LATE NIGHT MENU

Chastain Chops
Sophisticated Late Night Dining

 

Classic Eggs Benedict
Poached egg topped with Canadian bacon and herbed hollandaise.  Served on a toasted English muffin.

Eggs Lucius
Spicy bacon cheddar cornbread topped with poached eggs, Marchand de Vin sauce and herbed hollandaise.

Eggs Saint Lauren
A pair of toasted English muffins, one topped with a petite tenderloin filet, poached egg with sauce merlot and choron; the other topped with a  Carolina crab cake, poached egg with herbed hollandaise.

Frittata Van Every
A fluffy, open-faced omelette with crabmeat, artichokes, baby spinach, gruyere and finished with hollandaise sauce.

Ham and Gruyere Omelette
Ham and gruyere cheese omelette topped with hollandaise sauce.

Crabmeat Ravigote omelette
Backfin crabmeat, bound with veloute, herbs, lemon and white wine, sauce hollandaise

 Vegetarian Omelette
This healthy omelette is prepared with an assortment of today’s freshest vegetables topped with hollandaise sauce.

All egg entrees are served with your choice of  trio roasted potatoes or Logan turnpike mill Grits, our
Signature muffin and assorted fresh fruit.

Aside From Eggs . . . .

Chef Andrews’ Low Country Gumbo
Chicken, shrimp and andouille sausage gumbo over red rice served with a medley of  fresh sautéed vegetables.

Tuscan Pasta
Shrimp, andouille sausage, tomatoes, garlic, onions, baby spinach, Romano cheese and fresh Herbs tossed with bow tie pasta.

Petite Filet
Petite filet served in a grilled portabello cap topped with caramelized onion and a duo of merlot and choron sauces.
Served with roasted potatoes and a medley of vegetables.

Idlewild’s Shrimp & Grits
 Stone ground grits, cheese  and succlent shrimp,served with todays fresh vegetables. A coastal favorite and simply delicious!

Chicken Milan
Parmesan crusted breast of chicken, topped with basil and roasted tomato concasse. 
Served with wild mushroom rice pilaf and assorted vegetables.

Desserts

Individual chocolate bourbon pecan pie with cinnamon maple whipped cream

Peach and blueberry bread pudding topped with Anglaise sauce

Seasonal fresh fruit trifle