Create your own cuisine with fresh vegetables, your choice of meat, seafood, sauces and spices, cooked on our Mongolian BBQ grill.

Wok Station

A premium cut of Wagyu ribeye steak, grilled to perfection.

Masami Ranch Wagyu Ribeye

A delicious dessert featuring a medley of fresh berries baked in a flaky crust.

Triple Berry Cobbler

A seafood lover’s feast with fresh boiled and fried shrimp, stuffed crabs, hush puppies, plus a made-to-order selection of pastas.

Coastal Station

A blend of crème fraiche, Parmigiano-Reggiano, and roasted red pepper.

Tomato Basil Bisque

Fresh Gulf grouper grilled and served with seasonal sides.

Grilled Gulf Grouper

A fresh and creamy soup made with seasonal summer squash.

Summer Squash Soup

A light salad featuring butterhead lettuce and a selection of dressings.

Butterhead Lettuce Salad

Features Southern favorites including fried chicken, catfish and home-cooked vegetables.

Comfort Food Station

All-you-can-eat with endless options of fabulous food at the buffet’s live action cooking stations.

Palace Buffet

Delicious Desserts

Butter poached lobster, a 6 oz. filet mignon, with champagne risotto, pea tendril, and sauce choron.

Surf & Turf

Fresh Salads

The hot spot for carved prime rib, steaks, flame fired pizza and more.

Grill Station

Served with chocolate ganache and a chocolate covered strawberry.

Neapolitan Cheesecake

Palace Buffet with Palace Players Club Card

A mix of beets, heirloom cherry tomato, mixed greens, candied pecans, with raspberry vinaigrette dressing.

Sweetheart Salad

Heat the vegetable oil in a wok or on a Mongolian BBQ grill over high heat.

Step 1

Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

Step 2

Add your choice of protein (chicken, beef, or shrimp) and cook until browned and cooked through.

Step 3

Add the vegetables and stir-fry until they are tender yet crisp, about 3-4 minutes.

Step 4

Pour in your selected sauces and mix well to coat all ingredients.

Step 5

Season with black pepper, sesame seeds, and red pepper flakes to taste.

Step 6

Serve hot and enjoy your custom wok creation!

Step 7

Vegetable Oil

Garlic, minced

Ginger, minced

Remove the Wagyu ribeye steak from the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking. This ensures even cooking.

Preparing the Steak

Pat the steak dry with paper towels to remove excess moisture. Rub the steak with olive oil, then season both sides generously with kosher salt and freshly ground black pepper.

Seasoning

Preheat your grill to high heat, about 450°F (232°C). If using a charcoal grill, allow the coals to turn white before starting.

Preheating the Grill

Place the ribeye steak on the grill and cook for about 4-5 minutes on one side without moving it. Flip the steak and grill for another 4-5 minutes for medium-rare, or adjust the time for your preferred doneness.

Grilling the Steak

Once cooked to your desired doneness, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute.

Resting

Slice the steak against the grain, garnish with fresh rosemary if desired, and serve immediately.

Serving

Wagyu ribeye steak

Kosher salt

Freshly ground black pepper

Olive oil

Fresh rosemary (optional)

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Pour the berry mixture into the crust.

Assemble the Cobbler

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the berry filling is bubbling. Let it cool slightly before serving.

Bake the Cobbler

All-purpose flour

Unsalted butter, chilled and cubed

Sugar

Salt

Ice water

In a large pot, fill with water and add Old Bay seasoning, lemon slices, and minced garlic. Bring to a boil.

Boiling the Shrimp

Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and are cooked through. Drain and set aside.

Cooking the Shrimp

In a separate bowl, mix cornmeal and flour. Beat the eggs in another bowl. Dip shrimp into eggs and then coat with the cornmeal mixture. Heat vegetable oil in a deep pan and fry the shrimp until golden brown, about 2-3 minutes. Drain on paper towels.

Frying the Shrimp

For stuffed crabs, mix crab meat with breadcrumbs, seasoning, and a bit of butter. Stuff the mixture into crab shells and bake at 350°F for 20 minutes.

Making Stuffed Crabs

Combine cornmeal, flour, baking powder, and salt in a bowl. Add water gradually to form a thick batter. Drop spoonfuls into hot oil and fry until golden brown.

Preparing Hush Puppies

Large shrimp, peeled and deveined

Old Bay seasoning

Lemon, sliced

Butter

Vegetable oil (for frying)

Cornmeal

Flour

Eggs

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté Aromatics

Add the canned tomatoes (with juices), roasted red peppers, and vegetable broth to the pot. Bring to a simmer and let cook for 15 minutes to allow the flavors to meld.

Add Tomatoes and Broth

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches.

Blend the Soup

Stir in the chopped basil, crème fraiche, and grated Parmigiano-Reggiano. Season with salt and black pepper. Heat gently until warmed through.

Finish with Cream and Cheese

Serve hot, garnished with additional basil leaves and a sprinkle of Parmigiano-Reggiano, if desired.

Serve

Yellow onion, chopped

Canned whole tomatoes, with juices

Roasted red peppers, chopped

Vegetable broth

Fresh basil leaves, chopped

Crème fraiche

Parmigiano-Reggiano, grated

Black pepper

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the Gulf grouper fillets and coat them well in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Fish

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Remove the grouper from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Grill the Grouper

Once cooked, remove the grouper from the grill and let it rest for a couple of minutes. Garnish with chopped fresh parsley and serve with seasonal sides of your choice.

Garnish and Serve

Gulf grouper fillets

Lemon juice

Fresh parsley, chopped

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

Sauté the Vegetables

Add the chopped summer squash to the pot. Sauté for about 5 minutes until the squash begins to soften.

Cook the Squash

Pour in the vegetable broth, and add salt and black pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes until the squash is tender.

Add Broth and Seasonings

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. You can also transfer the soup in batches to a blender if necessary.

Stir in heavy cream, fresh basil, and lemon juice. Adjust seasoning to taste.

Add Cream and Seasonings

Ladle the soup into bowls and garnish with additional basil if desired.

Summer squash (zucchini or yellow squash)

Onion, chopped

Garlic cloves, minced

Heavy cream

Fresh basil, chopped

Wash and dry the butterhead lettuce thoroughly. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

Prepare the Vegetables

Halve the cherry tomatoes, slice the cucumber, and thinly slice the radishes. Add these vegetables to the bowl with the lettuce.

Chop and Add Other Ingredients

Crumble the feta cheese over the salad ingredients.

Add Feta Cheese

In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.

Dress the Salad

Serve immediately and enjoy your refreshing butterhead lettuce salad!

Butterhead Lettuce

Cherry Tomatoes

Cucumber

Radishes

Feta Cheese

Olive Oil

Red Wine Vinegar

Honey

Black Pepper

In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.

Marinate the Chicken

In a separate bowl, mix the flour, salt, paprika, garlic powder, onion powder, and black pepper.

Prepare the Coating

Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off, then dredge in the flour mixture. Fry the chicken pieces in batches until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.

Fry the Chicken

Soak the catfish fillets in buttermilk for 30 minutes.

Prepare the Fish

In a bowl, mix the cornmeal, flour, cajun seasoning, salt, and black pepper. Take the soaked catfish fillets and dredge them in the cornmeal mixture.

Coat the Catfish

Heat the vegetable oil in a deep skillet over medium-high heat. Fry the catfish for about 4-5 minutes on each side, until golden brown and cooked through. Drain on paper towels.

Fry the Catfish

In a large pot, bring salted water to a boil. Add the green beans and cook for about 5-7 minutes until tender. Drain and set aside.

Cook the Green Beans

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté the Garlic

Add the cooked green beans to the skillet, season with salt and pepper, and toss to combine. Cook for an additional 2-3 minutes before serving.

Combine and Season

whole chicken, cut into pieces

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

catfish fillets

cornmeal

cajun seasoning

fresh green beans, trimmed

butter

garlic, minced

In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, and red onion. Toss well.

Prepare the Salad

In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Pour over the salad and toss to coat.

Add Dressing

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add chicken breasts and cook until browned and cooked through, about 7-8 minutes per side.

Cook the Chicken

Remove chicken from the skillet and add mixed vegetables. Stir-fry for 5-7 minutes until tender.

Stir-fry Vegetables

Slice the chicken and return it to the skillet. Add soy sauce and stir to combine. Serve over cooked rice.

Combine and Serve

In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.