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The Biggest Little Farm follows our friends Molly and John Chester in their journey to escape a tiny LA apartment and create something so much greater than themselves. With excellent cinematography and quite the inspirational story, you don’t want to miss this film now playing at Cine Athens through June 14.

You can read more about the film and find general showtimes here.

We also hope you’ll join us on June 14 for the special closing screening of the film, featuring a live Skype with Molly Chester and a small bites from The National. Make a reservation at The National to enjoy our Biggest Little Farm Prix Fixe Dinner, with seatings available all evening.

The Biggest Little Farm Dinner + Movie
Friday, June 14th 
Screening at 7:30 at Cine, $12 per person
3-Course Prix Fixe at The National, $29 per person

featuring dishes inspired by Molly Chester and Apricot Lane Farm, brought to you by Athens area farms and Chef Peter Dale

1.

Molly's raw chopped vegetable salad

2. 

pastured chicken (Community Meat Co.) braised with Creature Comforts "Get Artistic", local tomatoes and sweet onions, over creamy heirloom grits, fermented radishes 

3.

buttermilk custard with local blueberries and crunchy pecans


3-Course Prix Fixe / $29 per person
Call to make reservations at 706-549-3450 or email us at reservations@thenationalrestaurant.com. Seatings available 5-10pm.

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The Cochon Collaboration highlights the incredible work (and heritage pork) of Riverview Farms.  Our goal is to exemplify no-waste cooking through a diverse whole-animal dinner created by a group of talented Athens chefs. (Preview the menu below!) Proceeds from this dinner will be donated to  Wholesome Wave of Georgia.

 Tickets are $65.00 per person
inclusive of cocktail & wine pairings from the bar team of The Expat.

Call 706-521-5041 to reserve your seats today!

Cochon Collaboration Menu

To Start:
Lucky Ham Roast
strained herb buttermilk, black-eyed pea cakes, collard slaw 
Jessica Rothacker
Heirloom Cafe

2nd:
Head, Hock, & Trotter Rice Porridge
vietnamese garnishes
Patrick Stubbers
Seabear Oyster Bar

3rd:
Pepper Jelly Glazed Pork Shoulder Ham 
fermented hakurei turnips, seared turnip greens, pickled peanuts
Mimi Maumus
Home.made

4th:
Pork Crepinette
green garlic soubise, smoked cherries, frisée 
Savannah Sasser
The Expat

Dessert:
Bacon Semifreddo
pork rind "churros", maple glazed pork belly
Jeremy Collins
The National 

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1.

crab bisque  sherry, baby Vidalia  gf

little gem lettuces  winter citrus, avocado, ricotta salata, hazelnuts  gf

bruschetta  burrata mozzarella, tomato and fennel confit, balsamic pearls, basil oil

ravioli  filled with ricotta and artichoke, rabbit ragout, pecorino, sage


2.

pan roasted market fish  pecan romesco, roasted cauliflower, capers, celery, saffron vinaigrette  gf

roasted duck breast  celery root, radicchio, clementines, warm dates, jus  gf

grilled pork tenderloin  sweet potato, grilled red cabbage, nduja dressing, pineapple mostarda  gf

surf & turf  roasted beef hanger steak, poached shrimp, frisee, marinated onion, baby turnips, balsamic-brown butter  gf

seasonal vegetable plate

3.

chocolate "cazuela" brownie  cherry gelato

mango flan  whipped cream, cashews, coconut  

olive oil cake  frozen yogurt, citrus, pistachios

tasting of Condor Chocolates  with accompaniments   gf


$50 per guest

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

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Start the new year with a celebration of GREAT extra virgin olive oils from Italy! All month, you’ll find menu items showcasing how quality ‘EVOO’ can amplify your cooking & improve your health.

Take home a bottle of extra virgin olive oil to transform your home collection too! All featured bottles are available for purchase at the front desk.

EVOO Events

January 6
2pm

Free Olive Oil Class + Tasting

January 14
6:30pm

Olive Oil Wine Dinner
with UVA Imports

$65 per guest


(1)
to share: white bean-olive oil spread, ricotta with cherry tomato confit
and balsamic, marinated olives, crusty bread
Le Morette, Chiaretto 'Cepage' Brut 

(2)
olive oil-poached salmon, fennel, radish and cucumber, basil oil  
Le Morette, Lugana 'Mandolara' (white wine from the Turbiana grape, Lake Garda)

(3)
borlotti bean soup with pancetta, cavatelli, extra virgin olive oil
Azienda Agricola 499, Freisa 

(4)
grilled lamb chops, olive oil whipped Yukon Golds, salsa verde
Corte Volponi, Valpolicella Ripasso 

(5)
lemon-olive oil semifreddo, pistachios, raspberries
Demarie Moscato d'Asti 

Email reservations@thenationalrestaurant.com to reserve a space for both of these fun events!

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New Year's Eve at The National

Welcome 2019!

$55 per guest
a la carte available at the bar


1. 

Hors d'oeuvre, choose one

tuna ceviche:  avocado, caper, lime, lettuce 

sweet potato-turmeric hummus:  pickled turnip, cilantro, seeded flatbread

beef carpaccio:  parmesan mayo, crispy capers, arugula

lamb slider:  pepper jelly, manchego cheese, smoked paprika mayo, pickle 

2. 

Appetizer, choose one

butternut squash bisque:  crème fraiche, roasted pear, crisp sage

cauliflower steak:  green tahini, warm dates, pistachio, pomegranate, aleppo

local lettuces:  finocchiona salami, tomato confit, goat cheese with olive dust, croutons, Lake Garda olive oil, balsamic pearls

marinated shrimp:  little gem lettuce, radish, cucumber, pickled red onion, old bay ranch

crisp pork belly:  radicchio, hazelnuts, cane syrup, kumquats


3.

Entree, choose one

braised beef short rib:  whipped mascarpone rutabaga, seared piquillo pepper, horseradish-celery vinaigrette     

duck confit:  chestnut puree, frisee, blood orange, fig vincotto, pickled mustard seed

roasted monkfish:  creamy Spanish black rice, rock crab salad, avocado-lime sauce vierge

rabbit orecchiette pasta:  mushrooms, chard, ricotta, herb breadcrumbs

vegetable plate:  acorn squash stuffed with quinoa, chickpeas, rice, lentils and mushrooms, with almonds and pomegranate;  seared broccolini with chili and garlic;  carrot falafel with labne and pickled radish;  chicories with fennel and dijon   

4.

Dessert, choose one

pots de crème:  maple, drunken clementines, black salt, cookie

flourless chocolate cake:  yogurt whipped cream, raspberry-blood orange sauce, cocoa nib brittle

matcha cake:  macadamia cream, roasted pineapple, cherry, toasted coconut

Cashel Irish blue cheese, pear, quince jam, pecan-raisin bread

affogato – keep the party going – vanilla gelato topped with espresso, cookies

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HANUKKAH DINNER AT THE NATIONAL
DECEMBER 5 - 6
$34 per guest

Join us for a celebration of Hanukkah with two evenings of special dinner menus at The National! On December 5 and 6, you can enjoy our special three-course meal at any time during our regular dinner service.

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

ON THE MENU

First Course

salad of local lettuces, beets, carrots, feta, everything bagel crumbs 

or

mashed potato latkes, sour cream, applesauce, chives 

Entree

chicken schnitzel, dredged in matzo meal, wheatberry salad with mushrooms, lemony arugula with pickled shallots 

or

red-wine braised beef brisket, whipped parsnips with horseradish, crispy brussels sprouts, sumac onion 

Dessert

flourless chocolate cake with halvah-honey sauce, pistachio

or

sour cream cheesecake, date syrup, pomegranate 

On Sunday, October 7, join your favorite farmers, chefs, artisans and craft brewers, mixologists and sommeliers on The Hill for the 8th Annual Autumn Harvest Feast. 

The Autumn Harvest Feast was created as a way to raise money to support the critical and powerful SNAP Doubling Program at the Athens Farmers Market. For 8 years, this has been the organization's largest project to increase food access in the Athens Community. Since the doubling program began in 2010, the market has doubled $352,420 to $704,840, all thanks to funds raised at events such as the Autumn Harvest Feast.

We hope to see you there!

Purchase your tickets today at http://athensfarmersmarket.net/autumn-harvest-feast/

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Discover the Family Winemakers of UVA Imports:
An Italian Wine Dinner at The National

Tuesday, October 16, 2018 | 6:30 pm | five courses with five pairings for $65 per guest
Brought to you by UVA Imports and Five Points Bottle Shop


(1)
tuna crudo, capers, basil, lemon, chili, Lake Garda olive oil
Ribolla Gialla Sparkling Brut, Tenuta Maccan, Friuli, Italy, NV

(2)
salad of shrimp, squid and mussels, local lettuces, celery, carrot, peppers, lemon, olive
Pecorino, Bove, 'Safari', Abruzzo, Italy, 2017

(3)
orecchiette with rabbit, mushrooms, leeks, greens, parmesan
Bardolino Classico Rosso, Le Morette, Veneto, Italy, 2017 

(4)
beef cheek braised in refosco, whipped celery root, red onion gremolata, walnuts
Refosco, Tenuta Maccan, Friuli Grave, Italy, 2015

(5)
chocolate cake, Condor chocolate-hazelnut spread, hazelnuts, dried raspberries
Brachetto Frizzante, Demarie, 'Birbet', Piedmont, Italy, NV

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

Get ready for a weekend of cocktail-centric events brought to you by The Expat, ASW Distillery and Graduate Athens. The inaugural Athens Cocktail Classic is a chance to educate and celebrate, for professional bartenders and amateur cocktail aficionados alike. Plan to spend your weekend or just a class or two at at Graduate Athens from August 16 to 19.

Here's just a few things you'll find yourself experiencing on this weekend of cocktail exploration:

  • Learn how to craft your favorite cocktails from industry experts
  • Build your knowledge by sampling ASW's finest liquors
  • Savor the finest libations in Athens on the first Classic City Cocktail Tour
  • Fuel your mixology obsession with unique bar accessories at the Cocktail Classic Marketplace
  • Witness an epic showdown as Athens' best battle it out to be crowned the best mixologist in The Classic City
  • Come for the show, stay for the party with surprise guest entertainment
  • Learn how to craft your favorite cocktails from industry experts
  • Build your knowledge by sampling ASW's finest liquors
  • Savor the finest libations in Athens on the first Classic City Cocktail Tour
  • Fuel your mixology obsession with unique bar accessories at the Cocktail Classic Marketplace

Class Instructors Include:  ASW Distillery, The Expat, 18.21 Bitters, The Old Pal, Cathead Spirits, SeaBear Oyster Bar, The Bar at The National, Donna Chang's, Ticonderoga Club, Staplehouse, Cocktail Commons, Empire State South, 5 & 10, Kimball House, and more!

 

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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