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