Lake Rabun Hotel & Restaurant

Appetizers

Asparagus Soup with Blue Crab Fritters   9.

Fried Green Tomatoes 9.

four cornflour fried green tomatoes with layers of spinach,

goat cheese and a Creole spiced cream sauce

Lakemont Caesar Salad  7.

Local Greens, Cranberries, Candied Walnuts, Goat Cheese, and Bacon Vinaigrette   9.

The Lowcountry’s Finest:  Shrimp & Grits  12.95

Jumbo Lump Blue Crab Cake with Grained Mustard Cream   12.

Rootbeer braised Veal Cheeks with Sauerkraut and Pickled Carrots  12.

Duck Confit with Sweet Corn Cakes, Warm Sweet Potato-Bacon Salad, and a Chipotle Aioli 13

House Smoked Salmon on Cream Cheese Brioche with Hard-Boiled Egg, Capers, Chives,

And a Petite Salad with a Roasted Shallot Vinaigrette 11.

Sandwiches

 Served with either Fries or Cole Slaw

The BLAST   12.

bacon, Lettuce, Avocado, Shrimp Salad, and Tomato – all packed between two pieces of toast

Wagyu Sliders 16.

Two 3-Ounce Patties of domestic Kobe beef, one topped with our Pimento Cheese and Bacon, the other with Smoked Gouda and Caramelized Onions

Smoked Gouda & Black Forest Ham 11.

Served on toasted potato bread with whole grain mustard, lettuce, tomato,

Vidalia onion and sliced dill pickles

 Mains

Crispy Flash Fried Shrimp  19.

pomme frites, citrus-fennel slaw, house made cocktail sauce

  Caramelized Sea Scallops   24.

four pan-seared scallops, served with grit cakes, braised spinach, and a country ham-chive butter sauce

Jerk Rubbed Thick Cut Pork Chop  25.

served with a two-potato gratin consisting of sweet and Idaho potatoes, French beans, and a spiced rum scented banana-pineapple chutney

Pecan Crusted Mountain Trout 23.

potato gnocchi, braised spinach, and a caper-herb butter sauce

8oz Herb-Rubbed Grilled Filet Mignon  33.

smothered with smoked bacon-vidalia onions, with garlic-rosemary mashed potatoes, asparagus, a red wine-balsamic sauce, and topped with a bleu cheese mousse

11oz Smokey Grilled Ribeye  28.

seasoned with our smoked kosher salt, grilled, and then served with a fresh vegetable-wild rice pilaf, French beans, and a sherry-portobella sauce

Parmesan-Crusted NC Tilefish  24.

served with a Spring pea risotto, roasted carrots, grilled asparagus, and a roasted red pepper sauce

Desserts   $7.00

Duet of Chocolate

a chocolate pots de crème paired with chocolate mousse and almond biscotti

Classic Crème Brulee with Fresh Fruit

Banana Pudding Cake with Chocolate Sauce

GA Strawberry-Chocolate Cobbler with Vanilla Ice Cream

Add Vanilla Ice Cream to Any Dessert 3.

An 18% Gratuity will be added to parties of 8 or more

CONSUMING RAW OR UNDERCOOKED FOODS SUCH AS MEAT, POULTRY, FISH, SHELLFISH, AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

Join Us For Dinner

Wednesday - Saturday 6:00-10:00

Lunch On Saturdays 11:30 – 3:00

and Sunday Brunch 10:30 – 4:30

Call 706-782-4946 for reservations.