Seared Medium Rare Venison Tips over Bordelaise Sauce with Caramelized Blood Orange Glazed Scallops and Wild Rice Pilaf
Appalachian Duck
Pan Seared Duck Breast Glazed with Caramelized Apples and Onions, Currants and Cranberries, and Hints of Ginger. Served with Mashed Yukon Gold Potatoes.
Pork a l’Orange
Garlic and Herb Marinated Pork Tenderloin. Skillet Seared and Glazed with a Sweet and Tart Reduction of Blood oranges, Caramelized Shallots, and Veal Stock. Served with Chive Whipped Potatoes.
Jamaican Curry Shrimp
Sauteed Jumbo Shrimp with Sweet Peppers, Scallions, Garlic and Shallots in a Mild Coconut Curry Broth over Jasmine Rice
Cajun Shrimp and Grits
Cajun Seasoned Sauteed Shrimp with Aged Cheddar Stone Ground Grits, Confetti Peppers, and Herbs
Georgian Shrimp and Catfish
Zesty Skillet Seared Shrimp and Rappahannock Blue Catfish with a Southern Sweet Corn Triple Succotash of Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Hawkeye Steak
Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky […]
Seafood Colombiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Jasmine Rice.
Low Country Skillet
Skillet Seared Jumbo Shrimp, Scallops, Crawfish Tails, and Andouille Sausage with Sweet Peppers and Vidalia Onions tossed in a Creole Bloody Mary and Smoked Bacon Tomato Sauce over Creamy Aged Cheddar Grits
Appalachia Salad
Crisp Apple Slices with Red Onion and Bacon over Mixed Garden Greens topped with Toasty Peppered Walnuts, Dried Cranberries, and Blueberry Goat Cheese Dressing