Features for Sept 30- Oct 4

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Lunch
 

Soup of

Corn Bisque
 

Steak-house Salad

Shaved prime rib, chopped bacon, crumbled blue cheese, shaved red onion, cherry tomato, and blue cheese dressing
 

Hawaiian Chicken Sandwich

Grilled chicken breast with a Hawaiian glaze topped with grilled pineapple, provolone cheese, and bibb lettuce on a brioche roll. Comes with Choice of Side.

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Dinner​​

Join us for Tuesday Night Buffet​

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Soup

Corn Bisque
 

Garden Salad Bar

Crisp Greens with Cherry Tomatoes, Cucumbers, Shaved Red Onion, Shredded Cheddar, Croutons, and Parmesan Cheese.

House Buttermilk Ranch & Pesto Balsamic Vinaigrette
 

Cold/Displayed

BLT Pasta Salad

Beets, Georgia Peaches, and Goat Cheese Salad

 

HOT

Chef Boots Fried Chicken with Hot Honey

Roasted Sea Bass with Mushroom cream sauce

Cauliflower and Broccoli au gratin

Cacio e Pepe Risotto

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Desserts

Chef’s Selection of Assorted Desserts

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Beet and Peach Salad

Roasted Gold and Red Beets, Grilled Georgia Peaches, Humboldt Fog, Arugula, White Balsamic Vinaigrette

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Mushroom Raviolis

House-made Mushroom Raviolis served with wilted spinach and a truffle-parm fonduta

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Slow Roasted Prime Rib
Herb Crusted & Slow Roasted Prime Rib, Choice of Whipped Potatoes or Baked Potato, Grilled Jumbo Asparagus, Rosemary Au Jus and Horseradish Cream Sauce 
** ONLY AVAILABLE ON FRIDAY **