Old Edwards Inn and Spa Current Menus - page 3

Lunch Selections
Spring 2013
11:30 am to 2:00 pm
Appetizers
Pimento Cheese with House-Made Spicy Buttermilk Crackers 6
Black-EyEd PEa Hummus with Grilled Housemade Flatbread 6
local Farm-InsPIrEd souP oF tHE day 8
smokEd sunBurst trout dIP with Herb and Buttermilk Crackers 9
sPrIng QuIcHE with Farm Egg, Sautéed Morels, Dark Cove Goat Cheese, Sherry-Herb Dressing 10
sPrIng VEgEtaBlE BouQuEt with Asparagus, Radishes, Duck Prosciutto, Avocado-Honey Vinaigrette 12
HousEmadE cHarcutErIE PlatE with Breads, Crackers and Condiments 12
seleCtion of ArtisAn Cheeses with Breads, Crackers and Condiments 12
Southern Gardens
sPrIng salad, with Dave Taylor’s Radishes, Marinated Garden Vegetables, Toasted Pecans 9
served with Housemade apple-cider Vinaigrette, ranch or maytag Blue cheese dressing
caEsar salad, Toasted Croutons, Shaved Parmesan, White Anchovies, Capers 11
Additions to your salad:
grilled Vegetables or grilled 6 oz. chicken Breast 5
Grilled sunburst trout or Grilled Painted hills farms Beef Burger 7
Grilled shrimp 8
madIson’s cHIckEn salad with Celery, Pecans, Sun-Dried Cherries, Fresh Arugula 12
Sandwiches
served with your choice of salt and Pepper chips or soup of the day
grIllEd sunBurst trout with Watercress, Pickled Radishes, Romesco Sauce on Rosemary Flatbread 16
grIllEd VEgEtaBlE PanInI with Local Cheddar, Wild Spring Greens, Pomegranate-Balsamic Vinaigrette
on Whole Wheat Flatbread 14
grIllEd sPrIngEr mountaIn cHIckEn BrEast with Melted Wild Mushrooms, Pickled Ramps,
Brie Cheese on Toasted Focaccia 14
HErB roastEd trI-tIP BEEF with Asher Blue Cheese, Baby Spinach, Caramelized Spring Onions,
Smoked Tomato Jam 12
PaIntEd HIlls Farms BurgEr with Lettuce, Tomato, Grilled Sweet Onion, Cheddar, Aioli 12
Southern Delights and Classics
sPEcIalty PIzza oF tHE day on Our Housemade Grilled Flatbread 12
PullEd BBQ Pork sandwIcH with Melted Pepper Jack Cheese, Toasted Sweet Bun, Coleslaw 10
FIsH and cHIPs, Beer-Battered Codfish Filet, Malted Vinegar Chips, Citrus Rémoulade 14
sHrImP and grIts, Sautéed Shrimp, Local Heirloom Corn Grits, Ham Hock, Roasted Peppers 19
Pan-sEarEd calF’s lIVEr with Mashed Potatoes, Bacon Collards, Fried Onions, Natural Jus 16
Desserts
madIson’s BourBon PEcan PIE with Housemade Vanilla Ice Cream 8
lEmon-ButtErmIlk crèmE BrûléE with White Chocolate Almond Biscotti 8
strawBErry-rHuBarB coBBlEr with Honey-Yogurt Ice Cream 8
cHocolatE HazElnut tart with Bitter Orange Caramel and Macerated Berries 8
old Edwards 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, Brasstown Beef,
sunburst trout Farm, Jolley Farms, Painted Hills Farm, Barkers creek mill, Faith Harvest Farm,
Benton’s country Ham, chef’s garden and sweet grass dairy.
Johannes Klapdohr, Executive Chef | Chris Huerta, Chef de Cuisine