Savannah Lakes Village debuts new menus for the River Grille and the Grill at Monticello this week. Member feedback and the popularity of past chef specials were the driving forces behind the creation of the menus.
The new dinner menu, which starts Tuesday night, features all new entrees to go with some of your regular favorites. Make reservations by calling 391-4163.
The new lunch menus at the River Grille and the Grill at Monticello start Wednesday.
Chef John Caswell, who is also Director of Food & Beverage Operations, says the process of designing a new menu begins with his team looking at the old menu and seeing what items are popular with the membership and which ones are less popular.
The F&B team replaces less popular items with new items they believe members will enjoy and appreciate.
“Some of these selections are items that are seasonally appropriate,” John said. “For example, for our fall/winter menus, we incorporate more red meat and more hearty items for the Carolina cool season.”
Members can expect more variety with the new menus. Actually, many of the new offerings are already familiar to restaurant regulars. SLV has offered most of the new menu items as chef specials in the past to test member response and feedback.
“Once we establish items that our members enjoy, then we work with our crew to establish recipe guidelines so our products can be as consistent as possible,” the chef said.
One thing that is important is using as much locally sourced food and ingredients as possible.
“It is a trend derived from our ability as a community to use self-sustaining food sources without the byproduct of mass-produced farming,” John said. “The benefits are to our local growers. Our community also has a much healthier way of sourcing our food.”
Wine lovers will be happy to see that the new dinner menu at the River Grille showcases wine suggestions for pairing with each entrée.
“The thought process behind the pairing of wine with food goes back centuries,” John said. “It was derived from the combination of food with the complementary flavors naturally produced in wine. The earthy flavors of red cabernet go well with red meat, for example.
John started the process of creating the food first – then he paired the food with the wines that best complement the food.
“The end result will be a great marriage of food and wine,” the chef said. “With every bite our members take of the food, they can wash it down with complementary flavors of a paired wine.”
- The shrimp and grits dish is inspired by Chef John’s days in Charleston, where just about every restaurant had its own creative way of doing this classic Charleston dish.
- Chicken Chesapeake is inspired from Chef John’s days of living in the Baltimore area. It combines a traditional Maryland-style crab cake on top of a grilled chicken breast and is topped with a champagne sauce.
- The Savannah Lakes BLT is a pub-style menu offering. It comes with thick-cut Applewood smoked bacon and a cracked black pepper aioli.
- “The liver and onions dish is an SLV classic – a menu item our members love,” John said.
- The Clubhouse Grind Burger is a blend of beef brisket, sirloin and short rib. The end result is a savory, delicious burger.
- The chef salad wrap is a healthy, delicious wrap for our lunch diners.
- The inspiration for the Cuban sandwich comes from Chef John’s trips to South Florida. “I always eat these delicious pressed-pork sandwiches,” the chef said. “This is a great choice for those cold, winter months.”
- The carne asada wrap is a grilled sirloin wrap with sun-dried tomato aoli and avocado. The meat is soaked in a homemade marinade. “The inspiration is from my love of Cuban cuisine,” the chef said.
- The patty melt is an eight-ounce burger patty grilled and topped with Swiss cheese and caramelized onions. This was inspired by the old pub and dinner menus that always feature this great sandwich.
- The Down South Pork Loin is a seven-ounce piece of pork loin pounded out and marinated in locally sourced Hickory Hill buttermilk. It is breaded in locally sourced Adluh Flour Meal breaded mix and topped with homemade pepper gravy. “This dish was inspired from my days as a chef in Charleston, where I learned about Southern cuisine,” John said.
- The Rosemary Fig Grilled Salmon is a North Atlantic grilled salmon topped with a rosemary fig compote. “The inspiration for this dish comes from my love of California cuisine and my fondness of Chef Thomas Keller. The flavors of the fig and rosemary blend perfectly with the flavor of grilled salmon,” John said.
- The inspiration for the Tomato Basil Pesto Chicken Pasta comes from Chef John’s love of Thai cuisine. “This is an excellent choice for our pasta lovers,” he said.
- The grilled Angus sirloin is a center cut of certified Angus sirloin steak topped with an earthy mushroom demi-glace. “The inspiration for this dish comes from my love of steaks,” John said. “This is a great steak for our steak lovers.”
- Beef or chicken nachos are a classic bar and pub feel-good menu item.
- Don’t miss trying our highly popular Carolina pulled-pork barbecue sandwich.
Click the titles below to view a PDF version of each menu.
|River Grille Dinner||River Grille Lunch||Monticello Menu|