Dinner Menu July 20-21

Dinner Menu

by Eric Pitts

Call : 706-746-2060 or  706-970-1856 for Reservations

 

Dinner Menu

 

Tapas

Cantaloupe Gazpacho     5

Cold Spanish soup served with fresh mint salsa

 

Stuffed Baby Portabellas     6

Sauteed spinach, artichokes, fontina cheese and sun-dried tomato coulis

 

Grilled Watermelon Salad     8

Fresh watermelon flash grilled in sesame honey oil, chopped romaine lettuce, red cabbage, slivered almonds, crispy carrot shreds in a ginger rice wine vinaigrette

 

Coconut Shrimp     9

Fried North Carolina shrimp dredged in Coconut and served with a pineapple curry sauce

 

Empanadas     8

Puff pastry with wild chanterelle mushrooms, chopped beefsteak and caramelized Vidalia onions served with cilantro cream sauce

 

Lobster and Crab Ravioli     10

Handmade Ravioli with house ricotta cheese, lobster tail, lump crab, smoked tomato cream sauce

and shaved parmesan cheese

 

Entree

Beef Tenderloin     32

Pan seared beef tenderloin, 12 Spies Vineyards Signature Cabernet demi glace sauce, horseradish mashed potatoes and grilled local green beans

 

Grilled Salmon     26

Cajun seasoned fresh Atlantic salmon fillet served with andouille sausage rice and stewed local okra and tomatoes

 

Sesame Fried Chicken     24

Tempura fried chicken breast pieces tossed in a honey sesame sauce served with white rice and grilled local green beans

 

Dessert

Mini Blueberry key Lime Pie     4

with whipped cream and blueberry syrup

 

Banana Bread Pudding     5

Served with whipped cream and hickory caramel sauce

*These items may be served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish,

or eggs may increase the risk of foodborne illness.