Garbanzo bean, edamame, local spinach tahini, roasted garlic, pecorino romano, and lemon. Served with hearth-baked flatbread wedges, carrots, and celery.

Caramelized sweet onions, sour cream, house-made herbed cheese, and chive. Served with house-made BBQ spiced potato chips.

Local carrot, radish, baby beet, cucumber, red onion, toy-box tomato, local greens, pecorino romano cheese, and buttermilk dressing.

Kale, spinach, and local greens with Georgia watermelon, jicama, red onion, tomato, clay road creamery feta cheese, and cilantro lime vinaigrette dressing.

Baby spinach, quinoa, roasted baby beets, avocado, tomato, cucumber, edamame, and lemon herb vinaigrette dressing.

Clams, leeks, and Yukon gold potatoes simmered in white wine, garlic, saffron, and cream.

Local harvest vegetables simmered in an immune-boosting tomato potassium broth.

1/2 lb. Certified angus beef burger, sweet vidalia onion spread, gruyere cheese, baby arugula, tomato, flash-fried sweet onions on a buttered, and toasted H&F brioche bun. Served with pickle and your choice of house chips, house fries, or peach-mango coleslaw.

Blackened Canadian salmon, lemon aioli, baby arugula, sliced tomato on a buttered, and toasted H&F brioche bun. Served with pickle and your choice of house chips, house fries, or peach-mango coleslaw.

Crispy fried, hand-breaded springer mountain farms chicken tenders, mango peach slaw, and jalapeno ginger aioli on a grilled hoagie roll. Served with pickle and your choice of house chips, house fries, or peach-mango coleslaw.

1/4 lb. Certified angus beef burger, house-cured jalapeno bacon, American cheese, tomato, iceberg lettuce, special sauce on a buttered, and toasted H&F brioche bun. Served with pickle and your choice of house chips, house fries, or peach-mango coleslaw.

BBQ spiced Canadian salmon with fresh Georgia peach watermelon relish, seared polenta cheesecake, and sauteed baby spinach.

Naturally raised springer mountain farms chicken, leeks, local mushrooms, 3-cheese macaroni, grilled asparagus, and melted tomato.

Roasted garlic and chili-soaked shrimp with creamy red mule stone ground Parmesan grits and smoked bacon red eye gravy.

Quinoa simmered in roasted vegetable stock with leeks, local peas, edamame, asparagus, and tomato. Vegan.

House-roasted tomato sauce, fontina, provolone, pecorino romano, and mozzarella cheeses on oven-fired flatbread.

House-roasted tomato sauce, Cheshire pork pepperoni, salami, local Italian sausage, mozzarella cheese, and fresh basil on oven-fired flatbread.

Roasted chicken, artichoke, spinach, house-made herb cheese, fontina, and mozzarella cheeses on oven-fired flatbread.

Georgia strawberries, sweetened ricotta cheese, fontina cheese, and balsamic reduction on oven-fired flatbread.

Local carrot, radish, baby beet, cucumber, red onion, toy-box tomato, local greens, pecorino romano cheese, and buttermilk dressing.

Kale, spinach, and local greens with Georgia watermelon, jicama, red onion, tomato, clay road creamery feta cheese, and cilantro lime vinaigrette dressing.

Baby spinach, quinoa, roasted baby beets, avocado, tomato, cucumber, edamame, and lemon herb vinaigrette dressing.

Buttermilk custard, sweet cream, and berries of the season.

Dark chocolate, raspberry puree, and sweet cream.

Grand Marnier macerated Georgia strawberries, citrus-glazed pound cake, and sweet cream.