Starters
Iron Skillet Mussels with tomatoes and garlic
Farm Fresh Soup
Duck Confit with local beets, lentils, preserved lemon, arugula
Pan Seared Aged Goat Cheese with julienne sesame vegetables, apple butter and baguette
Crab Cake with mustard cream and frisée
Lobster Gnocchi with enoki mushrooms, ricotta
Tuna Tempura with orange chili sauce
Roasted Baby Artichokes with Prosciutto jerky, parmesan bread crumbs, roasted portabella vinaigrette
Salads
Blue Ridge Grill with field greens, poached pears, local blue cheese and toasted GA pecans
Iceberg "Wedge" with Edwards bacon, vine ripe tomato, cucumber, avocado buttermilk dressing
Roasted Beet with baby arugula, whipped feta, Florida orange, pistachio, Meyer lemon vinaigrette
Escarole with spiced walnuts, local apple, poppy seed vinaigrette
Seafood
Hickory Grilled Whole Fish with fennel slaw
Grilled Georgia Trout with arugula, dill and lemon butter
Atlantic Salmon with savoy cabbage, hen of the woods, roasted onion, toasted benne oil
Dayboat Sea Scallops with S.I. red peas and rice, mustard vinaigrette
Black Cod with miso, maitake mushrooms, baby bok choy, chili
Horseradish Crusted Grouper with fennel, grapefruit butter sauce
Meats
Filet Mignon (8 oz)
Berkshire Pork Chop winter squash, root vegetable ragout with Brussels sprouts, cipollini onion
Prime Bone-In Ribeye (20 oz)
Pan Roasted Duck Breast with duck confit bread pudding, baby carrots, plum sauce
Lamb Pappardelle Pasta with braised lamb, Swiss chard
***Steaks accompanied with grilled Vidalia onion and parsley***
Braised Short Rib with caramelized baby root vegetables, pearl onions
Roasted Chicken with roasted winter vegetables
Sides
Sautéed Spinach
Corn Soufflé
Whipped Potatoes
Macaroni and Cheese
Seasonal Greens
Farro and Field Mushrooms
Brussels Sprouts with pancetta
