Around The Bend October 2019

Horseshoe Bend Country Club Chefs and cooks are striving for excellence every day in the kitchen . This is what sets our kitchen and restaurant apart from others and propels us on the path to greatness . Fall brings another opportunity for us to focus on seasonality and what makes this season such a warming time to gather and enjoy meals , parties and gatherings . Our new menu changes hope to entice you and create a memorable dining experience at your home away from home . NEW FALL MENU AT HBCC By : Chef Aaron Masanotti

Desserts are also getting a facelift with new house made delights :

- Bourbon Chocolate Pecan Pie with Whipped Cream and Caramel

- Fried North Georgia Apple Pies with a Cinnamon Sugar Sprinkle served with Vanilla Bean Ice Cream

… and to make sure you don ’ t stay away too long …

- Crème Brulee Du Jour … a rotating seasonal dish that will be sure to delight !

Highlights of the new menu :

Thank you as always frommyself and the HBCC kitchen , we look forward to feeding you soon !

The short rib flatbread as well as a new short rib entrée will return to the menu . This savory classic is sure to keep your belly happy and returning often .

- Braised Beef Short Rib Flatbread with Aged Cheddar , House BBQ and Pickled Red Onions

Chef Aaron Masanotti , CEC Executive Chef

- Chianti Braised Beef Short Ribs with Sautéed Asparagus , Pearl Onions and Fresh Potato Gnocchi