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Lake Rabun Hotel & Restaurant
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Évaluation
Avis
Photo
Menu
White Cheddar and Pimento seasoned and fried with Pepper Jam dipping sauce.
Jumbo poached Shrimp served with Citrus Cocktail Sauce.
Locally Raised Brasstown Beef Tenderloin Tips, sauteed and perched on creamy Mashed Potatoes, with Cognac Demi-Glace and Bleu Cheese.
A Weekly Selection of Homemade Soups.
Garden Fresh Romaine Lettuce, Ranch Dressing, Heirloom Cherry tomatoes, Slivered Red Onions, Bacon Bits, and Bleu Cheese.
Traditional Anchovy Caesar Dressing with Crisp Romaine, Parmesan Cheese, and Garlic Croutons.
Chopped Romaine Lettuce, Hearts of Palm, Heirloom Cherry Tomatoes, Cucumber, Avocadoes, and Cashews with Basil Vinaigrette.
Baby Mixed Lettuce, Heirloom Tomatoes, and Sliced Red Onions tossed with Raspberry Vinaigrette and topped with Fresh Burrata Cheese.
Georgia Stream Trout, coated with crushed Pecan, and kissed with Lemon Caper Beurre Blanc. Paired with Saffron Herbed Couscous.
Wild Gulf Caught Shrimp with Andouille Sausage, Bacon Lardons, and kissed with Creole Sauce over Nora Mills Stone Ground Grits.
Two New England Lobster Tails served Beer Battered with Sweet Chili Sauce, or Grilled with Citrus Herb Butter. Matched with Garlic Roasted Fingerling Potatoes
Fresh Atlantic Salmon, Grilled and topped with Citrus Dill Butter. Served with clever asides of Saffron Herbed Couscous, and Spring Garden Vegetables.
Seasoned and Grilled Lamb Chops atop Balsamic Roasted Sun Choked with Demi-Glace and Port Raspberry Gastrique.
Jerk Spice rubbed and marinated in Spiced Rum with Peach Chutney. Together with Garlic Roasted Potatoes and Spring Vegetables.
A Weekly Selection of Fresh Spring Vegetables and Sauces. Add Chicken, Salmon, Shrimp, Lobster Tail, or Beef Tips for an additional charge.
Grilled and covered with Orange Bourbon BBQ Sauce and paired with Balsamic Roasted Sun Chokes.
8oz of Locally Raised Brasstown Beef, Pan-Seared and embraced with Crawfish Creole Butter and a touch of Cognac Demi-Glace. Plated with Mashed Potatoes and a Bouquet of Succulent Spring Vegetables.
A Double Stack of Soque River Farms Bison Burgers, grilled with a Brioche Bun, Smoked Gouda Cheese, Lettuce, Tomato, Onion, and a dollop of Black Garlic Aioli. Stacked high with Steak Frites and garnished with Fresh Melon.
White Cheddar and Pimento seasoned and fried with Pepper Jam dipping sauce.
Jumbo poached Shrimp served with Citrus Cocktail Sauce.
Locally Raised Brasstown Beef Tenderloin Tips, sauteed and perched on creamy Mashed Potatoes, with Cognac Demi-Glace and Bleu Cheese.
A Weekly Selection of Homemade Soups.
Garden Fresh Romaine Lettuce, Ranch Dressing, Heirloom Cherry tomatoes, Slivered Red Onions, Bacon Bits, and Bleu Cheese.
Traditional Anchovy Caesar Dressing with Crisp Romaine, Parmesan Cheese, and Garlic Croutons.
Chopped Romaine Lettuce, Hearts of Palm, Heirloom Cherry Tomatoes, Cucumber, Avocadoes, and Cashews with Basil Vinaigrette.
Baby Mixed Lettuce, Heirloom Tomatoes, and Sliced Red Onions tossed with Raspberry Vinaigrette and topped with Fresh Burrata Cheese.
Georgia Stream Trout, coated with crushed Pecan, and kissed with Lemon Caper Beurre Blanc. Paired with Saffron Herbed Couscous.
Wild Gulf Caught Shrimp with Andouille Sausage, Bacon Lardons, and kissed with Creole Sauce over Nora Mills Stone Ground Grits.
Two New England Lobster Tails served Beer Battered with Sweet Chili Sauce, or Grilled with Citrus Herb Butter. Matched with Garlic Roasted Fingerling Potatoes
Fresh Atlantic Salmon, Grilled and topped with Citrus Dill Butter. Served with clever asides of Saffron Herbed Couscous, and Spring Garden Vegetables.
Seasoned and Grilled Lamb Chops atop Balsamic Roasted Sun Choked with Demi-Glace and Port Raspberry Gastrique.
Jerk Spice rubbed and marinated in Spiced Rum with Peach Chutney. Together with Garlic Roasted Potatoes and Spring Vegetables.
A Weekly Selection of Fresh Spring Vegetables and Sauces. Add Chicken, Salmon, Shrimp, Lobster Tail, or Beef Tips for an additional charge.
Grilled and covered with Orange Bourbon BBQ Sauce and paired with Balsamic Roasted Sun Chokes.
8oz of Locally Raised Brasstown Beef, Pan-Seared and embraced with Crawfish Creole Butter and a touch of Cognac Demi-Glace. Plated with Mashed Potatoes and a Bouquet of Succulent Spring Vegetables.
A Double Stack of Soque River Farms Bison Burgers, grilled with a Brioche Bun, Smoked Gouda Cheese, Lettuce, Tomato, Onion, and a dollop of Black Garlic Aioli. Stacked high with Steak Frites and garnished with Fresh Melon.
Red Wine, Brandy, Blood Orange Liqueur, Topped with Club Soda, Apples, Strawberries, and Raspberries.
White Rum, Fresh Lime Juice, Mint, Simple Syrup, Topped with Club Soda and Strawberries.
Tequila, Triple Sec, Fresh Pineapple and Lime Juice. Garnished with a Lime.
Gin, Tonic, and Blueberry Liqueur. Garnished with Blueberries.
Vodka, Basil, Freshly Made Lemonade, Simple Syrup, and Club Soda. Garnished with a Lemon & Basil.
White Cheddar & Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari Drizzled with Sweet Thai Chili and Mild Buffalo Sauce. Offering a Perfect Balance of Savory, Sweet, and Tangy Flavors.
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
Creamy Blend of Spinach, Artichokes, and Melted Cheese. Served with Warm Pita Crisp for Dipping.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
Farm Fresh Field Greens, Cucumbers, Heirloom Tomatoes, Red Onions, Carrots, Shredded Cheddar Cheese, and House Made Croutons. Served with Your Choice of Dressing.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Filet Mignon, Flame Grilled, with Veal Demi Glace.
Hand Cut, 14 oz. Ribeye, Flame Grilled, Topped with House Made Steak Butter.
Chef’s Weekly Choice of Pasta with Farm Fresh Ingredients.
Grilled Egg Plant Served Over Fettuccine Noodles, Topped with Marinara and Grilled Eggplant with Parmesan Crust.
Tender and Flavorful Grilled Pork Tenderloin Seasoned with Garlic and Herbs. Topped with Chimichurri.
Local, Springer Mountain Chicken Topped with Our Creamy Parmesan Garlic Cheese Crust.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries.
Roasted Salmon, Coated with Brown Sugar and Georgia Peach Glaze. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Chef’s Choice of Fresh Catch. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Succulent Shrimp, Roasted Red Peppers, Garlic, Scallions and Andouille Sausage in a Creamy Sherry Sauce. Served Over House Made Buttery Grits.
White Cheddar and Pimento seasoned and fried with Pepper Jam dipping sauce.
Jumbo poached Shrimp served with Citrus Cocktail Sauce.
Locally Raised Brasstown Beef Tenderloin Tips, sauteed and perched on creamy Mashed Potatoes, with Cognac Demi-Glace and Bleu Cheese.
A Weekly Selection of Homemade Soups.
Garden Fresh Romaine Lettuce, Ranch Dressing, Heirloom Cherry tomatoes, Slivered Red Onions, Bacon Bits, and Bleu Cheese.
Traditional Anchovy Caesar Dressing with Crisp Romaine, Parmesan Cheese, and Garlic Croutons.
Chopped Romaine Lettuce, Hearts of Palm, Heirloom Cherry Tomatoes, Cucumber, Avocadoes, and Cashews with Basil Vinaigrette.
Baby Mixed Lettuce, Heirloom Tomatoes, and Sliced Red Onions tossed with Raspberry Vinaigrette and topped with Fresh Burrata Cheese.
Georgia Stream Trout, coated with crushed Pecan, and kissed with Lemon Caper Beurre Blanc. Paired with Saffron Herbed Couscous.
Wild Gulf Caught Shrimp with Andouille Sausage, Bacon Lardons, and kissed with Creole Sauce over Nora Mills Stone Ground Grits.
Two New England Lobster Tails served Beer Battered with Sweet Chili Sauce, or Grilled with Citrus Herb Butter. Matched with Garlic Roasted Fingerling Potatoes
Fresh Atlantic Salmon, Grilled and topped with Citrus Dill Butter. Served with clever asides of Saffron Herbed Couscous, and Spring Garden Vegetables.
Seasoned and Grilled Lamb Chops atop Balsamic Roasted Sun Choked with Demi-Glace and Port Raspberry Gastrique.
Jerk Spice rubbed and marinated in Spiced Rum with Peach Chutney. Together with Garlic Roasted Potatoes and Spring Vegetables.
A Weekly Selection of Fresh Spring Vegetables and Sauces. Add Chicken, Salmon, Shrimp, Lobster Tail, or Beef Tips for an additional charge.
Grilled and covered with Orange Bourbon BBQ Sauce and paired with Balsamic Roasted Sun Chokes.
8oz of Locally Raised Brasstown Beef, Pan-Seared and embraced with Crawfish Creole Butter and a touch of Cognac Demi-Glace. Plated with Mashed Potatoes and a Bouquet of Succulent Spring Vegetables.
A Double Stack of Soque River Farms Bison Burgers, grilled with a Brioche Bun, Smoked Gouda Cheese, Lettuce, Tomato, Onion, and a dollop of Black Garlic Aioli. Stacked high with Steak Frites and garnished with Fresh Melon.
Red Wine, Brandy, Blood Orange Liqueur, Topped with Club Soda, Apples, Strawberries, and Raspberries.
White Rum, Fresh Lime Juice, Mint, Simple Syrup, Topped with Club Soda and Strawberries.
Tequila, Triple Sec, Fresh Pineapple and Lime Juice. Garnished with a Lime.
Gin, Tonic, and Blueberry Liqueur. Garnished with Blueberries.
Vodka, Basil, Freshly Made Lemonade, Simple Syrup, and Club Soda. Garnished with a Lemon & Basil.
White Cheddar & Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari Drizzled with Sweet Thai Chili and Mild Buffalo Sauce. Offering a Perfect Balance of Savory, Sweet, and Tangy Flavors.
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
Creamy Blend of Spinach, Artichokes, and Melted Cheese. Served with Warm Pita Crisp for Dipping.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
Farm Fresh Field Greens, Cucumbers, Heirloom Tomatoes, Red Onions, Carrots, Shredded Cheddar Cheese, and House Made Croutons. Served with Your Choice of Dressing.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Filet Mignon, Flame Grilled, with Veal Demi Glace.
Hand Cut, 14 oz. Ribeye, Flame Grilled, Topped with House Made Steak Butter.
Chef’s Weekly Choice of Pasta with Farm Fresh Ingredients.
Grilled Egg Plant Served Over Fettuccine Noodles, Topped with Marinara and Grilled Eggplant with Parmesan Crust.
Tender and Flavorful Grilled Pork Tenderloin Seasoned with Garlic and Herbs. Topped with Chimichurri.
Local, Springer Mountain Chicken Topped with Our Creamy Parmesan Garlic Cheese Crust.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries.
Roasted Salmon, Coated with Brown Sugar and Georgia Peach Glaze. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Chef’s Choice of Fresh Catch. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Succulent Shrimp, Roasted Red Peppers, Garlic, Scallions and Andouille Sausage in a Creamy Sherry Sauce. Served Over House Made Buttery Grits.
Bourbon, Simple Syrup, Lime, Pineapple Juice, Orange Bitters, and Aperol. Garnished with a Lime
Coconut Rum, Lime, Muddled Strawberries and Mint, topped with Club Soda. Garnished with a Strawberry and Mint.
Vodka, Lemon, Simple Syrup, Cranberry Juice. Garnished with Rosemary
Rum, Tequila, Vodka, Gin, Blue Curacao, Simple Syrup, Lemon, topped with Soda. Garnished with a Cherry.
Champagne, Lemon Juice, Blueberries, Raspberries, and Blackberries muddled and strained. Garnished with Berries
White Cheddar Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari served with a classic marinara sauce
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
A Cripsy Flatbread brushed with garlic-infused olive oil, topped with creamy fresh mozzarella, fragrant basil, and juicy heirloom tomatoes. Finished with a drizzle of balsamic glaze for the perfect balance of flavors.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Flame Grilled, with veal demi glace. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Thick, Juicy, Flame-Grilled, with a Granny Smith Apple Chutney. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Tender, oven roasted, and glazed with a fragrant rosemary Dijon Sauce. A Savory, herb-forward dish. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Avocado, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries or your choice of Fresh Vegetable.
Chef's Weekly Choice of Pasta with Farm Fresh Ingredients.
Oven roasted with dill parmesan crust. Served with Couscous and your choice of Fresh Vegetable
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Couscous and choice of Fresh Vegetable.
Golden, pan seared, made with sweet lump crab meat. Served with a Remoulade Sauce. Served with Jicama Slaw and choice of Fresh Vegetable.
White Cheddar and Pimento seasoned and fried with Pepper Jam dipping sauce.
Jumbo poached Shrimp served with Citrus Cocktail Sauce.
Locally Raised Brasstown Beef Tenderloin Tips, sauteed and perched on creamy Mashed Potatoes, with Cognac Demi-Glace and Bleu Cheese.
A Weekly Selection of Homemade Soups.
Garden Fresh Romaine Lettuce, Ranch Dressing, Heirloom Cherry tomatoes, Slivered Red Onions, Bacon Bits, and Bleu Cheese.
Traditional Anchovy Caesar Dressing with Crisp Romaine, Parmesan Cheese, and Garlic Croutons.
Chopped Romaine Lettuce, Hearts of Palm, Heirloom Cherry Tomatoes, Cucumber, Avocadoes, and Cashews with Basil Vinaigrette.
Baby Mixed Lettuce, Heirloom Tomatoes, and Sliced Red Onions tossed with Raspberry Vinaigrette and topped with Fresh Burrata Cheese.
Georgia Stream Trout, coated with crushed Pecan, and kissed with Lemon Caper Beurre Blanc. Paired with Saffron Herbed Couscous.
Wild Gulf Caught Shrimp with Andouille Sausage, Bacon Lardons, and kissed with Creole Sauce over Nora Mills Stone Ground Grits.
Two New England Lobster Tails served Beer Battered with Sweet Chili Sauce, or Grilled with Citrus Herb Butter. Matched with Garlic Roasted Fingerling Potatoes
Fresh Atlantic Salmon, Grilled and topped with Citrus Dill Butter. Served with clever asides of Saffron Herbed Couscous, and Spring Garden Vegetables.
Seasoned and Grilled Lamb Chops atop Balsamic Roasted Sun Choked with Demi-Glace and Port Raspberry Gastrique.
Jerk Spice rubbed and marinated in Spiced Rum with Peach Chutney. Together with Garlic Roasted Potatoes and Spring Vegetables.
A Weekly Selection of Fresh Spring Vegetables and Sauces. Add Chicken, Salmon, Shrimp, Lobster Tail, or Beef Tips for an additional charge.
Grilled and covered with Orange Bourbon BBQ Sauce and paired with Balsamic Roasted Sun Chokes.
8oz of Locally Raised Brasstown Beef, Pan-Seared and embraced with Crawfish Creole Butter and a touch of Cognac Demi-Glace. Plated with Mashed Potatoes and a Bouquet of Succulent Spring Vegetables.
A Double Stack of Soque River Farms Bison Burgers, grilled with a Brioche Bun, Smoked Gouda Cheese, Lettuce, Tomato, Onion, and a dollop of Black Garlic Aioli. Stacked high with Steak Frites and garnished with Fresh Melon.
Red Wine, Brandy, Blood Orange Liqueur, Topped with Club Soda, Apples, Strawberries, and Raspberries.
White Rum, Fresh Lime Juice, Mint, Simple Syrup, Topped with Club Soda and Strawberries.
Tequila, Triple Sec, Fresh Pineapple and Lime Juice. Garnished with a Lime.
Gin, Tonic, and Blueberry Liqueur. Garnished with Blueberries.
Vodka, Basil, Freshly Made Lemonade, Simple Syrup, and Club Soda. Garnished with a Lemon & Basil.
White Cheddar & Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari Drizzled with Sweet Thai Chili and Mild Buffalo Sauce. Offering a Perfect Balance of Savory, Sweet, and Tangy Flavors.
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
Creamy Blend of Spinach, Artichokes, and Melted Cheese. Served with Warm Pita Crisp for Dipping.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
Farm Fresh Field Greens, Cucumbers, Heirloom Tomatoes, Red Onions, Carrots, Shredded Cheddar Cheese, and House Made Croutons. Served with Your Choice of Dressing.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Filet Mignon, Flame Grilled, with Veal Demi Glace.
Hand Cut, 14 oz. Ribeye, Flame Grilled, Topped with House Made Steak Butter.
Chef’s Weekly Choice of Pasta with Farm Fresh Ingredients.
Grilled Egg Plant Served Over Fettuccine Noodles, Topped with Marinara and Grilled Eggplant with Parmesan Crust.
Tender and Flavorful Grilled Pork Tenderloin Seasoned with Garlic and Herbs. Topped with Chimichurri.
Local, Springer Mountain Chicken Topped with Our Creamy Parmesan Garlic Cheese Crust.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries.
Roasted Salmon, Coated with Brown Sugar and Georgia Peach Glaze. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Chef’s Choice of Fresh Catch. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Succulent Shrimp, Roasted Red Peppers, Garlic, Scallions and Andouille Sausage in a Creamy Sherry Sauce. Served Over House Made Buttery Grits.
Bourbon, Simple Syrup, Lime, Pineapple Juice, Orange Bitters, and Aperol. Garnished with a Lime
Coconut Rum, Lime, Muddled Strawberries and Mint, topped with Club Soda. Garnished with a Strawberry and Mint.
Vodka, Lemon, Simple Syrup, Cranberry Juice. Garnished with Rosemary
Rum, Tequila, Vodka, Gin, Blue Curacao, Simple Syrup, Lemon, topped with Soda. Garnished with a Cherry.
Champagne, Lemon Juice, Blueberries, Raspberries, and Blackberries muddled and strained. Garnished with Berries
White Cheddar & Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari served with a classic marinara sauce
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
A Cripsy Flatbread brushed with garlic-infused olive oil, topped with creamy fresh mozzarella, fragrant basil, and juicy heirloom tomatoes. Finished with a drizzle of balsamic glaze for the perfect balance of flavors.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Flame Grilled, with veal demi glace. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Thick, Juicy, Flame-Grilled, with a Granny Smith Apple Chutney. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Tender, oven roasted, and glazed with a fragrant rosemary Dijon Sauce. A Savory, herb-forward dish. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Avocado, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries or your choice of Fresh Vegetable.
Chef's Weekly Choice of Pasta with Farm Fresh Ingredients.
Oven roasted with dill parmesan crust. Served with Couscous and your choice of Fresh Vegetable
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Couscous and choice of Fresh Vegetable.
Golden, pan seared, made with sweet lump crab meat. Served with a Remoulade Sauce. Served with Jicama Slaw and choice of Fresh Vegetable.
White Cheddar and Pimento seasoned and fried with Pepper Jam dipping sauce.
Jumbo poached Shrimp served with Citrus Cocktail Sauce.
Locally Raised Brasstown Beef Tenderloin Tips, sauteed and perched on creamy Mashed Potatoes, with Cognac Demi-Glace and Bleu Cheese.
A Weekly Selection of Homemade Soups.
Garden Fresh Romaine Lettuce, Ranch Dressing, Heirloom Cherry tomatoes, Slivered Red Onions, Bacon Bits, and Bleu Cheese.
Traditional Anchovy Caesar Dressing with Crisp Romaine, Parmesan Cheese, and Garlic Croutons.
Chopped Romaine Lettuce, Hearts of Palm, Heirloom Cherry Tomatoes, Cucumber, Avocadoes, and Cashews with Basil Vinaigrette.
Baby Mixed Lettuce, Heirloom Tomatoes, and Sliced Red Onions tossed with Raspberry Vinaigrette and topped with Fresh Burrata Cheese.
Georgia Stream Trout, coated with crushed Pecan, and kissed with Lemon Caper Beurre Blanc. Paired with Saffron Herbed Couscous.
Wild Gulf Caught Shrimp with Andouille Sausage, Bacon Lardons, and kissed with Creole Sauce over Nora Mills Stone Ground Grits.
Two New England Lobster Tails served Beer Battered with Sweet Chili Sauce, or Grilled with Citrus Herb Butter. Matched with Garlic Roasted Fingerling Potatoes
Fresh Atlantic Salmon, Grilled and topped with Citrus Dill Butter. Served with clever asides of Saffron Herbed Couscous, and Spring Garden Vegetables.
Seasoned and Grilled Lamb Chops atop Balsamic Roasted Sun Choked with Demi-Glace and Port Raspberry Gastrique.
Jerk Spice rubbed and marinated in Spiced Rum with Peach Chutney. Together with Garlic Roasted Potatoes and Spring Vegetables.
A Weekly Selection of Fresh Spring Vegetables and Sauces. Add Chicken, Salmon, Shrimp, Lobster Tail, or Beef Tips for an additional charge.
Grilled and covered with Orange Bourbon BBQ Sauce and paired with Balsamic Roasted Sun Chokes.
8oz of Locally Raised Brasstown Beef, Pan-Seared and embraced with Crawfish Creole Butter and a touch of Cognac Demi-Glace. Plated with Mashed Potatoes and a Bouquet of Succulent Spring Vegetables.
A Double Stack of Soque River Farms Bison Burgers, grilled with a Brioche Bun, Smoked Gouda Cheese, Lettuce, Tomato, Onion, and a dollop of Black Garlic Aioli. Stacked high with Steak Frites and garnished with Fresh Melon.
Red Wine, Brandy, Blood Orange Liqueur, Topped with Club Soda, Apples, Strawberries, and Raspberries.
White Rum, Fresh Lime Juice, Mint, Simple Syrup, Topped with Club Soda and Strawberries.
Tequila, Triple Sec, Fresh Pineapple and Lime Juice. Garnished with a Lime.
Gin, Tonic, and Blueberry Liqueur. Garnished with Blueberries.
Vodka, Basil, Freshly Made Lemonade, Simple Syrup, and Club Soda. Garnished with a Lemon & Basil.
White Cheddar & Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari Drizzled with Sweet Thai Chili and Mild Buffalo Sauce. Offering a Perfect Balance of Savory, Sweet, and Tangy Flavors.
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
Creamy Blend of Spinach, Artichokes, and Melted Cheese. Served with Warm Pita Crisp for Dipping.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
Farm Fresh Field Greens, Cucumbers, Heirloom Tomatoes, Red Onions, Carrots, Shredded Cheddar Cheese, and House Made Croutons. Served with Your Choice of Dressing.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Filet Mignon, Flame Grilled, with Veal Demi Glace.
Hand Cut, 14 oz. Ribeye, Flame Grilled, Topped with House Made Steak Butter.
Chef’s Weekly Choice of Pasta with Farm Fresh Ingredients.
Grilled Egg Plant Served Over Fettuccine Noodles, Topped with Marinara and Grilled Eggplant with Parmesan Crust.
Tender and Flavorful Grilled Pork Tenderloin Seasoned with Garlic and Herbs. Topped with Chimichurri.
Local, Springer Mountain Chicken Topped with Our Creamy Parmesan Garlic Cheese Crust.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries.
Roasted Salmon, Coated with Brown Sugar and Georgia Peach Glaze. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Chef’s Choice of Fresh Catch. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Rice Pilaf, Blistered Heirloom Tomatoes & Asparagus Drizzled with Balsamic Glaze.
Succulent Shrimp, Roasted Red Peppers, Garlic, Scallions and Andouille Sausage in a Creamy Sherry Sauce. Served Over House Made Buttery Grits.
Bourbon, Simple Syrup, Lime, Pineapple Juice, Orange Bitters, and Aperol. Garnished with a Lime
Coconut Rum, Lime, Muddled Strawberries and Mint, topped with Club Soda. Garnished with a Strawberry and Mint.
Vodka, Lemon, Simple Syrup, Cranberry Juice. Garnished with Rosemary
Rum, Tequila, Vodka, Gin, Blue Curacao, Simple Syrup, Lemon, topped with Soda. Garnished with a Cherry.
Champagne, Lemon Juice, Blueberries, Raspberries, and Blackberries muddled and strained. Garnished with Berries
White Cheddar & Pimento, Seasoned, Fried and Served with LRH Pepper Jam.
Crispy Calamari served with a classic marinara sauce
Ahi Tuna Seasoned with Bold Blackening Spices, Seared To Perfection, and Served with Pickled Ginger, Fresh Seaweed, and a Sprinkle of Sesame Seeds. Served with Chopsticks and Soy Sauce for Dipping.
A Cripsy Flatbread brushed with garlic-infused olive oil, topped with creamy fresh mozzarella, fragrant basil, and juicy heirloom tomatoes. Finished with a drizzle of balsamic glaze for the perfect balance of flavors.
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles.
Chopped Romaine Lettuce Tossed in a Creamy Caesar Dressing. Topped with Capers, Fresh Parmesan Cheese, and House Made Croutons.
Farm Fresh Field Greens with Fresh Cut Strawberries, Grapes, Mandarin Oranges, Toasted Candied Pecans, and Goat Cheese. Drizzled with Raspberry Vinaigrette.
A Freshly Prepared, Seasonal Soup Crafted By Our Chef. Please Ask Your Server For Today’s Selection.
Hand Cut, 8 oz. Flame Grilled, with veal demi glace. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Thick, Juicy, Flame-Grilled, with a Granny Smith Apple Chutney. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Tender, oven roasted, and glazed with a fragrant rosemary Dijon Sauce. A Savory, herb-forward dish. Served with Asiago Mashed Potatoes and your choice of Fresh Vegetable.
Short Rib and Brisket Blend, Cheddar Cheese, Candied Bacon, Avocado, Lettuce, Tomato, and Onion on a Brioche Bun. Served with Shoestring Fries or your choice of Fresh Vegetable.
Chef's Weekly Choice of Pasta with Farm Fresh Ingredients.
Oven roasted with dill parmesan crust. Served with Couscous and your choice of Fresh Vegetable
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc. Served with Couscous and choice of Fresh Vegetable.
Golden, pan seared, made with sweet lump crab meat. Served with a Remoulade Sauce. Served with Jicama Slaw and choice of Fresh Vegetable.
Moonrise Gin, Fresh Lemon Juice, Lavender Syrup, Orange Blossom Water, topped off with Club Soda
Moonrise Bourbon, Black Cherries, Seared Orange Peel, Rhubarb Syrup, and Sugar Cube
Lunazul Tequila, Triple Sec, Candied Jalapenos, House Made Chili de Arbol Syrup, Sweet & Sour, Orange Juice, and Garnished with Fresh Jalapeno
White Rum, Orange Blossom Water, Triple Sec, and Vanilla Syrup
Moonrise Vodka, Fresh Lime Juice, Ginger Beer, Sweet & Sour, Pineapple Juice, House Made Ginger Water, and Garnished with Lime Twist
Pineapple Panang and Ginger Shoyu Slivered Celery
Brussel Sprouts with Bacon Jam and Toasted Pecans
Roasted Red Pepper and Hominy Gnocchi, Duck Confit, Fire Roasted Corn, Garlic, Cilantro, Tajin, Cotija, and Lim Aioli
White Cheddar & Pimento, Seasoned, Fried with LRH Pepper Jam. Gluten Free Version Available
Kaffir Lime Leaf Aioli
Basil Pesto, Kalamata Olive, Parmesan, Marinated Cherry Tomato, Red Sweet Pepper and Balsamic Reduction, House Made Gluten Free Flatbread Available
Crisp Romaine with Ranch Dressing, Heirloom Tomatoes, Slivered Red Onions, Bleu Cheese, and Bacon Crumbles
Chopped Romaine Lettuce, Shavel Fennel, Fresh Parmesan Cheese, House Made Croutons, Lemon Gremolata
Arugula Mint, Sunflower Seeds, Watermelon, Feta, and Balsamic
Arugula and Romaine, Pistachios, Roasted Poblano, Strawberries, Rhubarb, Cotija, and Honey Berry Vinaigrette
Seasonally Inspired Soups, made with fresh ingredients close to home and our hearts.
Crusted Filet with Worcestershire Demi Glace with Crispy Shallots, Roasted Garlic Mashed Potatoes, and Grilled Zucchini
Tender Lamb Chops with Lemonata and Cabernet Reduction, Roasted Gemstone Potatoes, and Grilled Zucchini
Airline Chicken Breast with Coconut Peanut Slaw and Pandan Rice
Short Rib ad Brisket Blend, Pimento Fritters, Bacon Jam, and House Made Pickles. Gluten Free Bun and Fritters Available Upon Request
A Delicate Cut of Bison Tenderloin from Soque River Farms with Bourbon Sweet Onions, and Blue Cheese Cream, Gemstone Potatoes, and Blistered Roma Tomatoes
Rhubarb Chutney, Pickled Mustard Seed with Yellow Curry Risotto, and Crispy Brussel Sprouts
Cheese Tortellini, Basil Pesto, Marinated Grilled Chicken, and Artichoke Tapenade. Gluten Free Tortellini Available
Fresh Wild Caught Salmon with Honey Bourbon Glaze, Roasted Gemstone Potatoes, and Grilled Zucchini
Local Stream Trout, Coated with Crushed Georgia Pecans and Topped with Lemon Caper Beurre Blanc, Roasted Garlic Mashed Potatoes, and Grilled Asparagus
Tender Scallops, served with Parmesan Risotto, Sauteed Mushrooms, and Grilled Asparagus
Wild Gulf Shrimp wit Andouille Sausage, Applewood Bacon, and Creole Sauce over Stone Ground Grits
Trottole Pasta, Cheddar, Gruyere and Fontina Cheese, House Made Tasso Ham, Fire Roasted Poblano, and Red Peppers. Gluten Free Pasta is Available.
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