Dinner Menu July 20-21

Dinner Menu

by Eric Pitts

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


Dinner Menu



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



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



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.