menus

Welcome to Twilight!   This year, we’re located just off the track, at the corner of Hull Street and Hancock Avenue. You can beat the heat at The National without missing the action. We’re serving up food in the dining room, bar & on the patio  all day long , with a full bar and, of course, air conditioning! Join us from 11:30 am - 11 pm on Saturday, April 25 at this year’s hot corner!        On the Menu…    Tapas  Olives Hummus Patatas Bravas Stuffed Dates Iberico Chorizo Rosalyn Carter’s Cheese Ring 3-Cheese Plate   Soup & Salad  Mushroom Bisque Cucumber Gazpacho Spring Salad Seared Tuna Niçoise Salad Chicken Salad   Sandwiches & Pizzette  Turkey Burger Lamb Leg Sandwich Pizzettes    Available after 5 pm    Entrees  Twilight Vegetable Plate   Fish of the Day   Available after 5 pm    Hanger Steak   Available after 5 pm          For reservations, call 706-549-3450 or email at reservations@thenationalrestaurant.com

Welcome to Twilight!

This year, we’re located just off the track, at the corner of Hull Street and Hancock Avenue. You can beat the heat at The National without missing the action. We’re serving up food in the dining room, bar & on the patio all day long, with a full bar and, of course, air conditioning! Join us from 11:30 am - 11 pm on Saturday, April 25 at this year’s hot corner!


On the Menu…

Tapas
Olives
Hummus
Patatas Bravas
Stuffed Dates
Iberico Chorizo
Rosalyn Carter’s Cheese Ring
3-Cheese Plate

Soup & Salad
Mushroom Bisque
Cucumber Gazpacho
Spring Salad
Seared Tuna Niçoise Salad
Chicken Salad

Sandwiches & Pizzette
Turkey Burger
Lamb Leg Sandwich
Pizzettes   Available after 5 pm

Entrees
Twilight Vegetable Plate  
Fish of the Day  Available after 5 pm  
Hanger Steak  Available after 5 pm  


For reservations, call 706-549-3450 or email at reservations@thenationalrestaurant.com

Resolution: Don’t be afraid of a little temptation–just choose wisely.  

 Our new desserts couldn’t be more welcome as January sets in. From fresh seasonal citrus to sinful chocolate, there’s something for everyone’s sweetest temptation. 



  buttermilk caramel panna cotta  *GF  pomegranate-cranberry sauce, cocoa nibs  

  chocolate goat cheese cheesecake   kumquats, whipped cream, poppy seed toffee   

  pistachio-almond cake   orange blossom frozen yogurt, clementines, pomegranate   

  Portuguese custard tarts   cinnamon whipped cream

Resolution: Don’t be afraid of a little temptation–just choose wisely.

Our new desserts couldn’t be more welcome as January sets in. From fresh seasonal citrus to sinful chocolate, there’s something for everyone’s sweetest temptation.

buttermilk caramel panna cotta *GF
pomegranate-cranberry sauce, cocoa nibs

chocolate goat cheese cheesecake
kumquats, whipped cream, poppy seed toffee

pistachio-almond cake
orange blossom frozen yogurt, clementines, pomegranate

Portuguese custard tarts
cinnamon whipped cream

We know you may not associate summertime with dessert, what with bathing suit season and all. BUT we also suspect you may associate the season with a certain level of indulgence. I can say with confidence that our new desserts for June are well worth it.   

 The  Blueberry Basque Cake  is our take on a traditional cake from the Basque country in Southern France. This other worldly cake is crispy on the outside and creamy soft on the inside with some of the season’s first blueberries dotted throughout. The  Buttermilk Flan  is a creamy, slightly tangy, baked custard with a toasty caramel sauce. The fresh blackberries and balsamic reduction to garnish add a lovely earthy note. Finally, back by popular demand, we have our  Chocolate Goat Cheese Cheesecake.  This rich and tangy take on the classic cheesecake will please chocolate lovers and indulgence-seekers alike. The pistachio gelato is perfectly nutty with a bright pink hibiscus syrup for a sweet floral finish.  

   Portuguese custard tarts  
cinnamon whipped cream  

  buttermilk flan        
almonds, blackberries, balsamic 

  chocolate goat cheese cheesecake  
sea salt, pistachio gelato, hibiscus syrup   

  blueberry basque cake  
crème anglaise, lemon gelato, candied ginger  

  after dinner blue cheese  
Rogue Smokey Blue (cow, Oregon) 
marcona almonds, membrillo, apple, baguette  

   We understand if all this talk makes you want to skip dinner altogether…

We know you may not associate summertime with dessert, what with bathing suit season and all. BUT we also suspect you may associate the season with a certain level of indulgence. I can say with confidence that our new desserts for June are well worth it.

The Blueberry Basque Cake is our take on a traditional cake from the Basque country in Southern France. This other worldly cake is crispy on the outside and creamy soft on the inside with some of the season’s first blueberries dotted throughout. The Buttermilk Flan is a creamy, slightly tangy, baked custard with a toasty caramel sauce. The fresh blackberries and balsamic reduction to garnish add a lovely earthy note. Finally, back by popular demand, we have our Chocolate Goat Cheese Cheesecake. This rich and tangy take on the classic cheesecake will please chocolate lovers and indulgence-seekers alike. The pistachio gelato is perfectly nutty with a bright pink hibiscus syrup for a sweet floral finish.


Portuguese custard tarts
cinnamon whipped cream

buttermilk flan
almonds, blackberries, balsamic

chocolate goat cheese cheesecake
sea salt, pistachio gelato, hibiscus syrup

blueberry basque cake
crème anglaise, lemon gelato, candied ginger

after dinner blue cheese
Rogue Smokey Blue (cow, Oregon)
marcona almonds, membrillo, apple, baguette


We understand if all this talk makes you want to skip dinner altogether…

Dinner & a Movie 
Sunday – Tuesday, April 13-15 
Inspired by The Grand Budapest Hotel  

   First  
salad of local lettuces, pumpkin seed vinaigrette, 
radishes, croutons  or  
poached asparagus with mustard-caper sauce 

  Second  
trout schnitzel, braised red cabbage, roast potatoes, 
herb-horseradish sauce  or  
roasted pork with onions and peppers in a paprika sauce, 
over buttered egg noodles 

  Third   dessert to share  
Bavarian cream with strawberry-rhubarb jam,  or  
“Boy with Apple” tart with salted caramel cocoa sauce 

   $40 per guest, includes dinner, movie ticket, tax, 
and dinner gratuity

Dinner & a Movie
Sunday – Tuesday, April 13-15
Inspired by The Grand Budapest Hotel


First
salad of local lettuces, pumpkin seed vinaigrette,
radishes, croutons
or
poached asparagus with mustard-caper sauce

Second
trout schnitzel, braised red cabbage, roast potatoes,
herb-horseradish sauce
or
roasted pork with onions and peppers in a paprika sauce,
over buttered egg noodles

Third dessert to share
Bavarian cream with strawberry-rhubarb jam,
or
“Boy with Apple” tart with salted caramel cocoa sauce


$40 per guest, includes dinner, movie ticket, tax,
and dinner gratuity

Wine Dinner with Oregon’s Division Wine Making Company 
The National 
Sunday, April 20 
6:30 pm 
$80 per guest 

  
We are thrilled to welcome to our friends from Oregon for a special Easter night wine dinner. Division Wine Making Company’s founder and head winemaker Thomas Monroe will be sharing the story of he and his wife Kate’s winery. While enjoying a paired menu, you will taste the result of Division Wine’s incorporation of old and new world techniques to create approachable and balanced wines that are affordable to all that love them.      
1.  

 vitello tonnato:  chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula 

  2013 Division-Villages “l'Isle Vert” Chenin Blanc  



  2.  

 Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon   
2013 Division Rose of Pinot Noir  



  3.  

 chicken thigh confit, bok choy, sesame, black garlic sauce   
2013 Division-Villages “Les Petit Fers” Gamay Noir  



  4.  

 grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish   
2013 Division-Villages “Methode Carbonique” Pinot Noir    

  5.   
coconut macaroon torte, chocolate ganache, strawberry ice cream

Wine Dinner with Oregon’s Division Wine Making Company
The National
Sunday, April 20
6:30 pm
$80 per guest


We are thrilled to welcome to our friends from Oregon for a special Easter night wine dinner. Division Wine Making Company’s founder and head winemaker Thomas Monroe will be sharing the story of he and his wife Kate’s winery. While enjoying a paired menu, you will taste the result of Division Wine’s incorporation of old and new world techniques to create approachable and balanced wines that are affordable to all that love them.



1.

vitello tonnato: chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula

2013 Division-Villages “l'Isle Vert” Chenin Blanc

2.

Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon

2013 Division Rose of Pinot Noir

3.

chicken thigh confit, bok choy, sesame, black garlic sauce

2013 Division-Villages “Les Petit Fers” Gamay Noir

4.

grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish

2013 Division-Villages “Methode Carbonique” Pinot Noir

5.

coconut macaroon torte, chocolate ganache, strawberry ice cream

Hanukkah Dinner 
at The National 
3-Course Prix-Fixe, $29 per guest 
Tuesday & Wednesday, December 3-4, 2013   
1.  
matzah ball soup  
root vegetables and dill  or  sweet potato latkes  
yogurt, stewed apple, pickled cranberry   2.  
roasted airline chicken breast 
warm bulgur with slow-cooked carrots, salsa verde, 
salad of pomegranate, pine nuts, cucumbers, mint  or  
slow-cooked beef brisket  
olive-oil whipped potatoes, caramelized onions, 
arugula, tomato-sesame jam   3.  
apple cider doughnut 
fig jam, anglais  or  
pistachio rugelach 
cherries and chocolate sauce    To make reservations, call 706-549-3450 or email at reservations@thenationalrestaurant.com

Hanukkah Dinner
at The National
3-Course Prix-Fixe, $29 per guest
Tuesday & Wednesday, December 3-4, 2013


1.

matzah ball soup
root vegetables and dill
or
sweet potato latkes
yogurt, stewed apple, pickled cranberry

2.
roasted airline chicken breast
warm bulgur with slow-cooked carrots, salsa verde,
salad of pomegranate, pine nuts, cucumbers, mint
or
slow-cooked beef brisket
olive-oil whipped potatoes, caramelized onions,
arugula, tomato-sesame jam

3.
apple cider doughnut
fig jam, anglais
or
pistachio rugelach
cherries and chocolate sauce

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

Dinner and a Movie: September 1, 2013

Enjoy this long holiday weekend with Dinner and a Movie at The National. Plus, Cine is screening the Athens-made film Spectacular Now which you don’t want to miss!

Starter:
hummus
sumac, warm flatbread
or
patatas bravas home fries with spicy-tomato sauce and aioli
or
romaine heart salad tomato, cucumber, radishes, marinated onion, bacon, hard boiled quail egg, smoked paprika-buttermilk dressing

Entrée:
crispy chicken thigh
Gayla’s South GA white grits, wilted swiss chard, marinated tomato, sesame
or
Pacific kingklip (white, dense but tender, mild, slightly sweet)
Carolina Plantation rice with saffron, roasted red pepper broth, shrimp-pea tendril salad

Dessert to share:
chocolate goat cheese cheesecake
Italian cherry mousse, pistachios
or
yogurt panna cotta rosewater, figs, pine nuts

Appetizer to share:
hummus
sumac, warm flatbread
or
stuffed medjool dates celery, manchego cheese, smoked paprika
or
romaine heart salad tomato, cucumber, radishes, marinated onion, bacon,smoked paprika-buttermilk dressing

Entrée:
roasted GA chicken breast
saffron pearl couscous, tomato salmorejo, arugula-feta salsa verde, radishes, aleppo
or
grilled beef hanger steak punched potatoes, sautéed pole beans,
horseradish creama, red chimichurri, marcona almonds, scallions

Dessert to share:
chocolate goat cheese cheesecake
blackberries, whipped cream
or
peach pie brown butter gelato


Support Cine’s digital evolution at http://kck.st/18QEdkE before August 18!

August brings new students and new desserts. Take a break from move-in and indulge a little…  

  Portuguese custard tarts  
cinnamon whipped cream  {2.50 each}   

  plum dumpling  
blackberries, balsamic, vanilla-honey crème  {8}   lemon verbena pavlova  
baked meringue, blueberry jam, figs, yogurt cream, vanilla ice cream  {8}     GF  

  chocolate goat cheese cheesecake  
rosé-poached cherries, whipped cream  {8} 

  after dinner blue cheese  
Elberton Blue  {cow, Nature’s Harmony, Elbert County, GA}  
with almonds, apple, quince jam, toasts  {7}

August brings new students and new desserts. Take a break from move-in and indulge a little…

Portuguese custard tarts
cinnamon whipped cream {2.50 each}

plum dumpling
blackberries, balsamic, vanilla-honey crème {8}

lemon verbena pavlova
baked meringue, blueberry jam, figs, yogurt cream, vanilla ice cream {8} GF

chocolate goat cheese cheesecake
rosé-poached cherries, whipped cream {8}

after dinner blue cheese
Elberton Blue {cow, Nature’s Harmony, Elbert County, GA}
with almonds, apple, quince jam, toasts {7}

Dinner and a Movie: July 21, 2013

Appetizer to share:
patatas bravas
aioli, sweet & spicy tomato sauce
or
hummus sumac, warm flatbread
or
grilled romaine salad piquillo pepper dressing, feta, crispy capers, croutons

Entrée:
roasted GA chicken breast
saffron pearl couscous, tomato salmorejo, arugula-feta salsa verde, radishes, aleppo
or
grilled beef hanger steak warm salad of Yukon gold potatoes with fennel, horseradish and mustard, marinated cabbage,
roasted red pepper-almond relish

Dessert to share:
pavlova baked rosewater meringue, pistachios, vanilla ice cream,
yogurt cream, cherries
or
summer stone fruit & blackberry crumble toasted pecans, vanilla gelato


If you love Dinner and a Movie, donate today to their Kickstarter effort to adapt the theater for digital projection. Join the CinEvolution at http://www.kickstarter.com/projects/223189106/cine-join-our-digital-evolution

Dinner and a Movie: July 14, 2013

Appetizer to share:
patatas bravas
aioli, sweet & spicy tomato sauce
or
hummus sumac, warm flatbread
or
iceberg lettuce wedge tomato, cucumber, radish, marinated onion, hard boiled quail egg, bacon, smoked paprika-buttermilk dressing

Entrée:
roasted GA chicken breast
saffron pearl couscous, tomato salmorejo, arugula-feta salsa verde, radishes, aleppo
or
grilled beef hanger steak warm salad of Adirondack red potatoes with fennel, horseradish and mustard, marinated cabbage,
roasted red pepper-almond relish

Dessert to share:
blueberry pie
buttermilk ice cream
or
peach upside down cake vanilla ice cream, blueberry jam

$29 per guest, tax and gratuity not included

Oil & Vinegar Dinner at The National with Healthy Gourmet

5-courses paired with oil and vinegars as well as Italian wines throughout

Wednesday, July 17th, 6:30 pm
$65 per guests
proceeds benefit Slow Food Athens

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


On the Menu…

To begin: Georgia olive oil, warm bread

1. local tomatoes, burrata mozzarella, basil

Olive oil: L’Arrigo, Italy

Balsamic: Wine Country Kitchens, California


2. La Quercia prosciutto, local melon, endive

Olive oil: Olave, Chile

Balsamic: Villa Manodori Artigianale, Italy



3. seared wild sockeye salmon, local cucumbers

Olive oil: Soler Romero, Spain

Balsamic: Cavalli, Italy



4. slow-cooked beef tenderloin, arugula, parmesan

Olive oil: San Giuliano, Italy

Balsamic: Leonardi Crema di Aceto Balsamico, Italy


5. Georgia peaches, vanilla gelato, biscotti crumbs

Balsamic: Leonardi Aceto Balsamico Tradizionale, Italy

Dinner and a Movie: ATHfest Weekend

Appetizer to share:
patatas bravas aioli, sweet & spicy tomato sauce
or
hummus sumac, warm flatbread
or
iceberg lettuce wedge marinated Vidalias, hard boiled quail egg, pecans, bacon, bronze fennel, smoked paprika-buttermilk dressing

Entrée:
pan roasted Norwegian cod
saffron pearl couscous, green cabbage slaw with preserved lemon and herbs, romesco sauce
or
crispy pork shoulder (Anderson Farm, Madison Co) red rice, pole beans, avocado crema, radishes, piquillo peppers, peanuts {25}

Dessert to share:
lemon mousse strawberry conserve, whipped cream, almond biscotti
or
blueberry buckle apricot sorbet, lime curd

Dinner and a Movie: June 16, 2013

Appetizer to share:
patatas bravas
aioli, sweet & spicy tomato sauce
or
hummus sumac, warm flatbread
or
bibb lettuce salad radishes, marinated Vidalias, hard boiled quail egg, pecans, dill, smoked paprika-buttermilk dressing

Entrée:
roasted GA chicken breast
okra, kale and chickpeas, yogurt, harissa, almonds, pomegranate
or
grilled flatiron steak roasted yukon gold potatoes, sugar snaps, charred Vidalia crema, red chimichurri, arugula, salsa verde


Dessert to share:
chocolate pot de creme
chocolate cream, cocoa nibs
or
blueberry buckle lime curd, avocado gelato

Dinner and a Movie : May 26, 2013

Appetizer to share:
patatas bravas aioli, sweet & spicy tomato sauce
or
hummus sumac, warm flatbread
or
local lettuces fava beans, radishes, marinated Vidalias, hard boiled quail egg, pecans, dill, smoked paprika-buttermilk dressing

Entrée:

roasted GA chicken breast pounded thin, za’atar, pomegranate sauce, saffron couscous, black chickpeas, greek yogurt, radish salad with herbs, sumac and aleppo
or
grilled hanger steak roasted yukon gold potatoes, charred Vidalia crema, seared sugar snaps, red chimichurri, arugula salsa verde

Dessert to share:
blueberry buckle meyer lemon curd, basil sorbet
or
tres leches cake pineapple puree, avocado gelato

coconut cream   
coconut milk pudding, lime curd, basil shortbread {7}   springtime turnovers  
raspberry-rhubarb conserve, lavender cream {7}   devil’s food cake  
candied peanuts, peanut butter gelato, chocolate sauce {8}   candied meyer lemon pie  
ginger-blueberry jam, vanilla cream {7}   portuguese custard tarts  
cinnamon whipped cream {2.50 each}     after dinner blue cheese  
Cambozola blue brie {cow, Germany} with almonds, apple, quince jam, toasts {7}

coconut cream
coconut milk pudding, lime curd, basil shortbread {7}

springtime turnovers
raspberry-rhubarb conserve, lavender cream {7}

devil’s food cake
candied peanuts, peanut butter gelato, chocolate sauce {8}

candied meyer lemon pie
ginger-blueberry jam, vanilla cream {7}

portuguese custard tarts
cinnamon whipped cream {2.50 each}

after dinner blue cheese
Cambozola blue brie {cow, Germany} with almonds, apple, quince jam, toasts {7}

Dinner and a Movie : 4/7/13

Appetizer to share:
patatas bravas aioli, sweet & spicy tomato sauce
or
edamame hummus, warm flatbread
or
local lettuces radicchio, bacon, grated Darby Farms egg, marinated shallots, scallion, buttermilk dressing

Entrée:
pan roasted Boston blue cod olive oil-whipped Yukon golds, fava beans with sorrel and white wine, radishes with frisee
or
crisp pork milanesa good mother black beans, bacon braised turnip greens, sweet pepper piperade, crema

Dessert to share:
vanilla ice cream with raspberry-rhubarb conserve, marconas
or
candied meyer lemon pie ginger-blueberry jam, vanilla cream

MAURESQUE   a taste of Marseille  
Prado pastis and housemade orgeat  
{9} 

  MAI TAI   it’s a classic  
gold and light rums, Cointreau, housemade orgeat, lime  
{9} 

  AMARO NEVER DIES   shaken, not stirred  
Cardamaro, gin, kumquat-rum bitters, orange, soda   
{10} 

  VODKA & SODA   simple, delicious  
kumquat infused Tito’s, lemon,  
orange, grapefruit bitters, soda 
{8} 

  LOVING CUP   I know I play bad a guitar  
Hendrick’s gin, Pimm’s #1 Cup, lemonade, cucumber,  
Barritt’s ginger beer 
{10} 

  GARDEN COUP   green when it’s gray  
house-infused tequila, lime, agave, basil, cucumber, jalapeño                                                            
{9} 

  GIN & TONIC   fight your fever  
Gin (or Vodka) & house-made tonic (cinchona bark, rose petals, bitter orange peel, lemongrass,  star anise, rosemary, lemon, lime, orange ) 
{8}

MAURESQUE
a taste of Marseille
Prado pastis and housemade orgeat
{9}

MAI TAI
it’s a classic
gold and light rums, Cointreau, housemade orgeat, lime
{9}

AMARO NEVER DIES
shaken, not stirred
Cardamaro, gin, kumquat-rum bitters, orange, soda
{10}

VODKA & SODA
simple, delicious
kumquat infused Tito’s, lemon,
orange, grapefruit bitters, soda
{8}

LOVING CUP
I know I play bad a guitar
Hendrick’s gin, Pimm’s #1 Cup, lemonade, cucumber,
Barritt’s ginger beer
{10}

GARDEN COUP
green when it’s gray
house-infused tequila, lime, agave, basil, cucumber, jalapeño
{9}

GIN & TONIC
fight your fever
Gin (or Vodka) & house-made tonic (cinchona bark, rose petals, bitter orange peel, lemongrass, star anise, rosemary, lemon, lime, orange )
{8}

Scarbolo Wine Dinner at The National

Sunday, February 24th

6:00 pm

$75 per person



To begin: 2010 XL Ramato Pinot Grigio

1.

2011 Sauvignon Blanc

grilled spring Vidalia, parmesan, prosciutto, garlic chips, pickled asparagus, GA extra virgin olive oil

2.

2009 My Time Bianco (chardonnay-sauvignon blanc-friulano)

crostini with whipped tuna, tiny poached shrimp, tarragon, kumquat, marinated shallots

3.

2010 Cabernet (cabernet franc-cabernet sauvignon)

beef short rib, foraged mushrooms, dill, red cress, jus

4.

2010 Merlot & 2009 Campo del Viotto Appasimento Merlot

local lamb t-bone, roasted pepper-currrant agrodolce, basil sofrito, arugula



5.

cannoli with chocolate and blood orange

Dinner and a Movie: 2/10/13

Appetizer to share:

patatas bravas aioli, sweet & spicy tomato sauce
or
whipped St. Jude tuna celery, toasts
or
waldorf salad spinach, apple, celery, pecans, raisin, creamy dressing

Entrée:

pan roasted Gulf of Maine hake carrot-harissa purée, black rice, cauliflower with capers, tahini-yogurt, herb salad with sesame
or
crisp pork milanesa whipped sweet potato, braised collards, peppadew relish

Dessert to share:

almond-cherry-goat cheese gelato brandied cherries, almond drop cookies, chocolate sauce
or
yogurt & honey tartlet oat crust, pineapple, dates, almonds