SOUPS AND SALADS

Cream of Vidalia Onion Soup 9.00
Bacon Cheese Ravioli

White Bean Soup 8.00
Patak Sausage, Chicken Broth, Spinach, Grilled Ciabatta

Deerwood Farms Organic Greens Salad 9.00
Corn, Ham, Fried Green Tomatoes, Buttermilk Dressing

Warm Spinach Salad 9.00
Sweet Grass Dairy Goat Cheese
Warm Bacon Vinaigrette

Romaine Hearts and Sparta Vine-Ripe Tomatoes 10.00
Handmade Mozzarella, Parmesan Dressing


APPETIZERS

Kobe Beef Slider 6.00
BBQ Onions, Brie Cheese, Red Pepper Aioli, French Fries

Steamed Shrimp and Mussels 10.00
Andouille Broth, Crostini, Garlic-Pepper Aioli

Crispy Tuna 14.00
Pineapple Chutney, Spicy Savannah Shrimp Roll

Smoked Gouda Cheese Ravioli 12.00 / 20.00
Enhanced with Lobster Sauce
Or
Roasted Tomatoes, Spinach, Mushrooms, Olive Oil

Benton’s Tennessee “Prosciutto” 10.00
Persimmon Creek Riesling-Saffron Poached Pear
Jaco’s Savory Cheese Cake

Low Country Crab Cake 14.00
Mango Vanilla Aioli

House-Made Pretzels 7.00
Priscilla’s Honey Mustard Dip

FISH AND SHELLFISH

Georgia’s Shrimp and Red Mule Grits 23.00
Creole Spiced Peppers, Sweet Valley Cheddar Cheese

Atlantic Sole 25.00
Shrimp Agnolotti, Fennel, Lobster Sauce

Day Boat Scallops 28.00
Angel Hair Pasta, Spring Peas, Mushrooms, Roasted Garlic-Parmesan Cream

Pan Roasted Cod 25.00
Ham and Corn Risotto, Asparagus, Basil Cream Sauce

Carolina Mountain Trout 24.00
Sid’s Garden Vegetables and Potatoes
Lemon Brown Butter with Almonds


MEAT AND POULTRY

Chicken “Saltimbocca” 22.00
Tennessee Prosciutto, Spinach, Mushrooms, Sweet Vidalia Onion Sauce

Bistro Pot for 2 Market Price
Chef Jaco’s Market-Inspired Dish to Share

Niman Ranch Pork Chop 27.00
Suzie’s Green Beans, Red Mule Grits, Apple-Raisin Chutney, Port Wine Sauce

Organic Hanger Steak 28.00
Boursin Smashed Potatoes, BBQ Onions, Red Wine Sauce

Grilled Spring Lamb Chops 29.00
Southern “Polenta,” Tomatoes, Mushrooms, Red Wine Sauce

6 Oz. Grilled Filet Mignon 29.00
Cheddar and Chive Griddle Cake, Asparagus, Shallot Sauce

BBQ Greensboro Quail and Duck Breast
Smoked Tennessee Cheddar-Bacon Leek Bread Pudding


Sides
Asparagus, Hollandaise
Boursin Smashed Red Potatoes
Parmesan Garlic French Fries
Red Mule Mill Grits
Fried Green Tomatoes
Ham and Corn Risotto
Sautéed Baby Spinach
Suzie’s Green Beans, Almonds
House Potato Chips, Vidalia Ranch Dressing
6.00 Each


WHAT CHEF’S EATING
Five Course Tasting Menu

Gouda Ravioli, Lobster Sauce
White Bean Soup
Benton’s Tennessee “Prosciutto”
Pan Roasted Cod
“Coffee and Cake”
45.00


Menu items and prices may change without notice as our menus are frequently enhanced with the availability of seasonal ingredients.

STARTERS
Oatmeal, Creamy Grits or Cheddar Cheese Grits 5.00

Low-Fat Cottage Cheese 4.00
Peach Compote

Chilled Indian River Grapefruit 6.00
Caramelized Sugar

Selection of Dry Cereals 6.00
Choice of Sliced Bananas, Strawberries or Mixed Berries

Seasonal Berry Parfait 8.00
Low-Fat Yogurt and Granola

COMPLETE EXPERIENCES
Continental 13.00
Choice of Fresh Florida Orange or Grapefruit Juice
Selection of Breakfast Pastries, Muffins or Croissants and Preserves
Choice of Coffee, Decaffeinated Coffee, Tea or Juice

The Spa Breakfast 15.00
Choice of Fresh Fruit Juices
Grilled Vegetable Egg White Omelet with Tomato Coulis
Choice of Half Indian River Grapefruit, Ripe Melon or Homemade Granola Parfait
Toasted Bread, Muffin or English Muffin
Choice of Coffee, Decaffeinated Coffee, Tea or Juice

The American Breakfast 17.00
Choice of Fresh Florida Orange or Grapefruit Juice
Two Farm Fresh Eggs Any Style
Choice of Bacon, Sausage Links, Sausage Cakes or Ham
Breakfast Potatoes
Toasted Bread, English Muffin or Buttermilk Biscuit
Choice of Coffee, Decaffeinated Coffee, Tea or Juice

FRESH FROM THE GRIDDLE
Bourbon Brioche French Toast 12.00
Choice of Strawberry, Apple Caramel or Banana Orange Compote

Home Made Buttermilk Pancakes 11.00
Choice of blueberry, Chocolate Chip or Buttermilk

Pecan Belgian Waffles 11.00
Macerated Blueberries

FRESH FROM THE PAN
Buttermilk Biscuits and Sawmill Gravy Breakfast 11.00
Scrambled Eggs, Smoked Bacon

Traditional Eggs Benedict 14.00
Poached Eggs, Asparagus, Canadian Bacon, Hollandaise Sauce

Egg White Vegetable Frittata 13.00
Spinach, Mushrooms and Peppers
Berry-Granola Parfait with Low-Fat Yogurt

Two Farm-Fresh Eggs Any Style 11.00
Choice of Breakfast Meats, Asparagus, Country Breakfast Potatoes

Three-Egg Omelet with Choice of Ingredients 13.00
Selection of Mushrooms, Onions, Tomato, Peppers, Spinach
Smoked Salmon, Cheddar Cheese, Swiss Cheese, Shrimp
Choice of Breakfast Meat, Steamed Asparagus and Country Breakfast Potatoes
(Egg White Omelet Available)

FRESH ON THE PLATE
House-Smoked Salmon and Bagel 14.00
Sliced Tomato, Red Onion, Capers, Choice of Toasted Bagel

Seasonal Fruit Plate 11.00
Choice of Cottage Cheese or Yogurt

ENHANCEMENTS
Applewood Smoked Bacon, Sausage Links, Sausage Patties or Ham 4.00
Chicken-Apple Sausage 6.00
Buttermilk Biscuit and Gravy 5.00
Country Breakfast Potatoes 4.00
Roasted Vine-Ripened Tomatoes 4.00
English Muffin or Toast 3.00
Fresh Seasonal Berries 8.00
Toasted Bagel with Cream Cheese 5.00

Scrambled Eggs
Maple Sausage, Sausage Patties, Apple wood Bacon
Seasoned Breakfast Potatoes
Chef’s Daily Special

Omelet Station with Traditional Garnishes

Creamy Grits
Cheddar Cheese Garnish

Oatmeal
Raisins, Brown Sugar and Cheddar Cheese Garnish

Buttermilk Biscuits
Sawmill Gravy

Chef’s Daily Selection of Fresh Pantries, Danish and Baked Goods

Boxed Cereals
Skim and Whole Milk

Seasonal Diced Fruit
Pineapple, Watermelon, Honeydew, Cantaloupe, Strawberries

Mueslix

Smoked Salmon
Traditional Garnishes

Selection of Breads, English Muffins and Bagels
Cream Cheese and Whipped Butter


$24