Dinner Menu

The Restaurant at Rabun Manor featuring Chef Eric Pitts

Chef Eric Pitts

Dinner Menu By: Chef Eric Pitts

Reservations Required Please Call or Text Jessica the General Manager at:  706-970-1856 to Reserve your table.

(Menu subject to change daily based on availability of ingredients)

Appetizers

Turkey Barley Soup   cup 4 bowl 6

Mixed vegetables, white turkey meat, barley grains and garnished with parmesan cheese

Harvest Moon Salad      7

Pickled Osage butternut squash, toasted pumpkin seeds, goat cheese, spinach and pomegranate-sage vinaigrette

Stuffed Baby Portabellas      6

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

Flatbread Pizza      8

Housemade flatbread, tomato sauce, pepperoni, mozzarella and parmesan cheese

Peppercorn Gravy Meatballs      8

Served with whole wheat toast points

Coconut Shrimp      9

Japanese bread crumbs and coconut fried shrimp served with sweet chili sauce

Entree

Steak and Shrimp*      32

Grilled Blalock beef tenderloin, sauteed NC coast shrimp, garlic white wine sauce, mashed potatoes and choice of vegetable

Rainbow Trout       27

Baked rainbow trout fillet, Mill Gap Farm lemongrass-mojito almond pesto, lemon zest quinoa grains and choice of vegetable

Blackberry Pork Chop     26

Grilled bone-in Blalock pork chop, blackberry jalapeno glaze,  mashed potatoes and choice of vegetable

Dessert

Caramel Apple Turnover      6

Spiced granny smith and fuji apples, sea salted caramel sauce and fresh whipped cream

*These items may be served undercooked. Consuming raw or  undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.

The Restaurant at Rabun Manor