A Sampling of Our Cuisine
Soup & Appetizer
- Soup du jour chef's selection.
- Home made paysan style TERRINE served with cornichons, Dijon mustard and crouton de pain.
- Assiette de fromage selection of three cheeses from different regions.
- Daily picollo pasta.
- Crispy jumbo lump crab cake with saffron aiòli.
- Steamed green asparagus with Scottish smoked salmon and boiled quail eggs.
- Sauteed shrimp and leek with yellow stone grits cake and tomato gravy.
- Pan-seared duck foie gras with toasted brioche, caramelized apple and pomegranate syrup.
Salads
- Chop salad of iceberg and romaine lettuce with crispy bacon, crumbled blue cheese, diced tomato, cucumber, carrot, celery and garlic crouton.
- Classico Caesar salad with shaved Parmigiano Reggiano, anchovy and herb crostini.
- Rice paper spring roll with seafood mixed salad and sweet chili citrus vinaigrette.
Entrées
- Grilled chicken paillard with Provencal tomato gratin, grilled seasonal vegetables.
- Organic pork tenderloin with crepine, French green lentil ragout and sage au jus.(apple sauce)
- Char-grilled filet mignon with goat cheese mash potato, sauteed spinach and demi glace.
- Pan-seared rainbow trout served with steamed rice, snow peas, candy pecans and citrus butter sauce. (crusted seafood)
- Grilled veal chop with creamy polenta, steamed broccoli and jus de viande.
- Skillet roasted domestic lamb top round with English pea puree and pomme alumette.(mint sauce)
- Asian marinated Atlantic salmon served with baby bok choy and shiitake mushroom salad.
- Fish of the day, Chef's special preparation.
- Coq au vin, traditional French dish, marinated and cooked in red wine served with mash potato, onion, mushroom and bacon.
- Grilled Floridian lobster tail with steamed rice, snow peas and pineapple sambal.
Wine List
Bubbles
- Domaine Ste Michelle Sparkling Wine, Washington
- Veuve Clicquot, Yellow Label, Champagne
- Perrier Jouet, Champagne
- Schramsberg Sparkling Wine, Blanc de Noirs
Lighter Dry, Crisp Whites
- Murphy Goode Fume Blanc, Sonoma County
- Kris Pinot Grigio, IGT, Delle Venezie
- Chateau Carbonnieux, Pessac-Leognan
- Cakebread Sauvignon Blanc, Napa Valley
Medium Body Whites
- Chartron & Trebuchet, Macon-Villages
- Trumpeter Chardonnay, Tupungato, Argentina
- St Urbans Hof Riesling, QVA, Germany
- Definitive Chardonnay, Napa Valley
- J.M. Boillot, Givry, Clos De La Brulee
- Louis Latour Auxey-Duresses, Cote de Beaune
Lush, Rich Whites
- Chateau Montelena Chardonnay, Napa Valley
- Ferrari-Carano Chardonnay, Reserve, Los Carneros
- Page Chardonnay, Le Petit Page, Napa Valley
- Paul Hobbs Chardonnay, Ulises Valdez Vineyard, Russ. River Valley
- Louis Latour, Chassagne-Montrachet, Morgeot
- Domaine Joseph Matrot, Meursault
- Far Niente Chardonnay, Napa Valley
- Cakebread Chardonnay, Napa Valley
Lighter, Aromatic Reds
- Castle Rock Pinot Noir, Monterey County
- Mischief and Mayhem Pinot Noir, Gevrey-Chambertin
- Green & Red Vineyard Zinfandel, Tip Top Vineyard, Napa Valley
- Definitive Pinot Noir, Sonoma Coast
- Avignonesi, Rosso, Tuscany
Medium Bodied Reds
- Trumpeter Malbec, Argentina
- Sequoia Grove Cabernet Sauvignon, Napa Valley
- Château Plaisance, Premieres Cotes de Bordeaux
- Benziger Merlot, Sonoma County
- E. Guigal Chateauneuf-du-Pape, Rhone Valley
- Landmark Syrah, Steel Plow, El Farolito Vineyard, Sonoma Valley
- Catena Cabernet Sauvignon, Mendoza
- Madrigal Cabernet Sauvignon, Napa Valley
- Fortediga Cabernet-Syrah, Tuscany
Bigger, Bolder Reds
- Schweiger Cabernet Sauvignon, Napa Valley
- Spottswoode, Napa Valley
- Jordan Cabernet Sauvignon, Sonoma County
- L’Ecole No. 41 Cabernet Sauvignon, Walla Walla Valley
- Page, Napa Valley
- Kenwood Cabernet Sauvignon, Jack London Vineyard, Sonoma Valley
- Caymus Cabernet Sauvignon , Napa Valley
- Silver Oak Cabernet Sauvignon, Alexander Valley
- Franciscan, Magnificat, Napa Valley
- Mount Veeder Cabernet Sauvignon, Napa Valley
About Chef Maisonhaute
Executive Chef Patrick Maisonhaute began his illustrious culinary career as a student in Auvergne, France, then honed his skills in London's luxury hotels and restaurants. After working under renowned chef Bruno Loubet at Brasserie Odeon, Maisonhaute moved on to the Four Seasons Resort in Palm Beach, Florida, then expanded his repertoire even further at an exclusive island resort in Nevis, West Indies. Maisonhaute draws on this varied background to bring eclectic and exceptional menu selections to our guests at The Eseeola Lodge.
Fine Dining the Way It Used to Be
At The Eseeola, we go back to an earlier time when dining at a fine restaurant was an experience to be savored. Our guests enjoy breakfast and dinner daily as part of their accommodations package, but High Country visitors staying elsewhere may also enjoy one of our sumptuous meals by making a reservation. Be sure to browse our wine list and view some of the culinary offerings created by Executive Chef Patrick Maisonhaute.