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All menus are subject to change and availability.

Le Clos, French for “fenced field” or “pasture’’, is the name given to a specific vineyard that an owner would border with a stone wall, as to ensure that everyone would know its boundaries.


Executive Chef Marc Suennemann in cooperation with Château Élan’s Winemaker have created a menu that  awakens and dazzles the palate. Bon Appetit!

5 Course “Tasting Menu” $74.00

Our winemaker, Peter Kasprzak, is proud to present the following selections from the Château Élan Georgia Founders Reserve line of wines. These award winners pair perfectly with our chefs’ creations. Santé!

Georgia Founders Reserve
Chardonnay, Viognier, Johannesburg Riesling, Chambourcin,
Merlot, Cabernet Sauvignon, Sangiovese, Pinot Noir,
“Georgia Style” Port and “Library Reserve” Sherry.

2 wine tasting $14.50
3 wine tasting $22.50
5 wine tasting $35.00

Entrée

Salmon Trio
House Smoked Salmon, Lemon Gelee, Caper Salad, Peppercorn Relish

Petite Nicoise
Seared Ahi Tuna, Quail Egg, Olive Vinaigrette

Crusted Prawns
Arborio Flour, Lemon Grass, Wakami Salad

Venison Tataki
Soy, Mustard Greens, Ouzo “Caviar”, Carrot Ginger Sauce


Deuxième Plat

Crab and Mango Salad
Cucumber Broth Yellow Tomato Coulis

Wild Boar Chop
Apple-Fennel “Slaw”, Blackberry Vinaigrette

Warm Tomato Tart
25 Year Balsamic, Goat Cheese Mousse, Basil

Lobster “Ravioli”
Served Open Faced, Fava Beans, Northern Beans, Black Truffle, Lobster Essence


Intermezzo

Sorbet of the Day


Plat Principal

Gulf Red Snapper
Potato Crust, Red Wine Caramelized Shallots, Sweet Pea Coulis

Veal and Scallop
Braised Veal Cheek and Seared Sea Scallop, Celeriac Puree, Five Spice Jus

Roasted Quail
Stuffed with Fig, Proscuitto and Sage, Fingerling Potato, Zucchini, Port Syrup

Fillet of Ribeye
6oz Ribeye, Salsify, Bose Pear, Asparagus Tips, Cabernet Reduction


Sweet Endings

Banana Tarte’ Tartin

Fruit Napoleon

Chocolate Lava Cake



Due to the intimate setting of Le Clos, please excuse yourself
from the dining room during cell phone use, Thank You and Enjoy!


Questions regarding the menu?
David Cameron dcameron@chateauelan.com

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