Father's Day Weekend
at the
Yancey House

Thursday - Sunday
June 17 - 20, 2010

Dinner Menu
note: menu is still being developed
appetizers

pickled shrimp
classic recipe with red onions and diced cucumbers served in a mason jar 8.

"best dish in NC" crab cakes
award-winning crab cakes topped with lemon aioli and fresh basil 12.

fried oysters
half dozen corn-meal dusted oysters served with cocktail sauce 8.50

bruschetta
sliced ciabatti topped with local sleepy goat farm cheese,
house-made pesto, pan-seared tomatoes & fresh basil 7.95

salads

yancey house salad
composed of hannah’s hydroponic lettuce from chatham virginia, broccoli,
carrots, bell pepper, grape tomatoes, croutons, and light home-made vinaigrette 3.95

house-smoked salmon salad
hannah’s hydroponic greens with carrots, red onion, and feta cheese
topped with chunks of house-smoked salmon. 12.50

entrees

surf and turf

"best dish in NC" isabella's chicken
chicken paillard topped with avocado, tomato, green onion, applewood bacon
in beurre blanc sauce & feta cheese, Served with 3 large sauted shrimp. served with choice of side. 26.

10 oz. painted hills (oregon) ribeye steak
topped with pine & herb butter. served with choice of side. 26.

cedar plank salmon
pan-seared salmon topped with pickled ginger and honey and
roasted on a cedar plank. served with choice of side. 21.

salad trio
featuring mandarin orange - dried cranberry chicken salad,
Italian tortellini pasta salad, and a green salad of hannah's hydroponic lettuces. 13.

desserts