THE PASTURE

DUCK CONFIT HASH • 24

roasted beets and brussels, crispy potatoes, poached egg, herb gremolata

GLAZED PORK BELLY SOURDOUGH • 24

sorghum and jalapeno pork belly, morbier,
doux south sweet GA red relish, arugula (add fried egg +3)

RIBEYE STEAK AND EGGS • 38

seared brasstown ribeye, potatoes a l’ancienne, red eye demi

BAKED EGG EN COCOTTE • 18

vidalia onion and celery root soubise, andouille marmalade,
ashland farms wasabi greens

THE GRAINERY

CITRUS RICOTTA PANCAKES • 20

lemon curd, salted banner butter

SMOKED SALMON CREPE • 24

house pickles, dill and burned onion cream cheese,
preserved lemon, micro greens

FRENCH TOAST BRULEE • 20

vanilla bean infused marcona almond, banana caramel

CHICKEN APPLE SAUSAGE BREAD PUDDING • 24

seasonal mushrooms, sage, roasted red peppers

THE HEN HOUSE

ASPARAGUS AND VIDALIA FRITTATA • 18

egg whites, onion confit, woodsman and wife fromage blanc,
asparagus, heirloom tomato jam

CRISPY CHICKEN CORNCAKE • 24

springer mountain chicken, griddled corn cake, fried egg,
truffle hollandaise, hot honey

EGGS BENEDICT • 18

63 degree egg, english muffin, benton’s bacon, hollandaise

FARMHOUSE OMELET • 18

thomasville tomme, spinach and roasted mushrooms, buerre noisette

COFFEE

DRIP COFFEE • 4

FRENCH PRESS • 6

LATTE • 6

CAPPUCCINO • 6

SELECTION OF TEA • 4

english breakfast, black tea, imperial (green tea),
chamomile (herbal tea), masala black tea (chai)