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Entrées

ROASTED MUSHROOM PASTA

Housemade Fusilli, Dark Cove Goat Cheese Cream, Garden Herbs

19

PAN-SEARED SUNBURST TROUT

Spaghetti Squash with Andouille Cream, Roasted Beets and Baby Choy, Almond-Beet Pesto

27

PAN SEARED MUSHROOM-STUFFED PHEASANT BREAST

Warm Lentil Ragout, Fall Squash Ratatouille, Roasted Hen of the Woods

28

BRAISED BERKSHIRE PORK SHOULDER

Mustard Herb Spätzle, Roasted Apple and Local Sweet Potato, Apple-Pepper Butter

27

SLOW ROASTED BREAST OF DUCK

*

Caramelized Red Cabbage and Pears, Spiced Candy Roaster Butter

Country Ham-Dijon Glazed Brussels Sprouts, Vanilla Candy Roaster Jus

34

48-HOUR BRAISED BEEF SHORT RIBS

Root Vegetable Risotto, Braised Greens, Aged Cheddar, Poached Farms Egg, Roasted Winter Roots

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

14

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

ROASED BRUSSELS SPROUTS 6

FARM VEGETABLES 6

ANSON MILLS GRITS 5 ROASTED FINGERLING POTATOES 6

TRUFFLED MACARONI AND CHEESE 7

ART’S SOUTHERN MEATLOAF WITH GRAVY

Heirloom Mashed Potatoes, Glazed Broccoli, Carrots

16