arugula. almond relish. pepper jelly vinaigrette
confit tomato. pickled shallot. applewood slab bacon. herb oil.
“everything bagel” crunchy stuff. house blue cheese dressing.
shaved Grana Padano. red grape. seasoned breadcrumbs. toasted pine nut. white anchovy.
Chef's Creation
served warm. olive oil. whipped salted butter
balsamic reduction. garden herbs
Chef’s selection of two cured meats and two local cheeses. pepper jelly.
black garlic butter. grilled sourdough +
accompaniments
citrus poached. crema. crispy capers.
“bloody mary” cocktail sauce.
lemon-fig jam. cornichon. Maldon salt. whole grain mustard. crostini.
kimchi aioli. sesame-hoisin glaze.
house pickle
lemon-garlic butter. "jambalaya" risotto. rocket salad. crispy capers. charred citrus
Parmesan peas. grilled mushroom relish. beet emulsion. whipped carrot.
Maldon Salt
Harissa yogurt. golden raisin. mint.
Warm Baguette
grilled spring vegetable ratatouille.
12oz sweet tea brined & char-grilled.
buffalo-leek vinaigrette.
black-eyed pea succotash.
haystack pickles.
Sweet corn. grilled portobello. basil. house "alfredo". toasted pinenut. Pecorino
Field peas. sauteed cabbage. confit tomato. applewood slab bacon. potlikker.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FORBORNE ILLNESS.
**WE MAY ADD A 20% GRATUITY TO PARTIES OF 6 OR MORE.
Beginning April 12th, Chef Jeff and Chef Tyler will be offering lunch here at the lodge!
Hours are 11am-2pm
Friday-Sunday
Parties 5 or more are encouraged to call beforehand to ensure availability.
Boaters Welcome!
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