Pan Seared Breast of Chicken with Garlic, Shallots, Capers, Confetti Peppers, and Lemon Zest in a Light Parmesan Cream Sauce with Penne Pasta
Georgian Shrimp and Scallops
Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Uptown Succotash
Steamed Shredded Lobster and Lump Crab Tossed in a Triple Succotash of Stewed Tomato, Grilled Corn, and Shelled Lima Beans. Served with Savory Aged Cheddar Grits.
Filet and Scallops Milan
Dry Aged Filet Mignon (3.5 oz medallion) and Seared Jumbo Scallops with a Bacon, Mushroom, and Gorgonzola Ragu. Served with Parmesan and Cracked Black Pepper Rice.
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 […]
Appalachian Pork
Seared and Sliced 10 0z. Pork Tenderloin Glazed with Honey Bourbon Pear Sauce with Hints of Mountain Ginger and Wild Onions. Served with Stone Ground Aged Cheddar Grits.
Irish Pork and Scallops
Cider and Whisky Glazed Pork Tenderloin Medallions and Caramelized Jumbo Scallops with a Honey Thyme and Stoneground Mustard Dressing. Served with Mashed Potatoes.
Seafood Columbiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
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