Valentines 2012 Menu

Serving February 10-14th 5:30 – 9:00pm

Cody Wright Playing Saturday February 11th

Soups

Lobster Bisque
$7/9

Curried Sweet Potato and Apple Soup
$5/7

Salads

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 crumble and
a 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 for 2
Chef's Choice of Fresh Fruit Artisan Cheese & Crustini
$14

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

Barbecued Quail
Served over organic mixed greens with a horseradish cream sauce
$10

Entrees

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

Pan-Seared Grouper
Served with lemon burre blanc over basmati rice and sautéed spinach
$28

Housemade Spinach Ravioli
Served with a tomato cream sauce and topped with
fresh parmesan reggianno
$18

Stuffed Pork Tenderloin from Hickory Nut Gap Farm
Stuffed with cherries, pecans, and bleu cheese
Served with Israeli couscous and grilled lemon asparagus
$28

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

Chicken Piccata
Served with macaroni & cheese and green beans
$24

Desserts

Strawberry Chocolate Mousse
Chocolate Raspberry Ice Cream
Vanilla Bean Crème Brule
Chocolate Lava Cake w/ Local Honey Ice Cream
Blackberry Sorbet
Chocolate Covered Strawberries

Executive Chef Chris Brown