Dining at The BALSAMS is always a special occasion. Our acclaimed chefs use only the freshest ingredients, oftentimes from local farmers. The menu changes nightly, and is presented table d' hôte style by the gracious & charming staff. Our celebrated wine cellar features over 4,000 bottles from 310 different labels, and is continually recognized by Wine Spectator. Please download a PDF of our extensive wine list.
Please note, the Dining Room is open for breakfast and dinner year-round. The BALSAMS Buffet Luncheon is served during our social summer season, and on holidays. Table d' hôte is only available for dinner. Also, men are required to wear jackets for evening dining. See below for a sample menu.
Please call 1-877-225-7267 for more information, or to make a reservation.
The BALSAMS Table D'Hote
Sample Dinner Menu
Appetizers
Turkey Bacon Terrine
Butternut Squash Salad, Cranberry Conserve
Chilled Sesame Seared Tuna
Wakame Salad, Ponzu Sauce
Eggplant Roulade with Herb Ricotta & Spinach Filling
Oven Roasted Plum Tomatoes
Soups
Chilled Roasted Sweet Potato Bisque
Puree of Split Pea
Smoked Ham
Vegetable Beef Barley
Salads
Mélange of Greens
Tomato, Cucumber, Onion, Carrot, Olives
Romaine & Iceberg with Vidalia Onions
Tomatoes, Kalamata Olives, Feta Cheese
Greek Dressing
The BALSAMS Caesar
Garlic Herb Croutons, Parmesan Cheese
French, Russian, Creamy Italian, Oil & Vinegar, Blue Cheese, Honey & Lemon Fat Free Tomato Basil, Balsamic Vinaigrette, Italian, Ranch
Entrees
Grilled Certified Angus Ribeye Steak
Baked Russet Potato, Maitre d’Hotel Butter
Poached Atlantic Swordfish Filet
Sun Dried Tomato Couscous, Passion Fruit Beurre Blanc
Roast Loin of Venison
Spoon Bread, Blackberry Demi Glace
Pan Roasted Long Island Duck Breast
Brown Jasmine Rice, Dried Cranberry Jus Lié
Vegetable Risotto with Winter Squash and Toasted Pine Nuts
Sweet Pepper Cream
Coconut Pork over Baby Greens
Watermelon, Blueberries, Red Onion
Cilantro Lime Vinaigrette
Seasonal Fresh Fruit Plate
Banana Walnut Yoghurt