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

Two Cherry Gaz­pa­cho
Bing Cherry & Heir­loom Cherry Tomato Gaz­pa­cho, Shaved Foie Gras, GA Olive Oil

Maple­brook Farm Bur­rata
Straw­ber­ries, Heir­loom Toma­toes, Kala­mata Olives, Pis­ta­chio, Micro Basil

Tuna Tartare
Asian Pear, Macadamia Nut, Jalapeno, Mint, Benne Seed Oil

Sec­ond Course

Sapelo Island Clam & Cit­rus Chow­der
Clam Frit­ter

Diver Scal­lop
Creamed Peas, Ham Hock, Pea Sprouts, Truf­fle Vinai­grette

Braised Pork Jowl
Car­olina Gold Rice Cake, Red-​Eye Gravy, Chow Chow

Third Course


Fourth Course

Breast of Duck
Roasted Baby Car­rot, Pecan-​Duck Crack­lin’ Crum­ble, Carrot-​Foie Gras Caramel

Alaskin Hal­ibut
Soybean-​Castelvelrano Olive Salsa Verde, Fen­nel Puree

Bison Loin
Beet Com­po­si­tion, Huck­le­berry Gas­trique, Demi

Final Course

Whoopie Pie
Diplo­mat Crème, Mac­er­ated Straw­ber­ries, Mint Oil

Pear Frangi­pane Tart
Vanilla Anglaise, Poached Pear Reduc­tion, Pear Sor­bet

Point Reyes Toma
Golden Raisin Puree, Pis­ta­chio Croustil­lant, Pick­led Smoked Artichokes

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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