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Dining

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Menu:

Appetizers

• Seared sea scallops encrusted in pink lentils and green peppercorns with red pepper reduction and grille frisée
• Prince Edward Island mussels and New England littleneck clams in tomato, chorizo, tarragon and fennel broth
• Carpaccio of beef tenderloin with mustard aioli, shaved parmesan cheese, crispy capers and spinach chiffonade
• Wood Fired Pizzas:
• Margherita- fresh buffalo mozzarella, spicy tomato sauce and fresh basil
• Smoked duck with feta, spinach and red onion

Salads

• Watercress with roasted golden and ruby beets, granny smith apples, currant, spiced pecans and curry vinaigrette
• Grilled hearts of romaine, garlic croutons, shaved parmesan and Caesar dressing with grilled prawn
• Baby bibb lettuces, black walnuts, pink grapefruit sections, and Maytag bleu cheese with a balsamic vinaigrette

Entrées

• Sweet soy pan-seared Escolar, bamboo rice and asparagus puree with spring onion oil
• Colorado rack of lamb, roasted, with granny smith apples, pomegranate glace and butternut squash, potato gratin
• 9 ounce prime filet mignon with wild mushroom, parmesan gratinee, polenta and poached leeks
• Slow roasted duck with roasted parsnips, apples, house-cured bacon and blackberry glace
• Poached Turbot with spinach, cauliflower almond puree and coconut broth
• Pasta Provencal- fettuccini with salmon, mussels, shrimp, calamari, Nicoise olives and tomatoes in a white wine cream sauce

A collection of six locally-owned-and-operated inns in Savannah's historic district-all award-winning for capturing Savannah's true essence and offering the ideal balance of comfort and elegance.