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The Orchard Dinner Menu

We also offer several creative chef’s specials nightly!

Appetizers

WHITESIDE BRIE
St. Andre triple cream Brie cheese, served with housemade blueberry port wine preserves, sliced apples, spicy walnuts and slices of french baguette.

CAROLINA QUAIL SLIDERS
Crispy fried boneless Manchester Farms quail breast served
on our housemade siracha pimiento cheese biscuits.

SOUTHERN PICKIN’S CHARCUTERIE
Assorted local cheeses and cured meats complimented by apple jalepeno jelly, olives,
fruit, pickled okra and sea salt crackers.

NORTH FORK STEAMED MUSSELS
Prince Edward Island mussels sauteed with bacon and apples, then
finished with a tarragon and brandy spiked cream.

CULLASAJA AHI TUNA CRISPS
Sesame and soy marinated Ahi tuna served on a crispy wonton skin with wasabi ginger pickled green tomato, seaweed salad, sorghum soy.

BOSWELL’S CRAB CAKES
Lump crabmeat blended with herbs and seasonings and cooked to a golden brown. Served with our honey mustard sauce.

CHIMNEY TOP SHRIMP
Large shrimp dipped in a tempura batter, rolled in sweet coconut and lightly fried to a golden brown. Served with a sweet and sour roasted red pepper sauce.

DANNYBOY’S FRIED CHICKEN LIVERS
Served Southern style on a bed of Anson Mill stone ground grits, and topped with barbecue-caramelized Vidalia onions.

FRIED GREEN TOMATOES
Crispy green tomatoes, breaded in a seasoned flour and fried to a golden brown. Served with a bacon horseradish sauce.

Soup Of The Day
A GENEROUS CUP. ALWAYS HOMEMADE AND DELICIOUS!

The River and The Sea

APPALACHIAN TROUT ALMONDINE
Our boned trout filet carefully baked in the oven with butter, wine and seasonings and topped with toasted almonds.

CONTINENTAL DIVIDE TROUT
Our boned trout filet laced with a lump crab stuffing and char-grilled over an open flame. Finished with a lemon herb butter.

TROUT CHATTOOGA
Our boned trout filet dusted in flour, gently sauteed in olive oil, herbs and seasonings and a splash of wine.

GLENVILLE FRIED TROUT
Pecan breaded fried trout filet, served on “Anson Mill” stone ground cheese grits with a black-eyed pea corn relish and a honey dijon tartar sauce.

CHIMNEYTOP SHRIMP
Large shrimp dipped in a tempura batter, rolled in sweet coconut and lightly fried to a golden brown. Served with a sweet and sour roasted red pepper sauce.

SILVER RUN SEAFOOD AND PASTA
Pan seared jumbo sea scallops, shrimp, Prince Edward Island mussels, and wild mushrooms all sauteed with roasted red peppers, roma tomatoes and shallots, in a garlic herb white wine broth with wild mushroom stuffed ravioli.

SHELLEY’S SHRIMP AND GRITS
Large shrimp, andouille sausage, applewood smoked bacon, Vidalia onions, red peppers, squash and wild mushrooms all seasoned, stir fried and served on a bed of ”Anson Mill” stone ground cheese grits.

FRESH FISH FILET OF THE DAY
Always fresh, prepared a different way nightly. If you have a preference, we will try to accommodate.

The Garden

FRANKLINIA RAVIOLI
Wild mushroom stuffed ravioli, roasted red peppers, wild mushrooms, spinach and asparagus tossed with a light basil cream alfredo sauce.

DARK COVE GARDEN RISOTTO
Crispy Dark Cove Farms goat cheese stuffed mushroom served atop a creamy grilled garden vegetable risotto. Finished with fiery roasted roma tomato sauce.

The Pasture

CLASSIC FILET
A 9 oz. choice center cut of beef tenderloin wrapped with applewood smoked bacon, char-grilled to your liking and topped with a touch of bearnaise sauce.

107 SOUTH FILET
A 9oz. choice center cut applewood smoked bacon wrapped filet mignon, char-grilled to your liking and topped with a housemade pimiento cheese crust.

PASTURE AND SEA
The best of both worlds! Our 9 oz. filet prepared your way, served with your choice of one crab cake, two sea scallops, or three shrimp prepared to your preference.

GRIMSHAWE’S RIBEYE
A 12 oz. well-marbled prime graded ribeye either dipped in a spicy Worcestershire marinade and char-grilled, or rubbed with Cajun spices and blackened in a cast iron skillet..

FOUND FOREST RIBEYE
A 12 oz. well-marbled prime graded ribeye dipped in a bourbon,
sorghum, worcestershire marinade and char-grilled. Topped with a
wild mushroom demi glace and crispy fried Vidalia onions.

MENNINGER LAMB CHOPS FLAMBEAU
Free range, all natural Australian lamb chops marinated and char-grilled, transferred to a saute pan and flamed with a pecan and apricot brandy sauce.

HAWKIN’S VENISON FILET
Applewood smoked bacon wrapped filet of venison loin, rosemary seared, topped with brie cheese, caramelized apples and a port wine reduction.

The Barn

ORCHARD CHICKEN
A fresh all natural chicken breast rolled around a golden delicious apple, walnut, sage and provolone cheese stuffing, breaded and lightly fried. Topped with an apricot glaze.

BOHAYNEE TRAIL CHICKEN
A pan roasted all natural chicken breast served with an asparagus, leek and parmesan risotto. Topped with an herb roasted roma tomato sauce.

PANTHERTOWN PORK TENDERLOIN
Herb rubbed and pan roasted, served with a black cherry
demi glace, crispy Vidalia onion rings and garlic chive goat
cheese crumbles.

FAIRFIELD BREAST OF DUCK
Pan roasted Maple Leaf Farms duck breast. Southern toasted almond jasmine rice, baby kale. Orange demi glace, crystalized citrus apple
marmalade.

Desserts

Our desserts are always fresh and homemade.

From the Bar

House Wine Selections

Chardonnay Pinot Grigio Cabernet Sauvignon Pinot Noir

White Wine Selections

The Crusher Chardonnay (California)
Chateau St. Jean Chardonnay(Sonoma)
Mer Soleil Chardonnay (Sonoma)
Chalone Chardonnay (Chalone)
Patz & Hall Hyde Ranch Chardonnay (Carneros)
Cakebread Chardonnay (Napa)
Ferrari Carano Fume Blanc (Sonoma)
Brancott Estate Sauvignon Blanc (Marlborough)
Emmolo Sauvignon Blanc (Napa)
Mount Nelson Sauvignon Blanc (New Zealand)
Barone Fini Valdadige Pinot Grigio (Italy)
Tommasi Le Rosse Pinot Grigio (Valpolicella Italy)
Pietra Santa Pinot Grigio (Cienega Valley)
Ferrari Carano Pinot Grigio (California)
King Estate Pinot Gris (Oregon)
J Lohr “Bay Mist” White Riesling (Monterey)
Isle Saint-Pierre Rose (Bouches-du-Rhone)
Hect & Bannier Rose (Cotes de Provence)

Sparkling Wines

Mumm Cuvee Brut Prestige (Napa)
~Also available in a split (.187ml bottle)
Cavicchioli U&Figli Prossecco (Italy)
Lamberti Prossecco Extra Dry (Italy) split (.187ml bottle)

Red Wine Selections

Vigilance Cabernet Sauvignon (Red Hills)
Broadside Cabernet Sauvignon (Paso Robles)
Educated Guess Cabernet Sauvignon (Napa)
Daou Cabernet Sauvignon (Paso Robles)
Sequoia Grove Cabernet Sauvignon (Napa)
Venge Silencieux Cabernet Sauvignon (Napa)
Hall Cabernet Sauvignon (Napa)
Melka “CJ” Cabernet Sauvignon (Napa)
Round Pond Kith & Kin Cabernet Sauvignon (Napa)
Block Nine Pinot Noir (California)
Elouan Pinot Noir (Oregon)
Aberrant Cellars Confero Pinot Noir (Williamette Valley)
Morgan Pinot Noir (Santa Lucia Highlands)
Belle Glos Las Alturas Vineyard Pinot Noir (Santa Lucia)
En Route “Les Pommiers” Pinot Noir (Russian River)
Walt Pinot Noir (Sonoma)
Seven Falls Merlot (Wahluke Slope Washington)
Markham Merlot (Napa)
Joel Gott Zinfandel (California)
Davis Family Old Vine Zinfandel (Russian River)
Biale Black Chicken Zinfandel (Napa)
Three Zinfandel (Contra Costa)
Allamand Valle De Uca Malbec (Mendoza)
Bodega Colome Estate Malbec (Mendoza, Argentina)
Girard Petite Syrah (Napa)
Clayhouse Syrah (Paso Robles)
Sean Minor “Nicole Marie” Red Blend (Napa)
Cederberg Red Blend (South Africa)
Paraduxx Red Blend (Napa)
Beaulieu Vineyard Reserve Tapestry Red Blend (Napa)
Cyrus Red Blend (Alexander Valley)
The Prisoner Red Blend (California)

Reserve Selections

2014 Caymus Special Selection Cabernet Sauvignon
2005 Heitz Martha’s Vineyard Cabernet Sauvignon
2011 Silver Oak Napa Cabernet Sauvignon
2014 Caymus Cabernet Sauvignon (Napa)
2013 Odette Estate Cabernet Sauvignon
2007 Silver Oak Alexander Cabernet Sauvignon
2008 Silver Oak  Alexander Cabernet Sauvignon
2013 Cade Howell Mountain Cabernet Sauvignon
2013 Cliff Lede Stags Leap Cabernet Sauvignon
2013 Shafer Napa Merlot
2011 Donelan Walker Vine Hill Syrah
2014 Domaine Serene Evenstad Reserve Pinot Noir
2013 Hirsch Pinot Noir
2013 Pahlmeyer Proprietary Red Blend
2014 Le Serre Nuove Dell’Ornellaia Red Blend
2013 Lewis Alec’s Blend
2014 Lewis Chardonnay (Napa)
2015 Far Niente Chardonnay
Veuve Cliquot Brut Champagne

Beer Selections

Highland Gaelic Ale (Asheville, NC)
Duck Rabbit Milk Stout (Farmville, NC)
Stella Artois
Currahee Garand IPA (Franklin, NC)
Yeungling
Coors Light
Mama’s Little Yella Pils 5.50 (Brevard, NC)
Bold Rock Hard Cider (Mills River, NC)
Beck’s Non Alcholic
Liquor Selections

Full Bar Available