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June is Balsamic Month at The National

Balsamic Month continues at The National with our culmination event...the first ever Balsamic & Wine Dinner on Tuesday, June 26.

Transport yourself to the heart of Italy with a menu inspired by everything Balsamic, plus a special appearance from Luca, the producer himself, of REALE Balsamic. Featuring 4 courses, 3 wines, and a surprise amuse bouche...you don't want to miss your chance to reserve a table.

Seatings are available at 6:30pm.

 

On the Menu...

1.
roasted peach with basil, pancetta, 10-year white balsamic
balsamic-stained deviled egg, truffle balsamic pearls
crostini with smoked duck and cherry balsamic glaze

Bardolino Chiaretto Classico, Le Morette, Veneto, Italy, 2017

 2.
caprese with heirloom tomatoes, straciatella, basil, olive dust, 12-year balsamic

Pinot Grigio, Marco Felluga, ‘Mongris’, Collio, Friuli, Italy, 2016

3.
braised beef short ribs, potato-olive oil puree, cipollini onion-balsamic agrodolce, mustard balsamic glaze

Rioja, La Rioja Alta, ‘Viña Alberdi’, Spain, 201

4.
fig crostata, crema diplomatica, fig-white balsamic pearls

 

$65 per guest
including 4 courses and wine pairings

To make reservations, call 706-549-3450 or email reservations@thenationalrestaurant.com

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From the Menu: Atlanta Journal Constitution Featured Recipe

A friend and I made the trip from Atlanta to Athens and had lunch at The National. The “Power Lunch” was delicious. Possible they’ll share the recipe for the carrot salad included on the plate? A nice update of the old classic. 

Betsy Shear, Tucker, GA

 

Peter Dale, The National’s executive chef and owner, shared the recipe and told the AJC it is one he’s adapted for home cooks from what they make at the restaurant. The original inspiration was found in “Leon: Ingredients & Recipes” by Allegra McEvedy (Conran Octopus Inc., out of print). He said, “I first had this at the veggie-centric chain of eateries, Leon, in the UK.  It has been an on-again-off-again staple of our power lunch at The National for years.” 

 

The National’s Happy Carrot Salad with Golden Raisins

2 tablespoons golden raisins
3 large carrots, grated (about 3/4 pound) 
1 clove garlic, minced
1 tablespoon sesame seeds, freshly toasted
2 scallions, greens and whites, finely diced
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1/2 teaspoon red chili flakes (add more if you like more kick) 
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper

 

In a small bowl, cover raisins with hot water and allow to soak until raisins have plumped, about 5 minutes. Drain and cool.

In a large bowl, combine raisins, carrot, garlic, sesame seeds, scallions, cilantro, mint and chili flakes. Toss well. Can be made a few hours ahead and refrigerated. When ready to serve, toss with lemon juice and olive oil. Taste for seasoning and serve immediately. Makes: 3 1/2 cups

 

Per 1/2 cup:  81 calories (percent of calories from fat, 56), 1 gram protein, 8 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 17 milligrams sodium. 

Sustainable seafood is a cause near and dear to our hearts here at The National. When Seabear Oyster Bar opened, we had the chance to take this mission even further.

Now in partnership with the UGA Marine Extension Service, Sea Grant and Cine Athens, we present an evening highlighting the future of sustainable aquaculture through multiple art forms, including the oyster itself.

The evening's lineup features "The Hidden World of Oystering" art exhibit and sale by renowned artist, Alan Campbell, a book reading by local author, André Gallant and the Athens premiere of the film "Shifting Baselines", produced by Blue Voyage Productions in partnership with Marine Extension and Georgia Sea Grant. 

Oysters on the half shell and regional cuisine will be served by The National and Seabear Oyster Bar all at Ciné Nonprofit Theater, truly qualifying this extraordinary event as "Keeping It Local!"

Easter Lunch at The National

April 1, 2018
seating from
11am to 2pm
 

Appetizers

stuffed medjool dates  celery, manchego cheese, smoked paprika   gf

hummus   sumac and warm flatbread   available with gluten-free flatbread (not vegan)

Rosalynn Carter’s cheese ring  pecans, strawberry jam, toasts

mushroom soup  sautéed mushrooms, almonds, and scallion  gf, V

sliced serrano ham

 

Entrees

seasonal power lunch  sweet potato salad with caramelized onions, pecans, arugula and Dijon vinaigrette;  warm red rice with roasted tomato and fennel;  roasted parsnips with mixed micro greens;  kale salad with radishes and turmeric-black pepper vinaigrette; beet salad with scallion and pistachios  gf

chicken salad  poached breast tossed in yogurt-herb dressing, pecans, radish, asparagus, over arugula, baguette   gf available                                          

shrimp perloo   sautéed Gulf shrimp with basmati rice, tomato, bacon, sweet peppers, garlic, jalapeño, parsley, thyme, and spinach  gf

avocado toast with smoked salmon, 7-minute egg, chives, served with patatas bravas and sautéed Vidalias, with green salad, orange slice and strawberry

pasta with house marinara sauce, parmesan, basil and Georgia olive oil

roasted lamb leg sandwich served patatas bravas and sautéed Vidalias, with green salad, orange slice and strawberry

 

For the Kids

cheese pizzette*

buttered pasta with parmesan*

pasta with marinara and parmesan*

* all available with chicken

Valentine's Day 2018

Appetizer:

1. beef carpaccio, parmesan, arugula, chives, olive dust, Lake Garda olive oil, lemon, dijon

2. ravioli with ricotta, spring Vidalias and mushrooms

3. shrimp & tomato bisque, shrimp crostini with dill 

4. little gem lettuces, avocado green goddess dressing, cucumber, radish, marinated shallot, rock crab, grapefruit

 

Entree:

1. seared Maine scallops, peas with mint and parmesan, clementines, beets, brown butter   

2. 12 oz beef ribeye, chimichurri butter, punched yukon gold potato, frisee and radicchio

3. roasted quails with scallion marinade, whipped parsnips with creme fraiche, melted cabbage, kumquats and mustard-caramel jus

4. seasonal vegetable plate

 

Dessert:

1. dark chocolate tart with sea salt, passion fruit sauce, coconut gelato

 2. raspberry-almond cake, roasted almond gelato, basil

3. panna cotta - Italian sweet cream custard - local strawberries preserves from last spring, balsamic pearls

4. Condor Chocolates tasting

 

$55 per guest

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January 2018 is Olive Oil Month at The National!

Celebrating the great flavor and health benefits of truly great extra virgin olive oil as we begin the new year. Every week, we'll be featuring a different Extra Virgin Olive Oil from Trentino, Italy. Some of the world's finest extra virgin olive oil, available right here in Athens, Georgia, thanks to Uncommon Gourmet Associates.

 

Four different Extra Virgin Olive Oils - 46th Parallel Green, White and Blue Label, plus ULIVA Garda Trentino Black Label - featured on our table and on our menus each week in January. Stop in for lunch or dinner to try the week's featured 'EVOO' and purchase a bottle to take home too (see pricing below).

 

Olive Oil Tasting and Class at The National on January 7, 2-4pm. Led by Randall Abney of Uncommon Gourmet, you'll learn about the month's featured olive oils, health benefits of regular consumption of true extra virgin olive oil and taste one the most rare and regarded olive oils in the world. Free to attend! Call 706-549-3450 or email erin@thenationalrestaurant.com for reservations and questions. 

 

Olive Oil and Wine Dinner at The National on January 16 at 6:30pm. Call 706-549-3450 or email reservations@thenationalrestaurant.com to reserve a table. $65 per guest for 4 courses with wine pairings.

 

1. Snacks to start

beet caprese, mozzarella, basil, extra virgin olive oil

beef carpaccio, local arugula, parmigiano, extra virgin olive oil

Cabernet Sauvignon-Merlot blend, Terre di San Leonardo, Vigneti delle Dolomiti, Italy, 2010

 

2.  Appetizer

farro soup with winter vegetables, pancetta, grana, tiny croutons, extra virgin olive oil

Pinot Nero, Abbazia di Novacella, Trentino-Alto Adige, Italy, 2016

 

3.  Entree

olive-oil poached cod with saffron, tomato, fennel, capers, olive dust and meyer lemon 

Pinot Grigio, Tramin, Südtirol-Alto Adige, Italy, 2016

 

4.  Dessert

olive oil cake with citrus and olive oil gelato

Brut Prosecco, Adami Garbèl, Treviso, Italy, NV

 

Featured Olive Oil Cocktail:  JANUARY SOUR
ASW Georgia Apple Brandy, Italian Extra Virgin Olive Oil, Egg White, Cinnamon, Lemon, Bitters, Herbsaint

 

Extra Virgin Olive Oil for Sale 

OLIDEA Olive Dust
40g, $14.95

46 Parallel Green Label
500mL, $36.95
250mL, $19.95

46 Parallel Blue Label
500mL, $36.95

46 Parallel White Label
organic, 500mL, $37.95

ULIVA Garda Trentino Black Label
500mL, $38.95
250mL, $24.95

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The National's New Year’s Eve Menu
December 31, 2017

$58 per guest 

 

1. Snack

yellowtail crudo, meyer lemon, red pepper, chives, olive dust, evoo
or
roasted carrots, burrata mozzarella, arugula, carrot top pesto, grilled bread
or
pork rillette, duck prosciutto, and salami with mustard, sour cherry jam, cornichons, toast


2. Appetizer

Sicilian lifeguard calamari with tomato, currants, caperberries, chili, pearl couscous
or
cheese & herb ravioli, crispy prosciutto, balsamic pearls
or
local lettuces, crisp pork belly, salted red cabbage, oven tomato, cucumber, buttermilk-feta dressing, pumpernickel crumbs


3. Entree

petite filet of beef, butter-poached prawn, celery root puree, red chimichurri
or
pan roasted bronzino, Mediterranean bass, freshly milled rice grits, rock crab and fennel, saffron broth
or
roasted duck breast, whipped parsnips, grilled scallion, quince vinegar jus, blood orange
or 
seasonal vegetable plate


4. Dessert

grapefruit parfait, grapefruit custard, kumquat jam, honeycomb crumbs, whipped tarragon creme fraîche
or
Japanese-style cheesecake, diplomat cream, tropical fruit, coconut, macadamia
or
chocolate ganache, lime shortbread crumbs, mezcal raspberry sauce

 

$58 per guest

*Seating until 10:30pm in dining room, food at bar until midnight

**Wine pairing menu optional

***Menu available a la carte at the bar, plus olives, dates, boquerones, and hummus

HAPPY HOLIDAYS FROM THE NATIONAL

Bring The National home for the holidays! Spice things up with Mediterranean seasoned salt and Condor Chocolate’s finishing sugar. Raise the bar with our Housemade Tonic. For the Athens foodie, grab a copy of Juanina Kocher’s Classic City Cooking signed by Peter Dale, plus all of Hugh Acheson’s autographed cookbooks including the latest - The Chef and The Slow Cooker. For the one on your list who has everything, a gift certificate makes the best gift. 

 

HUGH ACHESON'S AUTOGRAPHED COOKBOOKS

THE CHEF AND THE SLOW COOKER  $29.99

THE BROAD FORK  $35

PICK A PICKLE  $15

A NEW TURN IN THE SOUTH  $35

CLASSIC CITY COOKING BY JUANINA KOCHER  SIGNED BY PETER DALE  $29.95

THE NATIONAL T-SHIRTS  SMALL, MEDIUM & LARGE  $20

THE NATIONAL HAT   BLACK $18  CAMO $19

HOUSE HOT SAUCE  $10 (3 FOR $25)

SMALL BATCH HOUSE-MADE TONIC  $15

LA MARTINA OLIVE OIL SMALL 250ml  $14

LA MARTINA OLIVE OIL LARGE 5L $63

GEORGIA OLIVE OIL  $28

MINI CANE SYRUP BOTTLES  $3

THE NATIONAL BBS SEASONED SALT  $9

CONDOR BBS FINISHING SUGAR  $9

GIFT CERTIFICATES IN ANY VALUE  AVAILABLE IN STORE, VIA PHONE OR ONLINE

 

Stop by The National anytime to purchase your gifts!

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Hanukkah Dinner at The National
December 18 - 19, 2017

 

First Course:

blackeyed pea hummus with dill and paprika, warm flatbread

or

sweet potato latke with sour cream, sauteed apples and scallion

 

Entree:

roasted salmon, fresh milled grits, melted red cabbage, pomegranate relish

or

beef brisket, braised greens, olive oil-whipped turnips, sumac onion 

 

Dessert:

apple gelato, honey, sugar cookies

or

carrot cake with salted tahini frosting and pistachios

 

$32 per guest

Call 706-549-3450 or email reservations@thenationalrestaurant.com to reserve your table

 Please join us for a special beer release dinner celebrating the newest addition to the Creature Comforts family, TABLE BEER. Table Beer was created to enjoy with food, friends and family, so on Sunday, November 19 we gather for a family-style beer dinner here at The National. As food is passed around large communal tables and beer poured for one another, we can be grateful for all we have in our community.  Tickets are $65 including tax and gratuity; if you haven't purchased a ticket in advance, they will be sold at the door. Please arrive at 6pm for hors d'oeuvres and conversation. 

Please join us for a special beer release dinner celebrating the newest addition to the Creature Comforts family, TABLE BEER. Table Beer was created to enjoy with food, friends and family, so on Sunday, November 19 we gather for a family-style beer dinner here at The National. As food is passed around large communal tables and beer poured for one another, we can be grateful for all we have in our community.

Tickets are $65 including tax and gratuity; if you haven't purchased a ticket in advance, they will be sold at the door. Please arrive at 6pm for hors d'oeuvres and conversation. 


ON THE MENU


passed hors d'oeuvres upon arrival
endive with eggplant, tahini, pita-za'atar crumbs
portobello sliders, kimchee, vegan mayo

family-style meal
independent bread, olive oil with herbs and spices
local lettuces, broccoli, dried vegetables, lemon vinaigrette
roasted carrots, black garlic, macadamia and sesame
creamed wheatberries, cauliflower, basil and chili
braised lentils, smoked tomato and chard
twice baked butternut squash with pecans and cocao nibs
roasted hen-of-the-wood mushrooms, crispy onions, vegan demi, pine oil

dessert served individually
toasted yellow cake, cranberry sorbet, lime, mint
almond milk-hot cocoa with marshmallows

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Zhough Night*
Saturday, September 30
10pm - midnight at The Bar at The National

a pop-up event featuring Mediterranean shareable small plates by Shay Lavi of Let's Eat! and cocktails by bar manager Michael Clancy

 

Let's Eat's Shay Lavi takes over our bar with his menu of Mediterranean snacks served up alongside Michael Clancy's cocktails, Creature Comforts beer and Spanish wine. A large portion of proceeds from this after-hours revelry will go directly to help with hurricane relief efforts. Come on out for a delicious late night transformation of the Bar at The National!
 

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 Baked Stuffed Eggplants with Cheese and Herbs
“Yoratelo suflaki” aka Baked Lamb Patties with Flatbread, Tomato Sauce, Greek Yogurt, Salad
“Kreas saganaki” aka Eggs in Tomato Sauce
Fried Anchovies and Sardines stuffed with Herbs and Cheese
Baked Pastry stuffed with Lamb and Beef Ragu
Deep Fried “Cigars” 
Mezze Plates
Turkish Dessert

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Martahini   gins, toasted sesame seed, vermouth bitters
Break Fast Negroni   brandy, bruto, vermouth, egg white
Tzedakah   rye, citrus, honey, apple, scotch mist


*Zhough or Zhug: a versatile green chile paste; a staple condiment in Yemini and Israeli cuisine

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1.

acorn squash salad, local lettuces, pepitas, cranberries, pomegranate-ginger vinaigrette

or

bruschetta with goat cheese-artichoke spread, frisee, roasted tomato vinaigrette

 

2.

crispy pork milanesa, purple potatoes, lemony arugula, marinated onion, capers, parmesan dressing

or

roasted swordfish, creamy polenta, eggplant caponata, salsa verde 

 

3.

apple pie with whipped cream and salted caramel

or

"affogado":  chocolate gelato topped with hot cocoa, toasted marshmallow

 

$36 per guest
To make reservations, call (706)549-3450 or email reservations@thenationalrestaurant.com

Don't feel like calling the Dawgs this Saturday?
Take a 'Trip to Spain' with us this weekend instead. Make it a dinner and movie kind of night!

This weekend, Cine brings us 'A Trip to Spain', Steve Coogan and Rob Brydon's third installment of their deadpan comedic documentation of a culinary road trip that takes them this time to Spain. On Saturday, you can get in the mood here at The National with 3-courses of Spanish delight for $36 per guest. Seatings are available anytime from 7pm - close; to make a reservation, call (706) 549-3450 or email reservations@thenationalrestaurant.com. 

 

On the Menu...

to begin, bread, olive oil, Spanish corn nuts

1.

escarole salad with roasted tomato, olives, garrotxa cheese, 

xato dressing   gf

or

broiled piquillo peppers  stuffed with goat cheese and serrano ham, fried garlic, herbs and breadcrumbs

or

boquerones  (marinated white anchovies)  pickled chili, caperberry & tomato-garlic toast  

 

2.

shrimp rice  Spanish calasparra rice with Gulf shrimp, tomato, peppers, mushrooms, Spanish chorizo and saffron, orange aioli  gf

or

grilled hanger steak  Spanish spice rub, home fries, arugula with marinated onions, sherry vinegar steak sauce  gf

or

vegetable plate

 

3.

warm pear & almond cake  dusted with powdered sugar and sherry syrup

or

chocolate olive oil cake  soft whipped cream and orange 

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Why should you spend Game Day with us?

It's true, we don't have a television.

But during the game, we welcome all townies, regulars, casual sports bystanders, girlfriends and wives, really anybody not so interested in viewing the Dawgs' latest win--that could be you! Unlike many weekends, it's easy to walk in or make a reservation while the football game is on. To avoid the difficult parking on game days, we recommend taking a Lyft or Uber to get downtown. Make a pit stop at the bar for a cocktail because now you can! Most importantly, all season long we are thrilled to offer a special 3-course dinner menu during the game for those who care to spend the evening with us!

 

As always, score updates are available on request  😉

 

ON THE MENU
$32 per guest

1.

Portuguese-style tomato soup, croutons and scallion  

or

grilled romaine heart, creamy piquillo pepper dressing, parmesan, marinated onion, crispy capers  gf

 

2.

slow-cooked beef bavette steak, roasted red fingerling potatoes, green zebra tomato and radish, chimichurri  gf

or

rigatoni pasta, Benji's sausage, mushrooms, a touch of cream and parmesan

or

seasonal vegetable plate

 

3.

fig-almond cake, whipped cream

or

chocolate gelato, date syrup, cocoa nibs, orange zest  gf

 

Call 706-549-3450 or email reservations@thenationalrestaurant.com to make your reservation.

To Begin

welcome seasonal spritz

 

Hors d'Oeuvres

sips of chilled carrot-ginger soup

endive, smoked trout, grapefruit, avocado

 

Seated Family-Style Dinner

kampachi crudo (chilled raw fish) with sesame, chili oil, chives

tomatoes, fresh and roasted, almond ricotta, basil, GA olive oil

grilled eggplant salad, red pepper-pecan romesco sauce, mint, cilantro, pomegranate molasses, sumac onions

poached wild salmon, lobster-corn-tarragon salsa

gently cooked pork tenderloin, figs, shallot confit, salsa verde

 

Dessert

avocado key lime pie

This special menu, celebrating the harvest of summer, is 100% paleo. All are happily invited to join us for this evening of excellent food, drink and company, hosted by our friends at Metal+Petal.

The third annual Georgia Restaurant Week, brought to you by the Georgia Restaurant Association, aims to highlight the various dining options that are available to consumers throughout Georgia. This week allows patrons, both local and from out of state, to explore various dining options throughout Georgia for a set price and experience the local Georgia products that are available in Georgia’s restaurants.

From July 17 -23, The National will feature a 3-course Spanish-inspired prix fixe menu at dinner for $35 per guest.  You can read about the other restaurants participating in Athens here.

 

1.

tomato gazpacho with traditional garnishes  df
or
grilled romaine heart, almond romesco sauce, marinated onion  gf/df

 

2.

chicken thighs braised with tomato, peppers, annatto and Creature Comforts Bibo, over Red Mule polenta, scallion salsa verde
or
Arroz Caldoso, Spanish-style brothy rice with shrimp and chorizo  gf

 

3.

frozen yogurt with cherries and pistachios   gf
or
toasted brioche, whipped mascarpone, Condor Chocolate sauce, sea salt

 

*accommodations for dietary restrictions can be made

 

We recommend making reservations with us by calling (706) 549-3450 or emailing reservations@thenationalrestaurant.com