Camellia Room Menu

Camellia Room


Lamb Lollipops 15

apricot chutney

Crab Au Gratin 13

oven hot crab dip, grilled toast points

Oysters on the Half Shell 12

      Anjou pear mignonette   cocktail sauce   horseradish    saltine crackers    tabasco

Butternut Squash Ravioli (vegetarian option) 8

Brown butter   toasted walnut   fried sage   saba vinegar    compressed pear


Pear and Blue Cheese 6/12

Arugula   sliced Anjou pear   candied pecans   blue cheese crumble

Wedge Salad 5/10

Iceberg   blue cheese   bacon   tomato   red onion   blue cheese dressing

Caesar Salad 5/10

caesar dressing   romain lettuce   anchovies   croutons   grana pardano cheese

Spinach Salad 6/12

Baby spinach    bacon lardon    soft boiled egg    pickled red onion    bacon vinaigrette


 Chipotle Maple Glazed Salmon 25

Sweet potato hash    chili garlic broccolini    bay leaf foam

 Blackened Scallops 25

Cheddar bacon polenta cake     spicy tomato spinach cream sauce      fried shallot

Pecan Crusted Wild Boar 24

        Apple sage demi      pomegranate reduction     wild rice     brandied mushrooms

Stuffed Squash (vegetarian option) 17

   Roasted chickpeas     Raisin caper chimichurri     couscous      sautéed mushroom     kale

Braised Shortrib 22

 Fregola sarda     roasted carrots   huitalacoche    Lacinato kale    parmesan cheese    natural jus

Grilled Ribeye 33

Brussel sprouts    red wine herb butter    roasted rosemary potatoes

Filet Mignon 34

Smashed fingerling potatoes    roasted turnips    sautéed spinach    port wine reduction

Blackened Chicken Alfredo 22

parmesan cream   roasted broccolini   cherry tomatoes   pappardelle pasta

Camellia Burger 14

toasted brioche bun   melted brie   red onion jam   crispy bacon


New York Cheesecake 7

choice of:    bananas foster     bourbon peach     pecan praline

Chocolate Mousse Cake 6

Chantilly cream     fresh berries

Creme Brulee  6

Executive Chef: Joshua Elder          Sous Chef: Andre Deshotels

Risk of illness when eating undercooked meats and shellfish.