supper     brunch     vines      fermented & distilled

supper
winterish 2008

firsts

housemade boiled peanuts   3

beet pickled eggs    
Full Moon cilantro   3

celeriac soup    
apple & shiitake duxelles croutons   8

Full Moon heirloom sweet potato bisque
roasted apple whipped cream     7

farm salad
Full Moon lettuces & arugula, North Georgia apple, local chevre,
lemon honey vinaigrette  7

heritage breed pork liver pâté    
pickled red onions, dijon, toast   10

cast-iron raclette
seasonal pickles, Arkansas black apples, toast     10

charcuterie
   italian sopressata: cornichons & lavash     8
   house-cured bresaola: celeriac leaf & olive vinaigrette     8
   house-cured lomo: Full Moon arugula, Carmody cheese, apple     9

cheese
Reypanaer gouda VSOP , Sweet Grass green hill, Carmody, Three Sisters Serena, Morbier,
Jean Perrin Clarines...served with accompaniments    5 / 14 for three

charcuterie
house cured guanciale, speck, sopressata    7 / 18 for three


seconds
veggie plate
Full Moon salad, roasted fall vegetables, Full Moon beets,
hummus & lavash, heirloom sweet potato fries   15

Full Moon pork & lamb bolognese
pappardelle, Grana Padano    16

the burger
grassfed Full Moon beef, Tillamook cheddar, housemade pickles, arugula, roasted
garlic aioli, fries     13

Darien shrimp & grits
Tim & Alice's Red Mule grits, shellfish butter sauce    17

Full Moon pasture-raised chicken
grilled half chicken, butternt squash purée, Full Moon sautéed chard & kale   21

Full Moon beef stew
grassfed beef, wild mushrooms, butternut squash, smashed chickpeas   17

***THE STIMULUS PACKAGE***
housemade sausage with all the fixins and a yuengling lager...ONLY $5, all the time
{because times are rough}

lasts...by jess
bread pudding     
oatmeal bread, chocolate chips, cranberries, pecans, crème anglaise       6

sweet potato cheesecake     
bourbon caramel sauce, gingersnaps    6

chocolate tart
candied cranberries, cassis whipped cream     6

mulled wine poached pear
phyllo nest, Rogue River blue cheese, pecans     6


coffee
locally roasted, direct trade, shade grown coffee by 1000 faces coffee

the red ribbon roast
a blend of Selva Negra (Nicaragua) & Choco Andes (Ecuador ), full-bodied, sweet finish
10% of all sales benefit AIDS Athens     

choco andes
light-medium "full city" roast, spicy & herbal (Ecuador)

french press for one     3
french press for three    5
french press for the table    9


* * * our head chefs are matt palmerlee & eddie rusell, our brunch & pastry chef is jess burch, our cooks are mike walker, miguel uriostegui, amy gard'ner, mike davis, jessica hyatt, & gus d. ...please note, our menu does change according to the day’s harvest, more frequently than we can update our website, and therefore the actual evening’s menu is subject to change. * * *