Dinner Menu
summer 2008
Dinner is served Monday-Saturday from 5:30 until 10.  Reservations are not
needed, but they are recommended, especially on nights of performances at
the Stevens Center.   We do have nightly specials in addition to what you see
here.
Salads and Starters
Soups: (cup/bowl)
Soup of the Day                                                  4.95/6.95
Tomato-Basil Bisque                                          3.95/5.95

Salads: (half/full)
Signature 4.95/7.95
Organic Field Greens with blue cheese crumbles, raspberry
vinaigrette and candied pecans

Organic Baby Spinach 5.95/8.95
With spring berries, toasted pine nuts and balsamic-strawberry
vinaigrette

Chopped Romaine Salad 6.95/9.95
w/carrots, red onion, boiled egg, heirloom tomatoes,
roasted peppers, bacon & your choice of dressing

Side Salad 1.95


Catfish Joe
Half 12.95        Full 22.95
Spring water raised Catfish, crusted with scallions and parmesan mayo.


Grilled Duck Breast
Half 16.95        Full 26.95
Served with currant and red wine reduction.


Rack of Lamb*        Full 31.95
Served with a bourbon, cherry, fresno-pepper glaze.


Goat Lady Chicken
Half 13.95        Full 20.95
Sautéed chicken breast with goat cheese and sautéed spinach.


Cast Iron Angus Filet *       Full 31.95
With blue cheese and applewood-smoked bacon hollandaise.


Camel City Crab Cakes
Half 16.95        Full 28.95
Served with fresh basil and parmesan aioli.


Shrimp and Grits
Half 14.95        Full 24.95
Jumbo wild gulf shrimp, Pimento cheese grits and Tasso gravy.


Summer Pasta
Half 14.95        Full 19.95
Penne pasta w/fresh basil, olive oil, heirloom tomatoes, mediterranean olives & fresh mozzarella       
with your choice of chicken, salmon or shrimp



NC Trout Rouldae*         Full 27.95
Stuffed with southern greens, tomatoes and okra, topped with lemon butter.


Buffalo Hanger Steak
Half 18.95        Full 27.95
Served with island slaw and splashed with house BBQ sauce.


The Tower *        Full 31.95
Angus beef tips, grilled duck and chef's feature.

     
     Flat Iron Angus Steak        
Half 15.95        Full 25.95
Topped w/vidalia onion & whiskey chutney









Wine Dinner Menu
49.95 per person

First Course

Fresh Tomato and Basil bisque
with 2006 "Twin Vines" Vinho Verde

Second Course

Organic baby spinach with fresh berries, toasted pine nuts
and balsamic-strawberry vinaigrette
with 2006 Les Arches Rosé


Third Course

Fresh Catch
with 2006 Jackson Estate Sauvignon Blanc


Fourth Course

Grilled Feature of the Day
with 2005 Hullabaloo Zinfandel
Dinner Choices
Our homemade desserts are the perfect way to end your meal.  They change frequently, so as
of July 25th, 2008 these are our selections:

Crème Brulee (a Camel City standard)   5.95
A classic dessert.  Delicious custard with a caramelized sugar crust

Chocolate Cheesecake   5.95
Served with fresh whipped cream and Kahlua ganache.

Key Lime Pie   5.95
With Key West crème anglaise

Fresh Spring Berries   5.95
Served in a spiced pastry cup topped with honey sweetened crème fraiche
Desserts
Starters:
Lousiana Bog                                    8.95
crawfish, alligator & andouille sausage in asiago mornay sauce w/toasted baguette
Cheese Course                                  12.95
Chef’s selection of gourmet cheeses and dried fruit
Fire Lake Shrimp                              9.95
Broiled wild gulf shrimp in a sweet and spicy sauce over organic greens
Pan-Fried Green Tomato and
Goat Cheese Napoleon                       8.95
With aged balsamic glaze and sautéed spinach
Alligator Sausage                             14.95
With sautéed mushrooms, peppers, and onions
PEI Mussels                                        8.95
Sautéed in garlic, fresh basil, lemon juice and white wine
The following choices can be ordered as
half plate or full plate (unless marked with *).

Camel City Café offers a nightly Four Course Wine Dinner.
Each delicious course is expertly matched with a half glass of wine
from our wide selection.