APPETIZERS
SESAME SEARED TUNA with seaweed salad, fresh
ginger, wasabi and
$10.50
sesame soy dipping sauce.
WARM BAKED ALMOND-CRUSTED BRIE
$6.50
Served with raspberry sauce, fresh fruit and
toast points.
SHE CRAB SOUP, rich and authentic, a house
favorite.
Cup...$4 Bowl... $6
CRAB STUFFED MUSHROOMS with FOUR CHEESES
$8.95
Lump crab meat tossed
smoked gouda, havarti, Parmesan, cream cheese
drizzled with lemon butter and broiled.
HOT ARTICHOKE PARMESAN CRAB DIP
$7
Baked to a golden crust & served hot with toast points
CRAB CAKE on spinach chiffonade with a light whole
grain mustard sauce.
$9
QUARTER POUND STEAMED SHRIMP
$8.50
Steamed in Bay leaves & spices served with
drawn butter
and cocktail sauce.
GRANDMA MOORE’S CAJUN SHRIMP SKEWERS
$8
Seared in brown butter and served over a bed
of cut field
greens with lemon
mustard sauce.
CROSTINI $6.50
Sautéed onions, tomatoes, spinach kalamatta olives, and feta
chesse,
served with
baguette toasted in seasoned olive oil.
BASIL PESTO CREAM CHEESE BAKE
$5.50
Basil pesto baked over cream cheese served
with homemade croutons.
ESCARGOT FLORENTINE
$7
Simmered in garlic wine butter with
prosciutto, spinach, and fresh herbs.
GRILLED ASPARAGUS & PARMESAN ARTICHOKE HEARTS
$7.25
Asparagus spears grilled in balsamic
marinade, and drizzled with
Hollandaise;
Artichoke hearts broiled with Parmesan butter.
SPANAKOPETA & TIROPETA PLATTER (Enough for
Two) $8.50
Spanakopeta (fillo-wrapped spinach and
cheeses), Tiropeta (fillo-
wrapped
cheese triangles) baked golden and served with fresh fruit.
Dinner Entrees are
served with a green salad.
Spinach Salad
may be substituted for $2.25
Grilled
Shrimp and Hearts of Palm salad sub.
$3.95
Entrée Split Charge
(includes additional salad and sides) $8.00
PRIME RIB AND
BEEF
(back to top)
Sides to complement your beef selection:
House Dijon Béarnaise Sauce or Hollandaise
Sauce 2.00
Roasted Garlic and Wine
Sautéed Mushrooms 3.00
Bleu Cheese
Crumbles
1.75
PRIME RIB (slow-roasted daily with simmered au
jus)
Mary Lang’s Cut (10 ounce cut)
$20
Ed’s Cut (14 ounce cut)
$23
PRIME RIB AND LOBSTER TAIL PLATTER
Market Price
PAN SEARED THICK CUT RIB EYE
$24.50
In soy-based searing sauce with sautéed mushrooms and
horseradish
cream dipping sauce.
RIB EYE STEAK, CHAR-GRILLED
10 ounce
$20
14 ounce
$23
SCAMPI SAUTÉED SHRIMP over GRILLED RIB EYE
$25.95
Served with mixed wild rice pilaf or angel
hair pasta.
FILET MIGNON, fully trimmed and char-grilled.
$23.95
FILET BARDIN
$25.50
Topped with broiled goat cheese and house
béarnaise.
IMPERIAL
FILET MIGNON
$27.50
Mounded with blue crab meat and finished with
house béarnaise.
TWIN FILETS IN PROSCIUTTO COGNAC CREAM SAUCE
$26.95
Rolled in crushed
peppercorns, grilled and served over roasted potato rounds with simmered
mushrooms. A Calhoun Corners signature dish.
GRECIAN FILET MIGNON
$25.50
A simmered mixture of
mushrooms, bacon, oregano, and spring onion in garlic wine butter and broth
over grilled filet and topped with feta crumbles.
BEEF WELLINGTON BORDELAISE
$28.50
We begin this classic 18th century dish by
folding a puff pastry lined
with
savory pate, spring
onions and mushrooms around a choice filet, baked golden
and served in
Burgundy Bordelaise.
FRESH CATCH OF THE DAY, prepared in the chef’s
manner.. Market Price
TWIN CRAB CAKES, Our original recipe loaded with
crab meat
$21
and
served on fresh spinach chiffonade
with two sauces.
LOBSTER TAILS PLATTER
Market
Price
Served with
black bean and corn relish, fresh vegetable and warm
lemon butter.
SHERRY CREAM SHRIMP & LOBSTER BAKE ON PUFF PASTRY
$25.50
Cold-water lobster tail
and shrimp baked in sherry cream sauce
with mushrooms and havarti.
BROILED LOBSTER TAIL ON SHRIMP FRITTER PANCAKES
$24.50
Drizzled with a simmered seafood pan sauce, served with
saffron rice and fresh
vegetable.
COQUILLES de MAISON
$21
Sea scallops sautéed in roasted garlic
Chardonnay butter with mushrooms,
bacon and
cream, then dotted with broiled bits of Swiss and Brie cheese.
PROSCIUTTO-WRAPPED SEA SCALLOPS
$20.50
Broiled in cracked pepper lemon basil butter. Served with Saffron rice
and fresh vegetable.
FRIED SHRIMP with ZESTY REMOULADE DIP
$18.95
Fried with light
breading and served with fresh vegetable and a corn,
black bean and red pepper relish.
BAKED SEAFOOD TRIO
$19
Shrimp,
scallops, and crabmeat baked over rice in a Parmesan and
roasted red pepper Chardonnay butter topped with broiled
havarti.
SPICY SHRIMP & SAUSAGE on STONE-GROUND GRITS
$19.50
Large shrimp sautéed with premium sausage in
a spicy Cajun
cream sauce
with fresh shaved Parmesan over coarse-ground grits.
MEDICI SHRIMP AND PASTA
$18.50
Garlic sautéed shrimp with roasted red
peppers, mushrooms, and fresh
spinach
served over basil pesto pasta Alfredo.
BROILED SCALLOP SPINACH SALAD
$13.50
Served with Orange Dijon Vinaigrette and topped with bacon,
marinated
hearts of palm, mushrooms, egg, and red onion.
DUCK, LAMB, CHICKEN, PORK,
TROUT AND VEGETARIAN
(back to top)
SEARED AND ROASTED DUCK BREAST
$19.50
Boneless Duck Breast seared crisp then
roasted for moist tenderness.
Served in
five-spice herb au jus with mushroom risotto and vegetables.
FRENCH CUT LAMB CHOPS
$25.50
Grilled with Greek spice rub and served with fresh vegetable and
lemon
Parmesan pasta topped with tomatoes, olives, feta and herbs.
SPINACH CREPES FILLED WITH CHICKEN AND SHRIMP
$21.50
Jumbo shrimp and chicken medallions sautéed with spring onion,
roasted red peppers, and mushrooms, finished with a smoked gouda
and havarti cheese sauce. Served on rice pilaf.
HERB-CRUSTED CHICKEN IN TARRAGON PAN GRAVY
$17.50
Pan sautéed boneless chicken breast served on roasted potato
rounds in
savory white wine tarragon gravy with sliced mushrooms.
SHRIMP, CHICKEN, AND SAUSAGE JAMBALAYA
$19.50
Sautéed with sweet red peppers and onions,
chopped vegetables, deglazed
with
Chardonnay citrus butter and Grandma Moore’s Cajun spice blend.
SPINACH AND GOAT CHEESE STUFFED CHICKEN
$18
Served on angel hair in
a lemon and mustard seed cream sauce
with Parmesan
and artichoke stuffed mushroom.
ROASTED PORK TENDERLOIN IN BALSAMIC HERB AU JUS
$19
Lightly crusted and
served on mushroom risotto with fresh vegetables.
TWIN PORK TENDERLOIN FILETS
$22.50
Lightly floured and sautéed, served over
roasted potato rounds in
our Famous
Prosciutto Cognac Cream Sauce.
BLUE RIDGE MOUNTAIN RAINBOW TROUT
$17
Fresh rainbow trout pan sautéed with lemon
butter, fresh herbs
and white wine topped with almonds and served with Parmesan
and artichoke stuffed mushroom.
Available fried on request.
SHRIMP & CRAB STUFFED RAINBOW TROUT
$20.50
Served in a
lemon chiffon sauce with rice pilaf and fresh vegetables.
TUSCAN STYLE VEGETARIAN FETTUCCINE
$17
A garlic oil sauté of
roasted red peppers, spinach, mushrooms,
artichoke hearts and asparagus in basil pesto cream over pasta.
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