Season's At Highland Lake Menu
Season's At Highland Lake menu gallery
Choose your favorite dish
Soups and Salads
pepitas | maple glace | pancetta
gold & red beet | arugula | goat cheese | granny smith apple | toasted pistachio | pickled fennel | champagne vinaigrette
mixed greens | cucumbers | carrots | tomatoes | shaved onions | buttermilk dill or balsamic dressing
Appetizers
mixed mushrooms | garlic | parsley | butter | crostini | chablis
potato gnocchi | creamy duck leg confit ragout | mozzarella
jumbo scallop | brie and pear filled pasta purse | butternut puree | pine nut gremolata |
sautéed jumbo shrimp | tasso ham gravy | sharp cheddar, anson mill's grit
Entrées
prosciutto | spinach | fresh mozzarella | yukon mashed potatoes | gorgonzola cream | baby carrots | haricot vert
sweet potato purée | sautéed spinach | port reduction
blackened ahi tuna | mango salsa | basmati rice | black garlic aïoli
boneless short rib | sicilian walnut pesto | roasted tomato | fettucini | braising jus
red cabbage casserole | caramelized apples | potato latkes | cider reduction
butternut squash crema | toasted pecans | sautéed squash | brown butter | sage
Lunch Menu
Add Grilled Chicken $7, Shrimp $8, Verlasso Salmon $15
mixed greens | cucumbers | carrots | tomatoes | shaved onion | ranch, blue cheese, champagne, or balsamic dressing
baby spinach | pickled shallots | caramelized pecans | goat cheese | strawberries | black berries | blueberries | champagne vinaigrette
field greens | cherry tomatoes | applewood - smoked bacon | hard - boiled eggs | slivered onion | avocado | haricot vert | blue cheese crumbles
burgundy poached pears | spinach | gorgonzola | toasted walnuts | champagne vinaigrette
Handhelds
fresh tomatoes | chimichurri | grilled provolone | ciabatta | arugula | banana peppers
chicken breast | dried cherries | celery | red onions | toasted almonds | romaine | brioche bun
portabella mushrooms | tomato confit | zucchini | squash | spinach | feta cheese | red onions | red bell peppers | arugula pesto
pastrami| farmer's spread | swiss | sauerkraut | marble rye
8 oz | cheddar cheese | bacon | lettuce | tomato | kaiser bun | thousand island relish
salmon gravlax | spinach chiffonade | capers | avocado | kalamata olives | pickled shallots | cilantro – sour cream | hard boiled eggs | sourdough
grated gruyére | pit ham | dijon mustard | pear - cranberry compote | toasted pistachios
Lunch Entrées
house-made deep-dish quiche | chef's seasonally - inspired ingredients | mixed green salad
pan-seared | sweet potato puree | sautéed spinach | bacon~apple cider vinaigrette
slow-braised beef | carrots | celery | onion | mashed yukon gold potato | garlic | mushrooms | herbs
jumbo shrimp | cheese grit cake | sun~dried tomato cream | pancetta | bell peppers | onion | spinach | wine butter sauce
biscuit crust | english peas | carrot | mushrooms | celery | onion
Breakfast Menu
Apple Wood Smoked Bacon Maple Glazed Sausage Links Pork Sausage Gravy Creamy South Carolina Grits with Cheddar Cheese Oven-roasted Red Potatoes Oatmeal & Fruit Scrambled Eggs Bowl of Fruit Assorted Danishes and Muffins Buttermilk Biscuits with Assorted Jams, Jellies & Honey Granola & Milk Coffee, Tea & OrangeJuice Belgian Waffles with Maple Syrup - some selections change daily -
Desserts
raspberry coulis | strawberries| chantilly cream
strawberry topping | whipped vanilla - mascarpone cream
raspberry coulis | whipped vanilla - mascarpone cream | fresh berries
mascarpone cream | salted caramel ice-cream
cast iron - baked chocolate chunk cookie | vanilla bean gelato | chocolate drizzle
Season's At Highland Lake presents a polished, well-rounded menu that feels both comforting and refined, beginning with lighter choices like Butternut Squash Bisque, Roasted Citrus Beet Salad, and Season’s House Salad before moving into richer starters such as Forest Mushroom Rissotto, Baked Gnocchi & Duck Ragout, Seared Scallops, and Shrimp and Grits. The entrée selection shows strong range, from Chicken Cordon Bleu and Pan Seared Verlasso Salmon - or - NC Rainbow Trout to heartier plates like Ahi Tuna, 48 hr. Braised Short Rib, and Duroc Tomahawk Pork Chop. Lunch keeps the variety going with Berry Salad, Cobb Salad, Poached Pear Salad, Ribeye Gaucho, Chicken Salad Sandwich, Grilled Vegetable Panini, Rueben Sandwich, Village Burger, Quiche Du Jour, Boeuf Bourguignon, and Chicken Pot Pie. Desserts such as Vanilla Bean Crème Brûlée, Basque Cheesecake, Chocolate Torte, Bourbon Pecan Pie, and Chocolate Chip Cookie Skillet give the menu a warm, memorable finish.