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