DINNER MENU
Appetizers
Cullasaja Steamed Mussels
Prince Edward Island mussels steamed in a caramelized apple, shallot,
Prince Edward Island mussels steamed in a caramelized apple, shallot,
applewood smoked bacon, and garlic herb white wine broth. Served with our bread basket.
Dark Cove Farms Goat Cheese Antipasta
Organically produced in Cullowhee, a garlic and chive infused goat cheese served with
Organically produced in Cullowhee, a garlic and chive infused goat cheese served with
kalamata olives, roasted garlic and drizzled with a sundried tomato and basil olive oil.
Accompanied with our bread basket.
Accompanied with our bread basket.
Crossroads Quail
Char-grilled boneless quail breasts served with a crispy fried parmesan risotto cake
Char-grilled boneless quail breasts served with a crispy fried parmesan risotto cake
and fresh baby greens with a honey Tabasco vinaigrette.
Boswell’s Crab Cakes
Lump crabmeat blended with herbs and seasonings and cooked
to a golden brown. Served with our honey mustard sauce.
Lump crabmeat blended with herbs and seasonings and cooked
to a golden brown. Served with our honey mustard sauce.
Chimneytop Shrimp
Large shrimp dipped in a tempura batter, rolled in sweet coconut and
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 grits, and topped with
Served Southern style on a bed of Anson Mill 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.
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 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.
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.
Panthertown Pork Tenderloin
Herb rubbed and pan roasted, served with a black cherry demi glace,
Herb rubbed and pan roasted, served with a black cherry demi glace,
sweet fried onion rings and garlic chive goat cheese crumbles.
Bohaynee Trail Chicken
A pan roasted all natural chicken breast served with
A pan roasted all natural chicken breast served with
caramelized onion whipped potatoes and finished with a roasted roma tomato sauce.
Mabel’s Roasted Leg of Duck Confit
Slow roasted duck legs and thighs cooked confit style. Served on Anson Mill’s stone ground grits with an asparagus, roma tomato, spinach, and wild mushroom jus.
Slow roasted duck legs and thighs cooked confit style. Served on Anson Mill’s stone ground grits with an asparagus, roma tomato, spinach, and wild mushroom jus.
The Garden
Franklinia Ravioli
Wild mushroom stuffed ravioli, roasted red peppers, wild mushrooms,
Franklinia Ravioli
Wild mushroom stuffed ravioli, roasted red peppers, wild mushrooms,
spinach and asparagus tossed with a light basil cream alfredo sauce.
Found Forest Risotto
A crispy fried parmesan rissotto cake served with a tomato,
spinach and fresh vegetable ragout.
The River and The Sea
Appalachian Trout Almondine
Our boned trout filet carefully baked in the oven with butter,
A crispy fried parmesan rissotto cake served with a tomato,
spinach and fresh vegetable ragout.
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.
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.
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 locally ground "Anson Mill" cheese grits
Pecan breaded fried trout filet, served on locally ground "Anson Mill" 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
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 and wild mushrooms all sauteed with
Pan seared jumbo sea scallops, shrimp 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 wildmushrooms all seasoned, stir fried
and served on a bed of locally ground "Anson Mill" cheese grits.
Fresh Fish Filet of the Day
Always fresh, Prepared a different way nightly.
Always fresh, Prepared a different way nightly.
If you have a preference, we will try to accommodate.
The Pasture
Classic Filet
A 9 oz. choice center cut of beef tenderloin wrapped with applewood smoked bacon,
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.
Pasture and Sea
The best of both worlds! Our 9 oz. filet as described above, served with your choice of
The best of both worlds! Our 9 oz. filet as described above, 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.
Black and Blue
A 12 oz. well-marbled prime graded ribeye rubbed with Cajun spices
and blackened in a cast iron skillet, topped and broiled with a herbed-gorgonzola cheese crust.
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.
Valley Venison Rack Chop
Lemon pepper rubbed pan roasted venison rack chop served with a wild blueberry
and port wine sauce, rumbled blue cheese and fried Vidalia onion rings.
Desserts
Our desserts are always fresh and homemade.
Desserts
Our desserts are always fresh and homemade.
The Orchard Restaurant
Cashiers Valley, North Carolina
828-743-7614
email: theorchardcashiers@gmail.com
website: www.theorchardcashiers.com
