Muffins:GF Oat Bran Muffins: Pumpkin Chocolate Pecan GF Vegan Muffins: Cranberry Orange Walnut
Scones:Chai White Chocolate
Latin Pork Posole, Chickpea Vegetable Basil (V)
North African Roast Chicken
All natural North Georgia chicken quarters coated in North African spices and roasted. Served over brown rice with roasted summer vegetables.
All natural Hickory Nut Gap farms ground beef on locally baked multigrain buns with local lettuces, local tomato, local ale fried onions, melted Kickapoo blue cheese and roasted local jalapeno aioli. Served with side of chips.
Local Collard Wrap
Local NC collard greens filled with raw pecan meat, avocado-kale pesto, local sprouts, sliced red bell pepper, local heirloom tomato and red onion. Served with choice of brown rice, salad or whole apple.
Muffins:GF Oat Bran Muffins: Mixed Berry Coffee Cake GF Vegan Muffins: Cardamom Butternut Streusel
Scones:Macadamia Pineapple Coconut
New England Clam Chowder, East African Sweet Pea (V)
Local Pork Cubano
All natural Hickory Nut Gap slow cooked pork shoulders shredded and served on fresh baked bolillo bread with mayonnaise, mustard, sliced pickles, sliced ham, mayonnaise and melted Swiss cheese. Served with side of chips.
Pollo a la Brasa
All natural North Georgia chicken quarters marinated in lime, sugar and spice and slow roasted. Served with yellow saffron rice, spiced Cuban black beans and fresh made Verde sauce.
NC grown collards lightly steamed and filled with clover sprouts, avocado, cucumber, tomato and roasted beet-chickpea spread. Served with whole fruit, brown rice or side salad.
Muffins:GF Oat Bran Muffins: Carrot Maple Raisin GF Vegan Muffins: Blueberry Coconut Lime
Scones:Macadamia White Chocolate
Italian Wedding with Lamb, Eastern European Vegetable (V)
NC grown collards lightly steamed and filled with clover sprouts, avocado, cucumber, tomato and a beet-chickpea spread. Served with whole fruit, brown rice or side salad.
Muffins:GF Oat Bran Muffins: Funky Monkey GF Vegan Muffins: Strawberry Banana
Scones:Caramelized Onion Caraway & Swiss
Chicken Hominy Lime, Stewed Black Eye Pea and Kale (V)
Local Beef Carnitas Tacos
All natural Hickory Nut Gap raised beef slow cooked in Latin spices with orange and lime and shredded. Served in warm corn tortillas with Pico de Gallo, shredded lettuce, guacamole and fresh salsa verde. Served with brown rice, salsa and sour cream.
Local Fried Green Tomato BLT
Wild caught Gulf shrimp marinated in chipotle and lime and grilled. Served over salad with romaine, tomato, avocado, charred corn, black beans, red onion, queso fresco and cilantro-lime dressing.
Served with chef’s selection of locally farmed vegetables, locally creamed cheese and locally harvested free range eggs. Served with side salad.
Muffins:GF Oat Bran Muffins: Mixed Berry GF Vegan Muffins: Blueberry Coffee Cake
Local Beef and Ale with Poblano, Local Mushroom and Split Peas (V)
Muffins:GF Oat Bran Muffins: Blueberry Coffee Cake GF Vegan Muffins: Glazed Pumpkin Banana Walnut
Scones:Strawberry Mint Chocolate