CLUB / RESORT DATA | |
---|---|
Executive Chef | Chris Ault |
Number of Members | 0 |
Annual Food & Beverage Revenues | $6 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 3 |
Average Weekly Covers | 3279 |
Banquet Capacity | 2,570 |
Number of Banquet Kitchens | 2 |
Number of a la Carte Kitchens | 2 |
Number of Back of the House Employees | 35% |
Number of Front of the House Employees | 95% |
Food Cost(%) | 28% |
At Muse at Sentry, our focus is creating the best possible fine-dining experience for our guests. We offer the highest-quality ingredients, including USDA prime beef, daily homemade pasta, fresh seafood, and more than 300 wine selections from all over the world. We further enhance the guest experience by holding events throughout the year where guests gather to discuss food and wine with our chef.
In our banquet spaces, we enjoy working with our clients to help make their events exceptional. Our chefs have created a wide range of menu options they’ll further customize for any event.
The newest addition to our culinary program is The Library Café inside our boutique hotel, The Inn at SentryWorld. A warm and inviting atmosphere awaits you, accentuated with the smell of freshly brewed local coffee and baked goods created on-site. Early morning breakfast on the go or delicious treats delivered to your room, The Library Café will leave a lasting impression on your experience.
Featured a la Carte menus
| Featured Banquet menus
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