Appetizers

• Crab Cakes 12
  Jumbo Lump Crab Cakes with Scallions, Red Bell Peppers, Garlic, and Soy, Served with Saffron Truffle Aioli

• Bacon Wrapped Shrimp 10
  Jumbo Shrimp Wrapped in Applewood Smoked Bacon with a Horseradish Sour Cream Sauce

• Artichoke Tart 9
  Flaky Pastry filled with Artichoke Hearts in Horseradish Parmesan Cream topped withCrumbled Applewood Smoked Bacon

• Stuffed Ravioli 9
  Butternut Squash and Goat Cheese Stuffed Ravioli with Sage Butter and Tomato Concasse

Soups

• She Crab Soup 7
  A Rich and Creamy Soup with Lump Crab, Carrots, Celery, Onions and Tomato,and a splash of Sherry

• Soup du Jour 6
  

Salads

• Bonne Terre House Favorite 6
  Baby Field Greens with Candied Spiced Pecans, Dried Cranberries, Bermuda Onions, and Maytag Bleu Cheese and your choice of Peppercorn Buttermilk Dressing or Cider Vinaigrette

• Baby Spinach 9
  Baby Spinach with Sliced Pears, Brie, Applewood Smoked Bacon, and Toasted Almonds with Warm Honey Vinaigrette

Entrees

• Roasted Rack of Lamb 34
  With Cherry Pan Sauce, Roasted Garlic Mashed Potatoes, Sauteed Mushrooms, and Hericot Vert

• Cedar Plank Salmon 28
  Salmon Fillet Roasted on a Cedar Plank atop Wild Rice Pilaf with Flash Fried Spinach and Roasted Vidalia Sauce Robert

• Pecan Dusted Free Range Chicken 24
  Stuffed with Boursin Cheese and Served with Roasted Garlic Mashed Potatoes and Sautéed Spinach

• Grilled Creekstone Farms Black Angus Filet 34
  With Your Choice of Wild Mushroom Cognac Cream Sauce, Madeira Demi-Glace, or Sun Dried Tomato Pesto with Bleu Cheese Gratinee and served with Roasted Garlic Mashed Potatoes and Asparagus

• Roasted Rack of Lamb 34
  With Cherry Pan Sauce, Roasted Garlic Mashed Potatoes, Sauteed Mushrooms, and Hericot Vert

• Chilean Sea Bass 30
  Pan Seared Sea Bass with Crawfish Risotto and a Mango Puree

• Roasted Mapleleaf Duck Breast 26
  Marinated and Glazed in Soy, Ginger, Garlic, and Bourbon and Served with Rice Pilaf and Stir Fried Asparagus, Baby Carrots, Haricot Vert, Mushrooms, and Spinach

• Veal Casino 32
  Sautéed Medallions of Veal in a Rich Cream Sauce with Sea Scallops, Red Peppers, and Spinach on a bed of Angel Hair Pasta

• Charleston Shrimp and Grits 24
  Parmesan Stone Ground Grits with Sherried Shrimp Gravy served with Tomato Concasse and GrilledAsparagus

Chef, KIRK HARRIS

Owners, Charles and Kimbel Orr

General Manager, Bill Tomlinson

For parties of six or more a twenty percent gratuity will be added.
We gladly accept Visa, Master Card, American Express, and Discover or you may charge to your room.

Our menu is prepared using only the freshest, highest quality ingredients of the season.

          - menu subject to change -