Dine with us tonight!

The Orchard Dinner Menu

We also offer several creative chef’s specials nightly!

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

MAC’S GAP QUAIL
Char-grilled bacon wrapped boneless quail breast served with creamy risotto, baby kale and finished with a molases glaze.

EAST FORK STEAMED MUSSELS
Prince Edward Island mussels sauteed with bacon, shallots, garlic and fresh herbs.  Finished with a white wine caper butter sauce.

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!

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.

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.

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.

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.

Our desserts are always fresh and homemade.