Sea scollops, mushrooms, scallions, topped with st. Andre mornay sauce, Gruyere cheese, bread crumbsand baked au gratin.
Onion Soup.
Chef's selection of imported cheeses, crostini and preserves.
Prince edward island mussels steamed with white wine, fennel, shallots, garlic and butterand parsley.
Poached foie gras served chilled with toasted brioche and bing cherry sauce.
Traditional garlic, butter and parsley.
2 per People, Assorted platter of housemade charcuterie, selection of imported cheeses and traditional accompaniments.
French Fries.
Homemade country style pate served with cornichons and whole grain mustard.
Fried springer mountain farms chicken livers on top of brioche, caramelized onion, apple demi-glace and finished with parsley.
House blended greens tossed with garlic caesar dressing, shaved manchego cheese, croutonand topped with white anchovies.
Flash grilled organic frisee tossed with cider and mustard vinaigrette garnished with lardons.
Cucumbers, carrotsand tomatoes, tossed with balsamic vinaigrette.
Roasted beets with house blended greens, pistachios, tossed in citrus vinaigrette.
House blended greens tossed with balsamic vinaigrette.
Local Georgia shrimp, peppers, asparagus, hashed with pernod bechamel.
Roasted Mediterranean sea bass pan dressed, finished with tomato, fennel, saffron sauce, roasted red bliss potatoes, garlic, leeksand fine herbs.
Bone in chicken breast with mashed potatoes, haricots verts and finished with natural jus.
9 Ounces fresh ground beef, topped with green peppercorn brandy mustard sauce. Accompanied with French fried potatoes.
Pan dressed Carolina brook trout served with glazed carrots and finished with lemon caper brown butter sauce.
Roasted rack of lamb with toasted moroccan cous cous, tomatoes, butternut squash, chickpeas, finished with red wine reduction.
(10 oz. N.Y. strip steak, french fried potatoes, finished with red wine demi-glace.
Seared maple leaf duck breast, served with celery root mash, finished with bing cherry sauce.
Fresh sausage, white beans, onions, carrots, celeryand confit duck leg, finished with natural jus.
Black forest cake layered with dark chocolate buttercream frosting and bing cherry sauce topped with ganache.
Orange scented madeleine, mousse au chocolate.
Cheese Plate, chef's selection of imported cheeses, crostini and preserves.
Fresh crepes served with a caramelized grand marnier sauce, oranges and a scoop of vanilla ice cream.
Filled with vanilla ice cream, topped with toasted pecans and hot fudge.