Dining at The Inn at Evins Mill

For many guests of the inn, dining at Evins Mill is the highlight of their experience. Unlike more traditional bed & breakfasts, Evins Mill is a full service country inn, fielding a full chef and wait staff and offering not only breakfast, but also dinner & lunch, with break & bar service in between.

Whether it's an individual couple, a small corporate group or a large wedding party, Evins Mill provides an array of dining options to meet all our guests' needs, prepared with just the right touch and served in just the right setting.

Animated by a spirit of southern hospitality,
The Inn at Evins Mill is an inviting location for...

• private dining
• corporate retreats
• wedding receptions & rehearsal dinners
• family, holiday & company banquets

Cuisine & Meal Service

While most dinners are four-courses, featuring soup, salad, entrée and dessert, our chefs also prepare reception buffets and festive cedar porch cookouts on designated holidays and upon group request. Lunches are typically three courses, though as with dinner, indoor buffets or outdoor cookouts are also available upon group request. With a few exceptions, breakfast is served buffet style. See below for a sampling of our menu.

While our dining room primarily serves guests of the inn, dinner-only reservations are welcome on available evenings by advance arrangement. And while groups of ten people or more may pre-select one entrée from our menu for each meal, our chefs provide individual couples with a choice of two dinner entrees in the evening, a full country breakfast buffet in the morning and the option of a picnic box lunch.

Beverage & Bar Service

In addition to elegantly prepared cuisine, Evins Mill also boasts a full service bar, featuring...

• fine and reasonably priced wines & champagnes
• premium & domestic beer
• mixed, specialty and after-dinner drinks

See below for a sampling of our wine & beer list.

Setting & Location

All food & beverage related services at Evins Mill take place at the Main Lodge and may be enjoyed in a variety of settings, including...

• intimate dining on Millstone Landing, a private dining room surrounded by hand-hewn log walls and a fieldstone fireplace - conducive to private dining and special occasions
• alfresco dining on Manning Overlook, a covered deck with great views and sight and sound of water - ideal for private dining, festive cookouts and group socials
• reception dining in Taylor Hall, a 1,200 square foot banquet hall with a panopoly of windows overlooking the gristmill, pond & creek and seating for as many as 80 guests - perfect for receptions, rehearsal dinners and banquets

Sample Menus

Below is a sampling of our menu. The word "sampling" is stressed, as our full menu is much more extensive than what is highlighted here. For those planning a group event, such as a corporate retreat or wedding reception for example, please contact our sales desk to receive our full menu with current pricing.

Dinner

Boursin Stuffed Chicken
A boneless, skinless chicken breast rolled with Boursin cheese. Baked with pine nut, herbed breadcrumbs. Served with roasted red pepper cream sauce. Accompanied by roasted garlic, rosemary new potatoes.

Carved Beef Tenderloin
Black Angus, choice beef tenderloin is seasoned with ground Ethiopian coffee and spices. Seared and oven roasted; carved to order; served with Cabernet butter sauce. Accompanied by toasted pecan, herb couscous.

Cumberland Pork Tenderloin
Pork tenderloin, well seasoned, seared and oven roasted. Carved to order. Served with a Brandy cream sauce. Accompanied by potato pancakes and braised red cabbage.

Gristmill Salmon
Fresh Tasmanian, Wild, King Salmon filet, molasses seared. Served with a ginger peach butter sauce. Accompanied by rosemary and garlic roasted red potatoes.

Down Under Lamb Chops
New Zealand lamb chops are oven roasted with a Dijon breadcrumb crust. Served with whole grain mustard whipped potatoes and fresh rosemary butter. Accompanied by cucumber feta salad.

Shrimp & Steak Cookout
Rib eye steaks and jumbo shrimp skewers served with baked potato, corn on the cob, assorted seasonal and tossed salads and all the trimmings.

Hors d’oeuvres

International Cheese Board
A variety of soft and hard cheeses served with assorted crackers. Accompanied by fresh grapes.

Wild Mushroom Strudel
A variety of wild mushrooms sautéed with garlic and fresh herbs. Combined with parmesan cheese and breadcrumbs, rolled in puff pastry, and baked. Served with an herb cream, tomato reduction.

Chicken Satay
Strips of Indonesian marinated chicken breast skewered and grilled. Served with a peanut chili dipping sauce.

Colorful Quesadilla
Sun dried tomato and spinach flour tortillas grilled with black beans, corn, roasted red pepper and pepper jack cheese.

Crawfish and Corn Pancakes
Crawfish tail meat, kernel corn and pepper jack cheese. Combined, pan fried, and served with a creamy buttermilk, scallion dressing.

Assorted Vegetarian Spreads
A variety of spreads, including humus, tapenade, brushetta and roasted egg plant, served with melba toasts, crackers and toast points. Choice of three.

Desserts

Warm Berry Cobbler
Mixed berry filling. Baked individually with a Streusel topping. Topped with vanilla ice cream.

Rasberry White Chocolate Crème Brulee
Rich custard flavored with white chocolate and raspberries. Served chilled with caramelized sugar (also available plain).

Flourless Chocolate Cake
For All the Chocolate Lovers. Served with Bailey&s Sauce.

Caramel Orange Bread Pudding
Traditional vanilla, orange, cinnamon flavored custard, baked with cubed bread. Served warm with a rich caramel sauce.

Seasonal Homemade Sorbet
Flavors vary but requests are welcome.

Wine & Beer

White Wine

• Rex Goliath Chardonnay ~ California
• Villaine, Les Clous, Cote Chalonnaise, Burgundy ~ France
• Nautilus Sauvignon Blanc ~ New Zealand
• Mezza Corona Pinot Grigio ~ Italy
• S&S Relax Riesling ~ Germany
• Kuentz-Bas, Milleime 05, Alsace ~ France

• Fat Bastard Cabernet Sauvignon ~ France
• Chateau Meynay 01 Bordeaux ~ France
• Santa Rita Merlot ~ Chili
• Cycles Gladiator Pinot Noir ~ California
• Yalumba Shiraz-Viognier ~ Australia
• Norman Classic Zinfandel ~ California
• Alamos Malbec ~ Argentina

• Piper Sonoma Brut ~ California
• Mumm Napa Cuvee ~ California

• Domestic ~ Budweiser, Bud Light, Coors Light, Miller Lite & Michelob Light
• Premium/Imported ~ Heineken, Sam Adams, Bass, Killians, Corona, Blue Moon, Red Stripe, Guinness, New Castle Sierra Nevada Porter & Sierra Nevada Pale

Lunch

Mediterranean Chicken Salad
Balsamic, garlic marinated chicken breast pan seared and sliced. Served warm over mixed fresh salad greens with artichoke heart, black olive, bell pepper, sun-dried tomatoes, red onion, and cucumber. Garnished with toasted pine nuts and feta cheese. Accompanied by grilled pita bread, tzatziki dip and balsamic vinaigrette dressing.

Sesame Encrusted Chicken Sandwich
Boneless, skinless chicken breast is encrusted in sesame-seasoned breadcrumbs. Pan-fried, served with fresh hummus spread on toasted olive oil ciabatta bread. Accompanied by Greek salad.

Three Bean & Steak Chili
Tender pieces of beef tips combined and simmered with back eye peas, kidney beans, black beans, tomato, onion, pepper, garlic and an assortment of spices. Garnished with shredded cheddar cheese, sour cream, and chopped scallion. Accompanied by fresh cornbread.

Pasta Bar
Breaded and pan fried chicken Parmesan. Accompanied by alfredo sauce with penne pasta and tomato basil sauce with capelini pasta. Served with tossed salad and dressing, fresh Parmesan cheese and sourdough garlic bread.

All American Cookout
Grilled hamburgers, hot dogs, and chicken breasts. Served with all the trimmings, summer salads, and condiments.

Southern All Star Cookout
Barbecued, quartered chicken and baby back ribs. Served with all the trimmings, summer salads, and condiments.

Breakfast

Myrtie's French Toast
Thick-sliced bread dipped in a cinnamon, vanilla flavored egg custard and pan-fried. Served golden brown with powdered sugar, warm maple syrup, and Southern fried apples. Accompanied by sausage patties and bacon.

Southern Sampler
A traditional Southern breakfast of buttermilk biscuits, saw mill gravy, scrambled eggs, pancakes with all the toppings, creamy cheddar grits, home fried potatoes, bacon, sausage, Tennessee country ham, sliced tomato and Southern fried apples.