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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. Or if you prefer, your meal can be prepared in your cabin prior to your arrival and placed in oven and microwavable containers then left in your refrigerator. Simply heat and serve at your convenience. 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 fresh seasonal vegetable and warm fresh bread. Each guest should choose an appetizer, salad, entrée, side dish and dessert.
You may contact Chef Douglas at ChefDouglas@CabinCuisine.com 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.
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. APPOINTMENTS ARE LIMITED SO CONTACT CHEF DOUGLAS TODAY!
California artichoke hearts combined with spinach in a rich parmesan sauce served with crackers
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
Large raviolis filled with local apple wood smoked trout combined with locally produced fresh goat cheese and topped with a tomato and basil cream sauce
Please choose one dressing for each mixed greens salad
Fresh organic seasonal greens with choice of Ranch, Thousand Island, blue cheese or fresh made balsamic vinaigrette dressings.
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.
A French classic worthy of the Blue Ribbon for which is named filled with Gruyere cheese and Virginia Ham.
Oven baked organic chicken breast topped with Greek and Spanish olives, fresh tomatoes, fresh basil and feta cheese in a white wine reduction sauce.
Tender pork medallions oven baked and glazed with local apples.
Hand cut eight ounce tender filet finished with red wine and portabella mushrooms.
A hand cut tender filet and steamed lobster tail with drawn butter
An oven roasted western lamb rack coated with fresh rosemary
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 portabella mushroom cap.
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. Extra a la carte selections are only available in conjunction with an in-cabin or prepared Gourmet Four Course Dinner appointment.
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.
OR
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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