Plated Dinner

- Mini Charcuterie Board (GF, N)

- Pan Seared Diver Scallops: butternut squash puree, sage brown butter (GF)

- Seared Diver Scallop: English pea puree, pickled fennel, thyme oil (GF)

- Fried Green Tomato: goat cheese, red pepper coulis

- Sweet Potato Gnocchi: duck confit, cherry gastrique

- La Tavola Inspired Ricotta Ravioli: mushroom ragout

- Chicken Pancetta: parmesan risotto, sautéed greens, lemon beurre blanc

- Gremolata Crusted Chicken: roasted Portobello mushrooms, arugula, fingerling potatoes, Chardonnay butter sauce (GF)

- Springer Mountain Chicken: open-faced sweet potato biscuit, sautéed baby spinach, garlic gravy, rhubarb jam

- Tangerine Thyme Roasted Chicken Breast: tangerine jus, celery root puree, mushrooms, zucchini, squash (GF)

- Southern Fried Chicken: black pepper gravy, creamy mac and cheese, garlic sautéed green beans

- Herb Roasted Chicken Breast: spiced peach glaze, southern sweet potato hash, sautéed spinach (GF)

- Balsamic Roasted Chicken: fingerling potatoes, roasted cherry tomatoes, grilled artichokes, cremini mushrooms (GF)

- Seared Chicken Breast: succotash and farro salad, herb vinaigrette

- Grilled Rack of Lamb: gremolata mashed potatoes, asparagus, cabernet demi glace (GF)

- Port Wine Braised Short Rib: roasted garlic mashed potatoes, roasted baby carrots, buttered pan reduction (GF)

- Filet of Beef: sautéed spinach, herb roasted fingerling potatoes, creamy mushroom ragout (GF)

- Braised Beef Short Rib: free form lasagna, layered pasta, ricotta, manchego cheese, rustic marinara

- Seared Filet of Beef: pancetta disk, roasted cauliflower puree, roasted brussels sprouts, au poivre sauce (GF)

- Grilled Ny Strip: truffle mac and cheese, grilled asparagus, wild mushroom demi glace

- Seared Yellow Tail Sole: caper gremolata, whipped potatoes, sautéed spinach, balsamic mosaic sauce (GF)

- Hazelnut Dusted Sole: lemon brown butter sauce, sautéed kale, roasted corn polenta cake (N)

- Seared Black Cod: warm lemon vinaigrette, quinoa and kale salad, roasted sweet potatoes, dried cranberries, apricots, toasted pistachios (GF, N)

- Seared Salmon: fingerling potatoes, sun dried tomatoes, roasted cipollini onions, roasted shaved fennel, spinach cream sauce (GF)

- Seared Halibut: cipollini onions, roasted tomatoes, parmesan chive risotto, warm basil vinaigrette (GF)

- Barramundi: roasted sunchokes, chanterelle mushrooms, roasted carrot-English pea succotash, lemon thyme vinaigrette (GF)

- Halibut: red quinoa-farro medley, wilted arugula, roasted tomato gastrique

- Grouper Marsala: parmesan risotto, asparagus, and mushroom sauté (GF)

- Cedar Plank Salmon: citrus glaze, succotash with grilled corn, fresh tomatoes & fava beans (GF)

- Garlic Sauteed Georgia White Shrimp: Logan Turnpike grits, smoked tomato gravy (GF)

- Pan Seared Scallops: English pea risotto, lemon tarragon sauce (GF)

- Southern Fried Lobster Tail: Logan Turnpike grits, grilled asparagus, honey-whole grain mustard sauce

- Chocolate Espresso Molten Lava Cake: chantilly, praline sauce (N)

- Turtle Cheesecake Trifle: cheesecake, salted caramel, toasted pecans, dark chocolate ganache (GF, N)

- Honeysuckle Pound Cake: georgia peaches, brandied peach coulis, vanilla bean custard, purple candied violets

- Valrhona Crunch Bar: dark chocolate sponge cake, pralines, truffle filling (N)

- Strawberry Shortcake Biscuit: brown sugar crème fraiche (spring/summer) (*spring and summer)

- Apple Tarte Tatin: fiji apples baked in caramel, rosemary sabayon

- Carrot Cake: cream cheese frosting, candied carrots (N)

- Oatmeal Crunch Cake: poached peaches, chantilly cream, basil

- Taste of Twix: vanilla cookies, salted caramel, dark chocolate mousse

- Ginger Poached Pear: mascarpone cream, puff pastry, ginger port wine reduction

- Creamed Cauliflower Soup: chive oil (GF)

- Chilled-Green Gazpacho: red pepper brunoise, cilantro crème (GF)

- Tomato Soup: pimento grit croutons, basil oil

- Pumpkin Soup: pumpkin seed oil, toasted pumpkin seeds (GF)

- Traditional Green Salad: grape tomatoes, cucumbers, shaved carrots, red onions, balsamic vinaigrette (GF, V)

- Caesar Salad: garlic focaccia croutons, shaved parmesan, Caesar dressing

- Bibb Salad: cherry tomatoes, hearts of palm, bacon crumbles, goat cheese, red wine vinaigrette (GF)

- Strawberry Field Greens Salad: pralines, goat cheese, sweet peppercorn vinaigrette (dried cranberries in lieu of strawberries in the fall/winter) (GF, N)

- Beet Salad: red and golden beets, fennel, goat cheese, arugula, dijon vinaigrette (GF)

- Super Green Salad: kale, arugula, bibb, shaved asparagus, snow peas, parsley, edamame, pickled red onion, green goddess dressing

- Port Pear Poached Salad: baby arugula, blue cheese crumbles, pralines, port wine vinaigrette (GF, N)

- Fresh Peach & Mozzarella Salad: baby arugula, balsamic thyme vinaigrette (*July/August only) (GF)

- Traditional Spinach Salad: walnuts, blue cheese, apples, hared boiled egg, sherry vinaigrette (GF, N)

- The Wedge Salad: iceberg lettuce, crispy bacon, grape tomatoes, blue cheese dressing (GF)

- Kale Salad: candied pralines, sweet grass blue cheese, seasonal local apples, lemon vinaigrette (GF, N)

- Fall Spinach Salad: scallions, cranberries, apples, toasted almonds, warm brie dressing (GF, N)

- Heirloom Caprese Salad: heirloom tomatoes, mozzarella cheese, arugula, basil shallow vinaigrette (*summer only) (GF)

- Fontina Stuffed Pork Tenderloin: bacon, gremolata mashed potatoes, brussels sprouts, roasted apple chutney

- Fig & Sage Glazed Pork Tenderloin: Panzanella salad, roasted Brussels sprouts, sherry cream sauce

- Grilled Pork Tenderloin: butterbean succotash, pickled peach relish (GF)

- Marinated Pork Tenderloin: sweet potato hash, sautéed spinach, dijon cream sauce (GF)

- Vegetable Napoleon: marinated and grilled vegetables, herbs, red pepper coulis (option to add goat cheese) (GF, V)

- Three Grain Risotto: roasted mushrooms, parmesan cheese, grilled artichokes, grilled portobello mushroom, balsamic reduction

- Seared Potato Cake: caramelized onions, edamame, corn, peppers, peas, sautéed spinach, tomato chutney (GF, V)

- Seared Scallops: lemon beurre blanc, succotash & FILET OF BEEF peppercorn jus, warm farro salad

- Filet of Beef: cabernet demi, haricot verts & CRAB CAKE whole grain mustard cream sauce, roasted fingerling potatoes

- Filet of Beef: peppercorn jus, herbed risotto & CHICKEN PANCETTA lemon buerre blanc, sautéed greens

- Beef Short Rib: port wine reduction, broccolini & FRIED AIRLINE CHICKEN BREAST, black pepper gravy, creamy mac and cheese

- Beef Short Rib: port wine demi glace, cauliflower puree & SPRINGER MOUNTAIN CHICKEN BREAST sherry cream sauce, sweet potato hash (GF)

- Grouper: chive butter sauce, crispy brussels sprouts & HERB ROASTED TENDERLOIN shallot demi glace, butternut squash risotto (GF)

- Lemon Sole: sautéed spinach & HERB GRILLED CHICKEN BREAST lemon beurre blanc, melted leek mashed potatoes $38 (GF)

- Grilled Filet of Beef: cabernet demi-glace, parmesan mashed potatoes & SAUTÉED SHRIMP lemon chive butter, roasted seasonal vegetables (GF)

- Grouper Marsala: parmesan wild mushroom risotto & GRILLED CHICKEN lemon buerre blanc julienned squash and carrots (GF)

- Seared Salmon: spinach cream sauce & LEMON MARINATED CHICKEN lemon butter sauce, roasted fingerling potatoes, sun dried tomatoes, roasted fennel, and cipollini onions (GF)