Calhoun Corners Restaurant menu

Prime Rib and Lobster Tail Platter

12 oz. Rib Eye Steak

Filet Mignon

Fully trimmed and grilled over infrared heat.

Prime Rib

12- ounce cut, slow-roasted daily, served in simmered au jus. Other size cuts available upon request.

Pan Seared Thick Cut Rib Eye

In a soy-based searing sauce with sauteed mushrooms and horseradish cream dipping sauce.

Filet Bardin

Topped with broiled goat cheese and house bearnaise.

Twin Filets In Prosciutto Cognac Cream Sauce

Rolled in crushed peppercorns, grilled and served over roasted potato rounds with simmered mushrooms.

Grecian Filet Mignon

A simmered mixture of mushrooms, bacon, oregano, and spring onion in garlic wine butter and au jus topped with feta crumbles.

Imperial Filet Mignon

Mounded with lump crabmeat and finished with house bearnaise.

Scampi Sauteed Shrimp Over Grilled Rib Eye

Served with steamed rice pilaf or herb buttered angel hair pasta.

Beef Wellington Bordelaise

We begin this classic 18th century dish by folding a puff pastry lined with duck pate, onion and mushrooms around a choice filet, baked golden and served with burgundy bordelaise.

Fresh Catch of the Day

Lobster Tails Platter

Served with a warm, zesty corn and red pepper relish, fresh vegetable and drawn lemon butter.

Scallop Spinach Salad

Lightly dusted and sauteed scallops over fresh spinach with crisp bacon, mushrooms, egg and red onion in orange poppy seed dijon dressing.

Fried Shrimp with Zesty Remoulade Dip

Fried with light breading and served with fresh vegetable, warm corn and red pepper relish and baked potato.

Spicy Shrimp & Sausage on Stone-Ground Grits

Large shrimp sauteed with premium sausage in a spicy cajun cream sauce with fresh shaved parmesan over coarse-ground grits.

Twin Crab Cakes

Our original recipe loaded with crabmeat and served on fresh spinach chiffonade with two sauces.

Baked Seafood Trio

Shrimp, scallops and crabmeat baked over rice in a parmesan and roasted red pepper chardonnay butter topped with broiled havarti.

Medici Shrimp and Pasta

Garlic sauteed shrimp with roasted red peppers, mushrooms and fresh spinach served over basil pesto pasta alfredo.

Coquilles de Maison

Sea scallops sauteed in roasted garlic Chardonnay butter with mushrooms, bacon and cream, then dotted with bits of broiled swiss and brie cheese.

Scallops Provencal

Seared scallops crusted in herbes de provence, drizzled with parsley lemon butter and served with grilled asparagus and steamed rice pilaf.

Broiled Lobster Tail on Shrimp Fritter Cakes

Drizzled with a simmered seafood pan sauce of brown butter, cream and a touch of bay spices served with fresh vegetable.

Sherry Cream Shrimp & Lobster Bake On Puff Pastry

Six-ounce lobster tail and shrimp baked in sherry cream sauce with mushrooms, early peas, julienne carrots and danish havarti.

She Crab Soup

Rich and authentic, a house favorite.

Basil Pesto Cream Cheese Bake with Roasted Peppers

Served with homemade seasoned croutons and spicy crackers.

Warm Baked Almond-Crusted Brie

With Amaretto raspberry sauce, fresh fruit and toasted baguettes.

Grecian Crostini

Sauteed onions, tomatoes, spinach, kalamata olives and feta cheese, served on toasted crostini drizzled with seasoned olive oil.

Grilled Asparagus & Parmesan Artichoke Hearts

Asparagus spears grilled in infused olive oil and drizzled with Hollandaise sauce along with parmesan crusted artichoke hearts.

Artichoke Parmesan Crab Dip

Baked crusty and served with homemade croutons and spicy crackers.

White Cheese Flatbread Pizza

With feta spread, basil pesto, artichokes, spinach, scallions, havarti and tomato.

Escargot Florentine

Simmered in garlic butter with prosciutto, spinach and fresh herbs.

Crab-Stuffed Mushrooms with Four Cheeses

Lump crabmeat tossed with smoked gouda, havarti, parmesan, and cream cheese, drizzled with lemon butter and broiled golden.

Quarter Pound Steamed Shrimp

Steamed in bay spices, served with drawn butter and cocktail sauce.

Crab Cakes

On spinach chiffonade with whole grain mustard sauce.

Grandma Moore’s Cajun Shrimp Skewers

Seared in brown butter and served over a bed of spinach chiffonade with lemon mustard sauce.

Spanakopeta & Tiropeta Platter

Enough for two. Spanakopeta (fillo-wrapped spinach and cheeses), tiropeta (fillo- wrapped cheese triangles) baked golden and served with fresh fruit.

Sesame Seared Tuna

With seaweed salad, fresh ginger, wasabi and sesame soy dipping sauce.

Dreamsicle Sundae

Classic orange sherbet on vanilla ice cream topped with real dairy whipped cream and raspberry syrup.

Homemade Pretzel-Crusted Key Lime Pie

Refreshingly creamy key lime pie in brown sugar and crushed pretzel crust, topped with fresh whipped cream and raspberry drizzle.

Homemade Pecan Pie

Deep dish style with a fresh pastry crust, served warm and topped with a dollop of whipped cream and a drizzle of Kahlua.

Classic Chocolate Sundae

Rich vanilla ice cream topped with dutch chocolate sauce, chopped walnuts, whipped cream and a cherry.

Snickers Pie

Graham crust layered with fudge brownie, cream cheese filling, chocolate, peanuts and caramel.

Warm Caramel Brownie Sundae

Topped with chopped pecans, premium vanilla ice cream, real whipped cream and a cherry.

Homemade Pecan Pie - A la Mode

Tall Cheesecake Brulee

New York style cheesecake in graham crust with a hand-fired caramelized top. Served with a light caramel drizzle.

Tuscan Style Vegetarian Pasta

A garlic oil saute of roasted red peppers, spinach, mushrooms, artichoke hearts and asparagus in basil pesto wine sauce over pasta.

Herb-Crusted Chicken in Tarragon Pan Gravy

Pan sauteed chicken breast served on roasted potato rounds in savory white wine tarragon gravy with sliced mushrooms.

Shrimp, Chicken and Sausage Jambalaya

Sauteed sweet red peppers, onions and chopped vegetables, deglazed and tossed with low country rice in grandma moore’s cajun spice blend.

Spinach and Goat Cheese Stuffed Chicken

Served on angel hair in a lemon and mustard seed cream sauce with parmesan and artichoke stuffed mushroom.

Blue Ridge Mountain Rainbow Trout

Fresh rainbow trout pan sauteed with lemon butter, fresh herbs and white wine topped with almonds and served with parmesan and artichoke stuffed mushroom. Available fried on request.

Roasted Pork Tenderloin In Balsamic Herb Au Jus

Lightly crusted and served on nightly risotto with fresh vegetables.

Spinach Crepes filled with Chicken and Shrimp

Jumbo shrimp and chicken medallions sauteed with spring onion, roasted red peppers, and mushrooms, finished with a smoked gouda and havarti cheese sauce. Served with steamed rice pilaf.

Seared and Roasted Duck Breast

Boneless duck breast seared crisp then roasted for moist tenderness. Served in five-spice herb au jus with nightly risotto and vegetables.

Twin Pork Tenderloin Filets

Lightly floured and sauteed, served over roasted potato rounds in our popular prosciutto cognac cream sauce.

Shrimp & Crab Stuffed Rainbow Trout

Served in a lemon chiffon sauce with rice pilaf and fresh vegetables.

French Cut Lamb Chops

Grilled with greek spice rub and served with fresh vegetable and lemon parmesan pasta topped with tomatoes, olives, feta and herbs.