as visitors take in the burgundy walls, beaded board paneling and chair rails. But the food is worthy of attention, too,
dainty and tender bite-sized sweet corn and blueberry muffins that pop with flavor and sweet iced tea to rival that of any good Southern belle. Belmont offers an interesting array of soups, including the creamy lobster bisque and popular potato soup, which won an award at the 2007 Chef’s Auction. Fresh salads include the Wonton Salad with chunks of seasoned chicken breast mixed with a crisp blend of iceberg lettuce, sliced green onions, fried wontons and slivered almonds tossed in a special dressing. The Plant Sandwich, shown right, is an intriguing creation served on a whole wheat roll and filled with avocados, tomato slices, roasted pecans, melted provolone cheese and alfalfa sprouts drizzled with a special Belmont sauce that keeps patrons coming back for more.
Gourmet goodies provided by Sweet
Magnolia fill the dessert tray: traditional New York Cheesecake, a light and airy Key lime creation, and a delicate chocolate masterpiece served in a “paper” shell made of white chocolate. Followers will be glad to know that
Wednesday lunch is not the only time to sample Belmont cuisine. Nunnelly has recently added Friday night fine dining with dinner and dancing, available by reservation. The evening fare
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