Varanese Menu

Baked brie wrapped in puff pastry served with bourbon caramel, toasted pecans and sliced apples

Crispy sesame glazed chicken with spicy slaw, Kewpie mayonnaise and green onions

Lump crab stuffed fried avocado with pico de gallo and a roasted jalapeño créme fraiche

Crispy fried duck confit and cabbage eggroll with BBQ aioli

Cavatappi Pasta tossed with Lobster in a Creamy Cheese Sauce Served with Old Bay Seasoned Pork Rinds

Warm pimento cheese, smoked gouda, pickled okra, pearl onion jam, white bean hummus and fried green tomatoes, served with grilled baguettes

Crispy fried calamari tossed with assorted peppers accompanied with sweet chili sauce and cilantro pesto

Mozzarella, spinach and artichoke cheese spheres lightly fried, served with a tomato-herb dipping sauce

Slow roasted pulled pork served on sweet potato biscuits finished with apple butter

Appetizer platter of lump crab stuffed fried avocado, pork biscuits, BBQ duck confit eggrolls, and Cheese Spheres

Lamb and lentil soup

Warm pistachio encrusted goat cheese served over baby spinach, sun-dried tomatoes, kalamata olives, grape tomatoes, cucumber and red onion with a tomato-balsamic vinaigrette

Fried green tomato and bibb salad drizzled with buttermilk dressing, crumbled goat cheese and crispy prosciutto

Crispy romaine lettuce tossed with creamy roasted garlic and parmesan dressing topped with shaved parmesan and herb croutons

Candied pecan, granny smith apple and sun-dried cranberries tossed with mixed baby lettuce and caramelized onion vinaigrette

Spice rubbed bourbon barrel smoked boneless pork chop topped with an apple bacon chutney served with gratin potato

Sauteed beef tips and tortellini tossed in a rich gorgonzola cream sauce, baby spinach, grape tomatoes and toasted pine nuts topped with crispy prosciutto

Char grilled grass fed beef topped with sharp cheddar, crispy onion straws and Chef John's V- sauce. Served with house-cut fries

Slow braised lamb shank with roasted garlic whipped potatoes and grilled asparagus finished with a natural pan sauce

Rainbow Trout stuffed with cornbread with roasted sweet potatoes, pecan-jalapeno crumble and molasses butte

Grilled salmon topped with a caramelized mandarin orange bourbon sauce served over cream cheese grits

Grilled strip steak served with roasted garlic whipped potatoes, zesty brussels sprouts and natural reduction

Roasted chicken served with Cavatappi mac n' cheese, cabbage slaw. Topped with salsa verde and Alabama white sauce

Seared lump crab cake topped with a spicy slaw and horseradish spread on a toasted brioche bun. Served with house-cut fries

Created with seasonal and local ingredients

Char grilled flat iron steak served with a mushroom and parmesan risotto finished with Chef John's V- sauce

Sautéed gulf shrimp with cream cheese grits. Topped with peach and sweet tea Kentucky chow-chow finished with a Cajun butter sauce

Daily Selection

Toffee-marshmallow bread pudding and bourbon caramel sauce served with salted caramel ice cream

Mocha Creme Brulee, rich custard with a candied top accompanied by a warm chocolate and caramel-filled praline

Custard-fried brioche french toast topped with candied bacon, sugared pecans, peanut butter powder, bourbon maple syrup, and caramel sea salt ice cream

Small assorted tasting

Warm, gooey chocolate lava cake served with vanilla bean ice cream

Red Hot Roasters certified organic coffee