Our Menu
Starters
Ciabatta
Fresh ciabatta bread & garlic butter.
Pei Mussels
Prince Edward Island mussels with shallots & white wine garlic butter sauce.
Crab Cake
Maryland-style jumbo lump blue crab cake.
Bacon Blue Cheese Chips
Blue cheese, bacon, scallions & drizzled in balsamic glaze.
Almond Apricot Brie
Baked brie with almond apricot jam, finished with balsamic reduction.
Artichoke Fritti
Lightly fried artichoke served with horseradish aioli.
Jumbo Shrimp Cocktail
Served with cocktail sauce & Louie brandy sauce.
Salmon Tartare
Served with capers, diced tomatoes, red onion, lemon & extra virgin olive oil.
Spinach Artichoke Dip
Spinach, artichoke, fontina cheese, parmesan, and cream, served with naan bread.
Beef Carpaccio
Chateaubriand, truffle aioli, arugula, crispy capers & parmesan reggiano.
Soup
French Onion Soup
Served with a focaccia crouton & gruyère cheese gratin.
Soup of the Day
Chef's specialty, ask your server.
Salads
Add Chicken, Shrimp, Salmon, or Crab Cake.
Parmigiana Reggie Caesar
Romaine lettuce with garlic croutons, and parmesan reggiano flakes & tossed in Caesar.
Georgia Kale / Spinach
Served with candy pecans, heirloom cherry tomatoes & lemon vinaigrette (Seasonal Pears or Peaches).
Fried Green Tomato
Arugula with fried green tomatoes, red onion, sprouts, cucumber, goat cheese & honey mustard vinaigrette.
Local Wedge Salad
Iceberg lettuce with heirloom cherry tomato, red onion, egg, bacon & blue cheese dressing.
Roasted Beets & Burrata
Roasted beets & burrata cheese with greens, balsamic glaze & extra virgin olive oil.
Shareables
Crispy Brussels Sprouts
With bacon vinaigrette.
Fried Green Tomatoes
With honey mustard.
Yukon Gold Mashed Potatoes
Broccolini
With garlic butter.
White Truffle French Fries
Charred Asparagus
Sweet Potato Souffle
With pecans.
Green Bean Almondine
With toasted almonds & shallots.
French Fries
Mac N' Cheese
Entrees
Steak Frites
Served with a pepper cognac cream sauce & fries.
The Reunion
Double-stacked burger with Georgia gouda cheese, bacon, and caramelized onions served with fries.
Charbroiled Filet Mignon
8 oz
Béarnaise butter served with asparagus.
Black Angus Ribeye
12 oz
Served with Yukon gold mashed potatoes.
Double Pork Chop
12 oz
Served with sweet mashed potatoes, seasonal veggies & port wine shallot.
Faroe Island Salmon
Cedar plank salmon served with green beans, topped with a grain mustard honey glaze.
Chef's Seafood Trio
Crab cake, butter-poached shrimp & grilled salmon in a lemon butter sauce.
Shrimp Rigatoni
Rigatoni with shrimp and pancetta in a vodka tomato sauce.
Fettuccine Chicken Cremini
Chicken, mushroom, caramelized onion in a Marsala wine cream sauce.
Lemon Caper Chicken
Free-range chicken, artichokes, capers, sun-dried tomatoes & broccolini with white wine butter sauce.
Penne Primavera (Vegan)
Penne with capers, spinach, garlic, artichokes, sun-dried tomatoes & olives | Substitute GF pasta to make this dish GF.
Starters & Salads
Add: Crab Cake | Salmon | Chicken
Chef's Muffin Basket
Chef's daily choice of pastries served with whipped butter.
Georgia Kale / Spinach
Served with candy pecans, heirloom cherry tomatoes & lemon vinaigrette (seasonal figs or peaches).
Parmigiana Reggie Caesar
Romaine lettuce with garlic croutons, and parmesan Reggiano flakes & tossed in Caesar.
Fried Green Tomato
Arugula with fried green tomatoes, red onion, sprouts, cucumber, goat cheese & honey mustard vinaigrette.
Roasted Beets & Burrata
Roasted beets & burrata cheese with greens, balsamic glaze & extra virgin olive oil.
Local Wedge
Iceberg lettuce with heirloom cherry tomato, red onion, egg, bacon & blue cheese dressing.
Brunch Entrees
The Classic
Two eggs any style, bacon, biscuit, & crispy red potatoes.
Eggs Benedict
Canadian bacon, poached eggs, hollandaise, & crispy red potatoes.
Crab Cake Benedict
Maryland-style jumbo lump crab cakes, poached eggs, & hollandaise.
French Toast
Powdered sugar & maple syrup.
Shrimp & Grits
Shrimp, andouille sausage, peppers, & white grits in a creole cream sauce.
Steak & Eggs
Hanger steak, two eggs any style, crispy red potatoes, & biscuit.
Chicken & Waffles
Fried chicken & buttermilk waffles served with maple syrup.
Quiche Du Jour
Served with arugula, cherry tomatoes, & red onion topped with shallot balsamic vinaigrette.
The Reunion
Double-stacked burger with Georgia gouda cheese, bacon, & caramelized onions served with fries.
Toast
Fresh Ricotta
Pearson farm peaches with a drizzle of honey.
Avocado
Smoked salmon, cucumber, red onion, & cherry tomato.
Sides
Fried Green Tomatoes
French Fries
Mac N Cheese
One Egg
Bacon
Chicken Sausage Patties
Crispy Red Potatoes
Cheese Grits
Biscuit
With jam.
Fresh Fruit
Toast
Brussel Sprouts
Alcohol is priced per item | Iced tea and soft drinks included.
Private Event Menu #1
$49.99 per person
FIRST COURSE
French Onion Soup
Served with a focaccia crouton & gruyère cheese gratin.
Eorgia Kale / Spinach
Served with candy pecans, heirloom cherry tomatoes & lemon vinaigrette (Seasonal Figs or Peaches).
Parmigiana Reggie Caesar
Romaine lettuce with garlic croutons, & parmesan Reggiano flakes & tossed in Caesar.
SECOND COURSE
Faroe Island Salmon
Cedar plank salmon served with green beans, topped with a grain mustard honey glaze.
Lemon Caper Chicken
Free-range chicken, artichokes, capers, sun-dried tomatoes & broccolini with white wine butter sauce.
Double Pork Chop
12 oz
Served with sweet mashed potatoes, seasonal veggies & port wine shallot.
Steak Frites
Served with a pepper cognac cream sauce & fries.
DESSERT COURSE
Lil’ Red Velvet
Chocolate Overload
Chocolate Chip Cookie
Ala mode.
Vanilla Bean Creme Brule
Key Lime
Mango Passion Sorbet
Coated White Chocolate
Carrot Cake
Cheesecake
Private Event Menu #2
$59.99 per person
FIRST COURSE
The host selects 2 items for guests to choose from.
French Onion Soup
Served with a focaccia crouton & gruyère cheese gratin.
Georgia Kale / Spinach
Served with candy pecans, heirloom cherry tomatoes & lemon vinaigrette (Seasonal Figs or Peaches).
Parmigiana Reggie Caesar
Romaine lettuce with garlic croutons, & parmesan Reggiano flakes & tossed in Caesar.
SECOND COURSE
Host selects 3 items for guests to choose from.
Faroe Island Salmon
Cedar plank salmon served with green beans, topped with a grain mustard honey glaze.
Lemon Caper Chicken
Free-range chicken, artichokes, capers, sun-dried tomatoes & broccolini with white wine butter sauce.
Double Pork Chop
12 oz
Served with sweet mashed potatoes, seasonal veggies & port wine shallot.
Black Angus Ribeye
12 oz
Served with Yukon Gold mashed potatoes.
Shrimp Rigatoni
Rigatoni with shrimp and pancetta in a vodka tomato sauce.
DESSERT COURSE
Host selects 2 items for guests to choose from.
Lil’ Red Velvet
Chocolate Overload
Chocolate Chip Cookie
Ala mode.
Vanilla Bean Creme Brule
Mango Passion Sorbet Key Lime
Coated White Chocolate
Carrot Cake
Cheesecake
Private Event Menu #3
$69.99 per person
FIRST COURSE
The host selects 3 items for guests to choose from.
Pei Mussels
Prince Edward Island Mussels with shallots & white wine garlic butter sauce.
Jumbo Shrimp Cocktail
Served with cocktail sauce & Louie Brandy sauce.
Salmon Tartare
Served with capers, diced tomatoes, red onion, lemon & extra virgin olive oil.
Spinach Artichoke Dip
Spinach, artichoke, fontina cheese, parmesan, & cream served with naan bread.
SECOND COURSE
The Host selects 2 items for guests to choose from.
French Onion Soup
Served with a focaccia crouton & gruyère cheese gratin.
Georgia Kale / Spinach
Served with candy pecans, heirloom cherry tomatoes & lemon vinaigrette (Seasonal Figs or Peaches).
Parmigiana Reggie Caesar
Romaine lettuce with garlic croutons, parmesan Reggiano flakes & tossed in Caesar.
THIRD COURSE
The host selects 3 items for guests to choose from.
Faroe Island Salmon
Cedar plank salmon served with green beans, topped with a grain mustard honey glaze.
Lemon Caper Chicken
Free range chicken, artichokes, capers, sun dried tomatoes & broccolini with white wine butter sauce.
Double Pork Chop
12 oz
Served with sweet mashed potatoes, seasonal veggies & port wine shallot.
Shrimp Rigatoni
Rigatoni with shrimp and pancetta in a vodka tomato sauce.
Charbroiled Filet Mignon
8 oz
Bearnaise butter served with asparagus.
DESSERT COURSE
The host selects 2 items for guests to choose from.
Lil’ Red Velvet
Chocolate Overload
Chocolate Chip Cookie
Ala mode.
Vanilla Bean Creme Brule
Key Lime
Mango Passion Sorbet
Coated White Chocolate
Carrot Cake
Cheesecake
Banquet Add - Ons
Serves 20-30 people.
HOT BANQUET APPETIZERS
Pei Mussels
$120.00
Mini Crabcakes
$224.00
Mini Cheeseburgers
$142.00
Bacon Blue Cheese Chips
$95.00
Artichoke Fritti
$105.00
Spinach Artichoke Dip
$115.00
Crispy Brussel Sprouts
$60.00
With bacon vinaigrette.
Fried Green Tomatoes
$52.00
White Truffle French Fries
$75.00
Ciabatta Bread
$80.00
COLD BANQUET APPETIZERS
Shrimp Cocktail
$270.00
Georgia Kale Salad
$150.00
Parmigiana Reggie Caesar
$90.00
Meat & Cheese Board
$255.00
Beef Carpacio
$260.00
DESSERT
Red Velvet Cake
$150.00
Chocolate Mousse Cake
$180.00
Key Lime Pie
$160.00
Cheesecake
$170.00
Brownie a La Ice Cream
$120.00