Local brisket is dry rubbed, roasted, chopped, and braised in a bourbon-brown-sugar sauce for hours until tender. Then, we pile it on toasted French bread and top it with our creamy, homemade Pimento cheese spread and pickle slices. It's a crowd favorite!
Fresh, local Sourdough piled high with our thick cut, hand-candied, brown sugar and cayenne bacon, hydroponic Bibb lettuce, local tomatoes, and a homemade roasted garlic aioli.
We roast whole chicken breasts with fresh sage and butter. Then it's shredded, tossed with thyme and dried mustard, and loaded onto a fresh, toasted bun with caramelized onions, mustard-pepper relish, and farm fresh arugula.
One of our rotating recipes! Currently...Colby and Monterey Jack cheeses, caramelized onions, and candied bacon on toasted Sourdough bread.
Local, roasted sweet potatoes blended smooth with campfire spiced sea salt and browned butter, then topped with a local GA honey.
Thick cut cucumbers spend 48 hours in our homemade garlic and dill brine. The chips stay crunchy and fresh....a perfect compliment to any of our dishes!
Red and green cabbage are shredded and tossed with carrots, fresh jalapenos, Granny Smith apples, and a homemade, creamy vinegar dressing.
Fresh, homemade Basil Pesto tossed with Orecchiette pasta, Cherry tomatoes, and Pecorino Romano cheese.
Fresh broccoli, red onion, carrots, radish, golden raisins, sunflower seeds and a creamy, homemade vinaigrette.