Soups

Summer Grandale Potato Chowder

4-

Soup Du Jour
4-

 

Salads

Mixed Field Greens tossed in a Champage Vinaigrette with Curried Sunflower Seeds, Scallion and Fried Local Organic Egg
Tumble Rock Farm

10-

Baby Spinach tossed in a Creamy Garlic and Saffron Dressing with Nopel Cactus and Sour Brined Radicchio

8-

 

Sandwiches

All sandwiches have Pesto Mayonnaise and are served with Mixed Salad tossed in White Balsamic Vinaigrette and Fruit

*Grilled Sirloin Burger served on Kaiser Bun with Vidalia Onion, Tomato,  and Field Greens

9-

Black Forest Ham and Swiss Cheese on a Sourdough Roll with Vidalia Onion, Tomato, and Field Greens

8-

Blackened Catfish on Sourdough Roll with Lemon Caper Aiole, Vidalia Onion, Tomato and Field Greens

9-

Grilled Free Range Chicken and Fresh Mozzrella on Sourdough with Tomato, Basil and Vidalia Onion
9-

 

Entrees

Grandale Crab Cakes over Mixed Field Greens tossed in Lemon Olive Oil with Roasted Pepper Aioli and Fruit

10-

*Grilled Frenched Pork Chop served above Black Bean Stew and Crispy Citrus Tortillas

13-

Tres Cosas: Sautéed Shrimp, Andouille Sausage and Capicola Ham over Linguine tossed in Saffron Cream with Vegetable Medley

14-

Grilled Wild Salmon over Mixed Field Greens tossed in Red Wine Vinaigrette with Roasted Red Potatoes, Goat Cheese and Smoked Orange Salsa

14-

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of food-borne illness, especially if you have certain medical conditions

 

Desserts
by Catherine Williams

Chocolate Decadence with a Berry Coulis

6-

Coconut, Basil and White Chocolate Bundt Cake with a Grandale Peach Glaze

5-

Tart Lemon Cheesecake with a Honey Plum Syrup

5-

European Style Nut Torte with a dollop of Fresh Whipped Cream

7-

Chef's Selection of Cheeses

9-

CORDIAL

Fonseca 20 Year Tawny Porto, Portugal

7-

 

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