45 Bistro

Goat cheese stuffed fried green tomatoes, mustard greens and jumbo lump crab meat with a bacon vinaigrette.

Wild Georgia Shrimp with local stone ground grits, tasso gravy and crispy Vidalia onion rings.

Escargot sauteed in herbed white wine butter with sun-dried tomatoes, slow roasted elephant garlic cloves and grilled Asiago ciabatta.

Beef carpaccio with Dijon mustard aioli, shaved parmesan cheese, spinach chiffonade and crispy capers.

Pan seared diver scallops with Applewood smoked bacon and sweet corn ragout, crispy shoestring potatoes.

Tuna carpaccio with dill, shallot aioli, crispy capers and Bermuda onion relish.

Bibb lettuce with candied hazelnuts, grapefruit sections, radishes, gorgonzola cheese and Ice wine vinaigrette.

Roasted golden and ruby beets marinated in a champagne vinaigrette with Belgian endive, praline walnuts, Stilton cheese.

Boston red leaf lettuce with diced tomatoes, fried shoestring potatoes, basil vinaigrette and your choice of Maytag bleu cheese or herbed chevre.

Grilled hearts of romaine, garlic croutons, shaved Parmesan and Caesar dressing.

Grilled hearts of romaine, garlic croutons, shaved Parmesan and Caesar dressing.

Local shrimp, mussels, clams with house made fettuccine, roasted tomatoes, baby spinach, wild mushrooms, garlic, white wine butter sauce.

Atlantic salmon crusted with sun-dried tomato pesto, herbed bread crumbs, over toasted orzo with sauteed spinach, marsala beurre blanc.

Pan-seared breast, confit thigh and leg with sautéed escarole, roasted baby beets, carrots with roasted duck gastrique.

Sushi grade Ahi tuna, grilled, with wilted spinach, black truffle vinaigrette and topped with pan-seared Hudson Valley foie gras.

Black angus filet mignon, seared au poivre, with gorgonzola gratinee pomme frites, fresh arugula and tarragon, roasted garlic aioli.

Espresso dusted and grilled, with roasted fingerling potatoes, sauteed asparagus, herbed demi glace.

Herb crusted and roasted, with whipped truffle Yukon Gold potatoes with port wine, rosemary demi glace.

Quinoa crusted, pan seared, with goat cheese gratineed creamed spinach and sun-dried tomatoes.

Brick oven roasted free range chicken breast with creamy wild mushroom risotto, fresh vegetables and marsala jus.

Comes with tarragon and roasted garlic aioli.

Comes with white truffle and Parmeggiano-reggiano.

Brick-oven roasted with cipolini onions and lardons.

Comes with raspberry coulis.

Toasted meringue, bourbon butter creme, ganache, chopped Georgia pecans.