Sample Dinner Menus
Utilizing local products and produce as well as vegetables and herbs from the Inns gardens, Chef Patty Griffey focuses on developing the daily menu with variations of classic cuisine from regions around the world. Fresh meat and fish are delivered twice weekly from Atlanta by Buckhead Beef and are hand trimmed and cut at the Inn. With emphasis on flavor and freshness, the kitchen is renowned for its sauces which are richly textured and often flavored with fresh herbs, exotic liqueurs and wines.
Presented below is just a sample of items that are used to construct the nightly menu. One of each is prepared to enhance the overall presentation. Courses change seasonally with availability of the freshest ingredients. Dietary restrictions are accommodated and the restaurant prepares a variety of vegetarian items. The six course meal is $49.50 per person, plus tax and gratuity.
(Amuse-gueule, a small bite size portion)
Shrimp in Pernod
Eggplant rollitini with fresh tomato sauce
Homemade pastas
Tomato/basil tart
Crab Imperial
Hoisin glazed stuffed Shiitake mushrooms
Cannelloni with Bechamel sauce
Stuffed baby zucchini
Demitasse of Soup
(These are chicken and vegetable stock based)
Roasted red pepper
Dilled carrot
Butternut squash
Curried red lentil
Vidalia onion
Salad
(Accompanied by freshly made hot rolls or Focaccia)
Caesar
Mixed baby greens with oranges, toasted pecans and cranberry vinaigrette
Baby spinach with grilled Portabella mushroom, a crumble of Gorgonzola cheese, sugared pecans and roasted garlic dressing
Caprese in a Glass (Fresh Mozzarella, basil and baby tomatoes)
Mixed greens with toasted walnut vinaigrette
Shredded collard greens with pickled apples and walnut olive oil
Baby spinach and Belgian endive with sesame-soy vinaigrette
Sorbet
(A frozen palate cleanser)
Coconut Lime
Blue Tidal Wave
Hpnotiq
Grapefruit & Campari
Champagne “Kir Royale”
Tequila Sunrise
Caipirinha
Cosmopolitan
Entree
(Accompanied by fresh vegetables and creative starches)
Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce
Grilled yellow fin tuna steak with warm pineapple/papaya compote
Center cut, bone in veal chop with a Parmesan crust and white wine demiglace
Veal scallopini in a lemon/sherry reduction flavored with thyme
Herb crusted rack of lamb with balsamic shallot reduction or rich Asian butter sauce
Grilled beef tenderloin with brightly flavored mango salsa
Herb stuffed and grilled beef tenderloin with a balsamic glaze
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce
Filet of beef with Bordelaise sauce
Steak Diane with fresh chives and cognac
Center cut, bone in pork chop with sauce Robért
Scallops in an orange and Tequila cream sauce
Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette
Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon
Coq au vin, a stew of chicken with mushrooms and pearl onions in a rich Burgundy red wine sauce
Individual beef Wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce
Grilled shrimp with Romesco sauce, a blending of almonds, garlic, roasted red pepper and sherry vinegar
Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis
Dessert
(A Sampling)
Belle Hélène poached pear with warm chocolate sauce and vanilla ice cream
Crêpes Firenze with oranges, butter, cognac and powdered sugar
Key lime baked Alaska
Individual apple tarts Tatin with housemade cinnamon ice cream
Three layered Viennese tort in a graham cracker and crushed almond crust with honey/Amaretto sauce
Crème Brûlée
Pear poached in white wine with Amaretto cream sauce
Chocolate or Lemon tart with fresh raspberry sauce
French apple tart with a crumb crust and housemade cinnamon ice cream
Flan with brandied fruit
Strawberry shortcake (in season)
Peach or blueberry cobbler (in season)
