DINNER MENU

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DEVILED EGGS,
country ham, evoo

Eggs are hardboiled and split open to remove the yolk. Yolks are processed with Dijon, Mayo, S&P, and a touch of Tabasco. The filling is piped into the egg whites to order, then topped with thinly sliced Benton’s country ham, EVOO and chives.

ALLERGIES: egg, chili peppers, pork, onion, SOY in mayo

 FRIES, parmesan, truffle aioli

Our standard fries that are cut daily and washed/soaked in water overnight to get some of the starch out of them.  Every morning we blanch them in a fryer at 220 degrees.   We fry them to order at 350 degrees until crisp and season them with salt, pepper, parsley.   They are topped with grana padana and served with truffle aioli.   The ailoi is made from egg yolks, lemon juice, canola oil, Duke’s mayonnaise, shaved black truffles in oil, salt and pepper.   The truffle aioli will be served on the side.

 ALLERGIES: Dairy, egg, citrus(check with chef for further cross contamination due to frying), SOY in mayo

EDWARDS HAM (VA), green peanut oil

Hand carved country ham served with crusty bread and drizzled with EVOO

ALLERGIES: Pork, gluten,

ALLERGIES: Gluten, Dairy, onion/garlic, honey, (check with chef for further contamination from grilling)

CRUDO (Fish can change, check line up notes)

Satsumas, toasted almonds, raw fennel salad and EVOO

Thinly sliced raw fish (Tuna normally, picture above is with raw scallops, the fish will change depending on what is fresh and available). Satsumas are Japanese mandarins and have a sweet yet tart flavoring. We are topping the fish with sliced toasted almonds, a raw fennel salad that is coated in orange juice and olive oil. The whole dish is finished with EVOO and sea salt.

ALLERGIES: Seafood, citrus




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ANGRY MUSSELS

Bacon, serrano peppers, onion, garlic, mussels

To order, we sweat shaved garlic, serrano peppers, and onion, then add pork belly, mussels, white wine, herbs and butter.   The mussels are seasoned with salt and pepper and served with pain d’epi (like little baguettes).

ALLERGIES: Shellfish (mollusks), chili pepper, pork, onion/garlic, alcohol, dairy, gluten

GARLICKY GA. CLAMS,

Andouille, lemon, sourdough

·     We use clams (a mollusk) from Sapelo island, GA whenever available. Country ham is braised in water with aromatic vegetables. We sweat onion and garlic then add the clams and steam with white wine until just opening.Then, we add the peas, heavy cream and mount with butter. The clams are served with grilled sourdough.

ALERGIES: Shellfish (mollusk), onion/garlic, alcohol, dairy, gluten

GNOCHETTI,

Short rib, maitakes, thyme-jus

·   Our potato and ricotta gnochettis are sauteed in oil and then tossed with our slow braised short rib (braised in red wine, veal stock, tomato paste, and mire poix), butter roasted maitake mushrooms, and a thyme jus (thyme simmered with out demi glace)

ALLERGIES: Gluten, egg, dairy, fungus, onion (aromatics), alcohol

GA APPLE SALAD

Rotating local greens, apple cider vinaigrette, local apples, and candied pecans

Rotating mix of local bitter and crunchy greens(chicories, mustard greens, red frill, little gems) tossed in an apple cider vinaigrette(apple cider vinegar, egg yolk, dijon mustard, whole grain mustard, and olive oil), with local raw sliced apples, crumbled blue cheese, and candied pecans (blanched in simple syrup, flash fried and then tossed into powdered sugar and cayenne) 

ALLERGIES: Apples, egg, dairy(penicillin/blue cheese), chilis, gluten(Cross contamination)

STRACCIATELLA

Sourdough, hazelnut, cranberry

Inside of Burrata Cheese, creamy, rich cow's milk, toasted hazelnuts, rehydrated cranberries(rehydrated in thyme and simple syrup) and finished with local herbs, sea salt and grilled sourdough bread.

Dairy, tree nuts, gluten, dairy

STEAK TARTAR,

oyster mayonnaise, toast

The tartar is made from Grade A eye of round, egg yolk, red onion, capers, Dijon, Worcestershire, lemon, salt, pepper. The tartar is topped with oyster mayonnaise made from yolks, Dijon, smoked oysters, oyster sauce, lemon, canola oil. Two fried oysters (buttermilk, seasoned flour) accompany the tartar. Served with grilled baguette

ALLERGIES: Egg, onion, Anchovies (in Worcestershire), Shellfish (mollusks), dairy, gluten




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MILK BRAISED RABBIT

Hind legs are braised for several hours in heavy cream, chicken stock, veal demi, mirepoix. The rabbit is served with gnochetti and spring peas cooked in butter with garlic, shallots, stock and lemon then finished with mascarpone (a cultured butter that is cheese-like). The rabbit is topped with a dollop of whipped ricotta (ricotta, orange zest, salt). Chef may choose to garnish with anther seasonal veggie (e.g. grilled spring onion bulbs).

ALLERGIES: Dairy, contains chicken and veal and alcohol (demi), onion/garlic, gluten, citrus, egg

GULF SHRIMP,

 red mule grits, shrimp bordelaise, sourdough
Gulf shrimp are peeled then grilled in a blackened bbq spice. The shrimp are added to a pan with Shrimp Bordelaise and placed over Tim & Alice Red Mule Grits (Athens GA). Herbed, hand torn croutons and preserved tomatoes are the garnish. (shrimp stock, red wine, and veal jus). 

ALERGIES: Shellfish (crustacean), corn, dairy, Bordelaise contains veal, gluten (croutons)

 

FRIED CHICKEN,

local greens, buttermilk biscuits

·        We exclusively use Springer Mtn. chickens from Blue Ridge, GA. The animal is butchered in house then brined overnight (salt, sugar and herbs), dusted in flour (ap flour, salt, pepper, cayenne, corn starch, onion and garlic powder), dipped in buttermilk, then once more dipped in the flour. Once breaded, we let the pieces sit in refrigeration so that the breading has a chance to set and will be crispier after frying. We cook the chicken in small batches in a pressurized deep fryer. Served with wilted local greens and buttermilk biscuits.

ALLERGIES: Gluten, chili pepper (cayenne), corn (cornstarch), onion/garlic, dairy. Cross contamination from frying should not be an issue as the pressurized deep fryer is used only for the fried chicken, however, always check with Chef  if there is ANY uncertainty.

CRISPY ½ “GOOD BREED” CHICKEN,

charred lemon, parsley (salad)
½ Springer Mountain chicken is deboned, except for part of the wing bone.  The chicken is seared skin side down until rendered and crispy, then finished in the oven.   While the chicken is cooking, we make a pan sauce from toasting shaved garlic, chicken stock, lemon juice and citrus supremes, preserved meyer lemon, parsley, and butter. At the base of the plate is a potato puree (potatoes, butter, cream). The chicken is also served with a charred lemon.  

ALLERGIES: Onion/garlic, citrus, dairy

NEW YORK STRIP,

aux frites

16 oz, grilled to temperature. Rested, sliced and topped with our Steak sauce butter (Worcestershire, sherry vinegar, currants, Dijon mustard, garlic, shallots, ketchup, horseradish and S&P). Sauced with veal demi glace and accompanied with our fries. 

ALLERGIES: Dairy, Fish(Worcestershire), onion/garlic


 

8oz WOOD ROASTED BURGER

*avaliable upon request

·        Chuck is ground in house and formed into large patties to be grilled to the guest’s preferred temp. Blue cheese is whipped with a little butter to help it melt when plated. A caramelized onion & bacon jam* adds sweet and salty flavors. 

*Rendered Patak bacon lardons are cooked with onions and finished with brown sugar and red wine vinegar. Served on a bun that’s same type of dough as clam roll hoagie.

ALLERGIES: Dairy, Gluten, Onion, Pork, EGG in roll 

PAN ROASTED “DAY BOAT” FISH (CHECK LINE UP NOTES)

Butternut squash, pecan brown butter, sage

·         Fish will change based on what we can get fresh and seasonally(pictured is grouper) on top of a butternut squash puree(onions, garlic, butter, heavy cream and chicken stock), roasted quartered squash, in the same pan that we roast the squash in a brown butter, pecan sauce is made and finished with sage to add a light crispness. *this dish has lots of dairy*

ALLERGIES: Fish, dairy, alliums

BRAISED LAMB SHANK

6-7 ounces of premium lamb lion that is grilled over hickory wood with evoo ,salt and pepper prepared medium rare(chefs recommended temp)  *Dish might be changing in the next week or so* Stay tuned for update!

WOOD GRILLED PORK CHOP

GA Apples, parsnip puree, cider jus

14oz Bone In Pork Chop smoked then grilled over hickory wood on top of a parsnip puree(onions, garlic, heavy cream, butter, white wine), diced brown butter roasted apples, topped with our apple cider jus reduced with our demi glace, then topped with frisee tossed in mustard seeds. 

ALLERGIES: Pork, alliums, dairy, alcohol, veal stock

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MAC & CHEESE

  Made with sharp white cheddar, heavy cream, and salt. Garnished with Patak bacon. Topped with more shredded cheddar and placed under broiler until brown.  Topped with chives. If there is no bacon the garnish will be minced parsley ALLERGIES: Gluten, dairy, pork, onion/garlic

DELICATE SQUASH

hazelnuts, romesco, herbs

Oven roasted in olive oil, salt, pepper skin on delicate squash, on top of our house made romesco(charred bread, red peppers, tomatoes, roasted hazelnuts, sherry vinegar, spices(paprika, cayenne, espelette, herbs)

ALLERGIES: Gluten, Chili, Nightshades, Tree nuts

BRUSSELS SPROUTS

apple cider vinaigrette, calabrian chili, feta

Fried brussel sprouts tossed in the same apple cider vinaigrette as the GA Apple Salad, feta cheese, raw apples and calabrian chilis. 



ALLERGIES: Gluten(Cross-Contamination), dairy, chili, egg(dressing)

GREENS OF THE MOMENT

harissa, peanuts

Local greens(sauteed in butter, chicken stock, garlic, shallots) tossed in harissa oil and topped with peanuts.

ALLERGIES: Alliums, chili, dairy