Lunch, Dinner, & Sunday Menus
May 2010

The Yancey House is open for lunch Tuesday - Saturday 11:30 - 2.
Dinner is served Thursday, Friday, and Saturday nights from 5 - 9.
Sunday dinner is served from 11:30 - 3:30.
note: this is a sample menu which is subject to the changing seasons,
the mood of the chef, and product availability.

Lunch Menu

Appetizers

bruschetta. slices of italian ciabatti topped with sleepy goat farm cheese, house-made pesto,
pan seared tomatoes, and fresh basil. 7.95

Soups & Salads

smoked salmon salad - house-smoked salmon filet atop a bed of hannah's hydroponic lettuces, red bell pepper, red onions, carrots, feta cheese. 12.50
shrimp & bacon spinach salad composed of baby spinach, texas gulf shrimp, applewood bacon, tomatoes, carrots, red onion, cheddar cheese, and croutons with light house-made vinaigrette. 11.
spring salad trio featuring mandarin orange-dried cranberry chicken salad, tortellini pasta salad, and green salad with hannah’s hydroponic lettuce 9.25
yancey house salad composed of hannah’s hydroponic lettuce, broccoli, carrots, bell pepper, grape tomatoes, croutons, and light home-made vinaigrette 3.95

Entrees

large hand-breaded fried texas gulf shrimp served with fries and our special coleslaw. 10.50
ploughman's lunch. 18 hour brisket with gravy, yukon gold mashed potatoes, and coleslaw. 8.95
fried catfish platter. mississippi farm-raised catfish served with fries and coleslaw. 8.95
grilled painted hills all-natural ribeye steak topped with tobacco onion haystack. cooked to your liking and served with your choice of side. 10 oz. 26.

sandwiches
(served with choice of pasta side or fries)

antelope burger. broken arrow ranch antelope grilled medium-rare, topped with provolone cheese and sautéed mushrooms. Served on cornmeal-dusted gourmet bun. 10.50
texas gulf shrimp po’ boy. fried gulf shrimp with hannah’s hydroponic lettuce, sliced tomato, and red onion w/ aioli on six-inch ciabatti. 10.50
jeff’s seafood sandwich. ultimate seafood sandwich. crab cake, two oysters, two shrimp, hannah’s lettuce, sliced tomato, red onion w/ pink sauce on six-inch ciabatti. 14.
all-natural roasted chicken breast. with hannah’s hydroponic lettuce, sliced tomato, and tobacco onions on six-inch ciabatti. 8.95
all-natural grilled angus burger. (2 4-oz patties) with hannah’s hydroponic lettuce, sliced tomato, cheese, tobacco onions on cornmeal-dusted gourmet bun. 8.95
grilled vegetable panini. with grilled squash, roasted red pepper, caramelized onion, cheese, sautéed mushrooms, and herb cream cheese spread served on grilled focaccia. 8.95
early spring chicken wrap. whole wheat wrap with basil mayonnaise, diced chicken breast, applewood bacon, tomato, red onion, and baby spinach. 8.75

Beverages
Iced Tea Soda - - Hot Tazo Tea - - Seattle's Best Coffee
1.95
Perrier 2.25 - - Wine & Beer

ask your server about today's featured desserts
18% gratuity added to parties of 8 or more

Note: please let the chef know if you are a vegetarian or if you have
food allergies. We are happy to accommodate.

Dinner Menu
The dinner menu is also served at lunch on Sunday
along with our Aunt Matt's special all you can eat for $20.
call 336.694.4225 for more information and to make reservations.

Appetizers

bruschetta. slices of italian ciabatti topped with sleepy goat farm cheese, house-made pesto,
pan seared tomatoes, and fresh basil. 7.95

Soups & Salads

smoked salmon salad - house-smoked salmon filet atop a bed of hannah's hydroponic lettuces, red bell pepper, red onions, carrots, feta cheese. 12.50
shrimp & bacon spinach salad composed of baby spinach, texas gulf shrimp, applewood bacon, tomatoes, carrots, red onion, cheddar cheese, and croutons with light house-made vinaigrette. 11.75
yancey house salad composed of hannah’s hydroponic lettuce, broccoli, carrots, bell pepper, grape tomatoes, croutons, and light home-made vinaigrette 3.95

Entrees

shrimp & pasta. large texas gulf shrimp, sun-dried tomatoes, green onion, lemon zest, garlic, and asparagus sautéed in lemon butter and wine on bow ties pasta. 20.

“nc best” chicken isabella. pan-seared poullet rouge du piedmont breast paillard with nc apple-wood bacon, avocado, tomato, leeks, and a beurre blanc sauce. topped with three large texas gulf shrimp & served with choice of side. 26.

grilled painted hills all-natural ribeye steak topped with tobacco onion haystack. cooked to your liking and served with choice of side. 10 oz. 26. larger steaks can be cut to order.

sea bass wrapped in prosciutto, pan seared and topped with leeks, mushrooms, spring herbs from the garden and a beurre blanc sauce. 26.

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

catfish platter. mississippi farm raised catfish marinated and fried. served with french fries and house-made coleslaw. 15.

shrimp and old mill of guilford grits with country ham, leeks, bell peppers, mushrooms, wine, and bacon vinaigrette. 21.

ploughman’s dinner. mike’s 18-hour brisket served with yukon gold mashed potatoes and our special coleslaw. 14.

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

Beverages
Iced Tea Soda - - Hot Tazo Tea - - Seattle's Best Coffee
1.95
Perrier 2.25 - - Wine & Beer

ask your server about today's featured desserts
18% gratuity added to parties of 8 or more

Note: please let the chef know if you are a vegetarian or if you have
food allergies. We are happy to accommodate.