Din­ner Menu : Sun­day — Thursday


Pick­led Geor­gia Shrimps 16
Spicy Tomato Sauce, Lemon, Basil

Maple­brook Bur­rata 16
Heart of Palm, Shaved Avo­cado, Water­cress Pesto, Crostini

House Made Egg­plant Ravi­oli 16
Sage Brown But­ter, Caramelized Apple, Amoretti Cook­ies, Toasted Almonds

Soups and Salads

But­ter­nut Potage 8
Can­died Macadamia Nuts

Roasted Tomato Soup 8

Arugula Radic­chio Salad 12
Banyuls Vinai­grette, Feta, Craisin, Hazelnuts

Bibb Let­tuce 11
Raw Apples, Goat Cheese, Pro­sciutto, Almonds,
White Bal­samic Vinaigrette

Baby Gem Let­tuce 10
Fresh Herbs, Aged Parme­san, Cae­sar Vinaigrette


Sea Scal­lops 34
Cau­li­flower Pure, Truf­fle Scented Fen­nel Salad
Château Élan Chardon­nay Reserve

Bone­less Beef Short Rib 36
Manchego Polenta, Root Veteta­bles
Château Élan Les Petits

*Mar­gret Duck 36
Farro Risotto, Dried Fruit Chut­ney, Pan Jus
Château Élan El Tempranillo

South­ern Fried Chicken 30
White Corn Grits, Col­lard Greens, Red Pep­per Jam
Château Élan Vel­vet Reserve

Pan Roasted Snap­per 36
Lump Crab Salad, Truf­fle Mash, Tomato Vinai­grette
Château Élan Muscadry

Pasta Pri­mav­era 28
Served with House made Sea­sonal Linguini,Tomato Con­casse, Mush­rooms, Capers,
Kala­mata Olives, Fen­nel Pollen
Château Élan Pinot Gri­gio Reserve


*Rib Eye 16 oz. 42
Château Élan Scar­let Reserve
*N.Y. Strip 12 oz. 38
Château Élan Les Petit
*Filet Mignon 8 oz. 36
Château Élan La Bar­bera
*Salmon Fil­let 6 oz. 26
Château Élan Chardon­nay Reserve

Reduc­tion Classics

Clas­sic Red Wine Sauce
Parsley-​Garlic But­ter
Lemon Beurre Blanc


Manchego Polenta 8
Truf­fle Whipped Pota­toes 8
Chef’s Sea­sonal Veg­eta­bles 8
Farro Risotto 8

Con­sum­ing raw or under­cooked meats, poul­try, seafood, shell­fish or eggs may increase your risk of food­borne ill­ness, espe­cially if you have cer­tain med­ical conditions.

We can always honor spe­cial requests due to aller­gies or mod­ify dishes to ensure your sat­is­fac­tion. This includes Gluten Free requests, Vegan requests or any other dietary restrictions.

All menus sub­ject to change and availability.

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