Traditional Chinese fare in granite-topped buffet

Burritos, chimichangas, and enchiladas filled with steak and pork, topped with guacamole

Pit masters slowly smoke award-winning barbecue fare such as beef-brisket tips and spare ribs over native hardwoods and charcoal

Authentic Italian fare served family-style at two locations or at catered events with all the trimmings

Theatrical chefs flip meats such as shrimp, steak, and mahi-mahi at tableside grills

Organic-produce purveyors deliver boxes of seasonal fruits and vegetables to homes and offices

House-prepped naan & skewered meats & veggies soaked in yogurt marinade are seared in tandoor oven at temps reaching 500 degrees

Designed by Australian golfer Graham Marsh, 7,011-yard course features bent-grass fairways and greens, 84 sand traps, and water on 5 holes

Jumbo shrimp, fried oysters, seared salmon, and other fresh seafood fare

Classic diner fare including bacon, sausage, and salmon breakfast platters and daily dinner specials with sides