L U N C H

S M A L L P L A T E S
DAILY SOUP 5

spring vegetable minestrone basil pesto, grana padano 5

FLASH-FRIED CALAMARI CIDER VINEGAR & APPLE GLAZE 8

wedge salad baby sweet gem lettuce, bleu cheese dressing, green onion, tomato, bacon 8

sandwiches
choice of fries or small green salad

Grilled vegetable panini locally grown vegetables, fresh mozzarella, ciabatta 10

S alads CHICKEN, SPINACH & BACON BURGER PINE NUT PESTO MAYONNAISE, SWISS CHEESE 9

house mixed green salad CRAB CAKE SANDWICH SMOKY CHILI MAYONNAISE, SESAME SEED BUN 10

parmesan, balsamic vinaigrette,

“pblt” pimento cheese, apple wood smoked bacon, lettuce, tomato, multigrain toast 9
gaRlic croutons 4.50
FRIED GROUPER SANDWICH GREEN TOMATO CHOW-CHOW, MAYONNAISE, CHEDDAR CHEESE 11
caesar salad
shaved onion rings, spicy GRILLED BURGER AVOCADO MAYONNAISE, SWISS CHEESE, SMOKED BACON 9

croutons 5; entree 7; add

Molasses roast turkEy apple, onion, bacon, swiss, avocado, grain mustard,
chicken 2.50; add shrimp 4.50 ciabatta 11

Mango Chicken salad WALDORF CHICKEN SALAD SANDWICH CROISSANT, LETTUCE, TOMATO 9
mixed greens, roasted chicken, toasted
GRILLED CHICKEN SANDWICH AVOCADO, PEPPERJACK, FRIED ONIONS, MULTIGRAIN 9
peanuts, ginger balsamic vinaigrette,

crispy noodles 10 GRILLED CHEESE SWISS & CHEDDAR CHEESE, fried egg, pepperjack cheese sauce 9; ADD HAM 2

grilled flank steak salad 1/2 SANDWICH, SOUP & SALAD CHOICE OF roast turkey, grilled cheese, chicken salad 11
avocado, mixed greens, asiago,

roast baby eggplant; grilled

red onion 14 M A I N C O U R S E S

Seared tuna nicoise salad Crispy flatbread fontina, roasted wild mushrooms, grilled radicchio, truffle oil 9

fennel confit, green beans, mixed

guinness braised beef brisket horseradish potatoes, roasted carrots,
greens, creamy olive vinaigrette 13 broccolini 13

linda’s omelette spinach, onions, mushrooms, cheddar cheese 9

choice of fries or small green salad

ashley farms chicken all natural, lemon ricotta filled, spring bean salad 11

sauteed crab cakes vegetables escabeche, chili mayonnaise, matchstick potatoes 13

grilled chicken quesadilla pepper jack, sour cream, pico de gallo 9

spinach & sausage meatloaf marinara sauce, green beans, mashed potatoes 11

north georgia trout almond brown butter, green beans, smoked salt potatoes 12

fish ‘n’ chips maine cod, numbers ale batter, green peppercorn tarter sauce 12

wild georgia shrimp and grits andouille sausage stew, stone ground grits 12

“ m ur p h y ’ s 2 5
y e a r s o f reci p e s S I D E S
a nd m e m o rie s ”
mashed potatoes 3 wilted spinach 3 spring vegetable salad 5
signed copies available
for purchace french fries 3 green beans 3
$24.95

Executive Chef
Gregg McCarthy