Muffins:GF Oat Bran Muffins: Pumpkin Chocolate Pecan GF Vegan Muffins: Cranberry Orange Walnut
Scones:Scones: Chai White Chocolate
Tuesday 9/30: Italian Wedding with Local Chicken Meatballs, and Tuscan Harvest Vegetable (Vegan)
Lambic Pork Plate:
• All natural Seven Springs pork shoulder coated in spice and slow roasted in Lambic ale and shredded. Served with stewed collard greens and candy roasted heirloom butternut squash.
• Chicken Carnitas Tacos:
Local North Georgia whole chickens braised in orange, lime, cilantro and spice and shredded. Served in warm corn tortillas with shredded romaine, homemade guacamole, local tomato salsa and queso fresco. Served with side of brown rice, salsa and sour cream.
• Cauliflower “Rice” Collard Wraps:
Steamed collard leaves filled with cilantro-lime cauliflower “rice”, fresh local micro sprouts, avocado, carrot, local red cabbage and roasted jalapeno aioli. Served with side of brown rice, salad or whole apple.
Muffins:GF Oat Bran Muffins: Blueberry Banana GF Vegan Muffins: Pineapple
Scones:Scones: Banana Split
White Bean Chicken and Corn Chowder, AND Mung Bean Dal (V)
• Jerk Chicken Plate:
All natural North Georgia chicken quarters marinated in Jamaican jerk spice and slow roasted. Served with Jamaican braised collard greens and parmesan mashed local potatoes.
• Vietnamese “Shaking Beef”:
Local top round beef thinly sliced and marinated and seared. Served on fresh baked ciabatta bread with sweet and tangy onion reduction, cilantro, bell pepper, cucumber, jalapeno, local sprouts, fire roasted jalapeno aioli and crispy fried onions. Served with side of chips.
• Portabella Enchiladas:
All natural chili tortillas filled with local portabella mushrooms, roasted red peppers, red onions, avocado and topped with a roasted poblano salsa, Pico de Gallo, shredded lettuce and optional queso fresco. Served with brown rice, salsa and sour cream.