Abingdon Manor offers a one menu, six-course, pre-fixe dinner which changes nightly. (click here for this month’s entrees) Call us at (843) 752-5090 for reservations.

Presented below is a listing of some (not all) of the items in each of the six courses used to construct the nightly menu. Once the entree is determined, the chef then completes the rest of the menu to compliment the entree and enhance the overall presentation of the dinner. Courses change seasonally and are based on the freshest available ingredients. Dietary restrictions, allergies, and food restrictions are accommodated and the restaurant can prepare a variety of vegetarian and vegan courses.

Chef Patty focuses on developing the daily menu with variations of classic cuisine from regions around the world. With an emphasis on flavor and freshness, the kitchen is renowned for its sauces which are richly textured and often flavored with fresh herbs, exotic liqueurs, and wine. The six-course dinner is $58.00 per person, plus tax and gratuity. A wine pairing dinner is also available with 3 wines chosen to complement the dinner for $25.00 per person.

Appetizer
(Amuse-gueule, a small bite size portion)
Shrimp in Pernod
Eggplant rollitini with fresh tomato sauce
Homemade pastas
Tomato/basil tart
Crab Imperial
Hoisin glazed stuffed Shiitake mushrooms
Cannelloni with Bechamel sauce
Stuffed baby zucchini
Shrimp BLT
Bacon wrapped scallops over wilted spinach with Saba
Demitasse of Soup
(These are chicken and vegetable stock based)
Roasted red pepper
Dilled carrot
Butternut squash
Curried red lentil
Vidalia onion
Peruvian Locro soup (warm potato & cheese)
Salad
(Accompanied by freshly made hot rolls or Focaccia)
Caesar
Heirloom greens with toasted walnut vinaigrette & Pancetta wafer
Caprese in a Glass (Fresh Mozzarella, basil and baby tomatoes)
Mixed greens with toasted walnut vinaigrette
Shredded collard greens with pickled apples and walnut olive oil
Baby spinach and Belgian endive with sesame-soy vinaigrette
Grilled romaine, onion & tomato with bleu cheese vinaigretteSorbet
(A frozen palate cleanser)
Coconut Lime
Blue Tidal Wave
Hpnotiq
Grapefruit & Campari
Champagne “Kir Royale”
Tequila Sunrise
Caipirinha
Cosmopolitan

Entree 
(Accompanied by fresh vegetables and creative starches)
Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce
Grilled yellow fin tuna steak with warm pineapple/papaya compote
Veal scallopini in a lemon/sherry reduction flavored with thyme
Herb crusted rack of lamb with balsamic shallot reduction or rich Asian butter sauce
Grilled beef tenderloin with brightly flavored mango salsa
Herb stuffed and grilled beef tenderloin  with a balsamic glaze
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce
Filet of beef with Bordelaise sauce
Steak Diane with fresh chives and cognac
Center cut, bone in pork chop with sauce Robért
Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette
Coq au vin, a stew of chicken with mushrooms and pearl onions in a rich Burgundy red wine sauce
Individual beef Wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce
Grilled shrimp with Romesco sauce, a blending of almonds, garlic, roasted red pepper and sherry vinegar
Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis
Vietnamese style chicken in puffed pastry with cream cheese & chives with lemon grass veloute
Herb crusted pork tenderloin with brown sugar and mustard sauce
Gruyere glazed center cut pork chop with white wine demiglace
Filet of beef with Boursin cheese and Merlot sauce
Tournedos Henri IV (filet of beef topped with a sautéed artichoke bottom filled with béarnaise sauce

Dessert 
(A Sampling)
Crêpes Firenze with oranges, butter, cognac and powdered sugar
Key lime baked Alaska
Individual apple tarts Tatin with housemade cinnamon ice cream
Three layered Viennese tort in a graham cracker and crushed almond crust with honey/Amaretto sauce
Crème Brûlée
Pear poached in white wine with Amaretto cream sauce
Chocolate or Lemon tart with fresh raspberry sauce
French apple tart with a crumb crust and housemade cinnamon ice cream
Flan with brandied fruit
Chocolate Triffle
Pear tart
Strawberry shortcake (in season)
Peach or blueberry cobbler (in season)