We’re excited to introduce a new element to our Supper Club Winter Series and look forward to hosting our first a la carte service Saturday, March 12. Chef Trevor Stockton is offering you a selection from each of three courses from an exciting seasonal menu, so on this night you can decide at the table what you’re in the mood for. We are also spreading our available seating times from 6:00-8:15 to provide options for your Saturday Night Lodge Dining experience. As in our past events our doors open at 5:00 for cocktails and we welcome you to come mingle by the fireplaces before your selected dinner time.
Three Course Menu $55 per person
Including tax and service (does not include alcohol)
Winter Greens Salad
assortment of winter greens, lemon vinaigrette, shaved vegetables, herbs
roasted, raw & pickled beets, pistachio butter, buttermilk
slow roasted & raw carrots, fresh buttermilk cheese, winter green-pecan pesto
pan roasted breast, confit leg
beet-brown butter puree, pickled ramps, sweet potato
Pan Roasted Eye of Rib-Eye
yukon potato, Lodge steak sauce
Pan Fried Trout
Anson Mills yellow grits, green tomato, beurre blanc
whiskey caramel, vanilla whipped cream
Warm Spiced Chocolate Cake
pear puree, honey vanilla pears
Seatings are available at 6:00, 6:45, 7:30, or 8:15.
After your ticket purchase please call the Lodge at 865-981-9800 between 8:00 and 4:00 Monday-Friday with a requested meal time and the number of diners in your party.
(Please note there will be limited availability for each of the four times and those seatings will be available on a first call, first select basis.)
For those wishing to make the night a longer getaway we have overnight Lodge accommodations available for $139 per night (inclusive of Sunday breakfast). Please call for reservations or e-mail at firstname.lastname@example.org.