Below is a sampling of the resort's menu, and the word "sampling" is stressed, as the full menu is much more extensive. For those planning a group event such as a corporate retreat or wedding reception, please contact our sales desk at 615.269.3740 (nashville) to receive a complete menu with pricing.
Boursin Stuffed Chicken
A boneless, skinless chicken breast rolled with Boursin cheese. Baked with pine nut, herbed breadcrumbs. Served with roasted red pepper cream sauce. Accompanied by roasted garlic, rosemary new potatoes.
Carved Beef Tenderloin
Black Angus, choice beef tenderloin is seasoned with ground Ethiopian coffee and spices. Seared and oven roasted; carved to order; served with Cabernet butter sauce. Accompanied by toasted pecan, herb couscous.
Cumberland Pork Tenderloin
Pork tenderloin, well seasoned, seared and oven roasted. Carved to order. Served with a Brandy cream sauce. Accompanied by potato pancakes and braised red cabbage.
Fresh Tasmanian, Wild, King Salmon filet, molasses seared. Served with a ginger peach butter sauce. Accompanied by rosemary and garlic roasted red potatoes.
Down Under Lamb Chops
New Zealand lamb chops are oven roasted with a Dijon breadcrumb crust. Served with whole grain mustard whipped potatoes and fresh rosemary butter. Accompanied by cucumber feta salad.
Shrimp & Steak Cookout
Rib eye steaks and jumbo shrimp skewers served with baked potato, corn on the cob, assorted seasonal and tossed salads and all the trimmings.
International Cheese Board
A variety of soft and hard cheeses served with assorted crackers. Accompanied by fresh grapes.
Wild Mushroom Strudel
A variety of wild mushrooms sautéed with garlic and fresh herbs. Combined with parmesan cheese and breadcrumbs, rolled in puff pastry, and baked. Served with an herb cream, tomato reduction.
Assorted Vegetarian Spreads
A variety of spreads, including humus, tapenade, brushetta and roasted egg plant, served with melba toasts, crackers and toast points. Choice of three.
Strips of Indonesian marinated chicken breast skewered and grilled. Served with a peanut chili dipping sauce.
Sun dried tomato and spinach flour tortillas grilled with black beans, corn, roasted red pepper and pepper jack cheese.
Crawfish and Corn Pancakes
Crawfish tail meat, kernel corn and pepper jack cheese. Combined, pan fried, and served with a creamy buttermilk, scallion dressing.
Warm Berry Cobbler
Mixed berry filling. Baked individually with a Streusel topping. Topped with vanilla ice cream.
Rasberry White Chocolate Crème Brulee
Rich custard flavored with white chocolate and raspberries. Served chilled with caramelized sugar (also available plain).
Flourless Chocolate Cake
For All the Chocolate Lovers. Served with Bailey&s Sauce.
Caramel Orange Bread Pudding
Traditional vanilla, orange, cinnamon flavored custard, baked with cubed bread. Served warm with a rich caramel sauce.
Seasonal Homemade Sorbet
Flavors vary but requests are welcome.
Sesame Encrusted Chicken Sandwich
Boneless, skinless chicken breast is encrusted in sesame-seasoned breadcrumbs. Pan-fried, served with fresh hummus spread on toasted olive oil ciabatta bread. Accompanied by Greek salad.
Mediterranean Chicken Salad
Balsamic, garlic marinated chicken breast pan seared and sliced. Served warm over mixed fresh salad greens with artichoke heart, black olive, bell pepper, sun-dried tomatoes, red onion, and cucumber. Garnished with toasted pine nuts and feta cheese. Accompanied by grilled pita bread, tzatziki dip and balsamic vinaigrette dressing.
Three Bean & Steak Chili
Tender pieces of beef tips combined and simmered with back eye peas, kidney beans, black beans, tomato, onion, pepper, garlic and an assortment of spices. Garnished with shredded cheddar cheese, sour cream, and chopped scallion. Accompanied by fresh cornbread.
Breaded and pan fried chicken Parmesan. Accompanied by alfredo sauce with penne pasta and tomato basil sauce with capelini pasta. Served with tossed salad and dressing, fresh Parmesan cheese and sourdough garlic bread.
Southern All Star Cookout
Barbecued, quartered chicken and baby back ribs. Served with all the trimmings, summer salads, and condiments.
Myrtie's French Toast
Thick-sliced bread dipped in a cinnamon, vanilla flavored egg custard and pan-fried. Served golden brown with powdered sugar, warm maple syrup, and Southern fried apples. Accompanied by sausage patties and bacon.
A traditional Southern breakfast of buttermilk biscuits, saw mill gravy, scrambled eggs, pancakes with all the toppings, creamy cheddar grits, home fried potatoes, bacon, sausage, Tennessee country ham, sliced tomato and Southern fried apples.