parfaits | Strawberry Cake Pops | White Chocolate Macadamia Nut Cookies | Coconut Lime Bars | Banana Cream Pie | Turtle Brownies | Carrot Cake Muffins
Chocolate Trifle | Peanut Butter Cups | Lemon Poppy Seed Bread 

Lunch Specials | July 28 - 31

SUMMER APPLE SALAD | $13
baby spinach, sliced fuji and gala apples, fresh goat cheese, watermelon radish, candied pecans and sliced shallot with a champagne vinaigrette 
 
HOT ITALIAN SANDWICH | $14
mortadella, genoa salami, spicy capicola ham provolone cheese, shredded lettuce, sliced tomato and banana peppers on grilled ciabatta bread served with house chips 
 
BEEF STEAK BURRITO | $18
blackened steak tips, julienne bell peppers, spanish onions, refried beans, pepper-jack cheese, shredded lettuce and diced tomato in a warm flour tortilla served with tri-color tortilla chips and a small side of queso 

DAILY SOUPS:
TUESDAY: Chilled Peach Soup | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Chilled Peach Soup | Cream of Tomato | Navy Bean 
THURSDAY: Chilled Peach | Beef Vegetable | Cheesy Broccoli 
FRIDAY: Chilled Peach Soup | New England Clam Chowder | Garden Vegetable 

Dinner Specials | July 28 - August 2

FRIED CHICKEN LIVERS | $16
served with white gravy
 
STUFFED PORK TENDERLOIN | $36
jalapeño, sharp cheddar cheese and bacon stuffed pork tenderloin served with a side of roasted baby red potato rounds topped with fresh tomato, cilantro and lime salsa fresca
 
JERK CHICKEN THIGHS | $30
served over dirty rice alongside sautéed zucchini, squash, tomato, peppers and okra

DAILY SOUPS:
TUESDAY: Chilled Peach Soup | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Chilled Peach Soup | Cream of Tomato | Navy Bean 
THURSDAY: Chilled Peach | Beef Vegetable | Cheesy Broccoli 
FRIDAY: Chilled Peach Soup | New England Clam Chowder | Garden Vegetable 

Pool Specials | July 28 - August 2

CAJUN SHRIMP NACHOS | $16
house fried tortilla chips topped with zesty white queso, fresh tomato, black beans, fresh corn, sliced jalapeno and chopped blackened shrimp served with a side of guacamole and sour cream
 
BISTRO CHICKEN SALAD | $17
mixed field greens, shaved fennel, baby green beans, cherry tomatoes, shallots, toasted almonds and diced chicken served with champagne vinaigrette
 
MEMPHIS BURGER | $16
black angus beef patty, cheddar cheese, monterey jack cheese, smoked bacon strips, crispy jalapeno chips, bbq sauce and spicy pickles on a toasted brioche bun served with a side of house chips

PAUL HOBBS CROSSBARN CHARDONNAY
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Expressive aromatics of fresh Asian pear and white peach, intertwined with delicate notes of honeysuckle and Pink Lady apple. Vibrant flavors of guava and key lime are balanced by a crisp acidity and crunchy sea salt, framed by a soft midpalate. A refreshing arc of limestone minerality carries through to a lively, mouthwatering finish. 
 
PAUL HOBBS CROSSBARN PINOT NOIR
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Notes of ripe pomegranate, marionberry, and warm allspice greets the nose. On the palate, bright red cherry and wild berry lead to delicately framed, nuanced notes of damp earth and forest floor. A refreshing ribbon of acidity animates the wine's expansive mid-palate, while polished tannins provide an intricate, well-structured framework, lending gentle tension to the long finish.