Menus: Lunch, Dinner, Sample Sunday Lunch Specials, Wine, Beer, & Catering

Just So You Know...We wish we could always use only local, sustainable and organic products, but often the cost, availability and consistency of product is prohibitive. We are always in pursuit to make our food better tasting and better for you. That is why our culinary team makes almost everything from scratch, maintains relationships with our local farmers and changes the menu every 3 weeks. We use product that is in season. There is no other way we’d rather do business. For some crazy reason it feels right and the food just tastes better. We hope you agree. Enjoy your meal.

Dinner Menu Changes Every 4 Weeks and is subject to change daily.
Please call 770.434.1114 and we will e-mail the most current version.

Small Plates

Beef Tartare- Fresh ground beef, capers, mustard, chives, shallots and olive oil 10.53

Mushroom Bruschetta- Hen of the woods and French horn mushrooms, griddled bread, veal reduction and fennel honey 8.53
Crispy “Popcorn” Sweetbreads- House cured pancetta, arugula, crème fraiche, pickled mustard seeds 11.53

Charcuterie Plate–Selection of cured meats, extra virgin olive oil, Parmigiano Reggiano, lemon 10.93

Anjou Pear Salad- Arugula, pecans, Marinated feta and champagne vinaigrette 8.93

Fried Diver Scallops- Salsa verde and Manchego cheese 11.93

Nicoise Salad- Ventresca Tuna belly, haricot verts, golden beets, egg, olives, San marzano vinaigrette 9.93

Beet Carpaccio- Thin sliced red & golden beets, goat cheese olive oil, chives 6.53

Marinated Olives- Mixed olives with thyme, garlic, chilies, lemon and orange zest, Marcona almonds 6.93

Cheese Plates with paired accompaniment and artisan crackers.
6.53 each any 2 - 11.93 any 3 – 17.93 any 4 – 23.93 all 5 – 29.93

ROCHETTA (Cow,Sheep and Goat, ITALY) Emily G’s Red Pepper Jam
CABOT CHEDDAR (COW, VERMONT) Membrillo
BAILEY HAZEN BLUE (COW, BLUE, VERMONT) DATE PASTE
ST ANDRE (COW, FRANCE) Marcona Almonds
GRUYERE (COW, SWITZERLAND) Black Pepper Honey

Salads

Greek Salad- Hearts of romaine tossed with house red wine basil vinaigrette, cucumbers, roasted red peppers, Kalamata olives, red onion, pepperoncini and crumbled feta cheese. sm. 6.93 lg. 8.93

Ensalada Caesar – Hearts of romaine with classic Caesar dressing, house croutons and shaved Parmigiano Reggiano sm.5.93 lg. 7.93

Todd’s Token Salad – Organic mixed field greens, beets, goat cheese, toasted hazelnuts & balsamic vinaigrette sm.6.93 lg. 8.93

M O T – Arugula, boiled egg, capers, red onions and champagne vinaigrette with Muss’ Kippered Salmon sm. 7.93 lg. 9.93

Mixed Field Green Salad - Organic mixed field greens with choice of dressing. sm. 4.63 lg 6.63

Add kamado grilled chicken breast 2.93 Leg of Crispy Duck confit 7.93 Two slices of Nueskes Applewood Smoked Bacon 2.43

Antipasto Plate -Choose 4 salads (based on availability) from our case served with artisan crackers 9.93

Entrées

Grilled Scottish Salmon- Truffled celery root puree, preserved lemon, parsley 19.53

Lamb Sausage- Red wine braised cabbage and baby carrots 18.53

Ricotta Dumplings- Hand made dumplings with spinach and house cured pancetta 16.93

Crispy Whole Game Hen- San Marzano tomatoes, olives, cipollini onions and arugula 17.93

Beef Stew- Braised brisket, cippolini onions, carrots, french bread, homemade sea salt butter 16.93

Curry Berkshire Pork- Black beans and red onion cilantro salad 17.93

Piedmontese Beef Ribeye- 12 oz cut of rare breed beef grilled on the Big Green Egg and served with artisan Den Chan Shoyu, sea salt and lemon 35.53

Sides & Soup 4.93

Veggies- Mix of veggies sautéed with olive oil

Collard Greens – Muss’s “I Can’t Believe a Damn Yankee Cooked These” Recipe. Made with Neuskes Bacon.

Riverview Farm Grits – made with butter and love

Pommes Frites – Heaping bowl, cut fresh daily. Simply addictive! 5.23
Side of house aioli (Sambal, Remoulade, Red Pepper or Thyme aioli) .83 each

Soup All soups are home made and change daily, please ask our staff about today’s selection. Cup 3.93 Bowl 5.93

Sandwiches - Regular

The BURGER –Grilled Riverview Farm’s Grass fed beef burger with roasted poblano pepper, melted Cabot
cheddar, red onion and house-made cilantro mayo on a challah bun. 10.93

No Meat Please – Thick slices of wood fire grilled seasonal vegetables with gooey fontina cheese, red pepper aioli
and spicy greens on foccacia. 8.93

Gobbler – Shaved wood roasted turkey breast served with Bubby Muss’ Ritz cracker stuffing, Swedish lingonberry
coulis and thyme aioli on a on griddled challah bun. (We roast whole turkeys daily) 9.43

Tuscan Raider–Brined and grilled chicken breast with prosciutto ham, tossed Italian herbs,
melted mozzarella & garlic crème fraiche on a foccacia bun. 9.93

Insult to Philly – Shaved House Cooked roasted beef, sautéed sweet onions, red peppers, cremini mushrooms
& melted Swiss cheese on a hoagie roll. Served with rosemary balsamic au jus. 10.53

Swifty’s Dream– Pulled Berkshire pork shoulder, slow smoked for hours, tossed in M&T’s Carolina style BBQ sauce
Served with spicy horseradish slaw and topped with apple wood smoked bacon on a challah bun. 10.23

Do You Have Tilapia Today? – Lightly battered and fried tilapia filet on a soft hoagie roll with remoulade,
baby arugula and red onions. 9.43

Reason to Reuben – NYC corned beef brisket cooked in house with Swiss cheese, M&T’s old world
sauerkraut, and Russian dressing on griddled marble rye bread. 10.33

Pommes Frites – Heaping bowl, cut fresh daily. Simply addictive! Big Bowl 5.23 Sm. Bowl 3.23
Side of house aioli (Sambal, Remoulade, Red Pepper or Thyme aioli) $.83 each

Wine & Beer

We offer a great selection of wines by the glass and bottle as well as premium artisan beer. We'll continue to seek out the stuff you've never heard of and hopefully introduce you to more great values. Sample Wine & Beer Menu>>