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Entrées

ROASTED MUSHROOM PASTA

Housemade Fusilli, Dark Cove Goat Cheese Cream, Garden Herbs

19

HAZELNUT CRUSTED SUNBURST TROUT

Acorn Squash Potato Gnocchi, Glazed Peas and Carrots, Pancetta, Sunshine Cove Greens

Toasted Hazelnut and Ice Wine Vinaigrette

27

CRISPY CHICKEN BREAST STUFFED WITH COUNTRY HAM AND SMOKEY MOUNTAIN ROUND CHEESE

Smoked Baby Vidalia Onions and New Potatoes, Whole Grain Honey Mustard

25

BRINED & SMOKED EDEN FARMS PORK TENDERLOIN

Sweet Potatoes, Toasted Bourbon Marshmallows, Braised Collard Greens, Spiced Pecan and Bourbon Jus

27

SLOW ROASTED BREAST OF DUCK

Mashed Turnips, Glazed Fava and Butter Beans, Duck Prosciutto, Crispy Artichoke, Rhubarb Chutney

34

MEATLOAF WITH GRAVY

Yukon Mashed Potatoes, Broccoli, Glazed Heirloom Carrots

16

CAST IRON PAINTED HILLS HANGER STEAK

Roasted Brussels Sprouts, Heirloom Onions, Confit Local Fingerlings, Garden Béarnaise

30

SEARED RIB EYE

Caramelized Vidalia Onions, Baby Shiitake, Fingerling Potatoes, Marsala Ragout

35

Grill

RIB EYE

30

PORK CHOP

22

PAINTED HILLS FARM BURGER

Served with Hand Cut Chips

15

Sauté

SUNBURST TROUT

23

6oz FILET BEEF TENDERLOIN

36

MARKET FISH

Market Price

Chris Huerta, Executive Chef

|

John Bowles, Sous Chef

You may choose from the following sauces to accompany your grill or sauté entrée:

Red Wine Truffle Jus, Mushroom and Marsala Jus, Champagne Blanc de Blanc or Warm Apple and Bacon Vinaigrette

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

especially if you have certain medical conditions.

Southern Sides

CREAMED GARDEN GREENS 6

SAUTÉED GARDEN VEGETABLES 6

ANSON MILLS GRITS 5 ROASTED FINGERLING POTATOES 6

TRUFFLED MACARONI AND CHEESE 7