Fried Buttermilk Battered Calamari
Fried calamari served with a tomato anchovy
dipping sauce.
-7-
Mesquite Dusted Shrimp
Fried and served with a dried cranberry dipping sauce.
-9-
Atlantic Black Shell Mussels
Simmered in a saffron, tomato olive oil.
-8-
Brown Sugar and Chipotle Baked Sea Scallops
Served with a mango and avocado guacamole.
-9-
Chicken and Sausage Jambalaya
Served in a buttermilk bread bowl.
-8-
Blue Ridge Fish and Chips
A half-side of Carolina Trout, cornmeal encrusted
and deep fried, served with sweet potato fries.
-10-
Yukon Goldness
Fried wedges of yukon gold potatoes tossed in
blue cheese dressing, topped with blue cheese
crumbles and green onions
-9-
Marinated Red Peppers, Green Olives and Kalamata Olives
served with a warm brie bruschetta.
-8-
Baked Spinach Artichoke Dip
Spinach, artichoke, and feta cheese dip
served in a bread loaf.
-8-
Select Cheese and Fresh Fruit
A beautiful array of select cheeses and
fresh cut seasonal fruit.
-9-
Chilled Fruit Soup or Hot Pot of the Day
Cup -3- | Bowl -4-
Chilled Gazpacho Soup
Cup -3- | Bowl -4-
Dressings:
Ginger Mango (fat free), Tomato Basil Vinaigrette, Blueberry Pomegranate Vinaigrette (fat free),
Roasted Garlic and Red Peppers, Pesto Goat Cheese, Creamy Ranch, Bleu Cheese, Honey Mustard,
Raspberry Vinaigrette, Apple Vinaigrette
Caesar Salad
Fresh romaine and radicchio lettuces with fresh shredded
parmesan cheese, croutons and grape tomatoes
Small -4-
Large -8-
With Chicken -15-
With grilled Shrimp or Salmon -17-
House Salad
Mix of seasonal greens, romaine, arugula, and radicchio lettuces, garnished with carrots,
golden beets, red onions, tomato, calamatta olives, sweet roasted walnuts.
Small -4- | Large -8-
Brie and Tomato Bruschetta
with honey balsamic sauce.
-8-
Our grilled steaks are Certified Angus Beef
Add a house or caesar salad
-4-
Grilled Beef Filet Oscar Style
A 7 oz filet of beef grilled and topped with creamy shallot and crab meat, asparagus and a bearnaise sauce accompanied with potato.
-37-
Blackened NY Strip Steak
11 oz stuffed with gorgonzola cheese, grilled medium rare to medium served with a maple bourbon, bacon butter, mushrooms and potato.
-33-
Mesquite Seared Sea Scallops
Served with a southwest orzo pasta and a creamy salsa of dried pineapple, apricot, tasso and black beans.
-24-
Flat Bread Salad
Garlic and olive oil thin crusted flatbread, baked crisp and topped with
chopped salad greens, roasted peppers, onions, artichoke hearts, olives
and tomatoes. Served with your choice of grilled salmon filet, marinated
chicken breast, flat iron steak, or fried goat cheese.
-20-
(24 hour notice please)
Featuring our chef ’s selection of creations ideal for sharing, each menu is prepared with market fresh, seasonal ingredients and can be tailored to your dietary needs or restrictions. Interaction with executive chef, Michael Barbato, makes the evening memorable. Our Chef’s Signature Menu tends to be eaten over a longer period of time and features interaction with the chef; therefore, reservations specifically for the Chef’s Signature Menu must be made 24 hours in advance. A minimum of 4 guests is required. Examples of some of the courses are Steamed Mussels in White Wine, Wild Mushroom Strudel with Tasso Hollandaise Sauce, Signature Chetola Blackened Shrimp on Mixed Greens, Crab Stuffed North Carolina Flounder, and Goat Cheese Encrusted Lamb Rack. All are served with homemade dessert selections. Inquire about a wine sampling from our extensive wine lists custom paired with your courses. Please inform the hostess you will be dining from the Chef’s Signature Menu.
5-Courses - $38 per person - Wine sampling $20 per person
4-Courses - $33 per person - Wine sampling $16 per person
Three course dinner for $26. Includes Starter, Entrée, and Dessert.
Your Choice Of Soup or Salad
Hot Pot of the Day
House SaladCaesar Salad
Gazpacho Add'l -$2-
Grilled Black Angus Ribeye Steak
11 oz black pepper crusted, served with fried mushrooms and a port wine demi.
Choose a 16 oz cut for an additional -$10-
Grilled Black Angus Hanger Steak
8 oz grilled and served on spinach and onions with a dried
cherry poblano pepper butter.
North Carolina Trout
Grilled and accompanied with a mango cilantro
salsa, shrimp, red peppers and arugula.
Stuffed North Carolina Trout
Crab meat, shallots, pears and almonds served with a lemon mint
chardonnay butter.
Lobster Ravioli
Served on a wilted Napa cabbage with sun dried tomato pesto.
Pork Rib Chop Milan 11 oz.
Pan seared with a parmesan crust, topped with caramelized onions, spinach,
local goat cheese and honey basil cream sauce.
Black Angus 12 Spiced Short Ribs
Slow roasted with a twelve herb spice,
finished with Jack Daniel's sauce, served with
southwest orzo, BBQ black beans and corn onion slaw.
Carolina Comfort
Mesquite and garlic marinated boneless chicken thighs, grilled and accompanied with
cheddar cheese stone ground grits, creamed corn, fried okra and an apricot BBQ sauce.
Grilled Wild Scottish Salmon
Bourbon glazed and accompanied with pineapple, red onion slaw and wasabi apricot butter.
Pan Seared Coastal Crab Cakes
Accompanied with a roasted red pepper plum sauce.
Mixed Grill For Two
-52-
Start with a caesar salad then move on to a sampling of lemon and olive oil marinated Shrimp,
Chicken, and a daily seafood selection explained by your server. Accompanied
with fresh grilled peppers, onions, goat cheese and vegetable ravioli and hummus with pita.
Finish with a dessert sampling.
Daily Special
See special sheet for the Chef’s freshly
prepared selections of the day.
Assorted Dessert Selection
Plate sharing charge of $8.00 for entrees.
