OldEdwardsMenus - page 26

Appetizers
FRIED GREEN TOMATOES
with Sweet Potato Tatar sauce
6
BAKED SPINACH AND ARTICHOKE DIP
8
CRISPY CALAMARI
with Hot Sweet Pepper and Lemon
10
NEW ORLEANS STYLE BARBECUED SHRIMP
12
FRIED GULF COAST OYSTERS
with Citrus Remoulade
12
CARPACCIO OF BEEF TENDERLOIN
with Arugula Salad and Shaved Parmesan
10
Soup and Salads
MARKET SOUP OF THE DAY
6
BAKED POTATO-CORN CHOWDER 6
CLUBHOUSE SALAD
Baby Arugula and Spinach with Spiced Pecans, Crisp Bacon, and Grilled Peaches
Tossed in House Vinaigrette and Topped with a Fried Egg
10
SLICED HEIRLOOM TOMATO SALAD
with Farm Basil and Georgia Olive Oil
8
CLASSIC CAESAR
Crispy Romaine Lettuce with Garlic Croûtons and Parmesan
9
LOCAL GARDEN SALAD
with Marinated Garden Vegetables
Your Choice of Housemade Dressing: Honey Balsamic Vinaigrette • Buttermilk Herb Ranch
Lemon Thyme Vinaigrette • Blue Cheese
9
PAPPARDELLE PASTA
with Primavera Sauce, Mushrooms, Roasted Peppers, Green Asparagus,
14
Fresh Herbs and Parmesan
GRILLED SUNBURST TROUT FILLET
on Silver Queen Corn and Lady Pea Succotash with Fried Green Tomatoes
18
LEMON HERB ROASTED CHICKEN
with English Pea, Pancetta and Parmesan Anson Mills Rice Grits
16
GRILLED BLACK ANGUS BURGER
on Toasted Kaiser Roll with Lettuce, Tomato and Grilled Onions
12
From the Grill
All Entrees are served with Herb-Broiled Tomatoes and Your Choice of Sauce
Peppercorn • Lemon Beurre Blanc • Sauce Béarnaise• Truffled Red Wine Jus • Chimichurri
6 OZ FILET MIGNON
16
8 OZ RIB EYE FILLET
18
10 OZ NEW YORK STRIP
18
12 OZ RIB EYE
20
Sides Served Family Style
SAUTÉED MUSHROOMS 5 5
CREAMED OR SAUTÉED SPINACH 5
CREAMED CORN 5
STEAMED BROCCOLI 5
FRESH ASPARAGUS 5
Desserts
GOLD BRICK SUNDAE 8
TRADITIONAL KEY LIME PIE
with Toasted Meringue
8
SEASONAL CREME BRÛLÉE
with Chocolate Dipped Biscotti
8
NEW YORK STYLE VANILLA-CHERRIE CHEESE CAKE
8
DARK CHOCOLATE BROWNIE
with Vanilla Ice Cream and Hot Bourbon Butter
8
Cheese
TRIO OF ARTISAN CHEESES
with Crackers, Grapes and Condiments
12
Old Edwards Club supports local farmers and uses sustainable ingredients wherever possible, many of them grown organically in our
garden at The Farm. We appreciate the contributions of Dave Taylor Farms, Cox Farms, Sunburst Trout Farm, Jolley Farms,
Barkers Creek Mill, Benton’s Country Ham and The Chef’s Garden.
Dinner Menu
Entrees
10 OZ BONE-IN PORK CHOP
16
12 OZ DOMESTIC LAMB CHARLESTON CHOP
26
FILLET OF SUNBURST TROUT
14
MARKET FISH
Market Price
MARKET VEGETABLES OF THE DAY
BAKED IDAHO POTATO OR SWEET POTATO 5
MASHED POTATOES 5
HAND-CUT FRIES 5
TRUFFLED MACARONI AND CHEESE 5
For Guest of Old Edwards Inn and Spa Only
1...,16,17,18,19,20,21,22,23,24,25 27,28,29,30
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