As a guest of The Velvet Note, you can enjoy our savory and sweet selections before and throughout your show.  Our chef specializes in creating the perfect bite— the most flavorful, intense mouthful of your favorite seasonal offerings from the highest quality meats, vegetables, fruits and seafood available, .  There is something in each and every dish that we are passionate and excited about.  Do you have dietary restrictions or require a special meal?  Call us at 855.5.VELVET and let our chefs please your palate!

All savory menu items made fresh, in-house by

Executive Chef/Owner Tamara Fuller 

All Desserts made by request, specifically for The Velvet Note by Whitley Hotel Pastry Chef Rachel Young.

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LATE SUMMER MENU

V = Vegan    GF = Gluten Free     VO/GFO = Vegan or Gluten Free Option Available

GRILLED PEACH CAPRESE SALAD     10           VO, GF

Grilled Georgia peaches, farm-fresh heirloom tomatoes, fresh basil leaves and fresh mozzarella, fanned over a drizzle of peach balsamic vinaigrette

 

BLACKBERRY, AVOCADO & ARUGULA SALAD     11         V, GF

This summery salad makes the most of fresh produce with arugula, blackberries, blueberries, cucumber, avocado, chickpeas, vegan feta and lime mint vinaigrette.

 

HOT CRAB AND VEGETABLE DIP    11          

An irresistible combination of crab meat, kale, spinach, artichokes, cheeses and spices served with gluten-free Terra chips

 

SEASONAL FLATBREAD PIZZA     11         

Herbed ricotta & fresh mozzarella cheeses on a naan flatbread crust, baked with pepperoni, mushrooms, sundried tomato, basil and zucchini, topped with arugula and a balsamic glaze. 

 

BOOMBOOM SHRIMP    12

Battered and fried shrimp, lightly seasoned with Cajun spice and green onions, and served with an avocado lime dipping sauce

 

CHARCEUTERIE        14          GFO

Plenty for two!  Artisanal cheeses, antipasto, seasonal fruit, nuts, served with cocktail crackers   

 

COLOSSAL JUMBO LUMP CRAB CAKE     16

Our signature Maryland crab cake recipe, served with Napa pineapple slaw, Dressed with a drizzle of Meyer lemon oil and smoky tomato aioli

 

HEARTY VEGETABLE LASAGNE      20               V, GF

12 majestic layers of vegetables, BEYOND meats and vegan cheeses, topped with an herbed tomato sauce and baked between green lentil lasagna noodles.  Served with sourdough toast.

 

SEARED SCALLOPS         22           

Wild-caught, succulent sea scallops, pan seared and presented with angel hair pasta in a Cajun-seasoned, sundried tomato cream sauce

 

CRISPY SKIN SALMON       23           GF

Wild-caught Keta salmon, pan-seared and served with creamy multi-colored cauliflower.  Dressed with Goliath spinach and grilled vegetables tossed in a lemon butter sauce

 

MOROCCAN LAMB SHANK    25           GF

100% grass-fed, rotational-grazed on pesticide-free land. Seared and then slowly simmered in a multitude of aromatic herbs and spices.  Served over Mediterranean saffron rice.

 

 

HOMEMADE BOURBON-INFUSED PEACH PIE W/ HOMEMADE PEACH ICE CREAM     12

 

HOMEMADE CHOCOLATE SPOON CAKE      9

 

FRESH SUMMER BERRIES WITH NON-DAIRY VANILLA WHIP, DRESSED    8  WITH SMOKED HONEY AND PRALINE PECANS                 V, GF

V = Vegan    GF = Gluten Free     VO/GFO = Vegan or Gluten Free Option Available

 

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Beverage List:  Wine

Bubbly/Whites                                                           Glass/Bottle

1.2015 Maschio Defra Prosecco, Italy                  10/30 

2.2016 Villa Pozzi Moscato, Italy                           10/34

3. 2012 Hahn Pinot Gris, Monterey County       12/36                                      

4. 2016 Hess Shirttail Ranch Sauvignon Blanc 14/39

                Rueda, Spain

5.  2015 Mossback  Unoaked  Chardonnay           

                Russian River Valley                                        13/37

       6. 2016 Hess Collection Chardonnay                 12/34

                 Napa Valley

 

 

Reds

       7.   2017 Black Cabra Malbec, Argentina               12/36

       8.    2014  Broadside Merlot, Santa Rosa, CA       12/36

       9.  2015 Piledriver Zinfandel, California                13/39

    

                *** Steward’s Pick! ***

      10. 2015 Obsidian Ridge Cabernet Sauvignon  

               California                                                                —/54

 

      11.  2014 Bogle Vineyards Petite Syrah, CA         10/29

     12.  2015 Chime Pinot Noir, California                  12/36

                California

     13.  2015  Ferrari-Carano SIENA Cabernet Blend

                    Sonooma County                                            12/38

     14.  2016  Foxglove Unoaked Cabernet Sauvignon

                   Paso Robles                                                        14/45

     15.  2016  Monticello Cabernet Sauvignon           16/54

                    Napa Valley

Beverage List:  Craft Brews   $8.

Dogfish India Pale Ale (IPA)       

Lakefront Fuel Café Coffee Stout

Innis & Gunn Whiskey or Rum Cask Ale   

 

Beverage List:  Most Cocktails and Spirits   $11.

We serve only super-premium-brand spirits

Try our Blue Velvet Iced Tea, Dirty Martini, Blood Orange Martini, Lemon Drop, Premium Margarita, Mojito, Honeysuckle Fizz and more…

 

Beverage List: Alcohol – Free Beverages

Beautiful or Fiji Bottled Water                   $3

Other Beverages          $4

Regular & Decaf Coffees, Iced Peach Tea, Hot Teas, Coca-Cola Brand Sodas & Pellegrino Italian Sodas