Butternut Squash Crepe
Fresh butternut squash, dates,
brie cheese, and spiked chocolate streaks.
-6-

Fried Buttermilk Battered Calamari

Fried calamari served with a tomato anchovy

dipping sauce.

-7-

Prince Edward Island Mussels

Atlantic black shell mussels simmered with

tomatoes and basil in a garlic, olive oil,

and white wine broth.

-8-

Bacon Wrapped Scallops
Ginger and black pepper bacon-wrapped scallops

servedwith a citrus wasabi sauce.
-8-

Grilled Vegetable Ravioli
Grilled vegetable and cheese-filled ravioli in a
caper and pesto butter sauce.
-6-

Select Cheese and Fresh Fruit

A beautiful array of select cheeses and

fresh cut seasonal fruit.

-9-

Blue Cheese Potato Wedges
Fried redskin potato wedges and onions
tossed witha bleu cheese butter
and chives.
-5-

Blue Ridge Fish and Chips
A half-side of Carolina Trout, pecan-encrusted
and deep fried, served with sweet potato fries.
-10-

Baked Spinach Artichoke Dip

Spinach, artichoke, and feta cheese dip

served in a bread loaf.

-7-

Baked Crab Dip
Creamy savory crab dip served in a bread loaf.
-8-

High-Country BBQ Pork Slider
BBQ mesquite pulled pork on a mini-bun served
with corn and onion coleslaw and french fries.
-6-

Coconut Crusted Shrimp
Six Gulf shrimp deep fried and served
with Thai chili sauce.
-7-

Autumn Salad
Baby spinach, smoked salmon, gorgonzola cheese,

roasted pecans and an apple vinaigrette.
-8-

Chilled Summer Soup or Hot Pot du Jour

Cup       -3-

Bowl     -4-

Baked Onion Soup
Carmalized Vidalia onions simmered in a light sherried stock

and finished with a provolone cheese crouton
Cup -3- | Bowl -4-

Dressings:

Ginger Mango (fat free), Tomato Basil Vinaigrette, Blueberry Pomegranate Vinaigrette (fat free),
Creamy Ranch, Bleu Cheese, Honey Mustard, Raspberry Vinaigrette, Apple Vinaigrette

Caesar Salad

Fresh romaine and radicchio lettuces with fresh shredded

parmesan cheese, croutons and grape tomatoes

Small -4-

Large -8-

Add grilled prawns, salmon, or chicken  -15-

House Salad
Mix of seasonal greens, romaine, arugula, and radicchio lettuces, carrots,

roasted red peppers,fresh dried apple chips, red onions, radishes,

calamatta olives and roasted pecans.
Small -4- | Large -8-

Jack Daniel’s™ Steak
A 10-oz. New York strip, herb-rubbed
and fire-grilled, served with Jack Daniels sauce,

mushrooms, and onions.
-30-

Seafood Tortellini
Crab encrusted lobster tails and shrimp served on

cheese tortellini with arugula and a citrus garlic butter sauce,

topped with walnuts and artichoke hearts.
-30-

SeaClouds
Pan seared jumbo sea scallops served with a
creole salsa and sweet potato orzo.
-24-

Flat Bread Salad
Garlic and olive oil thin crusted flatbread, baked crisp and topped with

chopped salad greens, roasted peppers, onions, artichoke hearts, olives

and tomatoes. Served with your choice of grilled salmon filet, marinated

chicken breast, flat iron steak, or fried goat cheese.
-20-

(24 hour notice please)
Featuring our chef ’s selection of creations ideal for sharing, each menu is prepared with market fresh, seasonal ingredients and can be tailored to your dietary needs or restrictions. Interaction with executive chef, Michael Barbato, makes the evening memorable. Our Chef’s Signature Menu tends to be eaten over a longer period of time and features interaction with the chef; therefore, reservations specifically for the Chef’s Signature Menu must be made 24 hours in advance, please, and require a minimum of 4 guests. Examples of some of the courses are Steamed Mussels in White Wine, Wild Mushroom Strudel with Tasso Hollandaise Sauce, Signature Chetola Blackened Shrimp on Mixed Greens, Crab Stuffed North Carolina Flounder, and Goat Cheese Encrusted Lamb Rack, just to name a few. All served with homemade dessert selections. Inquire about a wine sampling from our extensive wine lists custom paired with your courses. Please inform the hostess you will be dining from the Chef’s Signature Menu.

5-Courses - $38 per person wine sampling -$20 per person-
4-Courses - $33 per person wine sampling -$16 per person-

 

Three course dinner for $23. Includes Starter, Entrée, and Dessert.
Your Choice Of Soup or Salad:
Hot Pot of the Day House Salad
Baked Onion Soup Caesar Salad

$2 charge for Baked Onion Soup

Sweet and Savory Pork Loin Filet
A grilled pork loin filet rubbed with sweet fig
and horseradish jam, finished with
a honey and dark balsamic butter.

Grilled Flatiron Steak
Certified Angus 8 oz Flat Iron Steak,
grilled and served on caramelized onion & pumpkin butter,

topped with pan seared garlic basil shrimp

Grilled Black Angus Ribeye Steak
A full marbled 11oz herb oil rubbed steak, fire-grilled and served

with fried onion ringsand a bacon caramelized onion butter.
Choose a 16 oz cut for an additional $9

Grilled Carolina Trout Filet
Farm raised Carolina trout firegrilled, served with
shrimp, leeks, and a citrus salsa.

Chicken Milan
Grilled, marinated Carolina chicken breast served on wilted spinach,

with shitake mushrooms, proscuitto and white beans, finished with

gorgonzola cheese and lemon basil sauce.

Maple Leaf Duck Breast
Duck Breast prepared with peppered honey, bourbon marinade. Pan roasted and

accompanied with a red pepper, bacon, and pear salsa.

Crab & Artichoke Ravioli
Served on braised onions, white beans and wilted spinach with saffron cream.

Francaise Style Carolina Trout

Eight ounce whole trout pan-seared in a lemon egg batter and served with

fresh pears, arugula, and a maple chive butter sauce.

Boneless 12 spiced Short Ribs
Slow roasted with a twelve herb spice,
finished with Jack Daniels sauce, served with
sweet potato orzo, BBQ black beans
and a corn onion slaw.

Macadamia Crusted Salmon
Wild caught salmon pan seared with a spike of ginger and cinnamon,

with a dark rum and apricot Wasabi butter.

Southern Comfort
Tasso ham, shrimp, fried chicken breast, peppers, onions, spinach,

tomatoes and garlic tossed with a bourbon BBQ sauce
on rice with fried oysters.

Daily Special
See special sheet for the Chef’s freshly
prepared selections of the day.

Plate sharing charge of $8.00 for entrees.