Le Clos

Le Clos, located in the Win­ery, is an inti­mate fine din­ing room, seat­ing only 28, with a Mediter­ranean court­yard ambiance. 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. The sub­tle light­ing, the Tus­cany rust hued wall cov­er­ings, the gen­tle water falls stream­ing from mosaic wall sculp­tures, and the pil­lar in the cen­ter of the room, art­fully dis­guised into a beau­ti­ful foun­tain evokes images of a court­yard cafe.

Le Clos offers a prix fixe menu of five courses with the option to include Chateau Elan’s finest estate bot­tled wines or other choices from an exten­sive wine list. The menu fea­tures sea­sonal fla­vors along with a selec­tion of local har­vest pro­vid­ing a delec­table Fine Din­ing Expe­ri­ence. All fruits and veg­eta­bles in this menu were grown in Georgia.

Our wine­maker is proud to present the selec­tions from the Chateau Élan Geor­gia Founders Reserve line of wines. These award win­ners pair per­fectly with our chef’s cre­ations. Santé!

Le Clos Menu

Le Clos Dinner Menu

5 Course “Tast­ing Menu” $84

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

First Course

Cucum­ber, Smoked Trout, Caviar, Dill

Can­nellini Bean Pate
Lob­ster Salad, Roasted Cashew, Lob­ster Oil

Coun­try Ter­rine
Pick­led Water­melon Rind, Grain Mus­tard, Bulls Blood

Sec­ond Course

Potato Rosti
Smoked Salmon, Crème Fraiche, Fried Capers, Chive Oil

Diver Scal­lop
Bel­uga Lentils, Pancetta, Red Pep­per Coulis

Seared Pork Belly
Fried Quail Egg, Frisee

Third Course


Fourth Course

Man­ches­ter Farms Quail
Seared Breast, Con­fit Leg, Sweet Potato Puree, Bacon Jam, Pepi­tas

Sun­choke Puree, Cau­li­flower, Fume

Niman Ranch Lamb Chop
Potato Fon­dant, Creamed Brus­sel Sprouts

Final Course

But­ter­scotch Pot De Creme
Toasted Marsh­mal­low, Wal­nut “Cracker Jacks”

Guin­ness Stout Cake
Apple Beignet, Maple Ice Cream

Imported Cheeses
Parme­san Reg­giano, Robi­ola Bosina, Cana De Cabra, Honey Comb, Preserves

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 or availability.


Cucumber, Smoked Trout, Caviar, Dill


Cannellini Bean Pate

Lobster Salad, Roasted Cashew, Lobster Oil


Country Terrine

Pickled Watermelon Rind, Grain Mustard, Bulls Blood

Open Fri­day & Sat­ur­day
Din­ner: 6 p.m. — 9 p.m.

Hours are sub­ject to pri­vate events and hotel occupancy.

Reser­va­tions: Required
Dress Code: ‘Upscale casual’ attire is required. No shorts, flip-​flops or t-​shirts please.
Due to the inti­mate set­ting of Le Clos chil­dren under 12 and cell phones are not per­mit­ted.
Call for Reser­va­tions: 678425-​0900 Ext. 6317

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