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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.

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!

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.

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.

Desserts

Our desserts are always fresh and homemade.

From the Bar

White Wine Selections

La Galope Chardonnay (California)
Mon FrereChardonnay(Sonoma)
Sea Sun Chardonnay (Sonoma)

Chalone Chardonnay (Chalone)
Patz & Hall Dutton 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)
Pertico 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)
Les Hauts Plateau (Cotes de Provence)
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)
~Also available in a split (.187ml bottle)

Red Wine Selections

Yalumba Cabernet Sauvignon (Australia)
Daou Cabernet Sauvignon (Paso Robles)
Treana Cabernet Sauvignon (Paso Robles)
Venge Silencieux Cabernet Sauvignon (Napa)
Adaptation Cabernet Sauvignon (Napa)
Revana Terrior Series Cabernet Sauvignon (Napa)
Saurus Pinot Noir (Patagonia, Argentina)
SokolBlosser Evolution Pinot Noir (Oregon)
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)
Peirano Estate Merlot (Lodi)
Markham Merlot (Napa)
Joel Gott Zinfandel (California)
Frog’s Leap Zinfandel (Russian River)
Biale Black Chicken Zinfandel (Napa)
Three Zinfandel (Contra Costa)
Reunion Malbec (Mendoza)
Bodega Colome Estate Malbec (Salta, Argentina)
Girard Petite Syrah (Napa)
Clayhouse Syrah (Paso Robles)
Sean Minor “Nicole Marie” Red Blend (Napa)
Robert Hall Red Blend (Paso Robles)
Blackbird Arise Red Blend (Napa)
Beaulieu Vineyard Reserve Tapestry Red Blend (Napa)
Cyrus Red Blend (Alexander Valley)

Reserve Selections

2014 Caymus Special Selection Cabernet Sauvignon
2005 Heitz Martha’s Vineyard Cabernet Sauvignon
2016 George De Latour Private Reserve Cabernet Sauvignon                                                             

2007 Chateau Montelena Estate Cabernet Sauvignon
2016 Caymus Cabernet Sauvignon (Napa)

2017 Hourglass Blueline Estate Napa Cabernet Sauvignon

2017 Spottswoode Lyndenhurst Napa Cabernet Sauvignon
2015 Cade Howell Mountain Cabernet Sauvignon
2015 Cliff Lede Stags Leap Cabernet Sauvignon
2014 Wayfarer Golden Mean Pinot Noir
2012 Jaboulet Crozes Thalabert Syrah
2015 Domaine Serene Evenstad Reserve Pinot Noir
2016 Hirsch Pinot Noir                                                                                                  
2015 Pahlmeyer Proprietary Red Blend
2014 Le Serre Nuove Dell’Ornellaia Red Blend
2015 Justin Isosceles Red Blend
2016 Lewis Chardonnay (Sonoma)
2017 Far Niente Chardonnay
Veuve Cliquot Brut Champagne

Beer Selections

Innovation Soulvation I.P.A. (Sylva, NC)
Duck Rabbit Milk Stout (Farmville, NC)
Stella Artois
Sierra Nevada Pale Ale (Mills River, NC)
Yeungling
Coors Light
Mama’s Little Yella Pils  (Brevard, NC)
Flat Rock Semi Dry Hard Apple Cider (Flat Rock, NC)
Beck’s Non Alcholic

 

Full Bar Available