SOUP at SALADS Shelton Vineyards STARTERS Soup of the Harvest Winter Solstice Salad - 10 Cup - 5 Bowl - 7 Local Greens - Hard Boiled Egg - Red Onion Julienned House Smoked Ham - Golden Raisins Artisan Meat and Cheese Plate - 16 Cucumber - Soft Pretzel Croutons 3 Artisan Cheeses - Harvest Grill Ham Pate Mustard Vinaigrette Grilled Sausage - Black Pepper Bordeaux Jelly 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 Harvest Grill Field Green Salad - 7 Thick Cut Bacon - Texas Pete® Aioli Flora Ridge Farms® Salad Greens Applewood Smoked Salmon - 14 Red Onions - Cucumbers Herb Mayonnaise - Lemon Marmalade - Local Relish Grape Tomatoes - Cornbread Croutons Braised Red Onions - Parker House Toast Points Lemon Thyme Vinaigrette (V) Local Mushroom & Goat Cheese Turnover – 9 Grilled Romaine Salad - 10 Onion Confit - Charred Scallion Oil (V) Red Wine Braised Onions - Roasted Tomato Southern Rebel Spring Rolls – 10 Crumbled Bacon & Bleu Cheese Pulled Pork - Braised Cabbage - Tomato Jam Bleu Cheese Dressing ——-——-—— BRUNCH ENTREES ◊ Fin to Fork - Market Southern Fried Peasant Chicken Club - 16 Sustainably Sourced Fish and Shellfish. Buttermilk Dipped Chicken Breast Frequently Local and Always Fresh. Applewood Smoked Bacon Scotch Egg - 16 Pimento Cheese - Lettuce - Tomato Sausage Wrapped Soft Boiled Egg Herb Mayonnaise - Toasted Country White Lusty Monk® Mustard - Green Bean Medley Pretzel Crusted Salmon – 17 Roasted Fingerling Potatoes Lusty Monk Mustard® - Herbed Rice Pilaf Chef Frances’ Quiche O’ the Week -14 Flora Ridge Farms® Spinach Different Each Week - Offered with a Choice of French Toasted, House Cured Fresh Fruit, Salad or Roasted Fingerling Potatoes Ham & Cheese Sandwich – 15 Low Country Crab Cake Benedict - 18 Batter Dipped and Pan Fried - House Cured Ham Twin Crab Cakes - House Cured Ham Ashe County Cheddar Cheese® Poached Eggs - Buttermilk Biscuits Local Mustard Dijonnaise - Country White Bread Texas Pete Hollandaise \ Sausage & Fingerling Hash & Eggs - 15 ◊ Apple Brandy Beef® Burger of the Day - Daily Eggs Any Style - Tomato Jam Half Pound - Local Beef Sautéed Onions, Peppers and Potatoes Hand Pattied & Cooked to Order ◊ 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 LIST Tastings & Flights WHITES Enjoy a Wine and Food Pairing Experience! Harvest White Blend - 6/19 We will be happy to make recommendations Madison Lee White - 6/19 or feel free to experiment! Sauvignon Blanc - 8/20 Wine Tasting & Flights– 6/12 Bin 17 Chardonnay (Un-Oaked) - 6/19 Choose 1 oz. or 2 oz. pours of your choice of Riesling - 8/20 five different Shelton Vineyards® wines and take Estate Chardonnay - 8/24 home a souvenir tasting glass. †Family Reserve Chardonnay - 10/40 Excludes Reserve and Library Wines REDS Madison Lee Red - 6/21 Grand Tasting - 25 Merlot - 8/24 2 oz. pours of your choice of four different Cabernet Franc - 8/20 Reserve Wines accompanied by assorted cheese, Cabernet Sauvignon –8/24 nuts, fruit and chocolate. Includes a Shelton ® †Family Reserve Claret - 10/45 Vineyards Souvenir Crystal Wine Glass. †Two•Five•Nine Tannat – 10/30 †Two•Five•Nine Franklin - 10/30 ——Wines- ——With a Twist †Two•Five•Nine Merlot– 10/30 Port Spiked Cider - 6 (seasonal) SWEET Cosmopolitan - 7 Salem Fork Blush - 6/19 Sparkling Sunset - 8 Salem Fork Snow Hill Blackberry– 6/19 Mimosa - 8 DESSERT Sangria - 7 †Yadkin Valley Port - 8/25 Local Micro Brews LIBRARY SELECTIONS Foothills Hoppyum - 4.50 Please ask your server Duck Rabbit Amber– 4.75 for available vintages New Belgium 1554 Black Lager– 5 †Denotes Reserve Wines Seasonal Selection - Market Price WINTER—— WINE-—— & FOOD PAIRING-—— MENU $40 PER PERSON ——- INCLUDES 3 WINE- TASTINGS—— - NO SUBSTITUTIONS PLEASE FIRST COURSE Southern Rebel Spring Rolls Pulled Pork - Braised Cabbage - Tomato Jam Shelton Vineyards® 2016 Bin 17 Chardonnay SECOND COURSE Winter Solstice Salad Local Greens - Hard Boiled Egg - Red Onion Julienned House Smoked Ham - Golden Raisin - Cucumber Soft Pretzel Croutons - Mustard Vinaigrette Shelton Vineyards® 2014 Merlot THIRD COURSE Grilled Shrimp & Crispy Cornbread Crab Cake Lemon Marmalade - Texas Pete Aioli Herbed Rice Pilaf - Baby Green Bean Medley Shelton Vineyards® 2016 Sauvignon Blanc .