supper     brunch     vines      fermented & distilled

supper
summer 2008

firsts

mixed olives
house-marinated, mint & orange   3

spiced nuts    
North Georgia pecans & walnuts   3

housemade pimiento cheese
lavash   4

fried eggplant   
Full Moon Japanese eggplant, romesco   6

cast-iron raclette
seasonal pickles, fingerling potatoes, toast     10

Full Moon tomato soup
heirloom tomatoes, basil, Grana Padano, focaccia croutons    7

watermelon salad
Boo & Becky's watermelon, Full Moon heirloom tomatoes, local feta, Full Moon
pepper vinaigrette     8

cheese
Vella dry jack, Sweet Grass thomasville tomme, Dan's local herbed chevre,
Gipsland blue, or robiola bosina...served with accompaniments    5 / 14 for three

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


seconds
veggie plate
Full Moon caponata, pink-eyed pea salad, grilled Full Moon okra,
hummus & lavash, cherry tomatoe salad   15

penne
Full Moon basil pesto, sungold tomatoes, local feta    14

the burger
grassfed Full Moon beef, fontina, housemade pickles, roasted garlic aioli, fries     11

Darien shrimp & grits
Tim & Alice's Red Mule grits, shellfish butter sauce    16

wild Alaskan salmon
Full Moon roasted roma tomatoes, butter beans, basil shallot butter   21

housemade heritage breed sausage
Full Moon pork, wholegrain mustard, housemade relish, Luna bun, fries   11

Full Moon pork bolognese
cappellini, Grana Padano   16

housemade sausage
heritgae breed Full Moon pork, sautéed onions & smoked peppers, green pepper relish,
Dijon mustard, fries   16


lasts...by jess
Georgia peach upside down cornmeal cake     
amaretto whipped cream       6

berry clafouti pie     
local bluberries,  brandied cherries      6

watermelon mousse
whipped cream, pistachios       6

pear & almond tart
Trudy's pears, Earl Grey tea crème anglaise      6

ear & almond tart
Trudy's pears, Earl Grey tea crème anglaise      6


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

selva negra
dark "vienna" roast, mild tannins, family-farmed, Nicaragua     

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 chef is matt palmerlee, our sous chef is eddie rusell, our brunch & pastry chef is jess burch, our cooks are mike walker, miguel uriostegui, amy gard'ner, mike davis, bill ford, jessica hyatt, & zee poo...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. * * *