Din­ner Menu : Sun­day — Thursday


Pick­led Geor­gia Shrimps 16
Spicy Tomato Sauce, Lemon, Basil

*North Atlantic Tuna 14
Ten­nessee Soy Glaze, Avo­cado, Cucum­ber, Crispy Quinoa

Pimento Cheese Toast 10
Bacon Jam, Poached Egg, Grilled Bread, Green Onions

Creamy Lob­ster Salad 16
Fried Green Toma­toes, But­ter­milk Dressing


She-​Crab Soup 9
Lemon Oil

Roasted Tomato Soup 8


Organic Beet Salad 12
Arugula, Lemon,House-made Ricotta

Ver­sailles Salad 11
Organic Baby Let­tuces, Blue Cheese, Pecans, Red Grapes, Malt Vinaigrette

Bibb Let­tuce 12
Raw Apples, Goat Cheese, Pro­sciutto, Almonds, White Bal­samic Vinaigrette

*Baby Gem Let­tuce 11
Fresh Herbs, Aged Parme­san, Cae­sar Vinaigrette

Sup­per Plates

North Geor­gia Trout 30
Cucum­ber Salad, Spiced Radishes,Marcona Almonds

*Sautéed Sea Scal­lops 32
Parme­san Corn Puree, Lemon Chervil Salad

South­ern Fried Chicken 28
Toasted White Corn Grits, Col­lard Greens, Red Pep­per Jam

Bone­less Beef Short Rib 33
Manchego Cheese Polenta, Swiss Chard

*Bor­der Springs Lamb Loin 34
Smoked White Bean Puree, Honey Roasted Car­rots, Bean Sauce

Pan Roasted Snap­per 35
Lump Crab Salad, Truf­fle Mash, Tomato Vinaigrette

Fresh Penne Pasta 22
Vine Ripe Tomato Con­casse, Por­to­bello Mush­rooms, Capers, Red Roasted Onions, Black Olives, Basil-​Ricotta Cheese


*Rib Eye 16 oz. 39
*N.Y. Strip 12 oz. 38
*Filet Mignon 8 oz. 36
*Salmon Fil­let 6 oz. 28

Reduc­tion Classics

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


Truf­fle Whipped Pota­toes 6
Toasted Corn Grits 6
Chef’s Veg­etable of the Day 6
Gar­lic Sweet Chilli Fries 6

All desserts 8

Vanilla Cheese Cake
Fresh Berries
Choco­late Mousse Cake
Crema Cata­lana
Chef’s Daily Sor­bet Selection

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.

Eques­trian Contact

T: 6784250900 x 6207
E: bfrazier@​chateauelan.​com

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