SALADS

Autumn Salad
Heart of Romaine, Fresh North Georgia Apples, Crispy Bacon, Blue Cheese Vinaigrette, Toasted Pumpkin Seeds, and Crispy Crouton

Not-So-Classic Caesar
Romaine Lettuce, Parmesan, and Zesty Caesar Dressing

STARTERS

Smoked Trout Flatbread
Smoked Mountain Trout with Yellow Tomato, Goat Cheese, Oyster Mushrooms*, and Grilled Leeks

Roasted Corn Soup
Fresh Roasted Corn Soup with Red Chili and Truffle oils

Wild Mushroom and Potato “Lasagna”
Local Wild Harvested Mushrooms*(when available) Layered with Potato and Goat Cheese

Duck Breast Crostini **
Lightly Smoked Maple Leaf Duck Breast with Red Pepper and Sweet Onion Jam, and Arugula

MAIN COURSES

Pan Seared Mountain Trout
With Wilted Greens and Leeks, and Smoked Tomato Grits

Roasted Pork Tenderloin **
With North Georgia Glazed Apples and Bean Confit

Beef Tenderloin
With Pan Roasted Root Vegetables, Asparagus, and Red Wine Demi-glaze

Crispy Maple Leaf Duck Breast
Butternut Squash Puree with Bourbon Demi Glaze and Spiced Pecans **

Herb Crusted Pan Fried Chicken
Dijon and Buttermilk Marinated Chicken Breast, Pan Fried with Mushroom Risotto and JUS

Vegetarian Black Bean Cake
Fried Onions, Seasonal Vegetables and Roasted Tomato Jus

DESSERTS

Creme Brulee Stack
A Twist on Classic Creme Brulee with Fresh Berries and Caramel Dust

Georgia Apple Cobbler
A hint of Bourbon Served with Creme Anglaise and Candied Bacon

Flourless Chocolate Cake
With Espresso Whipped Cream

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Please notify of any Food Allergies or Other dietary restrictions
All menu items are subject to changes based on product availability and chef’s whim.

* Wild Harvested Mushrooms are used whenever possible but are not always available in which case farm raised will be substituted.
** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness