9/19 and 9/20- 2008 North Carolina Peep Meet!!!

[Ranger]

Originally Posted by Trish

Yeah, I've got a big picture of me in that position!!! That looks like it takes too much concentration, too much flexibillity, too much too much... I'll probably just stick with getting my excercise by raising those 12 oz curls with maybe a few 1 oz curls thrown in to mix it up a little bit. You know, so that my muscles don't get lazy!

It would take the "jaws of life" to get me out the cramp that would cause!!

[bizzokiki]

I'm sad to say we aren't going to make it too the peep meet afterall. Mostly just due to budgeting, have some other things we need to spend the money on. So, there will be a room open in the Lodge for Fri & Sat now if anyone wants it. I hope I'll get a chance to meet you all at another meet down the road...

[Jacko]

Awwwww, Kim...

We are going to miss the opportunity to meet you...and you look like so much fun, too!

Hopefully, we will get another opportunity, another time...or another place...

[James A.]

Double-damn, Kim! I was really looking forward to meeting you.

As a Financial Advisor, I'd recommend you go out and buy a bunch of lottery tickets.

[bizzokiki]

Alright, I'll see what I can do with the lottery tickets. If I win big, I'm so there!

[Andiline]

Bumping this up since I really wished we already had september... *sigh*

[James A.]

Originally Posted by Andiline

Bumping this up since I really wished we already had september... *sigh*

I'm with you!

Wait till you try the smoked Caesar salad!

[Jacko]

Current Dinner Menu..I think we will head over there shortly...a beautiful evening here...

Summer Dinner Menu

Soups

Tomato Soup
Homemade Tomato Soup with Grilled Cheese Crostini

Chef's Special Soup Creation du Jour


Salads

Season's Salad Mix
An Assortment of Baby Lettuces, Served with Carrots,
Grape Tomatoes, European Cucumbers and Crunchy Sprouts
with Creamy Gorgonzola Port or Balsamic Vinaigrette Dressing


Grilled Romaine Caesar Salad
Grilled Hearts of Romaine Lettuce with Reggiano Parmigiano
Accompanied by Prosciutto Dressing and Corn Bread Croutons


Mountain Berry Salad
Baby Spinach, Strawberries, Blackberries and Blueberries with a
Fine Julienne of Shallots and Caramelized Pecans with House Dressing



Arugula and Toasted Garbanzo Salad
Toasted Chickpeas Tossed with Fresh Arugula, Goat Cheese
and a Mild Sourwood Honey Curry Dressing


Appetizers

Cheese and Pear Fiocchi
Fresh Pasta Purses Filled with Fontina Cheese and Pear
Tossed Around with Sweet Basil and Toasted Almonds


Salmon Carpaccio
Smoked Salmon with Dill, Fine Julienne of Shallots,
Capers and Cracked Pepper
Drizzled with Extra Virgin Olive Oil and Key Lime Juice


Seafood Ceviche Medley
Ceviche of Shrimp, Scallops and Calamari with Cilantro and a
Fine Julienne of Red Onion, Set Atop Green Tea Infused Sweet Potato


Lump Crab and Fried Green Tomato Napoleon
Corn Meal Dusted Fried Green Tomatoes
Accompanied by Lump Crab Asiago Cream
Drizzled with Sun Dried Tomato Oil



Fish and Seafood

North Carolina Rainbow Trout
Local Rainbow Trout Filet Topped with Shaved Asparagus, Lemon, Shallot
and Feta Relish with Baby Artichoke, Tomato Confit and Tofu Salad
Set over House-Made Chickpea Hummus Spread


Season's Style Crab Cakes
Served with Arugula and Baked Grit Cake
Contrasted by a Tandori Mango and Papaya Relish



Seafood Risotto
Delicate Mixture of Shrimp, Bay Scallops, Calamari, Clams
and Chorizo Folded into a Vegetable Risotto



Lobster Ravioli Crowned with Crispy Calamari
Lobster Ravioli on a Mantle of Spinach, Contrasted by Crispy Fried Pacific Calamari,
Graced with Porcini Mushroom Sauce



Escabeche of Tilapia
Topped with Paprika Scented Tomato, Red Onions,
Black Olives and Golden Bell Pepper Etouffee,
Set Upon White Basmati Rice


Chablis Poached Wild Caught Salmon
Accompanied by a Refreshing Organic Cucumber and
Paprika Raita, Micro Greens, Asparagus Tips and
Old Fashioned Yukon Potato with Kalamata Olive Étouffée



Lighter Fare

Vegetable Korma
Subtle and aromatic Curry of Chickpeas, Eggplant, Tomato,
Mushrooms, Green Beans and Fingerlings Set over a Mantle
of Spinach and Grilled Portabella



Pasta Mediterranea
Basil infused Fettuccini with Tomato Concasse, Kalamata Olives and Capers


Steaks and Chops

Grilled Rib-Eye Steak
Served with Tasso Ham and Mushroom Duxelle Filled Potato Half Shells,
Garden Fresh Vegetables and an Onion Worcestershire Reduction

Roasted Rack of Lamb
Served with Jam Scented Tamal with Ancho Chile Adobo
And a Sweet Almond Glaze


Grilled Black Angus Beef Tenderloin
Applewood Smoked Bacon-Wrapped Beef Tenderloin
Served with Smoky Pecorino Infused Mashed Potatoes and
Local Organic Vegetable Selection
Served Au Jus


Pork and Poultry

Roasted Maple Leaf Farm Duck Breast
Marinated in Provençal Herbs, Served over a Panko Breaded
Boursin Cheese Cake and Sautéed Mushroom & Vegetable Chiffonade
Accompanied by a Sweet & Sour Orange Reduction Glaze


Herb de Provence Crusted Pork Tenderloin
Roasted Eden Farms Pork Tenderloin, Served with Cinnamon Scented
Cassava, Presented on a Mantle of Swiss Chard Complemented by a
Ruby Port Reduction


Aji de Gallina
Traditional Peruvian Chicken Dish, Consisting of a Spicy Chicken Fricassee with Aji Amarillo and Pecans, Served on Steamed Potato
Half Shell with Kalamata Olives and White Rice

[Susie Q Roo]

I'll have the grilled salad, the pear purses, the crab cakes AND the tenderloin, and hell... if I'm having all that, bring on the desserts, too.

(Wish I really could be there to share a wonderful repast with you! )

[Bumper]

Marginally acceptable menu offerings, Jacko. Still no peanut butter and jam sandwiches though, I notice, or squeeze cheese on Triscuits. And you call yourselves a classy restaurant?

[Jacko]

Originally Posted by Bumper

Marginally acceptable menu offerings, Jacko. Still no peanut butter and jam sandwiches though, I notice, or squeeze cheese on Triscuits. And you call yourselves a classy restaurant?

Okay, okay..here is lunch...simpler fare...yet still interesting, eh?

BBQ Dusted Fresh Cut French Fries
Served with Herbed Ranch Dip

Forest Mushroom Croustades
Sautéed Forest Mushrooms with Chives and Sun-Dried Tomatoes
set on Three Oven Toasted Sourdough Baguette Croustades
$3.95

Salads & Pizza
Soup du Jour & Mixed Green Salad Combo
Served with Assorted Crackers & Your Choice of Today's Dressings
$6.75

Highland Lake Inn Cobb Salad
Organic Field Greens, Tomato Wedges, Crisp Smoked Bacon, Hard Boiled Egg,
Slivered Onion, Gorgonzola Crumbles, Fresh Avocado and
Herb Marinated Grilled Chicken, with Creamy or Vinaigrette Dressing
$8.50
Portobello Napoleon Salad
Herb Balsamic Marinated Grilled Portobello Caps, Layered with Garlic Sautéed
Baby Spinach, Fire Roasted Red and Yellow Peppers, Grilled Italian Onion and
Shaved Fontina Cheese on Organic Farm Greens
$8.75
Seasons' Crab Cake Salad
Accompanied by a Julienne of Fresh Organic Garden Vegetables,
Citrus Wedges, Sweet Pepper Chow-Chow, and House Made Tartar Sauce
Set on a Bed of Sherry Vinaigrette Dressed Field Greens
$9.25
Pizza du Jour
Chef's Daily Creation of Selected Meat, Fresh Vegetables & Cheeses
$8.25
Three Cheese or Pepperoni Pizza
Chef's Choice of Imported & Domestic Cheeses with
Zesty Garlic Pomodoro Sauce on our Crunchy Thin Flatbread Crust
Cheese $6.95 Pepperoni $8.25

Sandwiches
Served with choice of Pasta salad or Mixed Green salad
Griddled Vegetable Piegga
Griddled Squash, Eggplant, Italian Onion, Roma Tomatoes, & Carrot Hummus
with Manchego Cheese & Balsamic Reduction on Garlic-Parsley Piegga Bread
$8.25
Turkey Reuben
Hickory Smoked Turkey, Pickled Red Cabbage Slaw, Gruyére Cheese
and Farmer's Spread, Served on Toasted Pumpernickel Rye
$8.75

Virginia Ham Ciabatta
With Golden Delicious Apples, Belgium Endive, Gorgonzola Blue Cheese,
and Honey-Dijon Aioli. Served on Artisan Sesame Seed Ciabatta
$8.75

Chicken Pita Melt
Grilled Chicken Breast, Fontina Cheese, Romaine Lettuce,
Red Onion & Avocado with Tuscan Pepper Dressing
on Griddled Whole Wheat Honey Pita
$8.75

Skirt Steak Chimichanga
Seasoned Char-grilled Skirt Steak, Fire Roasted Peppers,
Caramelized Italian Onion, Baby Spinach, & Fresh Chevre
Rolled up in Sun-dried Tomato Tortilla Fried Crisp
with Fresh Chive Sour Cream & Pico de Gallo
$9.50

Entrées

North Carolina Pork BBQ
In-House Smoked, Hand-Pulled Smithfield Pork Shoulder in BBQ Sauce
Served with Spring Vegetable Slaw, Cornbread Muffins and Fresh Sliced Tomatoes
$9.25

Village Burger
Flat Top Grilled 1/2 Pound Angus Burger with Chef's Choice Toppings
Served on a Cornmeal Dusted Kaiser Roll with Seasoned Fresh Cut Fries
$9.75

French Boursin Gnocchi
Pan Sautéed Italian Potato Dumplings with a Blend of Summer Squash,
Sweet Bell Peppers, Grape Tomatoes, Baby Spinach, & Vidalia Onion
Tossed with French Boursin Béchamel
$10.25

North Carolina Rainbow Trout
Seared Rainbow Trout set on Herbed Potato Rosti
Accented by a Ragout of Shaved Garden Asparagus, Grape Tomatoes
& Yellow Squash Finished with Basil Scented Plugrá Reduction
$12.25

[Jacko]

Originally Posted by Susie Q Roo

I'll have the grilled salad, the pear purses, the crab cakes AND the tenderloin, and hell... if I'm having all that, bring on the desserts, too.

(Wish I really could be there to share a wonderful repast with you! )

ditto that......

[Jacko]

Originally Posted by Bumper

Marginally acceptable menu offerings, Jacko. Still no peanut butter and jam sandwiches though, I notice, or squeeze cheese on Triscuits. And you call yourselves a classy restaurant?

Breakfast?
Daily Selection of:

Apple Wood Smoked Bacon
Maple Syrup Glazed Sausage Link
Corn Beef Hash
Home Made Sausage Gravy

Our Famous Kosher Organic Ground Cheese Grits

Crispy Golden Country Style Red Potatoes

Chef's Creation Egg Frittata

Selection of:

Cinnamon Scented French Toast or Pancakes
With Maple Syrup, Scented Home Made Syrups or Sugar Free Syrup

Chef's Choice Flavorful Oatmeal Creation

Granola and Yogurt With Fresh Fruit

Seasonal Fresh Cut Fruit

Danishes, Muffins, Biscuits, Croissants and Bagels
Accompanied by Assorted Selection of Jellies

Coffee & Juice

[Jacko]

Originally Posted by Bumper

Marginally acceptable menu offerings, Jacko. Still no peanut butter and jam sandwiches though, I notice, or squeeze cheese on Triscuits. And you call yourselves a classy restaurant?

How about tomorrow's brunch?
Chef’s Choice Soups

Our Chef’s Unique Brothy & Creamy Creations
Entrees

Dried Chili Rubbed Char-grilled Prime Rib of Beef Carved to Order
With Fresh Garden Sage Scented Pan Sauce & Horseradish Sour Cream
Cider Brined & Fire Roasted Center Cut Smithfield Pork Loin
Steeped in a Fresh Oregano Infused Forest Mushroom Veloute
White Balsamic & Organic Garden Herb Marinated Chicken Breast Scaloppini
Simmered in a Dry Sherry Scented Mornay Cream
Cast-Iron Seared & Seasoned Hawaiian Sun Fish
Complemented by a Key Lime & Fresh Orange Beurre Blanc
Delectable Displays
Featuring Distinctive Imported & Domestic Cheeses,
In-house Smoked Salmon, or Assorted Cold Cuts & Spreads
Seasonal Garden Vegetables & Pasta
Local & Estate Grown Organic Vegetables Hand Selected by the Chef
Blue Cheese & Buttermilk Mashed Yukon Gold Potatoes
Three Cheese Penne Au Gratin
Chef’s Choice Composed Salads
Sophisticated Appalachian Fare with
The finest Vegetables, Fruits & Pastas
Season’s Baby Field Green Salad with Sliced European Cucumbers,
Julienne Carrots, Grape Tomatoes, and Assorted Sprouts
Favorite Brunch Items

Crisp Belgian Waffles and Buttermilk Pancakes with Warm Maple Syrup

Yellow Stone Ground Cheese Grits
Applewood Smoked Bacon & Buttermilk Biscuits
French Boursin Cream Cheese Studded Soft Scramble Eggs
Assortment of Freshly Baked Breads
Desserts

Assorted Pies, Cakes and Pastries
Created By Our Talented Pastry Team

[Susie Q Roo]

Pssst, Jack... quick, edit out the grits before Bump sees 'em!