Below is a small sampling of the resort's menu. 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 the most current edition of our menu with pricing.
For those joining us as an individual couple or small group, our overnight packages feature a full breakfast, sack lunch and a four-course dinner, which includes a soup and salad du jour, a choice of two entrees, dessert du jour, and non-alcoholic beverages.
Recipes for many of our most popular entrees, sides, salads and desserts can be found at Gastronomy, the resort's on-line archive of culinary delights.
Dinner
Chevre 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.
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.
Gristmill Salmon Fresh Tasmanian, Wild, King Salmon filet, molasses seared. Served with a ginger peach butter sauce. Accompanied by rosemary and garlic roasted red potatoes.
Hors d'oeuvres
Assorted Vegetarian Spreads A variety of spreads, including humus, tapenade, bruschetta and roasted eggplant, served with melba toasts, crackers and toast points. Choice of three.
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 sauteed with garlic and fresh herbs. Combined with parmesan cheese and breadcrumbs, rolled in puff pastry, and baked. Served with an herb cream, tomato reduction.
Chicken Satay Strips of Indonesian marinated chicken breast skewered and grilled. Served with a peanut chili dipping sauce.
Colorful Quesadilla 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.
Desserts
Warm Berry Cobbler Mixed berry filling. Baked individually with a Streusel topping. Topped with vanilla ice cream.
Raspberry 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 Baileys sauce.
Caramel Orange Bread Pudding Traditional vanilla, orange, cinnamon flavored custard, baked with cubed bread. Served warm with a rich caramel sauce.
Lunch
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.
Tennessee Barbecue Buffet Barbecued, quartered chicken and baby back ribs. Served with all the trimmings, summer salads, and condiments.
Breakfast
Sunrise Breakfast Scrambled eggs, sausage patties, world renowned Benton's bacon, fresh fruit, homemade pastry, cereal & yogurt, toast selection with homemade jam, variety of juices and locally roasted, fresh ground coffee.
