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