Lake Lanier Islands Blog

Posts Tagged ‘menu’

All New Menu at Bullfrog’s Bar & Grille!

Thursday, February 6th, 2014

Our New Year’s Resolutions included making your dining experiences even better, so we totally revamped our BullFrog’s menu! Now featuring even tastier burgers, steaks, salmon and more, the BullFrog’s of 2014 will be one of your top foodie destinations for the whole Lake Lanier area from down in Buford all the way up to Gainesville! Let’s take you through some old favorites that got an upgrade and some new flavors that are sure to delight your inner food snob.

We’ll start with our appetizers. We’re trying something new in the BullFrog’s kitchen, something that’s a very popular Southern flavor: Mini Chicken Waffle Bites. Chicken-n-waffles is a tried and true staple south of the Mason-Dixon line, so we’re very excited to be adding our take on it. We opted for the minis so everyone at your table could try some sugary goodness. They’re served hot with maple syrup, ancho chili powdered sugar, and a side of strawberry butter. Heaven.

You can start with those or any of our other 10 appetizers before moving on to a refreshing salad. Try our Southwestern Salad or Asian Mandarin Salad for a taste of culture, and top it with one of nine dressings, including one called “warm bacon” (how could that possibly be bad?) or our gluten-free mango pineapple vinaigrette.

Maybe you want a sandwich, and maybe you want fish on that sandwich! Boy are you in luck, because it literally does not get better than our Salmon BLT. Seriously. This is the sandwich that other sandwiches wish they could be. The David Beckham of sandwiches, if you will. Only instead of perfectly sculpted muscles, our sandwich has perfectly sculpted flaky croissant bread, and instead of pleasing your soccer buds, our sandwich is going to please your tastebuds. Oh, we also brought back the ever-popular French Dip.

This year we’re bringing our A Game to the table! A as in Angus. Tuck your napkin in your collar and check out our Signature Big Bullfrog Burger. This grilled behemoth of a burger comes with crumbled blue cheese, buffalo sauce, black & tan onion rings, and thick peppered bacon stacked high on lettuce, tomato, red onions, and pickle chips. Your tastebuds won’t know what to do with themselves. They might explode in happiness, they might sprout spirit fingers, they might throw a party. There’s no knowing in advance.

Perhaps you’d like a heartier fare? Try a 12oz. center-cut Rib Eye Steak or our 8oz Sirloin. You won’t find a better steak anywhere on the Lake. These savory slabs of meat are served with our signature Red Wine Demi Butter.

Since you’re on the lake, go with our 8oz. Atlantic Salmon with teriyaki or citrus butter. Our salmon comes in fresh and practically melts in your mouth. These fish are so lovingly seasoned that you’ll want to head back into our kitchen and hug your chef. Or, if you have a spare tarp to wrap around your clothes, you might want to bust it out before you order our Signature Firehouse Ribs. These bad boys are marinated in the Williams Family Signature Recipe (top secret, of course), and slow cooked for fall-off-the-bone yummy times. Don’t even play. This is for serious dining patrons with something to prove – like how much awesome they can handle in one sitting.

Now for dessert, if you can even handle it, we have something new and exciting that you won’t find anywhere else. The BullFrog’s Caramel Banana Topped Waffle could be classified as one of the Wonders of the World, but for some reason it doesn’t last very long once we put it on a plate. It could have something to do with how insanely amazing it tastes.

Now, pick your tongue up off the floor, get in your car or boat, and leap on in to BullFrogs Bar & Grille for a hoppin’ good time!! 

Check out the FULL MENU here, and don’t forget to stop by for special dining events here at Legacy Lodge at Lake Lanier Islands!!

Call ahead to save your seat or to ask about specials! 770.945.8787

This Sunday’s Wine Cruise: Rotta Winery and Mark Caporale

Wednesday, October 10th, 2012

Rotta Winery, founded in 1908, has an interesting history and one that Mark Caporale is happy to share with guests.

To longtime fans of this wine region, the name Rotta Winery might ring a few bells, but only if you were familiar with Paso Robles’ wines before the rest of the country barely knew where Paso was. In fact, you have to go back several decades to discover the beginnings of Rotta Winery, which was one of the first three wineries established in Paso Robles.

The original vineyard and winery were started in 1856 by a Frenchman named Adolph Siot, who later sold the successful enterprise to Joe Rotta in 1908. In the 1920s, Rotta then sold it to his brother Clement Rotta, who bonded the winery after Prohibition in the 1930s and forged the label into one best known for its hearty Zinfandels. Today, the Rotta label has been revived by one of Rotta’s grandsons, Michael Giubbini, who remembers long, happy days of working in the vineyard as a child when he visited his grandparents from his home in Menlo Park.

The Rotta label is focusing on red wines such as Cabernet Sauvignon, Zinfandel, Merlot, Cabernet Franc, and two new recently released varietals — Petite Verdot and Primitivo. All of the fruit for the label is sourced from local vineyards.

Mark Caporale, Giubbini’s partner, is a strong believer in the potential of the Paso area, and particularly the Templeton region where the Rotta family farmed. “Rotta wines reflect the high quality of our old vines and reflect the unique nature of our soils,” he said.

Rotta is just one of 10 wineries in California that sells Cabernet Franc as a stand alone varietal and is the only one that offers the wine from a “vineyard designation.” Its estate Zinfandel comes from the second oldest Zinfandel vineyard in California, while Rotta’s Black Monukka dessert wine is the only Black Monukka cream sherry produced in the U.S.

Rotta Winery Cruise Menu

Cold

Avocado Deviled Quail Eggs, Smoked Paprika & Point Reyes Blue Cheese
Duck Confit Spring rolls with crisp lettuce, mint and sweet chili sauce
Roti topped with Golden Lentil Puree, Sweet Peppadew and herbed yogurt
California Antipasto Display
Fresh Fruit & California Artisanal Cheeses

Hot

Sundried Tomato & Almond Quiche
Grilled Prawns with ginger, blood orange & Chili butter
Coffee Braised Short Rib Cheese Steak, pickled red onion, jack cheese on puff pastry

Dessert

Lemon Zinfandel Panna Cotta
Assortment of Petit fours, Macaroons, Pralines
Chocolate dipped Strawberries

Rotta Winery and Mark Caporale Quick Facts:

2006 Petite Verdot
2009 Primitivo
Muscat Canelli
un-oaked Chardonnay
and the Cabernet Sauvignon.
Black Monukka

Wedding Showcase News

Monday, October 1st, 2012

Pictured from Left (Katia Fulks, Team leader Celita Davis-Fritch & Michelle Bryan) in our newly renovated Grand Ballroom.

Score one for the Lake Lanier Islands’ wedding team! With sincere consideration given to all of the reviews and comments that were shared from our last event in the spring, the girls from Something Blue pulled off a phenomenal fall season Wedding’s Showcase last weekend, with over a 180 “brides to be” in attendance and 30 vendors displaying their collective works. Team leader Celita Davis-Fritch, along with design elements from Blair Simpson and team, presented a series of vignettes strategically laid out to highlight various creations and state of the art wedding accoutrements designed to enhance any bride’s magical moment.

Upon arrival, guests were greeted by an delectable assortment of Stationed and Butler-passed Hors D’Ouevres from our new weddings menu selections. Featured items included Mini Crab BLTs, Asparagus in Puffed Pastry with Asiago Cheese, Malibu Coconut Shrimp and Chicken Tandori Satays. Our Culinary team continued to wow the attendees with a series of food stations uniquely created to offer strolling reception fare for wedding receptions. Executive Chef Michael Klein was on hand, working the room and discussing the intricacies of transforming food elements into special events. Interactive fare that captures lasting impressions while adding an air of convivality for hungry wedding guests. With several cutting edge creations on hand the big winner by far was, as always, comfort food:

Mac n’ Cheese Three Ways

Sharp Cheddar, Chorizo and Roasted Vidalia Onion

Asiago-Parmesan Cheeses with Pinot Grigio, Snow Crab, and Roasted Red Pepper Crumble

Smoked Gouda, Chevre, Julienne Vegetable, Mushrooms and Spinach

Additional Toppings:

Bacon, Shaved Parmesan, Sun Dried Tomato, Micro Basil, Scallions, and Roasted Garlic

 

Great job to the creative team and a heart felt thanks to all who participated. For more details, menu options and photos please visit our weddings website at http://www.lakelanierweddings.com.