Dinner Menu

The Restaurant at Rabun Manor

Chef Eric Pitts

Dinner Menu

By: Chef Eric Pitts

Dinner Menu



Grilled Watermelon Salad      8

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


Eggplant Tartines      8

Grilled Eggplant, slow roasted tomatoes, feta cheese, fresh basil and lemon garlic oil served on crispy baguette slices


Coconut Shrimp      9

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



Beef Tenderloin*      32

Pan seared beef tenderloin, 12 Spies Vineyards Signature Cabernet demi glace, horseradish mashed potatoes and sauteed Vidalia onions and local yellow squash


Grilled Salmon*      25

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


Pork Rind Chicken       24

Pan fried chicken breast in crushed pork rind and almond flour breading with peach barbecue sauce, pickled yellow squash and local vegetable succotash


Lobster and Crab Ravioli      26

Handmade Ravioli with house ricotta cheese, lobster tail, lump crab, smoked tomato cream sauce, sauteed spinach and shaved parmesan cheese


Vegetarian Plate      18

Please ask server



~ add vanilla ice cream scoop    2

Peach cobbler       5

Sweet potato flour cobbler served with whipped cream and sage maple syrup


Banana Bread Pudding      5

with whipped cream and caramel sauce



The Restaurant at Rabun Manor

*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