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Abingdon Manor Inn & Restaurant

The Menu

Abingdon Manor offers a one-menu, six-course, pre-fixe dinner which changes nightly.

Call us at (843) 752-5090 for reservations.

Private Dinner Service in the Time of COVID-19

Although the dining room is closed we are offering our fine dining service for overnight guests in their room. The five-course meal includes appetizer, a demitasse of soup, salad with hot rolls, entrée (choice of filet of beef with classic French sauce or a French-style breast of chicken), and dessert. Cocktails and wines continue to be available before and with dinner. We will attempt to accommodate dietary restrictions, however, we must know in advance.

Regular Dinner Service

(Temporarily Suspended)

Presented below is a listing of some (not all) of the items in each of the six courses used to construct the nightly menu. Once the entree is determined, the chef then completes the rest of the menu to compliment the entree and enhance the overall presentation of the dinner. Courses change seasonally and are based on the freshest available ingredients. Dietary restrictions, allergies, and food restrictions are accommodated and the restaurant can prepare a variety of vegetarian and vegan courses.

Chef Patty focuses on developing the daily menu with variations of classic cuisine from regions around the world. With an 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 wine. The six-course dinner is $60.00 per person, plus tax and gratuity. A wine pairing dinner is also available with 3 wines chosen to complement the dinner for $25.00 per person.

Appetizers

(Amuse-gueule, a small bite-size portion)

Shrimp in Pernod
Eggplant rollatini with fresh tomato sauce
Homemade pasta
Tomato basil tart
Crab Imperial
Hoisin glazed stuffed Shiitake mushrooms
Chicken Almond Bites
Shrimp BLT
Bacon-wrapped scallops over wilted spinach with Saba

Demitasse of Soup

(These are chicken and vegetable stock-based)

Roasted red pepper
Dilled carrot
Butternut squash
Curried red lentil
Vidalia onion
Peruvian Locro soup

Salads

(Accompanied by freshly made hot rolls or Focaccia)

Caesar
Heirloom greens with toasted walnut vinaigrette & Pancetta wafer
Caprese in a Glass
Mixed greens with cranberries, raspberries, and feta
Mixed greens with hearts of palm
Shredded collard greens with pickled apples and walnut olive oil
Baby spinach and Belgian endive with a sesame-soy vinaigrette
Grilled romaine, onion & tomato with bleu cheese vinaigrette

Sorbet

(A frozen palate cleanser)

Coconut Lime
Blue Tidal Wave
Hpnotiq
Grapefruit & Campari
Champagne “Kir Royale”
Tequila Sunrise
Caipirinha
Cosmopolitan

Entrees

(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 yellowfin tuna steak with warm pineapple/papaya compote
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
Filet of beef with Bordelaise sauce
Steak Diane with fresh chives and cognac
Center cut, bone-in pork chop with sauce Robért
Coq au vin
Individual beef Wellington
Grilled shrimp with Romesco sauce, a blending of almonds, garlic, roasted red pepper, and sherry vinegar
Lump fin crab cakes accompanied by Sauce Louis
Vietnamese style chicken in puffed pastry with cream cheese & chives with lemongrass veloute
Herb crusted pork tenderloin with brown sugar and mustard sauce
Gruyere glazed center-cut pork chop with white wine demiglace
Filet of beef with Boursin cheese and Merlot sauce
Tournedos Henri IV

Desserts


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
Chocolate Trifle
Pear tart
Strawberry shortcake (in season)
Peach or blueberry cobbler (in season)

View Our Extensive Wine List

Abingdon Manor Inn & Restaurant

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