Sedona Grille

Super New Announcement

Saturday November the 15th will be our last day open as Sedona Grille.  We will re-open December 31st as 'Sedona Cantina and Tapas'.  We'll have a new look and a new menu featuring light to heavy appetizers.  There will be new drink features, margaritas, and sangrias.  Come check it out!

Essential Information

Welcome to our site!  Scroll down for our regular menu and current dinner features.

Phone:  304-574-3411

Reservations are not required, but recommended.

We are located 1 1/2 miles outside of Fayetteville on Rt. 16 (Court Street).

Off of 19 North turn L. into Fayetteville at Tudors Biscuit World.  Go straight (don't turn at all) about two miles through and out of town.  We will be on your left.

Off of 19 South turn R. at the intersection (there will be a hotel on your left) after the big Kmart/Kroger shopping plaza.  Turn L. at the stop sign at the bottom of the hill, then it's about 1.5 miles on left. 

Hours of Operation:

Monday, Tuesday, Thursday 4-9:30

Friday, Saturday 4-10

Sunday 12-4 (Lunch) 4-9:00 Dinner

Closed Wednesday

A little bit about us!  Brion and I (Virginia) opened our doors June 1, 1994.  Our desire was to have fine dining food in a casual atmosphere where all are welcome.  Over the years we have become known for our fresh seafood, and nightly changing entrees with an eclectic mix of Thai, Japanese, Greek, Italian, and sometimes even Indian. Everything in our restaurant is made in house from our own recipes.  Nothing comes from the freezer, a box or a can.  Neither of us attended school for our cooking skills, it has just come from a love of cooking and the desire to experiment and have the menu always changing. We hope you come see us.  Thanks for checking out our website.  (This is pretty high tech for Brion and I, Thanks Dan!)

Our Regular Menu

APPETIZERS

Cajun Firesticks --Strips of chicken breast marinated in a spicy Cajun sauce and served with bleu cheese dressing and corn chips.

Eastern Shore Crab Fritters-My sister's recipe!!  Jumbo lump crab with just the right seasonings.  Fried and served with a wasabi cocktail sauce.

Panko Crusted Shrimp-Five large shrimp crusted with panko.  Fried and served with a very flavorful Thai peanut dipping sauce.

Roasted Garlic Plate --Fresh garlic oven-roasted until it's sweet and soft.  Ready to spread on grilled bread.

Hummus Plate --Served with kalamata olives, feta cheese and warm pita points.

Court's Chowder -- A bowl of the best New England clam chowder you'll ever have!

Artichoke Dip --Rich and creamy artichoke dip served warm with toasted pita points.

French Fries -- Hand-cut daily.

Corn Chips with Mexican Ranch Dressing

PASTAS

Linguine with Red Sauce and Meat Balls  - A classic.  Our meatballs are made from pork and ground beef and are of course homemade .  (Marinara is vegetarian.)

Proscuitto Chicken Saute--Strips of chicken breast sauteed with proscuitto ham, sundried tomatoes, and garlic in a rich pesto cream sauce.  Topped with parmesan cheese.

Pasta a la Greque --A flavorful saute of tomatoes, kalamata olives, capers and garlic.  Topped with feta cheese.  Can be made with shrimp or scallops when available.

Greek Pasta --Grilled chicken breast sauteed with kalamata olives, red onions, and Greek dressing.  Topped with feta cheese.

Roasted Garlic and Artichoke Pasta --Strips of chicken breast sauteed with roasted garlic, artichoke hearts, fresh parsley and whole butter.  Topped with parmesan cheese.

    

Tonight's Features

Note: We try to keep this as accurate as possible, but some features may change without notice.

November 14th and 15th:

Seasoned Steak

A hand-cut 12 oz. NY strip steak seasoned with salt, pepper, and garlic.  Grilled to your liking and served with a twice-baked potato and green beans.

Crab Cakes

Two all jumbo-lump crabcakes made with red bell peppers, scallions, and a touch of Old Bay.  Lightly griddle-fried and served wtih a twice baked potato, green beans, and a apple tartar sauce.

Seasoned Ribeye

A hand-cut 14 oz. ribeye seasoned with salt, pepper and garlic then grilled to your liking.  Served with a twice-baked potato and green beans.

Greek Tuna

An 8 oz. sashimi-grade tuna fillet marinated in lemon juice and garlic.  Grilled to your liking and served over a bed of greens with stuffed grape leaves and quinoa.

Scallops and Pierogies

Large sea scallops seared with dry sherry.  Served over warm potato pierogies with sauteed bacon and onions.  Garnished with sour cream.

Pan-Fried Trout

A large farm raised trout lightly breaded and seasoned then pan-fried.  Topped with a medallion of herbed butter and served with basmati rice and green beans.

Pork Verde

Pork shoulder slow-cooked in a tomatillo, onion and cilantro sauce.  Served with calypso beans, basmati rice, warm tortillas and sour cream.