Fleur-de-Lis Lunch Menu

Soup

Truffle Celery Root Soup
Citrus Dust

 Three Grain Vegetable Soup

Salads and Starters

Georgia Peanut Hummus
Winter Vegetable Crudités, Arugula,
Pita Chips, Georgia Olive Oil

*Chopped Sashimi Tuna
Ginger Dressing, Avocado, Edamame
Crispy Quinoa

Pickled Georgia Shrimp
Oranges, Radishes, Smoked Cocktail Sauce

Winter Lettuce and Herb Salad
Pickled Beets, Blue Cheese, Candied Pecans

*Kale Caesar Salad
Tuscan Kale, Caesar Vinaigrette,
Wheat Bread Croutons, Aged Parmesan

Hydro Bibb Lettuce
Alabama Goat Cheese, Sliced Pears, Prosciutto, White Balsamic Vinaigrette

Add to any Salad (extra)
Grilled Chicken
Grilled Salmon
Grilled Shrimp
Single Crab Cake

Entrées

*Open Face Grass Fed Beef Burger
Sweet Potato Bun, Roasted Tomatoes, Pickled Onion, Green Dale Farm
Cheddar Cheese

Pan Roasted Scallops
Black Olive Crusted Parsnips,
Smoked Peppers, Pesto Salad

Salmon Paillard
Crispy Capers, Confit Lemon Aioli,
Wilted Spinach

Grilled Chicken Panini
 Tomatoes, Fresh Basil, Buffalo Mozzarella, Onion Marmalade

Grilled Cheese
White Cheddar, Grilled Onions, Tomato Confit , Swiss Chard, Country Bread

Two Lump Crab Cakes
Spicy Mustard RemouladeMixed Arugula Salad, Apple Cider Vinaigrette

Desserts

Daily Sorbet Selection

Strawberry Salad
Orange Sabayon

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.  ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

 

 

 

 

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