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					                             dig in
  supper
  summer 2011

  tastes                                        firsts                                           plates
  jar of housemade pickles { 3 }                cucumber & tomato salad                          harvest plate
  candied local pecans { 3 }                    pork belly lardon, backyard moon                 the day’s best vegetables from the
  mixed olives { 3 }                            cucumbers, bent spade sungold tomatoes,          field…see the board { 12 }
  pork cracklings { 3 }                         red onion, spent grain croutons,
                                                sherry vinaigrette { 8 }
  charcuterie                                                                                    orecchiette
  housemade from the animals we raise           squash salad                                     our country ham, fava beans,
  on our farm...                                our zephyr squash & zucchini, basil,             charred onions, mint, egg yolk,
  butcher board                                 marcona almonds, grana padano, fried             grana padano { 16 }
  pork sausage, chicken liver mousse,           poached egg, basil vinaigrette { 8 }
  country ham, bresaola, pastrami, pork
  belly confit, hard boiled egg, housemade      georgia cheese
  sauerkraut & pickles, zucchini bread,         greendale farm’s bleu, sweet grass dairy         shrimp & grits
  radishes, dijon, grilled bread { 20 }         chevre, radishes, georgia pecans, honey,         darien shrimp, Tim & Alice’s
                                                grilled bread { 9 }                              red mule grits, poached egg,
  porchetta di testa
                                                                                                 local greens, garlic chives { 17 }
  our heritage breed pork, olives, radishes,
  lemon zest, grana padano, arugula, pork       radishes & carrots
  cracklings { 12 }                             our carrots, local radishes, dill, local
  bratwurst                                     honey, anchovy butter { 6 }                      new york strip
  sage mustard, housemade sauerkraut,                                                            our grassfed beef, rosemary & garlic fries,
  spent grain bread { 9 }                       crostini { 4 for one/ 7 for two/10 for three }   griddled baby carrots, local greens { b p }
                                                    boquerones
  sides                                                 chorizo, white beans, banana
  red mule grits w/ tillamook cheddar { 4 }             peppers                                  the burger
  fries w/ rosemary & garlic { 3 }                  savannah shrimp salad                        our grassfed beef, fontina, tomato,
  griddled baby carrots w/ dill { 3 }                   cornichons, dill                         basil, vidalia onions, smoked tomato
  braised greens w/ our pork { 3 }                  sun gold tomato
                                                                                                 aioli, fries { 10 }
                                                        basil, grana padano aioli
20% gratuity m a y be added to parties of 6 or more...consumption of raw or undercooked foods such as meat, fish & eggs, which may contain
harmful bacteria, may cause illness or death...please forewarn your server of any dietary restrictions before ordering...our head chef is
matt palmerlee, our sous farmer chef is jake o. francis, our cooks are miguel uriostegui, mike walker, andrew wickham, lou jesser, chalmers
stewart, christopher wagoner, trey rayburn, robert richardson, & aaron eilenfield ...6-packs of PBR tallboys are available to send back to
the kitchen...thank you athens for 6 glorious years...eat more pig & d i g i n .
seasonal concoctions                                         canned crafts
pistachio manhattan                                          oskar blue’s dale’s pale ale
maker’s mark bourbon, dumante pistachio liqueur,             the pale ale that started the canned craft renaissance…sturdy,
& carpano antica formula vermouth { 8 }                      balanced American pale ale
                                                             6.5%, Lyons, Colorado { 4 }

the half burton                                              oskar blues mama’s little yella pils
maker’s mark, blenheim’s spicy ginger                        highly refreshing, gently hopped traditional pilsner made with
& housemade fizzy limonade { 7 }                             100% pale malts…gold medal, 2009 world beer championship
                                                             5.3%, Lyons, Colorado { 3.5 }
our almost-famous mint mojito
with mint from Full Moon Farms { 6 }                         oskar blues g’ knight ale
                                                             strong imperial red / double india pale…a truckload of hops
                                                             8.7%, Lyons, Colorado { 7 }
the original trader vic’s mai tai
light & dark rum, fresh lime juice, curaçao { 7 }
                                                             avery ipa
                                                             abundant, citrusy floral hops lead to a rich, malty finish
caipirinha                                                   6.5%, Boulder, Colorado { 5 }
the brazilian carnival classic: cachaça & lime juice { 6 }

the pop-pop                                                  gentler drinks
bombay dry gin & ol’ busty’s sweet tea
& fresh mint { 6 }                                           san pellegrino aranciata { 3 }
                                                             san pellegrino mineral water { little 2 / big 3 }
sazerac                                                      blenheim’s spicy ginger ale      {2}
old overholt rye, brizard anisette { 7 }                     virgil’s root beer { 3 }

				
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