New Year's Day Brunch

If late night revelry on New Year's Eve is not your style - or even if it is, consider joining us between 10:00 and noon on Tuesday for a leisurely yet celebratory New Year's Day Brunch. As with all our brunches, Chef Evans is preparing a bounteous spread, including...

• scrambled eggs and omelet-to-order station
• pancakes with all the toppings
• Tennessee roasted chicken
• grilled southern raised catfish
• bacon, sausage and Tennessee country ham
• buttermilk biscuits and saw mill gravy
• creamy cheddar grits
• home fried potatoes
• slow cooked turnip greens
• black-eyed peas
• sliced tomatoes and southern fried apples
• selection of cold cereals
• fresh fruit
• muffins, toast and bagels with cream cheese
• croissants and sweet pastries
• fruit yogurt
• variety of juices and low fat milk
• coffee and hot beverage selection

Brunch is $35 per adult guest and half price for children between the ages of six and twelve. Come early or stay late to enjoy real wood burning fireplaces and brisk hikes to Carmac Falls.

New Year's Eve Jubilation!

We invite you to celebrate the advent of a new year in the festive yet intimate setting that is Evins Mill. Guests may arrive on Sunday, December 30 to enjoy...

• light hors d'oeuvres, followed by a four-course dinner
• a hearty breakfast with omelet station the next morning
• and a picnic box lunch on the day of arrival or the next day

...and stay through Tuesday, January 1, 2013 to enjoy New Year's Eve and New Year's Day festivities, which include...

• heavy hors d'oeuvres followed by a five-course dinner
• live piano music and roaring fireplaces
• enhanced turn-down service
• and a sumptuous New Year's Day Brunch

Chef Evans will be preparing a sumptuous menu Monday evening, featuring...

Appetizers

• Noble Springs goat cheese dip with grilled pita
• Wedge Oak Farm's Suckling pig roast with condiments galore
• Fresh steamed mussels with coconut, lime curry

Soup

• Local turnip and pumpkin with lentils and red quinoa
• Served with locally baked whole wheat pretzel rolls

Salad

• Fresh Florida citrus with mixed greens, candied almonds, red onion and a creamy watercress dressing

Sorbet

• Stonehaus Muscadine

Entrées

• Tennessee pastured beef tenderloin, oven roasted with our millstone dry rub and served with a Nashville whiskey cream. Accompanied by grilled onion and roasted garlic potato gratin.
• Tasmanian Wild King salmon filet, well seasoned and grilled and served with a chutney of Benton’s bacon, sour apples and dried fruit. Accompanied by grilled onion and roasted garlic potato gratin.

Into the Night Dessert Buffet

• special drinks and champagne a flowin’
• Variety of pies in Allison's famous, home made pie crust
• Belgian chocolate truffles
• coconut macaroons
• stuffed St. Germane apricots
• colorful, homemade kettle corn

Non-alcoholic beverages and light snacks are available throughout the weekend.

• The New Year's Eve package is $530 to $650 for two guests depending on the room.
• The New Year's Eve dinner-only package is $60 per plate.
• The New Year's Day brunch-only package is $35 per plate.

Double Your Pleasure ~ thru Jan 2013

Now through the end of January, guests who stay one night at Evins Mill at regular rates may enjoy a second night's stay and breakfast the next morning for free. 

Regular rates include one night's lodging, appetizers, four-course dinner, hearty breakfast  and box lunch and range from $265 to $325 depending on the room.  The complimentary lodging and breakfast carries a value of $160 to $220 depending on the room. 

We do ask that guests who take advantage of this offer patronize the Inn for dinner on the second night rather than going off-site. 

The offer is not available on Christmas Eve or Christmas Day, when the Inn is closed, or on New Year's Eve and the night before it. Call 615.269.3740 (nashville) or 800.383.2349 (toll free) to learn more or make a reservation!

Thanksgiving Feast - Nov 22, '12

Give your chef a break this Thanksgiving by allowing our chefs to do the heavy lifting. For overnight guests and day-trippers alike, Thursday, November 22 will feature a traditional Thanksgiving spread from 5:00 to 7:00 p.m. Overnight guests will be treated as always to a big breakfast Friday morning. The weather is sure to be crisp, the fires will be roaring - and the cuisine will be abundant, including...

• roasted turkey w/ fresh cranberry relish
• pit ham carving station
• sage dressing
• mashed yukon gold potatoes
• sweet potato casserole
• fresh steamed asparagus
• cream style corn
• deviled eggs
• baked apples
• tossed salad w/ basil vinaigrette dressing
• carrot, raisin salad
• fresh fruit salad
• fresh baked bread & rolls
• panoply of pies
• hot apple cider & fresh ground coffee

For day-trippers, Thanksgiving dinner is $55/person, while the overnight package for two guests includes one night's stay, Thanksgiving dinner and a hearty breakfast and is $265 to $325 depending on the room reserved.Call 615.269.3740 (nashville), 800.383.2349 (toll free) or 615.597.2088 (smithville) to learn more or make reservations.

Yoga Weekend ~ Aug 24-26, '12

Led by Molly Spessard of Dakini Studio and Kenneth Robinson of Yoga for the Emotional Body, this weekend yoga retreat is designed to help guests access their source of strength and inner calm, and upon their return, experience intimacy with the people and experiences in their lives in a more brilliant, sensitive and rhythmic way - and see deeper potential and expansive possibility in their everyday lives. The weekend retreat includes...

• Four yoga sessions (all levels welcome)
• Two nights lodging in bluff view rooms
• Delicious vegetarian meals from dinner on Friday to breakfast on Sunday
• Daily hiking and exploring
• Relaxing on the beautiful porches overlooking trees

The all-inclusive price is $375 per attendee. For more information or to make reservations, visit the Dakini Studio web site or call Molly Spessard at Dakini Studio at 615.481.3204 (nashville).

Double Your Pleasure - Sep 7 & 8, '12

This Weekend - September 7 & 8 - anyone who stays at the resort on Friday at regular rates may enjoy a complimentary stay on Saturday evening with breakfast on Sunday. We do ask that guests patronize Evins Mill for dinner Saturday evening rather than going off-site. Call 615.269.3740 (nashville) or 800.383.2349 (toll free) to learn more or make a reservation!

Labor Day Cookout ~ Sun, Sep 2, '12

Labor Day is one of the most popular weekends to enjoy Center Hill Lake - and Evins Mill. To mark the holiday, the Inn is hosting its annual Labor Day Cookout from 7:00 to 8:00 p.m. on Sunday, September 2nd. Appetizers are available as early as 6:00 p.m. Whether you're staying at the Inn or not, guests as always are invited to arrive with an appetite, as the menu is expansive...

Entrees

• Grilled Tennessee Pastured Pork Chops from Wedge Oak Farm
• Grilled Tennessee Pastured Poussin Chickens from Wedge Oak Farm 
• Grilled Jumbo Shrimp

Sides

• Baked Sweet Potatoes
• Garden Vegetable Ratatouille
• Fresh Baked, Local Whole Wheat Rolls and Cornbread
• Home Grown Tomato, Mozzarella Salad with Balsamic Vinaigrette
• Grilled Onions and Chilies
• Vegetable Slaw
• Marinated Cucumber Salad
• Heirloom Beans Slow Cooked with Benton’s Bacon

Dessert

• Baked Apples w/ Local Honey Caramel, Streusel Topping and Vanilla Ice Cream

Beverages

• Tea, Coffee, Lemonade and Ice Water

The Labor Day Cookout is $50.00 per guest and $15 for kids six to twelve. Sodas, bottled waters and alcoholic beverages are available but not included. Call 615.269.3740 (nashville), 800.383.2349 (toll free) or 597.2088 (smithville) to learn more or make reservations.