Below you will find the menu from which you may choose your meal. Each Gourmet Four Course Meal includes your choice of appetizer, salad, entrée, side dish and dessert. In addition, each meal is served with warm fresh bread.
Each guest should choose an appetizer, salad, entrée, side dish and dessert.
Local goat cheese, smoked trout and apple wood cured bacon drizzled with local sorghum honey.
A summer classic of tomato and basil fresh from Chef Douglas garden atop toasted french bread with a hint of garlic" Only available in-season.
Greek and Spanish olive with fresh tomatoes, fresh basil and feta cheese served on French bread slices
A classic made from plump jumbo Gulf shrimp with lemon and a tangy cocktail sauce
Pan fried Chinese dumplings filled with Southern style slow roasted shredded pork bar-b-q and drizzled with a slightly sweet Asian sesame, honey & ginger sauce
Lump crab meat lightly pan fried in extra virgin olive oil and served with a spicy Creole remoulade sauce. May also be ordered as an entrée for $75
Fresh organic seasonal greens with fresh made balsamic vinaigrette.
Fresh organic baby spinach with Mandarin oranges, toasted slivered almonds, sliced mushrooms, feta cheese and dressed with a fresh made balsamic vinaigrette
Fresh hearts of romaine lettuce with Parmesan cheese, croutons and creamy Caesar dressing
All entrées include your choice of appetizer, salad, side dish, dessert and warm fresh bread.
Please choose one side dish from the list below per entrée
A French classic worthy of the Blue Ribbon for which is named made with locally raised organic chicken filled with Gruyeres cheese and Virginia ham .
Oven baked locally raised organic chicken breast with Greek and Spanish olives, sun-dried tomatoes, artichoke hearts, fresh basil and feta cheese topped with a garlic and white wine cream sauce.
Locally raised organic chicken breast filled with a creamy combination of spinach, artichoke hearts and Parmesan cheese.
Tender locally raised natural pork medallions oven baked and glazed with local apples.
A hand cut eight ounce tender locally raised, grass fed, natural, dry aged beef fillet finished with red wine and portabello mushrooms.
A hand cut eight ounce tender locally raised, grass fed, natural, dry aged beef fillet and steamed lobster tail with drawn butter.
Fresh salmon steak pan-seared and finished with a light lemon and fresh dill sauce
Fresh local Rainbow trout coated in crushed pecans and baked.
Fresh vegetables sautéed in olive oil layered with mozzarella and placed between slices of a large sautéed portabello mushroom cap.
Each entrée is served with your choice side dish.
Individual chocolate cake with a molten hot fudge center served with raspberry sauce and vanilla ice cream
Chef’s choice of in-season fresh local apples, peaches or berries with crushed pecans served with vanilla ice cream
A traditional southern favorite with local mountain apples and cinnamon served with caramel and vanilla sauces
A classic presentation of bananas sautéed in butter with brown sugar and cinnamon then flambéed in rum and served with vanilla ice cream
Chef’s choice of in-season fresh fruit and in-season local berry sorbet
Individual tart layered with crunchy peanut butter, thin sliced bananas and rich chocolate then drizzled with caramel sauce.
Order extra appetizers, entrees, side dishes and desserts to enjoy during your stay in the cabin or to take home.
Each item will be prepared during your appointment and left in your cabins refrigerator in microwavable and oven safe containers with easy to follow heating directions.
Choose any item from the menu above except Filet and Lobster Tail.
Side dishes $5
Chef Douglas creates each meal to his customer’s wishes using only the freshest in-season ingredients. Chef Douglas will personally prepare and serve your meal in your cabin and then clean-up. Access must be provided by the cabin owner or the cabin rental company in advance for prepared meals.
See the “Cabin Brunch” page on this site for more information about Chef Douglas’ brunch offerings.
Below you will find the menu from which you may choose your meal. Each Gourmet Four Course Meal includes your choice of appetizer, salad, entrée, side dish and dessert. In addition, each meal is served with warm fresh bread. Each guest should choose an appetizer, salad, entrée, side dish and dessert.
You may contact Chef Douglas at ChefDouglas@CabinCuisine.com or call 706-633-6734 to confirm the availability of the date and time you would like him to serve you. Appointments for in-cabin served dinners are available at 5:00 pm and 7:30 pm seven days a week. Brunch is available anytime before 1:00 pm.
After you have confirmed the availability of your appointment, each guest should choose their own appetizer, salad, entrée, side dish and dessert from the menu below and e-mail your choices to ChefDouglas@CabinCuisine.com Parties of seven or larger must dine from the same menu.
Please include the name of your cabin and the cabin rental company so that Chef Douglas may obtain directions from the cabin rental company. If you are a cabin owner, please provide directions with your menu choices. Also, please provide a cell phone number and/or the cabin telephone number, if you know it, in case Chef Douglas needs to contact you during your stay. Your appointment will be confirmed by return e-mail only after your menu selections and cabin information has been received.
Chef Douglas will arrive approximately one-hour early to begin preparation of your meal. Please provide a means of access for Chef Douglas if you will not be available at that time.
APPOINTMENTS ARE LIMITED SO CONTACT CHEF DOUGLAS TODAY!
The prices next to the entrées are per person for each complete Gourmet Four Course Meal. Payment may be made after you have enjoyed your meal by cash or check only. The price includes all applicable taxes but does not include a gratuity.
Add a beautiful bouquet of flowers and a complementary bottle of Champagne or wine, only $50. Let Chef Douglas know what type of wine you prefer and he will select a bottle appropriate for your meal.
Not interested in having wine or are you bringing your own? Guys, you better not show-up without flowers for that special occasion! Chef Douglas will bring a stunning bouquet of roses and other seasonal flowers with him for you to give to that special someone, only $50.
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