Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
Meatloaf Melt
House crafted meatloaf served open-faced on toasted sourdough with melted pepperjack & tomato-chipotle gravy
Brats & Potatoes
Beeler’s bratwurst over mashed potato “souffle” topped with basil-cream gravy
Lamb Croquette
Ground lamb blended with roasted red peppers, feta, & orzo over marinated red quinoa & garbanzos, finished with kalamata olive cream
Steak Salad
Garlic & black pepper marinated, seared, & sliced served over local mixed lettuces, focaccia croutons, gorgonzola crumbles, & creamy grain mustard dressing
Salmon & Rice GF
Baked salmon over green rice with brown butter, honey, garlic, & herb butter
Shrimp & Grits GF
Petite shrimp with bacon, tomato, & sweet pepper creole sauce served over 3 cheese grits
Trout GF
Grilled GA Mtn. trout filet topped with truffled spring Vidalia onion & tomato gremolata
Vegetable Plate GF
choose your own four sides
Side Choice
- Creamy Local Grits
- Spinach, Shiitakes, & Kale
- Chard, Corn, & Green Beans
- Side Salad
- Cup of Soup
Soup
Local Celery, Potato, & Onion
(gf,v)
OR
Beef Chili
(gf)
Dessert:
Banana-Walnut
Snickerdoodle Cake