Starters
Soup du Jour
Chef’s Delightful Creation from the Season’s Freshest Ingredients
Cup 3 / Bowl 4
BBQ Dusted Fresh Cut French Fries
Served with Herbed Ranch Dip
3
Season’s Salads
Season’s House Salad
An Assortment of Baby Lettuces, Served with the Season’s Freshest
Vegetables with Your Choice of Creamy Ranch Style
or Balsamic Vinaigrette Dressings
4
Soup & House Salad Combo
Served with Assorted Crackers & Your Choice of Dressings
7
Grilled Caesar Salad
Grilled Romaine Hearts, Balsamic Italian Onion,
Prosciutto Crisp, Asiago Frico and Basil Croutons
in Season’s own Caesar Style Dressing
7
(add Chicken 3/add Blackened Shrimp 4)
Highland Lake Inn Cobb Salad
Organic Field Greens, Herb-Marinated Chicken, Crisp Smoked Bacon,
Hard-Cooked Eggs, Slivered Onion, Gorgonzola Crumbles,
Avocado, and Diced Tomato
With Choice of Creamy or Vinaigrette Dressing
9
Smoked Salmon Salad
Baby Field Greens tossed about Smoked Salmon, Hearts of Palm,
Feta Cheese, Chickpeas, Kalamata Olives, Red Onions,
Cucumber and Marinated Artichokes with a Basil Vinaigrette
9
Pizza Picks
Portobello Pizza
Flash-Grilled Portobello Mushrooms with Garlic Sautéed Baby Spinach,
Roasted Bell Peppers, Raspberry Onion and Double Cream Brie Cheese
on Crispy Thin Flatbread with Pomocotta Sauce
9
Sandwiches
Served with your Choice of Salad du Jour or Mixed Green Salad
Cajun Fried Green Tomato BLT
Cajun-Spiced, Fried Green Tomatoes and Applewood-smoked Bacon
Accented by Tangy Asiago Dressing and Crisp Romaine
On a Rustic Basil Focaccia Roll
9
Village Burger
Flat Top Grilled ½ Pound Angus Burger with Smokey Bacon,
Mushroom, Gruyère Swiss, and Honey Dijon Aïoli
Served on a Cornmeal-Dusted Kaiser Roll
with Seasoned Fresh-Cut Fries
10
Turkey Reuben
Hickory-Smoked Turkey, Pickled Red Cabbage Slaw,
Gruyère Cheeseand Farmer’s Spread,
Served on Toasted Pumpernickel Rye
9
HLI Monte Cristo
A Cuban take on a Classic with Spice-Roasted Pork Loin,
Swiss Cheese, Dill Pickle Strips and Spicy Grain Mustard
on Rustic Italian Bread Dipped and Griddled
9
Entrées
Quiche Trio
A Natural Blend of the Season’s Freshest Ingredients
and Assorted Cheeses, Presented Three Ways and Slow-Baked in
Savory Tart Shells Accompanied by an Organic Garden Salad
11
Linguini Pasta a la Vongole
Fresh Linguini Pasta accompanied by Wild-Caught
North Carolina Little Neck Clams Infused in Garlic Chablis Broth
13
Flat Iron Seared Chicken Scallopini
Fresh Oregano Infused Chicken “a la plancha” with a
Cold-Pressed Extra Virgin Olive Oil Drizzle, served with
A Traditional Rissotto Milanese
12
