Rich and authentic, a house favorite.
With seaweed salad, fresh ginger, wasabi and sesame soy dipping sauce.
With Amaretto raspberry sauce, fresh fruit and toasted baguettes.
With feta spread, basil pesto, artichokes, spinach, scallions, havarti and tomato.
Lump crabmeat tossed with smoked gouda, havarti, parmesan, and cream cheese, drizzled with lemon butter and broiled golden.
Baked crusty and served with homemade croutons and spicy crackers.
On spinach chiffonade with whole grain mustard sauce.
Steamed in bay spices, served with drawn butter and cocktail sauce.
Seared in brown butter and served over a bed of spinach chiffonade with lemon mustard sauce.
Sauteed onions, tomatoes, spinach, kalamata olives and feta cheese, served on toasted crostini drizzled with seasoned olive oil.
Served with homemade seasoned croutons and spicy crackers.
Simmered in garlic butter with prosciutto, spinach and fresh herbs.
Asparagus spears grilled in infused olive oil and drizzled with Hollandaise sauce along with parmesan crusted artichoke hearts.
Enough for two. Spanakopeta (fillo-wrapped spinach and cheeses), tiropeta (fillo- wrapped cheese triangles) baked golden and served with fresh fruit.
12- ounce cut, slow-roasted daily, served in simmered au jus. Other size cuts available upon request.
In a soy-based searing sauce with sauteed mushrooms and horseradish cream dipping sauce.
Served with steamed rice pilaf or herb buttered angel hair pasta.
Fully trimmed and grilled over infrared heat.
Topped with broiled goat cheese and house bearnaise.
Mounded with lump crabmeat and finished with house bearnaise.
Rolled in crushed peppercorns, grilled and served over roasted potato rounds with simmered mushrooms.
A simmered mixture of mushrooms, bacon, oregano, and spring onion in garlic wine butter and au jus topped with feta crumbles.
We begin this classic 18th century dish by folding a puff pastry lined with duck pate, onion and mushrooms around a choice filet, baked golden and served with burgundy bordelaise.
Our original recipe loaded with crabmeat and served on fresh spinach chiffonade with two sauces.
Served with a warm, zesty corn and red pepper relish, fresh vegetable and drawn lemon butter.
Six-ounce lobster tail and shrimp baked in sherry cream sauce with mushrooms, early peas, julienne carrots and danish havarti.
Drizzled with a simmered seafood pan sauce of brown butter, cream and a touch of bay spices served with fresh vegetable.
Sea scallops sauteed in roasted garlic Chardonnay butter with mushrooms, bacon and cream, then dotted with bits of broiled swiss and brie cheese.
Seared scallops crusted in herbes de provence, drizzled with parsley lemon butter and served with grilled asparagus and steamed rice pilaf.
Fried with light breading and served with fresh vegetable, warm corn and red pepper relish and baked potato.
Shrimp, scallops and crabmeat baked over rice in a parmesan and roasted red pepper chardonnay butter topped with broiled havarti.
Large shrimp sauteed with premium sausage in a spicy cajun cream sauce with fresh shaved parmesan over coarse-ground grits.
Garlic sauteed shrimp with roasted red peppers, mushrooms and fresh spinach served over basil pesto pasta alfredo.
Lightly dusted and sauteed scallops over fresh spinach with crisp bacon, mushrooms, egg and red onion in orange poppy seed dijon dressing.
Boneless duck breast seared crisp then roasted for moist tenderness. Served in five-spice herb au jus with nightly risotto and vegetables.
Grilled with greek spice rub and served with fresh vegetable and lemon parmesan pasta topped with tomatoes, olives, feta and herbs.
Jumbo shrimp and chicken medallions sauteed with spring onion, roasted red peppers, and mushrooms, finished with a smoked gouda and havarti cheese sauce. Served with steamed rice pilaf.
Pan sauteed chicken breast served on roasted potato rounds in savory white wine tarragon gravy with sliced mushrooms.
Sauteed sweet red peppers, onions and chopped vegetables, deglazed and tossed with low country rice in grandma moore's cajun spice blend.
Served on angel hair in a lemon and mustard seed cream sauce with parmesan and artichoke stuffed mushroom.
Lightly crusted and served on nightly risotto with fresh vegetables.
Lightly floured and sauteed, served over roasted potato rounds in our popular prosciutto cognac cream sauce.
Fresh rainbow trout pan sauteed with lemon butter, fresh herbs and white wine topped with almonds and served with parmesan and artichoke stuffed mushroom. Available fried on request.
Served in a lemon chiffon sauce with rice pilaf and fresh vegetables.
A garlic oil saute of roasted red peppers, spinach, mushrooms, artichoke hearts and asparagus in basil pesto wine sauce over pasta.
Topped with chopped pecans, premium vanilla ice cream, real whipped cream and a cherry.
Graham crust layered with fudge brownie, cream cheese filling, chocolate, peanuts and caramel.
Deep dish style with a fresh pastry crust, served warm and topped with a dollop of whipped cream and a drizzle of Kahlua.
Refreshingly creamy key lime pie in brown sugar and crushed pretzel crust, topped with fresh whipped cream and raspberry drizzle.
New York style cheesecake in graham crust with a hand-fired caramelized top. Served with a light caramel drizzle.
Classic orange sherbet on vanilla ice cream topped with real dairy whipped cream and raspberry syrup.
Rich vanilla ice cream topped with dutch chocolate sauce, chopped walnuts, whipped cream and a cherry.
Menu for Calhoun Corners Restaurant provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.