A HAVEN FROM THE CONCERNS OF THE MODERN WORLD

Four-Course Meal

Multiple cuisines influence the menu

A TASTE OF EDGEWORTH

 

THAI CUISINE

MENU

 

APPETIZER

 

HOR MOK PLA CHORN

Plaa Keapong and Tab Tim Fish Infused with Thai Spices, Curry & Layered with Cabbage in a Banana Leaf Cup, Gentle Steamed and Accented with Galangal Cucumber Salad

 

SALAD

 

YAM WUN SEN KUNG

Spicy Thai River Prawns & Vegetable Salad with Glass Noodles

Tossed in a Hot & Sour Roasted Cashew Dressing with Fried Garlic  

 

 

ENTREES

 

PAE CHA PASHONN

Wild Caught Salmon Fillet Steamed Thai Style with Lemon Grass & Kaffir Lime Leaves

Served with Thai Sticky Rice and Stir Fried Vegetables

 

KAENG PHET PET YANG

Thai Red Roasted Duck Simmered in a Red Curry Sauce with Tropical Vegetables & Green Papaya. Served with Thai Sticky Rice & Steamed Pickled Bok Choy

 

KAENG PHANAENG

Pan Seared Beef Filet Simmered in Matsaman Coconut Sauce with Roasted Thai Spices

Served with Grilled Fakthxng, Steamed Pickled Bok Choy & Fried Bamboo Shoots

 

DESSERT

SANG KHAYA NIAO MAMUANG

Vanilla Coconut Custard with Fresh Mangoes and Cinnamon Pineapples

 

A TASTE OF EDGEWORTH

FRENCH THEME

 

MENU

 

CONFIT de CANARD con CHOU FRISE

Classic French Home Style Preserved Duck Accompanied by Pickled Kale

And Garlic Tomé de Revard Canapé with Grape Tomato Confiture

 

 

SALADE NICOISE

A Creation of Nice, France. Fresh Tomatoes, Potatoes, Olives, Anchovies, Green Beans,

Hard Boiled Eggs & Roasted Poivrons Rouges, Accented with Pan Seared Fresh Tuna &

Le Salers Wafer

 

 

Le CHATEAU SPECIALITE

 

Filet of Atlantic Salmon Filled with Mousseline de Crevettes and Baked in Melon de Bourgogne

Served with Petite Legumes & Saffron Chateau Potatoes

 

Alsatian Style Choucroute Garnie of Sauerkraut, Morteau Sausage, Smoked Pork Tenderloin Simmered in Riesling & Calvados with Juniper Berries, Cloves, Onions, Apples and Baby Red Potatoes

 

Escoffier Famous Boeuf a la Bourguignonne with Entrecote, Wild Mushrooms

Pearl Onions, Lardon, Roasted Garlic & Bouquet Garni in Vin de Bourgogne Sauce

 

 

Le PATISSERIE

 

Parisian Chocolate Framboise Terrine with Vanilla Bean Anglaise

 

French Famous Baba au Rhum on Chocolate Lattice with Wild Berry Maceree

 

 

 

HOSTED BY

EDGEWORTH INN AT MONTEAGLE

 

FRENCH CARIBBEAN THEME

FRIDAY SEPTEMBER 1st 2017

 

MENU

 

LE MARTINIQUE

French Creole Garlic Shrimps Encroute, Laced with Cognac & Fresh Cream

With Island Herbs and Spices Topped with Crispy Smoked Bacon Lardon    

 

                        SINT MAARTEN   (GLUTEN FREE)

Rain Forest Fresh Organic Baby Salad Greens Adorned with Burgundy Soaked Hibiscus,

Grilled Island Mangoes & Toasted Coconut

 

                                                          FORT- de- FRANCE

   Cast Iron Skillet Grilled Atlantic Salmon Fillet Cast with a Net of Amandine Lime Beurre Blanc

And Beached on a Reef of Wild Rice & Christophine Au Gratin

                                                        (GLUTEN FREE)

 

 

Pan Roasted Breast of Pheasant, Simmered in Coconut Milk with Curry & Colombo de Martinique with a dash of Spiced Rum. Served with Plantain Malanga Accra’s & Island Roasted Vegetables.              (GLUTEN FREE)

 

 

Grilled Allspice Infused Beef Filet Mignon Topped with Crab Fritter in a Belangere Crown & comforted with a Blanket of Marsala a la Josephine.                                     Served with Potatoes Au Vin Blanc and Jardinière de Legumes. (GLUTEN FREE)

 

 

 

ISLE CARIBE

 

Petite French Island Chocolate Rum Plum Cake with Sugar Cane Berry Glaze

 

 

Coconut Crème Caramel Topped with Flambé Island Fruits

(GLUTEN FREE)

 

A TASTE OF EDGEWORTH

 

HOASTED BY

EDGEWORTH INN AT MONTEAGLE

 

MEDITERRANEAN THEME

SATURDAY SEPTEMBER 2nd, 2017

 

MENU

 

                      FUSION MEZE    (GLUTEN FREE)

Pan Seared Fresh Tuna Loin on Braised Arugula with Lemon Balsamic Agli Olio,

Accented with Lebanese Tabbouleh Cake

 

 

                       INSALATA CAPRESE   (GLUTEN FREE)

Vine Ripened Roma Tomatoes Layered with Fresh Marinated Mozzarella

And Drizzled with our Special Basil Roasted Garlic Vinaigrette

 

 

SPECIALITY DELLA CASA

 

Ibiza Style Escabeche Salmon Smothered with Pickled Onion, Sweet Peppers, Allspice & Mediterranean Herbs. Served with Roasted Vegetable Paella

(GLUTEN FREE)

 

Traditional Greek Moussaka, made with Aged Grass Fed Spiced Beef & Lamb, Layered

With Eggplant, Kefalotyri & Feta and Topped with Almond Crust. Served with Pan Roasted Vegetables & Baby Golden Potatoes

(GLUTEN FREE)

 

 Beef Tenderloin Braciole Sicilian Style, Filled with Italian Cheeses and Herbs

And slow Braised in Roma Tomatoes, Garlic and Chianti.

Served with Oregano Mushroom Risotto & Vegetables

(GLUTEN FREE)

 

DOLCI

Zuppa Inglese al Cioccolato

 

Strawberry Balsamic Zabaglione

(GLUTEN FREE)

A TASTE OF EDGEWORTH

 


Menu 1 for Friday evenings- phone for reservations 931-924-4000

 

MOUNTAIN CREEK

Chef Cynthia’s Famous Shrimp Cake Accented with Garden Fresh Arugula & Tropical Key Lime Remoulade


THE INN 

Dew Fresh Crispy Romaine Adorned with Organic Wild Berries, Clementines, Grilled Goat Cheese & Toasted Brown Sugar Pecans 

LE EDGEWORTH

SELECT ONE OF THE FOLLOWING ENTREEs
 
Grilled Lemon Thyme Crusted Wild Caught Salmon Fillet Caressed with Rose Infused Pinot Noir Glaze. Served with Wild Rice Parmesan Timbale & Fresh Vegetables

Succulent Free Range Cornish Hen, Slow Roasted with Herbs du Province, Smoked Bacon & Baby Bella Mushrooms in Burgundy Wine Sauce. Served with Roasted Garlic Potatoes & Fresh Vegetables

Grain Fed Filet of Beef Tenderloin, Mounted with Skewered Garlic Grilled Shrimps & Soothed by Truffle Wine Lotion. Served with Roasted Garlic Potatoes & Fresh Vegetables 

SWEET SEWANEE

Petite Decadent Belgian Chocolate Mousse & Raspberry TorteOn a Carpet of Chambord Sauce 


Fresh French Pear Tart in Walnut Shell with Grand Marnier Anglaise

An offering of fresh fruit is generally available

 

MENU 2 For Saturday Evenings

 

SEWANEE HOLLOW

Herb Feta & Roasted Vegetable Wellington with Wilted Baby Kale on a pool of Wood Fire Grilled Pepper Coulis
 

EAGLES NEST

Mountain Farm Fresh Baby Spinach, Nestled with Quail Eggs & Toasted Wild Mushrooms With a Warm Brown Sugar Cured Bacon & Walnut Dressing

 

THE ASSEMBLY

SELECT ONE OF THE FOLLOWING ENTREES

 

Fresh Wild Caught Atlantic Salmon Dressed in a Coat of Fried Green Tomatoes Netted with Lemon Basil Choron. Served with Potato Vegetable Cassoulet 

Breast of Free Range Hen Filled with Gorgonzola & Prosciutto, Encased in Almond Meal & Slow Roasted to Perfection. Served with Duchess Sweet Potato & Fresh Vegetables

Cast Iron Skillet Grilled Beef Filet Mignon Topped with Lobster Satay and Lovingly Splashed with Brandy Wine Demi Glaze. Served with Duchess Sweet Potato & Fresh Vegetables

 

                                         

HOME SWEET HOME

Chef Anderson Special Tennessee Whisky Bread Pudding with Chocolate Amaretto Ganache

 Cynthia’s Classic Rustic Country Peach & Raspberry Melba                   

 

                                           

                                                       Many items are  GLUTEN FREE

$42.50 per person + tax & gratuity

Reservations required 24 hrs in advance, 48 hours preferred.

Please specify entrée choice when making reservation.

 Please call the Inn for more information and reservations. 931–924–4000

Chef Thomas Anderson brings over 35 years of culinary experience.  His creativity and culinary art transform local ingredients into savory palate pleasing dishes.  Tom was most recently cooking at Valley Cove Bistro in Cowan, Tennessee.

Chef Cynthia Krueger has spent over 40 years in the food industry. She began her career at a very early age. She was raised by her grandmother who ran a boarding house in Oregon where she learned to cook by the time she was 8 years old. The boarding house was also the only bakery in town where she learned her love of baking.

Cynthia is the former day chef at Sidetrax restaurant in Cowan, Tennessee. Cynthia has taught cooking classes for Motlow Jr. College and a series of Asian cooking classes through the Cowan Community School and in her own home. Cynthia is also working on her own cookbook.


 

Some examples of past menus:

Cajun Menu

Cíest Magnifique ñ Mes Amis
A Gastronomical Excursion to The Big Easy

Appetizer - Choose 1:

  • Fried Green Tomatoes with or without Shrimp and a
  • Remoulade Sauce
  • Crabmeat Cheesecake w Pecan Crust

Salad:

Mixed Greens, raisins, feta, almonds and a tart
vinaigrette

Entrees - Choose 1:

  • Red Beans & Rice
  • Shrimp Creole
  • Gumbo
  • Crawfish & Shrimp EtouffÈe

Dessert:

New Orleans Style Bread Pudding w/ Jack Daniels Sauce 

 

Indian Menu

A Taste of India

Appetizer:

  • Vegetarian Samosa: Crispy flaky crust stuffed with potato, peas &
    spices
  • Mint Coriander Sauce
  • Tamarind Chutney
  • Mango Chutney

Entree - Choose 1:

  • Green Curry Chicken - A Spicy Green Curry sauce w/Chicken
  • South Indian Fish Curry ñ Tilapia cooked in a Spicy Tamarind &
    Curry Sauce
  • Bombay Shrimp - Shrimp cooked in a mild coconut curry sauce
  • Vegetarian Korma ñ A mix of garden vegetables in a rich creamy
    sauce

Chefís Choice Vegetables (will be 1 or more of the following)

  • Palak Paneer: Creamy spinach with Paneer Cheese
  • Aloo Mutter: Potatoes & peas with Indian spices
  • Gobhi Matar: Cauliflower and peas with Indian spices

Accompaniments:

  • Naan
  • Raita
  • Jasmine Rice

Dessert - Choose 1

  • Karanji -Gujiya ñ Baked coconut, almond & raisin crescents
  • Kulfiñ Indian Ice Cream w Cardamom & pistachios

 

Thai-Vietnamese Menu

Appetizer:

Vietnamese Spring Rolls - Napa cabbage, carrots, peanuts,
cilantro, mint, and rice noodles all wrapped up in fresh
rice paper and served with nuoc cham and special sweethot
Thai sauce.

Soup: (Please specify at time of making reservations)

  • Tom Kha Gai - Coconut curry soup with coconut milk,
    shrimp, chicken, lemon grass and vegetables.
  • Vegetarian Tom Kha Gai

Entree - Choose 1:

  • Pad Thai - Rice noodles, chicken, shrimp, and vegetables tossed with sweet and spicy sauce then topped with cilantro, peanuts and bean sprouts
  • Vegetarian Pad Thai Rice noodles and vegetables tossed with sweet and spicy sauce then topped with cilantro, peanuts and bean sprouts
  • Green Curry Chicken: Chicken breasts cooked in coconut milk and a spicy green curry sauce. Served on a bed of jasmine rice

Vegetable:

Broccoli and cauliflower with Sweet Thai Chili sauce

Dessert:

Banh Dua Ra Men - Coconut Carmel Flan 

 

Fusion Dinner

A Fusion of Vietnamese, Thai, Indian

Appetizer - Choose 1:

  • Vietnamese Spring Rolls: Napa cabbage, carrots, peanuts, cilantro, mint, and rice noodles all wrapped up in fresh rice paper and served with nuoc cham and our own special sweet-hot Thai sauce.
    (Vietnamese)
  • Samosas: Crispy flaky crust stuffed with potato, peas & spices (Indian) Served with mango chutney & date and tamarind chutney

Soup:
Tom Kha Gai - Coconut curry soup with coconut milk, shrimp, chicken, lemon grass and vegetables. (Thai)

Entree - Choose 1:

  • Green Curry Chicken - Chicken & vegetables w/Green Curry Sauce (Thai)
  • Vegetarian Korma - Garden vegetables in a mild creamy sauce (Indian)
  • Coconut Prawn Curry – Succulent shrimp sautéed in coconut milk with Indian spices, and a spicy curry sauce. (Indian)
  • Pad Thai Vegetarian or w/Chicken - Rice noodles, chicken and vegetables tossed with sweet and spicy sauce then topped with cilantro, peanuts and bean sprouts. (Thai)

Vegetable:

  • Palak Paneer - Creamy spinach with Paneer Cheese (Indian)
  • Jasmine Rice

Dessert – Choose 1:

  • Coconut Caramel Flan (Vietnamese)
  • Orange Scented Floating Island with fresh Raspberries – Meringues baked to a golden brown and served in a pool of delicate lemon scented custard and topped with fresh raspberries. (French)

 

Italian Menu

Appetizer:

Cheese Stuffed Mushrooms w Marinara

Choose Soup or Salad:

  • Salad: Italiano Salad Mixed greens, almonds, cranberries & pears w White Balsamic Dressing
  • Soup: Minestrone – The classic, vegetables, pasta, lots of broth and Italian spices

Entree – Choose 1:

  • Chicken Piccata- Tender chicken breasts lightly breaded and served with a lemon, garlic, white wine and caper sauce
  • Seafood Fettuccini Alfredo – Shrimp and scallops served in our made from scratch Alfredo sauce and served over a bed of fettuccini. (May substitute chicken in place of seafood)
  • Lasagna – Layers of noodles, our made from scratch marinara, and oodles of cheese.
  • Shrimp Scampi – Large shrimp sautéed in butter, white wine and garlic and served over a bed of Fettuccini

Dessert:

Tiramisu – The Italian classic. Lady fingers dipped in a mixture of espresso, rum and grand Marnier and layered with our made from scratch sabayon, mascarpone and whipped cream.

 

A Taste of Edgeworth

Reservations 24 hours in advance required. Dinners $42.50 per person plus tax and gratuity.  Fridays and Saturdays only.

Specialty Menus available – requires 72 hours notice and a minimum of 6 persons. Contact the Inn for cost and availability.