SALADS
Mixed Baby Green Salad
Fresh Berries, Raspberry Vinaigrette, Toasted Goat Cheese and Spiced Pecans
Not-So-Classic Caesar
Romaine Lettuce, Parmesan, Caesar Dressing, and Anchovies
STARTERS
Smoked Trout Bruschetta
Fresh Local Tomato, Local Smoked Trout, Herb Oil, Warm Croutons
Cilantro Lime Grilled Jumbo Shrimp
Fresh Tomato and Watermelon Cold Soup
MAIN COURSES
Pan Seared North Georgia Trout
Yellow Tomato Butter and “Three Sisters” Succotash
Five Spice Pork Tenderloin
Roasted Garlic Mash and Vidalia Onion Jam**
New York Strip Steak
With Fondant Potato, Snow Peas, Roasted Corn Cream, and a hint of Black Truffle.
Crispy Maple Leaf Duck Breast
Wild Mushroom and Goat Cheese Cous Cous, with Bourbon Demi Glaze**
Herb Crusted Pan Fried Chicken
Tender Chicken Breast with Smoked Tomato Risotto and Mushroom 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 Peach Cobbler
A hint of Bourbon and Served with Creme Anglaise
Mixed Green Salad 
Smoked Trout Bruschetta 
Grilled Jumbo Shrimp 
North Georgia Trout 
New York Strip 
Crispy Duck Breast 
Pan Fried Chicken 
Black Bean Cake 
Georgia Peach Cobbler 
Creme Brulee Napolean Style
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.
** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness