Peter Herdic House Restaurant

Sparkling rasa, Espółon reposado libiscus syrups, lemon juice

Bulleit bourbon, golden berries, oregano, lemon juice, simple syrup. Aperol float

Hendrick's gin, coconut water, lemon juice, pineapple, club soda, citric acid

Mount Gay rum. Drambuie. Laphroig misted glass, flamed orange

Tito's vodka, sweet and dry vermouth. housemade pickled green beans

Godiva chocolate liqueur, Kahlua, Fangelico, vodka, Alabaster cold-brewed espresso

Clyde Mays bourbon, amaretto cherry and local apple, bitters

Knob Creek bourbon, sweet vermouth, housemade black walnut bitters, amaretto cherry, sassafras smoked glass

Plymouth gin, Absolut vodka, Lillet

Hendrick's gin, Liz's housemade tonic tincture, simple syrup, club soda, cucumber slice

Housemade concord grape juice, lemon juice, local honey, club soda

Lemongrass simple syrup, pressed ginger juice, fresh lime, club soda

Dark chocolate cream in a pecan crust, served in pool of caramel sauce

pberry sorbet flavored with Crème de s, served in a chocolate shell with whipped and Chambord

-spiked custard drizzled with sweet nd finished with fresh berries and monds

te cake with a rich chocolate topped with whipped cream and

fflé made with cream, eggs izzled with raspberry sauce h berries

A blend of fair trade coffee beans from our local Alabaster Coffee Roasterie

Root liqueur and Bulleit bourbon blended with a splash of club soda and finished with a scoop of housemade vanilla ice cream

Sambuca flamed at your table, and served with a shot of espresso

Kahlua layered with Creme de Menthe and Bailey's Irish Creme

Bailey's Irish Creme and Frangelico served on the rocks

Artichoke hearts, hearts of palm, Beaver Run Farm bacon and crumbled gorgonzola, tossed with romaine lettuce in a dijon vinaigrette.

Baby spinach tossed in a balsamic vinaigrette with roasted peppers, kalamata olives, artichoke hearts and crumbled feta

Romaine lettuce tossed in our homemade Caesar dressing, topped with warm garlic croutons and grated Parmigiano

Baby greens, sliced pear, toasted walnuts and gorgonzola tossed with cranberry poppyseed dressing

Baby greens with a selection of fresh vegetables, tossed in a thyme-balsamic vinaigrette and finished with grated Parmigiano...

Half a hen from Cow-A-Hen Farms, pan-seared and served over creamy polenta, fried artichoke hearts and wilted spinach in a lemon-caper beurre blanc.

8 oz. antibiotic-free filet mignon (larger and smaller cuts available) from Tony's Meats, served with mashed potatoes and steamed vegetables. Add your choice of au poivre or horseradish cream

Naturally-raised steak (ask your server for today's cut) from our local Misty Mountain Farm, served over battered GreenWood Farm oyster mushrooms with housemade chili butter

Savory ragu made with tomato, rosemary and lamb from Jamison Farm, served over creamy polenta and finished with a bright cilantro gremolata.

Pan-seared beef tenderloin tips tossed with organic fettuccine in a light parmesan cream, and topped with a dollop of garlicky basil pesto

A surprisingly light dish made with a mix of locally grown beans, black trumpet and oyster spinach and pancetta, finished with seared scallops and buttered breadcrumbs

Pan-seared sockeye salmon from Wild for Salmon, served in a Korean barbecue sauce over jasmine rice, fried winter greens and housemade kimchi...

Jumbo American shrimp, crusted with garlic and parmesan bread crumbs, served in a sherry and port reduction over garlicky organic fettuccine...

Your choice of one or two 4 oz. crab cakes, made with jumbo lump crab, pan-fr with a lemon-caper creme fraiche and herbed red potatoes: One