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The seasonal dinner menu at Rice House, which is open for dinner on weekends April through October, takes advantage of what surrounds the restaurant: rural foothills and Springbank Plantation, Barnsley Resort’s 1,800–acre hunting ground that was specifically designed as ideal habitat for wild pheasant, quail, duck, turkey and deer. Expect to see a wide selection of meaty entrées including wild game such as grilled Springbank quail served with shitake and apple risotto, spinach and dried cherry sauce. Rich veal medallions are capped with seared foie gras, and seasonal seafood options include fresh gulf shrimp, butter-poached Maine lobster tail or wild salmon that has been flown in from the Copper River in Alaska. If you’re looking for lighter fare, your best bet is to combine an appetizer, such as a tomato tarte Tatin, with a soup or composed salad.
The Rice House menu focuses on American regional cuisine with elegant, Continental flourishes.