Seasonal Cafe Menu
Straus Vanilla Yogurt & Nana Joe’s
|
5 |
| Strauss vanilla yogurt, Nana Joe granola, and bergamot
|
|
Summer Corn Soup |
5 |
|
|
|
White Bean Hummus with Market Greens Salad |
6 |
| warm hummus w/ toasted Acme upstairs bread, spring onion confit
|
|
Rainbow Beet Salad |
7 |
| roasted beet medley, baby mustard mix, ricotta salata, strawberry vinaigrette
|
|
Truffle Tremor Cheese Plate |
8 |
| Cypress Grove truffled goat cheese, fresh market fruit, honey, toast
|
|
Heirloom Tomato & Burrata Salad |
7 |
| cherry tomato medley, basil, fleur de sel
|
|
Maple Brined Turkey Sandwich |
7.5 |
| diestal farms turkey breast, peppercress, fromage d’sffinois, garlic aioli on house bun
|
|
Hot Pork Sandwich |
8 |
| mojo aioli, gruyere, hot–pressed on Pain de Mie bread
|
|
Sausage & Grits |
11 |
| seared 4505 Meats sausage with leek Grits, balsamic honey brussels sprouts. choice of: chicken beer or smoked cheddar beef
|
Desserts
Dixie |
10 |
| chocolate dacquoise, chocolate mousseline, pecan carmel fleur de sal, chocolate ganache / chocolate sorbet, bourbon
|
|
Affogatto |
5 |
| Humphry Slocombe espresso balsamic ice cream (summit exclusive), blue bottle espresso poured over
|
|
Coco Misu |
9 |
| chocolate lady fingers, marscapone mousse marsala, espresso ice, chocolate mousse
|
|
Sheba Baby |
10 |
| compressed chocolate, chocolate sorbet, spiced chocolate dirt, red pepper coulis
|
|
Friday Foster |
10 |
| chocolate fondant, flambeed banana, caramel-fleur de sal ice cream, walnut praline
|
|
Bree |
9 |
| fromage blanc mousse, rhubarb confit, almond streusel, strawberries, strawberry gastrique
|
Hot Drinks
Espresso |
2.5 |
Macchiato |
2.75 |
Gilbraltor |
2.75 |
Americano |
2.75 |
Cappuccino |
3.6 |
Latte |
4 |
Mocha |
5 |
Hot Chocolate |
4 |
Handcrafted Chai |
3.5 |
Soy Matcha Latte |
4 |
Mexicali Cocoa |
4 |
Tea By the Pot
Ying Dong Black |
5 |
Egyptian Chamomile |
5 |
Velvet Rooibos |
5 |
French Lemon Ginger |
5 |
Moroccan Mint |
5 |
White Peony |
5 |
Jasmine Pearls |
6 |
Temple Goddess Oolong |
8 |
Blue People Oolong |
8.75 |
Cold Drinks
Iced Black Lychee Tea |
2.25 |
Iced Green Genmaicha Tea |
2.25 |
Iced Lemon Ginger |
2.25 |
Ginger Beer |
2.75 |
Root Beer |
2.75 |
Cold Infusion Coffee |
3.5 |
| Morrocan inspired blend of cloves, cardamon, carob cold steeped finished with milk.
|
|
Soy Matcha Shake |
4 |
| Ceremonial grade ground japanese green tea shaken into a frothy bliss
|
|
Berry Bomb Cooler |
4 |
| fresh strawberries, kaffir lime leaves, lime juice, madagascar vanilla syrup, fizzy water
|
|
Raspberry Smash |
4 |
| Yerena Farms raspberries and black berries with mint, basil, lime, and fizzy water
|
Sunday Dux Dinner Menu

Every Sunday, Chef Eddie and friends host an intimate 8 person pop-up dinner on the bar at 7pm. Enjoy thematic and progressive menus that push cuisine forward thru taste, experience, and education. This Week’s Menu:
Figs On A Plate
fried sous vide egg, english peas, baby carrots, ramp duck bechamel gravy
Monet’s Tomato Garden
yogurt, tomato seed & “paint”, sweet basil granita
Summer Seascape
smoked corn gelee, oyster, bonito
Peachtree Avenue
peach, confit pork belly & shoulder, shortbread crumble
Wild Mushroom Forage
poached wild mushroom, edible dirt
Silken Lily Pad
house lavender tofu, wildflower honey & rose water, lychee, candied ginger
S’more
a summer fruit interpretation
