at SOUP Shelton Vineyards SALADS STARTERS Soup of the Harvest Winter Solstice Salad - 10 Cup - 5 Bowl - 7 Local Greens - Hard Boiled Egg - Red Onion Artisan Meat and Cheese Plate - 16 Julienned House Smoked Ham - Golden Raisins 3 Artisan Cheeses - Harvest Grill Ham Pate Cucumber - Soft Pretzel Croutons Grilled Sausage - Black Pepper Bordeaux Jelly Mustard Vinaigrette Local Pickles - Lusty Monk Mustard® Low Country Caesar Salad - 8 Fruit (Seasonal or Dried) - Toasted Bread Romaine - Cornbread Croutons - Red Onions Include Wine Tasting - 22 Wine Flight - 28 Grape Tomatoes - Apple Wood Smoked Bacon Pintos & Cornbread - 8 Buttermilk Caesar Dressing -Parmesan Warm Cornbread - Slow Cooked Pintos Thick Cut Bacon - Texas Pete® Aioli Harvest Grill Field Green Salad - 7 Flora Ridge Farms® Salad Greens Applewood Smoked Salmon - 14 Red Onions - Cucumbers Herb Mayonnaise - Lemon Marmalade - Local Relish Braised Red Onion - Parker House Toast Points Grape Tomatoes - Cornbread Croutons Lemon Thyme Vinaigrette (V) Local Mushroom & Goat Cheese Turnover – 9 Onion Confit - Charred Scallion Oil (V) Grilled Romaine Salad - 10 Red Wine Braised Onions - Roasted Tomato Southern Rebel Spring Rolls – 10 Crumbled Bacon & Bleu Cheese Pulled Pork - Braised Cabbage - Tomato Jam Bleu Cheese Dressing FIELD, FIN & FEATHER ◊ —Pretzel Crusted-— Salmon – 22 ◊ Grilled 8oz “Barrel— Cut” Filet- —Mignon - 36 Lusty Monk® Mustard - Herbed Rice Pilaf Black Pepper Bordeaux Jelly Local Spinach Roasted Fingerling Potatoes - Local Spinach (G) Heritage Farms® Brined & Grilled Pork Chop - 25 ◊ Fin to Fork - Priced Daily Apple Cider Demi Glace - Southern Style Cabbage Sustainably Sourced Fish or Shellfish. Caramelized Root Vegetables (G) Frequently Local and Always Fresh ◊ Field to Fork - Priced Daily Fifty-Fifty Grilled Meatloaf - 18 A Nightly Special, Often Featuring a Selection Local Beef and Pork - Tomato Jam From North Carolina Farms Southern Style Cabbage Wilted Spinach & Mushroom Salad -16 Caramelized Root Vegetables Flora Ridge Farms Spinach - Tomato Jam ◊ Crispy Cornbread Crab Cakes - 28 Red Wine Braised Onions - Goat Cheese Lemon Marmalade - Texas Pete Aioli Borrowed Land Farm® Mushrooms Herbed Rice Pilaf - Baby Green Bean Medley Roasted Fingerling Potatoes (V/GF) Springer Mountain Farms® Sautéed Shrimp, Chicken & Sausage Perloo -25 Buttermilk Dipped Fried Chicken - 18 Roasted Tomatoes, Peppers and Onions Southern Style Cabbage - Baby Green Bean Medley Braised Pintos and Rice Pilaf (G) ◊ Eggs,—— fish, ground beef, and pork- may—— be cooked to order. Consuming-—— raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. WINE & BEER Wine Tasting & Flights - 6 / 12 Grand Tasting - 25 Choose 1 oz. or 2 oz. pours of your choice of 2 oz. pours of your choice of four different five different Shelton Vineyards® wines and Reserve Wines accompanied by assorted — - take home a souvenir tasting glass. —— cheese, nuts, fruit and chocolate. Includes a Excludes Reserve and Library Wines Shelton Vineyards® Souvenir Crystal Wine Glass. WHITES ——-— REDS Harvest White Blend 6 / 18 Madison Lee Red 6 / 20 Madison Lee White 6 / 19 Merlot 8 / 24 Sauvignon Blanc 8 / 20 Cabernet Franc 8 / 20 Bin 17 Chardonnay (Un-Oaked) 6 / 19 Cabernet Sauvignon 8 / 24 Riesling 8 / 20 †Family Reserve Claret 10 / 45 Estate Chardonnay 8 / 24 †Two•Five•Nine Franklin 10 / 30 †Family Reserve Chardonnay 10 / 40 †Two•Five•Nine Tannat 10 / 30 SWEET †Two•Five•Nine Merlot 10 / 30 Salem Fork Blush 6 / 19 DESSERT Salem Fork Snow Hill Blackberry 6 / 19 †Yadkin Valley Port 8 / 25 LIBRARY SELECTIONS Please ask your server for available vintages †Denotes Reserve Wines Local Micro Brews Wines With a Twist Foothills Hoppyum - 4.50 Port Spiked Cider - 6 (seasonal) Duck Rabbit Amber– 4.75 Cosmopolitan - 7 Sparkling Sunset - 8 New Belgium 1554 Black Lager– 5 Mimosa - 8 Seasonal Selection - Market Price Sangria - 7 ——WINTER-—— WINE and- FOOD—— PAIRING-—— MENU - $70 PER PERSON - INCLUDES 4 WINE TASTINGS - NO SUBSTITUTIONS PLEASE FIRST COURSE THIRD COURSE Southern Rebel Spring Rolls ◊ Grilled 8oz “Barrel Cut” Filet Mignon Pulled Pork - Braised Cabbage - Tomato Jam Black Pepper Bordeaux Jelly Shelton Vineyards® 2016 Bin 17 Chardonnay Roasted Fingerling Potatoes - Local Spinach SECOND COURSE Shelton Vineyards® 2014 Cabernet Sauvignon Winter Solstice Salad DESSERT COURSE Local Greens - Hard Boiled Egg - Coffee & Walnut Financier Red Onion - Julienned House Smoked Ham Served Warm - Rich, Browned Butter, Nutty Cake Golden Raisin - Cucumber Coffee Icing Drizzle Pretzel Croutons - Mustard Vinaigrette Shelton Vineyards® 2014 Ruby Port Shelton Vineyards® 2014 Merlot .