Starters
Iron Skillet Mussels with smoked tomatoes and garlic
Glazed Berkshire Pork Belly with braised white beans
Scotch Egg with mache lettuce and mustard vinaigrette
Soup of the Day
Tuna Tartare with avocado, tomato and onion
Warm Goat Cheese & Onion Tart with grape tomatoes and black olive puree
Salads
Blue Ridge Grill
Hearts of Iceberg
Caesar
Beet & Goat Cheese
Main Courses
Hickory Grilled Whole Fish with grilled asparagus
Mahi Mahi with squash, zucchini and parmesan broth
Grilled Georgia Trout with arugula and dill
Seared Ahi Tuna with braised artichokes and baby tomatoes
Crab Cakes with shaved fennel slaw
Grilled Wild Scottish Salmon with braised French lentils
Pan Seared Sea Scallops with mushroom risotto
Butter Poached Maine Lobster with herb potato gnocchi
Wood Grilled Meats
Filet Mignon (8 /12 oz)
Prime New York Strip (14 oz)
Prime Ribeye (22 oz) "Steaks accompanied with smoked tomato ragout"
Lamb Pappardelle with braised lamb and Swiss chard
Vegetables
(Served family style)
Sautéed Spinach
Corn Soufflé
Mashed Potatoes
Sautéed Mushrooms
Three Cheese Macaroni
Grilled Asparagus
Green Beans
Collard Greens
