The menu for Wednesday, May 16th, Thursday, May 17th & Friday, May 18th
Canyon Kitchen will be closed on Saturday, May 19th for a private function
PULL UP A CHAIR
Pimento Cheese Fry Pie, Green Tomato Relish, Crimson Fermented Chili Flakes, Romesco
Soft Shell Crab Relleno, Sea Island Blue Grits, Chorizo, Guajillo Consommé
Spring “Collards”, Kale, Baby Turnip Greens, Tatsoi, Mint, Benton’s Bacon Lardons, Warm Apple Cider Vinaigrette
Green Garlic-Potato Soup, Green Garlic Beignets, GA Pumpkin Seed Oil
WE’RE JUST GETTING STARTED
Everything Cured Trout, Roasted Garlic Crème Fraiche, Benne Seed, Crispy Trout Skin
Ricotta Gnocchi, LA Crawfish, Sweet Peas, Tarragon, Country Ham, Crispy Parmesan
Ramps, Potato Aioli, Ramp Top Salsa Verde, Eggs, Sunburst Trout Roe
DINNER BELL
Rabbit Ragout, Spring Vegetables, Geechie Boy Grits, Nettle Pesto, Cured Rabbit Loin
Brasstown Beef Tenderloin, Potato Puree, Grilled Mushrooms, Wilted Chard, Blue Cheese Aioli
Smoked Duck, Sweet Potato-Confit Hash Cake, Pickled Blueberries, Dandelion Greens and CK Arugula
SUPPER AIN’T SUPPER WITHOUT DESSERT
Chocolate lava tart, white chocolate cream, maple walnuts, caramel creme anglaise, raspberry sorbet
Blueberry lassi chouettes with cardamom, lime yogurt, caramelized coconut milk, orange puree, brown butter dust, orange sherbet
Strawberry layer cake with cream cheese creameux and roasted strawberry butter cream, rhubarb syrup, chocolate dirt, graham cracker, lemon ice cream
Caly Road Waypoint cheese, toasted almond bread, cat mint infused honey, bitter chocolate sauce, carbonated blueberries
Roasted strawberry granita, rhubarb syrup, caramelized coconut milk, toasted almonds, carbonated blue berries
