| House |
$5.00 |
Baby field greens and marinated tomatoes, cucumbers, and sweet onion, served with a smoked cream cheese crostini. |
| Highlands |
$7.00 |
Baby field greens and arugula with toasted pecans, granny smith apples, dried berries, and goat cheese souffle with champagne vinaigrette |
| Caesar |
$6.00 |
Dressed hearts of romaine w/creamy caesar dressing, house crostini topped with parmesan reggiano crisp. |
| Iskagna Iceberg |
$7.00 |
Crisp, chilled miniature head of iceberg with Benton´s bacon, tomatoes, and bleu cheese dressing. |
| Vidalia Onion |
$5.00 |
Served with brie croutons. |
| Sweet Corn and Lump Blue Crab Chowder |
$7.00 |
|
| Hot Peeky Toe Crab Dip |
$12.00 |
Served with garlic herb crostini. |
| Uncle Mike´S Fried Grit Cakes |
$6.00 |
Paired w/dollops of fiery jicama salsa and dilled creme fraiche. |
| Cherokee Cold Plate |
$14.00 |
Seasonal selection of sweetwater Valley and other artisanal cheeses, fresh fruits, and crudites matched with seasonal preserves. |
| Smoked Sausage Plate |
$14.00 |
A selection of all natural sausages served with baguette slices, coarse ground mustard and seasonal fruit jam. |
| Chilled Shrimp Plate |
$10.00 |
Five jumbo shrimp with kicked-up cocktail and remoulade sauces. |
| Appalachicola Oysters |
$8.00 - $15.00 |
Freshly shucked on the half shell |
| Appalachicola Oysters - Chef´S Daily Oyster Bake |
$9.00 - $17.00 |
|
| Highlands Crab Cake |
$12.00 |
Seasoned southern blue lump crab w/remoulade and cucumber fennel slaw. |
| Fritter of the Day |
$8.00 |
|
| Ceviche Sequoyah |
$12.00 |
Shirmp and fresh catch cooked in a blend of fresh squeezed citrus juices with a medley of sweet peppers, onion, and chilis, wrapped in bibb lettuce leaves. Comes with a little kick. |
| Highlands Burger |
$10.00 |
A half pound of all natural grass-fed beef served with lettuce, tomato, and sweet onion on a hogans bun with smoked cream cheese. Health and happiness coincide. |
| Elk Burger |
$14.00 |
A half pound of all natural farm raised elk grilled to order with lettuce, tomato, and sweet onion on a hogans bun. lean chef recommends not cooking past medium amazingly rich flavor. |
| Steak |
|
Black peppercorn crust or bearnaise sauce $2.00, burgundy braised mushrooms or caramelized cippolini onions $3.00, oscar bearnaise & jumbo lump crab or grilled shrimp $7.00, grilled lobster tail with |
| Highland Special |
$22.00 |
8 oz. petite tender that combines the qualities of filet mignon and sirloin, grilled to order and sliced. Classic: house butter and house seasoning. Pascagoula: served with shallots, garlic, kalamata |
| 7oz Filet Mignon |
$30.00 |
|
| 14oz Ribeye |
$28.00 |
|
| 10oz Prime Sirloin |
$26.00 |
|
| Prime Possibilities |
|
Server about today's USDA prime beef features. |
| Grass - Fed |
|
Locally raised, all natural grass-fed selections. |
| High Country Boil |
$25.00 |
Shrimp, mussels, crab, fish, and grilled sundried tomato & garlic smoked sausage with red potatoes and fire roasted corn. |
| Highlands Crab Cake |
$22.00 |
Pan fried southern blue lump crab cakes with remoulade and cucumber fennel slaw. |
| Mountain Trout |
$22.00 |
Pan fried w/browned lemon caper butter, paired with chili succotash and charleston rice. |
| Shrimp and Grits |
$21.00 |
Eight jumbo shrimp pan seared with smoked gouda grits and tasso gravy. |
| Warm Water Lobster Tails |
|
Chargrilled or poached with house butter, butter browned gnocchi, and sauteed spinach. |
| Baked Fresh Grouper |
$28.00 |
Aunt sylvia´s recipe with sweet onions and benton´s bacon served with smoked gouda grits. |
| Lobster Mac Highlands |
$30.00 |
Our version of mac´n cheese with sweetwater valley cheddar and lobster tail, baked with seasoned bread crumbs and a jonah crab claw. |
| Fried Pickles with House Remoulade |
$6.00 |
|
| Tenderloin Sliders with Horseradish Sauce |
$8.00 |
|
| Black-Eyed Pea Hummus with Crostini And Veggies |
$6.00 |
|
| Yukon Gold Potato Chips |
$7.00 |
Topped w/buttermilk bleu cheese |
| Smoky Mountain Plate |
$9.00 |
Chef´s daily selection of cheese and smoked sausage |
| Papoose Park Chop |
$24.00 |
14 oz. all natural pork chop with caramelized cippolini onions, a poached pear, and raspberry jalapeno reduction. |
| Cheowa Chicken |
$20.00 |
Free range, skin on, boneless airline breast served with shiitake champagne beurre blanc, charleston rice, and steamed broccoli florets. |
| Chef´S Vegetarian Feature |
$18.00 |
|
| Okra Fries |
$3.00 |
|
| Butter-Browned Gnocchi |
$3.00 |
|
| Grilled Asparagus |
$3.00 |
|
| Fire Roasted Corn |
$3.00 |
|
| Sauteed Spinach |
$3.00 |
|
| Smoked Gouda Grits |
$3.00 |
|
| Black-Eyed Peas |
$3.00 |
|
| Chili Roasted Sweet Potatoes |
$3.00 |
|
| Sweetwater Valley Mac´N Cheese |
$3.00 |
|
| Smashed Potatoes |
$3.00 |
|
| Sauteed Greens |
$3.00 |
|
| Baked Potato |
$3.00 |
|
| Bourbon Pecan Pie |
$6.00 |
With creme anglaise. |
| Flourless Chocolate Torte |
$8.00 |
With chocolate mousse and blackberry coulis. |
| Chocolate Souffle |
$8.00 |
Please allow 20-25 minutes, best to order in advance. |
| Lemon Ice Box Pie |
$5.00 |
|
| Chef´S Homemade Ice Cream |
$5.00 |
|
| Ice Cream Added To Another Dessert |
$2.00 |
|
| Chef´S Selection |
$6.00 |
Seasonal fresh fruit with chantilly |
