The Best Cellar Dinner Menu

Appetizers

Today’s Seasonal Soups priced daily

Crispy Calamari
Lightly fried and served with wild leek remoulade and lemon

Crab Cake
Lightly sautéed and served with a corn relish and arugula salad

Grilled Pizza
With roasted tomatoes, fresh mozzerella, and basil; finished with roasted garlic infused olive oil

Oysters “Rockefeller”
Oysters with wilted greens, caramelized onions, bacon and Parmesan; baked and topped with hollandaise

Pecan Crusted Baked Brie
Glazed with Kahlua and brown sugar, served with slices of granny smith apples and crackers

Duck Spring Roll
Pulled roast duck with caramelized onions, portobellos and shiitakes; served with sweet and hot mustard

Salads

Fried Oyster Salad
A bed of spinach tossed with warm Benton’s bacon vinaigrette with sliced hard-boiled egg, shaved red onion, and spicy pecans; topped with cornmeal fried oysters

Linville Cellar Caesar
Romaine hearts with a creamy roasted garlic-lemon dressing, sourdough croutons, and shaved Parmigiano-Reggiano

Entrees

All entrees are served with a house salad and choice of two sides.

Herb Roasted Free Range Chicken Breast
Served with house-made cranberry chutney

Sorghum Cured Pork Tenderloin
Mustard-cider glazed, grilled and finished with a bacon-thyme reduction

High Country Shrimp and Grits
Sautéed shrimp over Old Hampton stone ground grits with country ham, baby lima bean succotash, and a redeye cream sauce

Mountain Trout
Pecan encrusted Rainbow Trout served with a wild berry and green tomato sauce

Kona coffee rubbed Filet Mignon
8 ounce filet, grilled and served with roasted red pepper béarnaise

Best Cellar Tuna Marinade
A Best Cellar favorite! Yellow Fin tuna marinated in olive oil, lemon juice, light soy, ginger and fresh herbs; grilled and served with pickled ginger and wasabi

Marinated Rack of Lamb
Grilled rack of New Zealand spring lamb, served with Cabernet-Boursin cheese Demi Glace

Roast Duckling
Succulent, boned and crispy served with red raspberry sauce

Salmon
Panko and horseradish encrusted filet of salmon; seared and finished with a lemon aioli

Crab Cakes
Jumbo lump crab cakes lightly sautéed and served over a Cope’s sweet corn cream sauce

Filet of Grouper
Fresh grouper pan seared with a ginger soy glaze; finished with wasabi cream and trout caviar

14 oz Ribeye
Grilled and crusted with Clemson Bleu cheese and served with a balsamic reduction

Bacon wrapped Veal Tenderloin
Thinly sliced and served with a whole grain mustard- Madeira sauce

Shrimp and Scallop Primavera
Fresh egg linguini tossed with a medley of vegetables; in garlic Parmesan cream sauce, finished with seared shrimp and scallops

Short Rib “Osso Bucco”
Braised overnight and served with apple - horseradish cream

Salad dressings:

Bleu cheese • sweet pecan poppy seed • buttermilk herb • sweet onion and basil vinaigrette

Sides:

Buttermilk mashed potatoes • Rice pilaf • Creamy grits • Grilled asparagus • Stuffed Zucchini • Baked acorn squash