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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.

Villa Liv­ing Room
Villa King Bedroom
Villa Bath­room
Villa Kitchen
Villa Dou­ble Bedroom

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