Blackthorn Club

Dining Menus

Wedding and Special Events Information

Banquet Policy and Menu. Please call 423-913-2321 and ask for Chef James to plan your special day. Thank you.

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All Day Menu

CLOSED ON MONDAYS | Tuesday 11 AM - 2 PM | Wednesday thru Saturday 11 AM - 9 PM | Sunday 11 AM - 6 PM | Please call 913-2321 for reservations.

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Fine Dining Menu

Available Wednesday, Thursday, Friday & Saturday 5:30 PM -9 PM | Please call 913-2321 for reservations.

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* Prices and availability are subject to change.

Fine Dining Menu

Small Plate Menu

Charred Carrots and Honey
Cumin Scented Tri-Color Carrots, Cinnamon Honey, Pistachios, Ziegenwald Jalapeno Goat Cheese, Pea Shoots ~ 7.50
(pairs with 2015 Montinore Pinot Gris)

Smoked Trout Dip
Smoked North Carolina Trout, Fresh Thyme, Grafton Aged Cheddar, Citrus Cream Cheese, Grilled Naan Bread ~ 9.00
(pairs with 2015 El Coto White Rioja)

Pork Belly Burnt Ends
Jalapeno-Tomato BBQ Sauce, Honey Glaze, Spicy Baby Greens ~ 8.50
(pairs with 2013 Redemption Zinfandel)

Szechuan Calamari
Chinese Five Spice Dusted Calamari, Hoisin-Tomato Sauce, Chopped Cilantro, Roasted Peanuts ~ 7.00
(pairs with 2015 Leonard Kreusch Riesling)

Bacon Wrapped Dates
Fresh Dates, Ziegenwald Jalapeno Goat Cheese, Smoked Bacon, Bourbon-Molasses BBQ Sauce ~ 6.50
(pairs with 2013 Light Horse Pinot Noir)

Shishito Peppers and Chorizo
Fresh Shishito Peppers, Heritage Farms Spanish Style Chorizo, Addis Spice and Roasted Garlic Aioli, lemn Zest ~ 8.50
(pairs with 2015 Joel Gott Sauvignon Blanc)

Scallops and Grits
Sea Scallops, South Carolina Grits Cake, Andouille Cream, Creole Trinity Butter, Micro Arugula and Cress ~ 12.50
(pairs with 2015 Talbott Chardonnay)

Big Mac Sushi Roll
Chopped Black Angus Tenderloin, Housemade Pickles, Vidalia Onions, Tillamook Cheddar, Sesame Seed Tempura, Iceberg Lettuce, Thousand Island Dressing ~ 9.50
(pairs with 2014 Summers Andrianna's Cuvee)

The Classics Menu

From the Garden

Warm Spinach Salad
Baby Spinach, Warm Bacon-Balsamic Vinaigrette, Petite Heirloom Tomatoes, Grilled Vidalia Onions, Chopped Hard Boiled Eggs, Bacon Crumbles, Bacon Infused Olive Oil, Candied Pecans ~ 10

Asian Salmon Salad
Chopped Romaine Lettuce, Toasted Sesame-Ginger Dressing, Mandarin Oranges, Shredded Carrots, Cucumbers, Grape Tomatoes, Chow Mein Noodles, Red Onions, Hoisin Glazed Salmon Filet ~ 13.50

Blackened Beef Tip Caesar Salad
Chopped Romaine, House-Made Caesar Dressing, Garlic Croutons, Parmigiano-Reggiano Cheese Bowl, Cajun Spiced Beef Tenderloin ~ 14

For Dinner

Shrimp and Grits
Jumbo Shrimp, Andouille Sausage, Trinity, Cajun Spices, Carolina Grits, Grafton Aged Cheddar, Vegetable of the Night ~ 22

The Chopped Steak
House Ground Beef, Diced Pepper / Onions, Demi Glace, Black & Tan Onion Rings, Starch and Vegetable of the Night ~ 16

Boursin Chicken
Springer Mountain Chicken Breast, South Carolina Grits, Roasted Garlic Jus, Vegetable of the Night ~ 21

Pesto Salmon
Grilled Salmon Filet, Basil-Pecan Pesto, Roasted Red Pepper Coulis, Starch and Vegetable of the Night ~ 17.50

The Bistro Burger
House Ground Tenderloin, Ribeye, Brisket and Sirloin Blend, Sweet Tomato Jam, Baby Arugula, Grafton Aged Cheddar Aioli, Scratch Brioche Bun, Truffled Frites ~ 14.50

Hand-Cut and From the Grill

All Grilled Items come with Chef's Sides of the Night

Steaks and Seafood
8 Ounce Filet ~ 33
6 Ounce Filet ~ 29
14 Ounce N.C. Ribeye ~ 29
10 Ounce N.C. Ribeye ~ 25
8 Ounce Sirloin ~ 17
6 Ounce Salmon ~ 16

Sauces for the Grill
Au Poivre
Classic Demi Glace
Blue Cheese Butter
Pesto Butter