April 2012 Menu

Soup

Chicken Noodle
Tomato Basil Bisque
$5/7

Salads

Traditional Greek Salad
With tomatoes, croutons, cucumbers, olives, pepperoncini,
pickled red onion, and feta cheese
$7

Organic Mixed Green Salad
With campari tomatoes, candied pecans, blueberries, and bacon
Served in a baked parmesan bowl with your choice of
housemade balsamic vinaigrette or maple mustard Champagne vinaigrette
$7

Organic Spinach Salad
With local apples, spiced walnuts, bleu cheese crumbles
and pickled red onion and your choice of housemade vinaigrettes
$7

Small Plates

Mountain Magnolia-Style Crab Cakes
Served with organic mixed greens, spicy Remoulade and lemon
$12

Artisan Fruit & Cheese Plate
Chef's choice of fresh artisan cheese and crostini
$14

Pan-Seared Colossal Scallops
Cooked in white wine, lemon, and herb butter
$10

Spinach Artichoke Dip
Served with crostini
$8

Entrées

Hickory Nut Gap Farms Surf & Turf
Lobster and filet served with roasted red potatoes and grilled lemon asparagus
$45/$32 filet only

Grilled Atlantic Salmon
Served with a lemon beurre blanc over basmati rice and sautéed spinach
$26

Roasted Butternut Squash
Stuffed with spinach and goat cheese, served over basmati rice,
Brussel sprouts and roasted red pepper crème sauce
$22

Stuffed Pork Tenderloin from Hickory Nut Gap Farms
Stuffed with cherries, pecans and bleu cheese
Served with roasted garlic mashed potatoes and corn on the cob
$28

Southern Style Shrimp and Grits
Plenty of shrimp cooked in a Louisiana hot cream sauce, poured over a crispy
cheddar grit cake and topped with a lemon crème fraiche
Served with a side of sautéed spinach
$24

Roasted New Zealand Rack of Lamb
Served with garlic mashed potatoes and steamed snap peas, with a raspberry glaze
$28

Roasted Duck Breast
Served with mashed potatoes and green beans
$28

Executive Chef Chris Brown