Menu

Dining at the Sourwood Inn

Dinners are available Thursday through Sunday every week with reservations required.
*(Some items may change due to seasonal availability)

Menus for March 2017

Thursdays

Carrot ginger soup,
Curried yoghurt

Herb crusted pork tenderloin with Jezebel sauce,
Rosemary- pear sweet potato gratin, and sautéed Brussel sprouts with bacon and sweet onion

Hummingbird cake

Fridays (Except for March 17th – see Saturday’s menu)

Spinach salad with a sesame lemon dressing,
Almonds, pickled red onion, and strawberries

Pecan crusted mountain trout,
Dirty Hoppin’ John, and a carrot-orange peanut studded slaw

Lemon Chess Pie with gingersnap crust
Rum whipped cream

Saturdays (Except for March 18th, see Friday’s menu)

Green salad with citrus vinaigrette,
Radish, fennel, and goat goat cheese

Green Man Ale braised Corned Beef Brisket,
Lusty Monk Mustard sauce, roasted red taters, and braised cabbage with bacon

Chocolate Pot du Crème,
Orange cornmeal cookie

Sundays

Green salad with a Mustard vinaigrette,
red grapes, walnut, and Granny Smith apple

Chicken Marbella over rosemary polenta-
Braised chicken with wine, citrus, capers, prunes, and carrots

Panna Cotta with Black Strap molasses,
black walnut ice box cookie

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Some dietary requirements can be accommodated with advanced notice only.
Dinner is $30.00/person. Gratuity is not included.
Please feel free to bring your own beer, wine, or liquor since it is not sold at the inn.
Reservations are required and can be made by calling the inn at (828)255-0690.