LUNCH MENU

_________________________APPETIZERS______________________

TRUFFLE PARM FRIES

Fries are cut daily and soaked in water overnight. We blanch them in a fryer at 220F.   We fry to order at 350F until crisp and season them with salt, pepper, parsley.   Topped with grana padana and served with truffle aioli: egg yolks, lemon juice, canola oil, Duke’s mayonnaise, shaved black truffles, salt and pepper.

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

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

PIMENTO CHEESE,

pickles, crackers

Sharp cheddar cheese is grated and mixed with chopped piquillo peppers, cayenne pepper, Duke’s mayo, lemon juice, and S&P. Garnished with housemade pickled vegetables. Accompanied with crispy lavash (flour, egg, sugar, oil, water).

ALLERGIES: Dairy, Egg, Soy, chili peppers, citrus, Gluten

  

ANGRY MUSSELS,

smoky braised belly, arbol chile

First, arbol and ancho chili (a smoked poblano) are simmered in water to rehydrate.   The peppers are cleaned and pureed into a thick paste.This is the base of the broth for the mussels. We take whole slabs of patak bacon and braise them in water/chicken stock, onion, carrots, celery and garlic until very tender. To order, we sweat shaved garlic and onion, then add some of the chili paste, mussels, white wine, and butter.   The mussels are seasoned with salt and pepper and served with toasted bread.

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

TOMATO SOUP,

deep-fried Cabot cheddar

Tomatoes (fresh and canned), onion, garlic, shallot, and heavy cream are heated and pureed together. Garnished with EVOO, chives, and crispy Cabot cheddar fritter (standard-breading is used: flour, egg wash, then bread crumbs before deep frying).

ALLERGIES: Onion/Garlic, Dairy, (crouton: Gluten, egg) 

______________________SALADS_______________________

JCT SALAD 

·         Little gems (like baby romaine), freshly sliced green apple, Lacinato kale, spiced pecans (blanched in simple syrup, flash fried then tossed in powdered sugar and cayenne) and haricot vert (thin green beans) are tossed in Buttermilk dressing*.

·         ALLERGIES: Treenuts, chili pepper

*Buttermilk, sour cream, black pepper, garlic/onion powders, lemon juice and salt.

ALLERGIES: Dairy, onion/garlic, citrus

GA APPLE SALAD

One whole apple will be sliced up and tossed with frisee, Treviso, fennel, radish, toasted pistachio, and shaved celery in a lemon vinaigrette (Preserved meyer lemon, ginger, lemon juice, honey, whole grain mustard, EVOO

ALLERGIES: Treenuts, citrus, honey

BEETS AND ARUGALA

Ricotta is seasoned with soft herbs and lemon and spread on the plate. Tucker Farms Arugula, citrus segments, and seasonal veggies (primarily roasted beets) are tossed in a strawberry vinaigrette*. Topped with sweet herbs.

  *Strawberries are macerated with sugar then mixed with sherry vinegar and EVOO

ALLERGIES: Dairy, citrus, onion/garlic

CHICORY CAESAR SALAD

House lettuce/herb mix. Hand torn sourdough croutons. Anchovy dressing made with egg yolks, EVOO, lemon, capers and Dijon mustard. Topped with parm and Boquerones (anchovies that turn white after being pickled in vinegar)

ALLERGIES: Gluten, seafood, egg

   

SHRIMP & AVOCADO SALAD

Tender butter lettuces, frisee, picked herbs, and poached Gulf shrimp are tossed in our champagne vinaigrette*. Topped with avocado slices and a lemon wedge.

*Champagne vinegar, honey, blended EVOO, Dijon, Shallots, garlic, and S&P are all emulsified together. 

ALLERGIES: Shellfish (crustacean) citrus, Honey, Onion/Garlic

_________________________SANDWICHES_____________________

GRILLED CHICKEN SANDWICH

Tenderized/marinated breast is grilled to order and served on grilled ciabatta with creamy artichokes*, White cheddar, Patak bacon strips and arugala that has been lightly tossed in EVOO and lemon juice.

  *Artichokes, parm, cream cheese, mayo, Tabasco, lemon, and S&P.

ALLERGIES: Gluten, Dairy, Pork, citrus, egg, chili pepper, SOY in mayo    

EGG & OLIVE SANDWICH

Chopped hardboiled eggs, Castaveltrano olives, mayo, yellow mustard, Dill, salt, and lemon juice are mixed together and served on grilled semolina bread with local lettuce. House salt & vinegar chips come on the side.

ALLERGIES: Gluten, Egg, Soy in mayo, Citrus

GROWN UP GRILLED CHEESE

·         Buttered and pan-fried semolina toast and plenty of shredded cheddar, Fontina, and emmentaler melt together with roast tomato and basil. Served with a cup of tomato soup (w/o cheddar cheese fritter).

ALLERGIES: Dairy, Gluten, Onion, Egg 

 

CLAM ROLL

Clam strips are dredged in buttermilk and coated in our seasoned flour blend (cornstarch, cayenne, paprika, garlic and onion powders, S&P…). Lemon sauce is made from lemon juice, zest, Duke’s, and parsley, all served on an Alon’s hoagie roll*. Tucker Farms arugula and lemon wedge to garnish.

  * flour, water, sugar, eggs, butter, milk powder, malt powder, sea salt

ALLERGIES: Gluten, Dairy, Corn, Chili pepper, Onion/Garlic, Citrus, SOY in mayo, Egg

 8oz WOOD ROASTED BURGER

 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

CRISPY FISH SANDWICH

·         4oz Beer battered, served on Alon’s roll with a Serrano tartar and coleslaw (cabbage, carrot, rice wine vin, lemon, mayo, Dijon, celery seed, S&P).

ALLERGIES: Gluten, Fish, Chili pepper, citrus, SOY in mayo 

FRIED CHICKEN SANDWICH

·         A chicken breast that is dipped in buttermilk then dredged in JCT seasoned flour. Ooo-eee! sauce (siracha, mayo, lemon, salt, pepper) is spread on Alon’s roll. The sandwich is accompanied by marinated cucumber and onion (dill, simple syrup, mint, lemon juice) and Tucker arugula.

ALLERGIES: Gluten, Dairy, Chili pepper, SOY in mayo, Citurs, EGG in roll, Onion 

MAINE LOBSTER ROLL

1 ¼ pound lobster (mayo, shallots, S&P, lemon) served chilled on a buttered and toasted Alon’s roll, lemon wedge and GA apple slaw*

*Slaw: shaved cabbage, julienned apple, champagne vinaigrette, and chives)

ALLERGIES: SHELLFISH (crustacean), SOY in mayo, Gluten/Egg in bun, Onion 

_____________________PLATES____________________

FRIED CHICKEN

Mix of breast, leg, thigh and wing. 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, dipped in buttermilk, then once more dipped in the seasoned flour (AP, corn starch, cayenne, S&P, garlic & onion powders). We let the breaded chicken sit in refrigeration before frying so that the breading sets and becomes crispier.  We cook the chicken in small batches in a pressurized deep fryer. Served with greens and biscuits

ALLERGIES: Gluten, Dairy, Onion

MISSISSIPPI 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

·      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).

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

“MEAT & POTATOES”

·        9oz Angus Hangar is grilled, 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

VEGETABLE PLATE

·         Can be made vegan or vegetarian upon request. Fresh local vegetables sautéed with garlic, shallots, chicken stock, and butter (wine if vegetarian), and potato dumplings (ricotta, potatoes, flour, and eggs). Served atop a vegetable puree, which changes daily. Refer to line-up notes.

ALLERGIES: Dairy, Alcohol, Chicken Stock, Egg/Gluten in dumplings

PAN ROASTED “DAY BOAT” FISH

Will most often be caught off the Southeastern and Gulf coasts. Pan roasted and served over a spring onion soubise (cream, butter, lemon juice and zest, pureed and strained). Garnished with roasted spring onion bulbs and topped with asparagus and shaved fennel.

ALLERGIES: Fish, dairy, citrus, onion/garlic

AGNOLOTTI

Our pasta is made of “00” flour, eggs, milk, and evoo. The filling is made by caramelizing onions and mixing with ricotta, fontina, lemon zest, shallot and roasted garlic. Corn is pan roasted hard to crisp them up, then deglazed with chicken stock/lemon, and finally mounted with butter. Several pieces of “lacquered” pork belly garnish the pasta. The dish is finished with more corn and serene for a hint of spice.

ALLERGIES: Gluten, egg, dairy, onion/garlic, Pork, contains chicken

SCALLOPS

Cauliflower is sweated in butter with onion and garlic then pureed with milk. White and Romanesco cauliflower florets are sautéed. Country ham vinaigrette has garlic, shallot, mustard, brown sugar, sherry and EVOO. Handpicked soft herbs finish the plate

ALLERGIES: Dairy, Onion, Pork

__________________________SHARES________________________

Mac’ and Cheese  

Served with Patak bacon, sharp white cheddar, heavy cream, and salt. Topped with chives. If there is no bacon the garnish will be minced parsley.

ALLERGIES: Gluten, Dairy, Pork, Onion (chives)

Greens of the Moment  

Shallots, butter, garlic, chicken stock (can be made vegetarian)

ALLERGIES: Onion, Dairy

 

Fried Chicken Skins

Battered using JCT seasoned flour. They are served with a sweet and spicy salsa verde (serrano chilies, sugar, distilled white vinegar, pureed).

ALLERGIES: Dairy, Gluten, Chili pepper, Onion in seasoned flour, cornstarch

Braised Greens  

Collards, mirepoix (mostly onion and some carrot), smoked ham hocks, serrano peppers, maple syrup, sherry vinegar, chicken stock, garlic, san marzano tomatoes, and S & P.

ALLERGIES: Onion/Garlic, Pork, Chili pepper

Garlicky Green Beans  

Blanched haricot vert green beans, pan roasted with shallots, garlic, chicken stock, butter, and S&P.

ALLERGIES: Onion/Garlic, Dairy