JCT Kitchen & Bar (West Midtown)

Country ham, and evoo.

Parmesan and truffle aioli.

Sourdough and 12yr balsamic.

Blood orange, shaved fennel, and hazelnuts.

Apple cider vinaigrette, fall greens, pecans, blue cheese.

Serrano chilies, onion, bacon, and toast for soppin.

Sourdough, hazelnut, and cranberry.

Fried oysters, aioli, and toast.

Short rib, maitake mushrooms, and thyme-jus.

Andouille, lemon, and sourdough.

Gnochetti, english peas, whipped ricotta.

Ga apples, parsnip puree, and cider jus.

Freekah, hakurei turnips, and salsa verde.

Red mule grits, shrimp bordelaise, and sourdough.

Potato purée, charred lemon, and parsley salad.

Butternut squash, pecan-brown butter, and sage.

Horseradish steak butter and fries.

Patak bacon.

Apple cider vinaigrette, calabrian chili, and feta.

Spicy honey, ricotta, and saltine.

Citrus and parmesan.

Green garlic aioli and spring onion.

Country ham and evoo

Parmesan and truffle aioli.

Pickles and crackers.

Smoked bacon, garlic, serrano chilies, and bread for soppin’.

Serrano hot sauce.

Fried cabot Cheddar.

Little gems, green beans, green apples, pecans, and buttermilk dressing.

Ice cold chicories, boquerones, and sourdough.

Ricotta, citrus, and vinaigrette.

Poached shrimp, avocado, lemon, and fresh herbs.

Jct salad and crispy fried chicken breast.

Artichokes, bacon, Cheddar, arugula, and fries.

Farm egg salad, semolina toast, local lettuces, and chips.

House made pickles, arugula, ooo-eee, and fries.

Roasted tomato, semolina toast, and tomato soup.

Red onion bacon jam, whipped bleu cheese, and fries.

Lemon mayonnaise, arugula, and fries.

Ga beer batter, serrano tartar, slaw, and fries.

Braised greens, pickles, buttermilk biscuits, jct hot sauce.

Red mule grits, shrimp bordelaise, and pan fried croutons.

Ga farm stand vegetables and ricotta dumpling.

Onion soubise, broccoli, onion, and salsa verde.

Hickory grilled hanger steak, fries, and jct “steak sauce” butter.

Gnochetti, sea island red peas, and whipped ricotta.

Butternut squash, pecan-brown butter, and sage.

Patak’s bacon.

Shallots.

Lemon.

Warm maple syrup, whipped butter, ga pecans, and grilled sausage or bacon.

Berries, house ricotta, and almond honey.

Sourdough, everything spiced goat cheese, chopped egg, capers, and avocado.

Caramelized onion, mushroom, preserved tomatoes, mixed lettuces, and vinaigrette.

Bacon, avocado, bleu cheese, butter croutons, and soft boiled egg.

Butter biscuit, sausage gravy, and fried egg.

Gulf shrimp and red mule grits, and poached egg.

House english muffin, shaved country ham, hollandaise, and fries.

Gulf crab, sourdough “soldiers,” mixed lettuces, and vinaigrette.

Pot roast, poached eggs, hollandaise, and fries.

Romesco, parsnip, and bacon agrodolce.

Horseradish butter, herbs, and buttered premium crackers.

Celery remoulade and buttered premium crackers.

Roasted apples, herbs, and evoo.

Salt and vinegar chips.

Sea salt and black pepper, and green goddess.

Sweet onion bacon jam, whipped blue cheese, and fries.

Tim and alice’s red mule grits, shrimp bordelaise, and pan fried croutons.

Truffle aioli and parmesan.

Macaroni and cheese, biscuits, and sauce.