Menu

Starters

• House Made Focaccia 7

  olive oil, sherry vinaigrette

• Artisan Cheese Plate 23/30

  three or five cheeses, honey, apricot mostarda, olives, crackers

• P.E.I. Mussels 16

  roasted peppers, fresh ginger, white wine, baguette

• Arancini 16

  with pomodoro sauce, shaved parmesan, honey basil vinaigrette, micro green salad

• Pumpkin Hummus 14

  chickpea cracker, balsamic honey reduction, toasted pumpkin seeds

Soup & Salad

• FRENCH ONION SOUP 15

  melted Gruyère and provolone

• Soup Du Jour 14

  Chefs choice

• Estate Grown Mixed Greens 16

  sunflower seeds, apple, Belgian gouda, charred citrus thyme vinaigrette

• Estate Grown Caesar Salad 16

  classic Caesar dressing, focaccia garlic croutons, Parmigiano Reggiano

• Add Protein

  chicken 10 salmon 16

Entrees

• Petit Filet Mignon 67

  garlic mashed potatoes, mushroom, leek, bordelaise

• Estate-Raised Grilled Ribeye 69

  sweet potato, gruyere, Brussel’s sprouts, peppercorn bourbon sauce

• Roasted Half Chicken 40

  baby carrots, fingerling potato, grain mustard nage

• Autumn Risotto 39

  Roasted butternut and acorn squash, mushrooms, leeks, toasted pepitas

• Sorrell’s Creek Trout 38

  bok choy, parsnip, pecan gremolata

• Beef Bourguignon 54

  red wine braised beef, onions, mushrooms, garlic whipped potatoes

• Bouillabaisse 52

  P.E.I mussels, Japanese scallops, calamari, fennel, saffron, tomato, baguette

• Seared Scallops 56

  green lentil, bacon lardon, fennel cream, lemon

• APPLE MASCARPONE MOUSSE 13

  brown butter cake, spice poached apples, vanilla mascarpone mousse, caramel anglaise

• COFFEE CRÈME BRULEE 14

  butterscotch cream, banana crumble, banana chip

• ORANGE BRIOCHE 14

  Anglaise, caramel sauce, white chocolate ice cream

• FLOURLESS CHOCOLATE TORTE 13

  red wine poached cherries, whipped crème fraiche

Three Course Prix Fixe Meal

Three course Valentine's Day dinner. $97 per person. Reservations can be made by phone (828) 225-6230 or through Open Table

First Course

• Estate-Grown Spring Mix Salad

  honey basil vinaigrette, chevre cheese, crispy prosciutto, champagne strawberries

• Parsnip and Roasted Apple Soup

  Parsnip, roasted apple with cognac crème fraiche

• Beetroot Cured Salmon

  pickled cucumbers & onion, candy beetroot crisp, wasabi cream

• Baked Oysters

  Spicy butter and herb crust

• Warm Brie

  cranberry compote, toasted pistachio and crostini

Second Course

• Petite Filet Mignon

  6 oz estate-raised filet mignon, truffle mashed potato, french green beans and roasted mushrooms, red wine reduction

• Poached Lobster Tail

  Poached lobster tail, asparagus and fennel risotto, estate-grown swiss chard, lobster nage

• Duck Breast

  Duck breast, cherry port sauce, ginger whipped sweet potato, estate-grown bok choy,

• Seared Halibut

  beet puree, braised baby carrots, grilled asparagus with prosciutto

• Cheese Tortelloni

  black truffle cream, preserved mushrooms and peas, carrot puree

Dessert

• Chocolate Mousse

  Dark chocolate mousse with passion fruit cream, coconut Chantilly and angel food cake

• Pomegranate Bread Pudding

  cinnamon anglaise

Children’s Menu

9 and under, please All entrees include small juice, milk or soda

• Chicken Fingers 11

  with fries and honey mustard

• Spaghetti & Tomato Sauce 10

• Macaroni & Cheese 11

• Grilled Chicken Breast 12

  with potatoes and seasonal vegetables

• Ice Cream 3.5

  Chocolate or Vanilla