*These menu items are cooked to order and may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggsmay increase your risk of foodborne illness, especially if you have certain medical conditions.

- Starters -

1019

House SaladGrape tomatoes, cucumbers, shredded carrots, pickled red onion, cheddar cheese, house-made croutons, choice

of dressing- 10 -

Caesar SaladRomaine hearts, shaved parmesan, house-made croutons and caesar dressing*

- 12 -

Berry Salad Strawberries, blackberries, and blueberries tossed in lemon juice and honey over tender field greens, with candied

walnuts, crumbled chevre, and sweet basil vinaigrette- 14 -

Caprese SaladHouse-made mozzarella, heirloom tomatoes, grilled & chilled red onions, prosciutto, baby spinach, basil pesto, 16 year

aged balsamic- 14 -

Grilled Chicken Breast* - add 6 Pan-Seared Salmon* or Shrimp* - add 8

House-made dressings: Ranch, Bleu Cheese, Balsamic Vinaigrette, Sweet Basil, Pomegranate Vinaigrette

- Salads -

Fried Gulf Oysters*Plump oysters lightly dusted in seasoned flour then fried crispy with cocktail sauce and cajun remoulade

- 16 -

Ahi Tuna Nachos*Chili rubbed ahi tuna, seared rare, on fried wonton

chips, with kale slaw, eel sauce, wasabi aioli, cilantro, and toasted sesame seeds

- 16 -

Fried Green Tomato NapoleonCornmeal dusted & fried green tomatoes, layered with wilted spinach, caramelized onions, and brie.

Finished with roasted red pepper coulis and 16 year aged balsamic

- 13 -

Charcuterie and Artisanal Cheese Board

Selection of dry cured meats and artisanal local cheeses with housemade fruit compote and fresh fruit

- 19 -

Cheddar Pimento DipHouse-made with Ashe County sharp cheddar,

red peppers, served with grilled pita bread- 9 -

Carolina Chicken WingsChoice of Jack Daniels , Buffalo , Korean Barbeque or

Thai Peanut Sauce . Served with celery, carrot, and Blue cheese or ranch dressing

Half Dozen - 10 One Dozen - 18

Soup Du Jour | Tomato SMoked GoudaCup - 5 - Bowl - 9 -

A gratuity of 20% will be added to parties of 8 or more

*These menu items are cooked to order and may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggsmay increase your risk of foodborne illness, especially if you have certain medical conditions. 1019

- ENTRÉES -Paired with two chef ’s nightly sides. May substitute one side item for a cup of soup or a house or caesar salad.

Pork Ribeye*Sweet tea marinated pork ribeye with maple mustard glaze. Topped with white cheddar, jalapenos, and Benton’s

bacon- 26 -

Asian Style Duck Breast*Cast iron seared Peking duck breast, with spiced orange glaze, house-made hoisin, and cucumber salsa

- 29 -

Filet Mignon*Six ounce center cut grilled beef tenderloin with house-made steak sauce and topped with roasted garlic &

chive butter - Market Price -

USDA Prime New York Strip*Twelve ounce grilled NY strip topped with sautéed mushrooms, onions, bleu cheese, and house-made

Jack Daniels sauce - Market Price -

Korean BBQ boneless beef short ribs*House-smoked and tossed in Korean BBQ sauce over house-made kimchi, and finished with toasted sesame

seeds and green onions- 29 -

Elk Short loin* Cast iron seared seven ounce elk short loin, over Benton’s bacon maple jam and topped with fried parsnips

- 39 -

Norwegian Salmon*Pan seared seven ounce wild caught salmon fillet with sun-dried tomato and spinach beurre blanc, and topped with NC

lump crab meat, and crispy prosciutto- 30 -

Garlic & Herb Crusted NC Trout*Breaded and pan seared then topped with lemon tarragon butter and kale slaw

- 25 -

Shrimp and Polenta Cakes*NC shrimp, “Ramblin Poppy” chorizo, roasted red peppers, caramelized onions, cheddar polenta cake, mole demi

- 24 -

Split Plate Fee - $6

A gratuity of 20% will be added to parties of 8 or more

*These menu items are cooked to order and may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggsmay increase your risk of foodborne illness, especially if you have certain medical conditions. 1019

- ENTRÉES -Paired with two chef ’s nightly sides. May substitute one side item for a cup of soup or a house or caesar salad.

Seared Sea Scallops*Pan seared sea scallops with parsnip puree and Benton’s bacon vinaigrette

- 29 -

Impossible MeatloafPlant-based interpretation of classic meatloaf, served with spiced tomato gravy

- 21 -

Chicken Roulade*Bacon wrapped Joyce Farms chicken breast stuffed with roasted red peppers, wild mushrooms and goat cheese.

Seared, roasted and finished with sundried tomato and spinach beurre blanc - 24 -

Smoked Chicken Orecchiette*Lightly smoked chicken breast, baby spinach, roasted red peppers, broccolini, tossed in tomato and roasted garlic

mascarpone sauce with orecchiette pasta. Finished with basil pesto and shaved parmesan- 24 -

Split Plate Fee - $6

Gluten Free Vegan

Chetola Resort, also known as the Snyder Estate, in Blowing Rock, NC.