SOUPS AND SALADS A Taste of Georgia Artisans 14 Southern artisans collaborate to create “A Taste of the South.” Chef James Balster has prepared his handmade mozzarella cheese and paired it with a selection of salami and sausage from Patak, an Atlanta-based sausage maker. The salami and cheese are served with a selection of preserves from Prissy’s of Vidalia and Cheddar Onion Bread prepared by our Pastry Chef, David Nolan. Cream of Vidalia Onion Soup 10 Mozzarella Spinach and Garlic Ravioli Chilled Roasted Tomato Soup 11 Jumbo Lump Crab, Crispy Corn Our House Caprese Salad 11 Our Garden Tomatoes, Blue Basil Pesto, House-Made Mozzarella, Balsamic Syrup Baby Spinach Salad 11 Bacon, Goat Cheese, Walnuts, Dried Cranberries, White Balsamic Vinaigrette Caesar Salad 10Romaine, Ciabatta Croutons, Parmesan Dressing APPETIZERS 7 Wild Mushroom Ravioli 12/20 Tomato, Mushroom, Pesto, Garlic Cream Fried Green Tomatoes 14 Local Baby Arugula, Applewood Bacon, Parmesan Dressing Crispy Crab Fritter 15 Peach Tartar Sauce Benton's Tennessee "Prosciutto" 12 Poached Peach, Drunken Goat Cheese FISH AND SHELLFISH Pan Seared Lemon Sole 25 Skillet-Roasted Peaches, Fingerling Potato, Sweet Peach Vinaigrette Pan Roasted Steelhead Trout 26 Crab Hash, Baby Arugula, Citrus-Garlic Cream Sauce Shrimp and Logan Turnpike Mill Grits 27 Creamy Creole Spiced Peppers, Sweet Valley Cheddar Cheese Georges Bank Scallops 27 Roasted Tomato-Cheese Grits, Blood Orange Sauce, Baby Arugula Grilled Atlantic Salmon 28 Chorizo-Sweet Pepper Sauce, Pappardelle Pasta MEAT AND POULTRY Smoked Short Ribs 26 Roasted Garlic Bread Pudding, Seasonal Vegetables Herb Rubbed Filet Mignon 33 Potatoes au Gratin, Seasonal Vegetables, Shallot Sauce 14 Ounce Ribeye 28 Sea Salt Fries, Smoked Ketchup Bacon-Wrapped Lamb Sirloin 29 Mixed Garden Beans, Yellow Grits Souffle, Blackberry BBQ Lamb Jus Bourbon-Molasses Glazed Chicken Breast 27 Spoon Bread, Green Bean Casserole FARM TO FORK 38 In synergy with our local artisans, these dishes are composed with local ingredients that came straight from the farms of Georgia Fried Green Tomatoes Local Baby Arugula, Crumpled Applewood Bacon, Parmesan Dressing Bourbon-Molasses Glazed Chicken Breast Spoon Bread, Green Bean Casserole Peach Tart Tatin Caramelized Peaches, Lavender Ice Cream WHAT CHEF’S EATING 50 Five-Course Tasting Menu Five Tasting-Size Portions of Chef’s Favorite Creations Cream of Vidalia Onion Soup Our House Caprese Salad Georges Bank Scallops Bacon-Wrapped Lamb Sirloin Bourbon Pecan Tart Jack Daniel's Ice Cream
White Chocolate Passion Fruit Terrine Lime Foam, Passion Fruit Anglaise Sour Cream Ice Cream Warm Chocolate Caramel Molten Cake Amaretto Caramel Sauce Candied Almond Ice Cream Peach Tart Tatin Caramelized Peaches Lavender Ice Cream Bourbon Pecan Tart Jack Daniel’s Ice Cream Vanilla Crème Brulee Toasted Marshmallow S'Mores Bar Fresh Strawberries Chef’s Assortment of House Made Ice Creams and Sorbets Choice of Three Scoops Vanilla Gelato, Sour Cream, Lavender, Candied Almond Amaretto Ice Cream Coconut, Rasberry, Mango Sorget 10 Menu items and prices may change without notice as our menus are frequently enhanced with the availability of seasonal ingredients.
A Taste of Georgia Artisans 12 Southern artisans collaborate to create “A Taste of the South.” Chef Jeff Sommer has prepared his handmade mozzarella cheese, local Artisan cheeses served with a selection of preserves from Prissy’s of Vidalia and Cheddar Onion Bread prepared by our Pastry Chef.
STARTERSCream of Vidalia Onion Soup 10 Mozzarella Spinach and Garlic RavioliOur House Caprese Salad 11 Our Garden Tomatoes, House-Made Pesto House-Made Mozzarella, Balsamic DressingBaby Spinach Salad 11 Bacon, Goat Cheese, Walnuts Dried Cranberries, Apple VinaigretteCaesar Salad 10 Romaine, Ciabatta Croutons, Parmesan DressingFried Green Tomato Salad 11 Mixed Greens, Parmesan Ranch DressingWild Mushroom Ravioli 12 / 20 Tomato, Mushroom, Pesto Garlic CreamHouse-Made Pretzels 7 Priscilla’s Honey Mustard DipMarinated Portabella Mushroom Slider 7 BBQ Onions, Red Pepper Aioil, French Fries
ENTREESItalian Chickpea Cake 18 Roasted Peppers, Haricot Vert Garden Arugula SaladButternut Squash Ravioli 19 Pecan Brown-Butter, Seasonal VegetableWilted Arugula Gnocchi 17 Sid’s Baby Arugala, Mushrooms, Black Olives Roasted Tomatoes, White Wine Garlic SauceGarden Basil Rissoto 18 Wild Mushroom Ragout, Grilled Asparagus Fried Leeks, Truffle AioliSweet Pea Agnolloti 17 Onion Butter Sauce, Parmesan Cheese Smoked TomatoesRoasted Tomato Logan Turnpike Mills Yellow Grits 16 Goat Cheese, Grilled Vidalia Onions, Asparagus
Friday, 2/10, Saturday 2/11, Monday 2/13, Tuesday 2/14 (closed Sunday, 2/12)
A Taste of Georgia Artisans 14Southern artisans collaborate to create “A Taste of the South.” Chef James Balster has prepared his handmade mozzarella cheese and paired it with a selection of salami and sausage from Patak, an Atlanta-based sausage maker. The salami and cheese are served with a selection of preserves from Prissy’s of Vidalia and Raisin Pecan Bread prepared by our Executive Pastry Chef, Ashley Nakano
APPETIZERSWild Mushroom Ravioli 12 / 20Tomato, Mushrooms, Pesto, Garlic CreamCrispy Crab Fritter 15Peach Tartar SauceFried Green Tomatoes 14Local Baby Arugula, Applewood Bacon, Parmesan Dressing
SOUPS & SALADSCream of Vidalia Onion Soup 10Mozzarella, Spinach & Garlic RavioliBaby Spinach Salad 11Bacon, Goat Cheese, Walnuts, Dried Cranberries, White Balsamic VinegarCaesar Salad 10Romaine, Ciabatta Croutons, Classic Caesar Dressing
MEAT & POULTRYGrilled Filet Mignon 33Potatoes au Gratin, Seasonal Vegetables, Shallot Sauce14 Ounce Ribeye 28Boursin Smashed Red Potatoes, Local Beans, Bearnaise SaucePoached Chicken Roulade 27Swiss Chard, Bacon Creamed Corn,Roasted Pepper-Mushroom Chutney
FISH & SHELLFISHPan Roasted Steelhead Trout 26Crab Hash, Baby Arugula, Citrus-Garlic Cream SauceGeorgia's Shrimp and Logan Turnpike Mill Grits 27Creamy Creole Spiced Peppers, Sweet Valley Cheddar CheeseGeorges Bank Scallops 27Roasted Tomato-Cheese Grits, Blood Orange Sauce, Baby Arugula
(Available as a Tasting Menu or A la Carte)
LOVE BITES TO SHARESaffron Pickled MusselsTuna TartareTruffle Chicken SaladCaprese SaladGoat Cheese, Spiced PecansCitrus Poached Shrimp
SECOND COURSEHisSmoked Short Rib 14Sweet Valley Cheddar Grits, Shallot SauceHersRoasted Salmon 15Walnut-Pepper Relish
THIRD COURSEHisRoasted Prime Rib of Beef 36Smashed Potatoes, Asparagus, Au Jus, Horseradish CreamHersPan Seared Scallops 34Herb Goat Cheese Risotto, Baby Spinach, Herb Vinaigrette
FOURTH COURSEHisFire Roasted Apple Cake 10Toasted Pecan BrittleHersMilk Chocolate Passion Fruit Curd Tart 10