Dinner Menu

The Restaurant at Rabun Manor

Chef Eric Pitts

Dinner Menu

By: Chef Eric Pitts

Dinner Menu

Appetizers

 

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

 

Entree

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

 

Dessert

~ 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