Four Couse Dining Experience

Tomato and Cucumber Salad
Spicy Greens with Toasted Goat Cheese, Red and Golden Beets, and Habanero Citrus Vinaigrette

Roasted Pork Belly
with Fennel, Green Apple and Red Pepper Jelly

Beef Tenderloin
Roasted with Coffee and Chilis and served with Caramelized Shallot Potato Pave, Pea Puree, and Demi Glace

‘Creme Brulee’
Napoleon Style with Crispy Pastry layered between Vanilla Bean custard and served with Raspberry Coulis and Burnt Caramel Dust

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A Southern Experience – This 7 course summer menu highlights classic southern dishes with a modern flare.

Tomato and Cucumber Salad
Heirloom Tomatoes and Fresh Cucumbers Lightly Marinated and Stacked with Vidalia Onion and Fresh Watermelon Chipotle Vinaigrette

Fried Green Tomatoes and Crab
Tempura Fried Green Tomatoes with Goat Cheese, Roasted Red Pepper Remoulade, Jumbo Lump Crab, and Red Pepper Jelly

Pan Seared North Georgia Trout
Served with Sun Grilled Peach Fritter, Braised Greens, and Bacon Jam

Shrimp and Grits
Smoked Tomato Grits with Gulf Shrimp, Hickory Smoked Sausage, Blue Cheese and Chipotle Broth

Grilled Pork Tenderloin
Spicy Marinated Pork Tenderloin with Okra, Tomatoes, Sweet Corn Cream, and Balsamic Reduction.

Slow Braised Beef Short Rib
Roasted Garlic Mashed Potatoes and Coca-Cola BBQ, Wild Harvested Mushrooms, and Green Apple and Cherry Slaw

Not-So-Traditional Banana Pudding
A new twist on the classic southern dessert. Banana Custard served in a Vanilla Wafer Cup with Chocolate Hazelnut Sauce and Pretzel Crumble.

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The Steakhouse Experience – A timeless classic! Classic bold flavors with the entrée course served ‘family style’.