At the Corner of Luxury and Leisure
SIGNATURE OFFERINGS
CHEF’S SIGNATURE CULINARY OFFERINGS
all entrees served with seasonal vegetable | add three or six wild caught shrimp to any entrée for $8 / $14
SEARED RIBEYE* | 40
30 day aged coffee and cocoa dusted ribeye steak | fig and vanilla compound butter | garlic mashed potatoes
BLACK ANGUS FILET MIGNON* | 42
aged center cut house rubbed filet | marinated portobello mushroom | caramelized onions | sautéed spinach | garlic mashed potatoes | rosemary red wine demi
HUNTERS PLATTER* | 44
elk tenderloin | rack of lamb | clove and shallot scented duck | prosciutto infused hunters sauce | horseraddish
RACK OF LAMB* | 38
walnut encrusted rack of lamb | kentucky mint bourbon sauce with cranberries | bleu cheese mashed potatoes
SPRINGER MOUNTAIN CHICKEN | 25
hormone and antibiotic free flour dusted chicken breast | sauteed spinach | portobello mushrooms | julienne proscuitto | brandy cream sauce | garlic mashed potatoes
LOW COUNTRY SHRIMP & GRITS | 26
wild gulf shrimp | roasted red peppers | carmelized onions | smoked andouille sausage | cajun cream sauce | gruyer cheese grits
FALL RAVIOLI | 29
grilled chicken | cream sauce | mascarpone | butternut squash ravioli
BLACK GROUPER* | 32
walnut encrusted black grouper filet | apple cider beurre blanc | caramelized leeks | gruyer cheese grits
ALASKAN SOCKEYE SALMON* | 28
fresh filet of wild alaskan salmon | pear & golden raisin chutney | apple gastrique | gruyer cheese grits
GRILLED VEGETABLE PLATTER | 18
marinated zucchini and yellow squash | portobello mushrooms | seared artichokes | blistered tomatoes | roasted red peppers | broccolini | gruyer cheese grits | flat bread toast points | hummus spread
*Items may be cooked to order. The FDA warns that consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
food-borne illnesses.
HOURS
Sunday | 11:00 am - 9:00 pm
Mon - Thu | 4:00 pm - 9:00 pm
Friday | 4:00 pm - 10:00 pm
Saturday | 4:00 pm - 10:00 pm
FIND US
101 East Main Street, Sevierville, TN
(865) 381-2101
