Menu subject to change based on seasonal availability of fresh ingredients.
Soups
Spring Asparagus Soup with Shiitake Mushroom-Goat Cheese Toast and Lemon Crème Fraiche
Tonight’s Seasonal Soup -Fresh Selections from the Chef
Appetizers
Stone-Ground Cornmeal-Crusted Catfish with Red Eye Gravy and Grits Cake with Smoked Gouda
Spring Asparagus wrapped in Tennessee Prosciutto on Stoney Hollow Farm Salad Greens with Lemon Caper Vinaigrette, Hard-Boiled Eggs, Feta Cheese and Roasted Red Pepper
Tonight’s Seasonal Appetizer -Fresh Selections from the Chef
Signature Entrees
Chicken “Under a Brick” with Balsamic-Mushroom Pan Sauce, Golden Potato Dumplings, Wilted Spinach, Crumbled Gorgonzola, Tomato Concasse and Herb Oil
Sautéed NC Mountain Trout with Pecan Crust and Amaretto Beurre Blanc, Sweet Potato-Caramelized Onion Spoon Bread, Minted Peas and Sweet Potato Hay
Grilled & Marinated Lamb Loin Chops with Rosemary-Preserved Lemon Aioli, Roasted Garlic Smashed Potatoes and a Ragout of Fennel, Baby Artichokes, White Beans and Oven-Dried Tomatoes
Penne Pasta with Parmesan Cream, Peas, Mushrooms, Green Beans, Baby Greens, Artichokes, Pine Nuts and Roasted Red Peppers