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

Inter­mezzo

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.

Vichyssoise

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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