firsts

 

marinated olives  {4}

 

hummus:  sumac and warm flatbread  {7}  available with gluten-free flatbread

 

goat cheese:   UGA honey with lavender, toasts  {7}

 

bibb lettuces salad:  gorgonzola dressing, slow-roasted tomato, cucumber, marinated onion, almonds  {7}

 

arugula salad:  roasted fennel, blood orange, lucques olive, pecorino  {8}

 

today’s soup:

cream of tomato: sumac

local greens:  ham broth, chorizo, cannellini beans

4 oz cup {4}, or an 8 oz bowl with green salad and toast  {10}

seconds                                        

power lunch:  black quinoa with feta and cucumber, sweet potato salad with pumpkin seeds, caramelized onions, arugula and dijon, roasted local carrots, wilted spinach, watermelon radishes {10}

 

pizzette:  flatbread with broccoli rabe, piquillo peppers, caramelized onions, goat cheese, walnuts, aleppo chili flake, balsamic, arugula  {10}

 

chicken salad:  yogurt-herb dressing, pecans, capers, butterhead lettuce, grapes and kumquats, toast {10}

 

smoked trout chopped salad:  beets, radishes, apple, marinated onion, watercress and arugula, crisp pita croutons, walnuts, Greek yogurt  {11}

 

turkey burger: smoked pimento cheese, lettuce, tomato, mayo, shaved red onion, choice of fries or green salad  {12}

 

ham sliders:  Berkshire black forest ham, French brie, The Captain’s jezebel sauce, bibb lettuce, on two petite rolls, choice of fries or green salad  {11}