Valentine’s Day 2013 $50 prix-fixe The National is only offering a three-course prix-fixe on Valentine’s Day, Thursday, February 14. However, the menu will be available a la carte at the bar. Call 706.549.3450 for reservations or email at thenationalrestaurant@gmail.com Appetizers romaine heart marinated celery, bacon, hard boiled egg, buttermilk dressing, cornmeal fried oysters, smoked paprika brussel sprouts shaved, finocchiona salami, apple, walnuts, pickled golden raisins roasted red pepper-tomato bisque crispy shallots, petite San Simon grilled cheese pizzette foraged mushrooms and spinach, manchego cheese, frisee, walnuts and walnut oil shrimp roasted tomato, garlic, chili and sherry, toast with saffron butter serrano ham brussel sprout slaw, marinated idiazabal cheese, marcona almonds, migas, aged sherry vinegar lamb meatballs sour cherry sauce, spicy pickled carrots, coriander yogurt, pine nuts, herb salad Entrees young chicken roasted, herb marinade, refried Carolina red peas, watercress with mustard, date and pomegranate salad market fish saffron rice, lobster bisque, lobster relish, endive, blood orange, preserved lemon Maine scallops toasted ciabatta with beef short rib jam, warm kale slaw with ginger, marinated onions, kumquats, sesame, red wine jus pork porterhouse whipped sweet potatoes, melted spring Vidalias, apples and Spanish chorizo with cider CAB “baseball” sirloin potato-piperade hash, asparagus a la plancha, foie gras butter, jus vegetable plate a bountiful assortment of seasonal vegetables and grains Desserts maple spice cake cream cheese frosting and citrus crème brulee chocolate truffle, rose madeline raspberry tart mascarpone, graham crust, mango ice cream ice cream terrine chocolate, coffee, almond, with dates and kumquat after dinner cheese

Valentine’s Day 2013
$50 prix-fixe

The National is only offering a three-course prix-fixe on Valentine’s Day, Thursday, February 14. However, the menu will be available a la carte at the bar.
Call 706.549.3450 for reservations or email at thenationalrestaurant@gmail.com

Appetizers

romaine heart marinated celery, bacon, hard boiled egg, buttermilk dressing, cornmeal fried oysters, smoked paprika
brussel sprouts shaved, finocchiona salami, apple, walnuts, pickled golden raisins
roasted red pepper-tomato bisque crispy shallots, petite San Simon grilled cheese
pizzette foraged mushrooms and spinach, manchego cheese, frisee, walnuts and walnut oil
shrimp roasted tomato, garlic, chili and sherry, toast with saffron butter
serrano ham brussel sprout slaw, marinated idiazabal cheese, marcona almonds, migas, aged sherry vinegar
lamb meatballs sour cherry sauce, spicy pickled carrots, coriander yogurt, pine nuts, herb salad


Entrees

young chicken roasted, herb marinade, refried Carolina red peas, watercress with mustard, date and pomegranate salad
market fish saffron rice, lobster bisque, lobster relish, endive, blood orange, preserved lemon
Maine scallops toasted ciabatta with beef short rib jam, warm kale slaw with ginger, marinated onions, kumquats, sesame, red wine jus
pork porterhouse whipped sweet potatoes, melted spring Vidalias, apples and Spanish chorizo with cider
CAB “baseball” sirloin potato-piperade hash, asparagus a la plancha, foie gras butter, jus
vegetable plate a bountiful assortment of seasonal vegetables and grains


Desserts
maple spice cake cream cheese frosting and citrus
crème brulee chocolate truffle, rose madeline
raspberry tart mascarpone, graham crust, mango ice cream
ice cream terrine chocolate, coffee, almond, with dates and kumquat
after dinner cheese