Fleur-​de-​Lis Lunch Menu

Soup

Truf­fle Cel­ery Root Soup 8
Cit­rus Dust

Win­ter 3-​Grain Soup 7

Sal­ads and Starters

Geor­gia Peanut Hum­mus 11
Win­ter Veg­etable Cru­dités, Arugula,
Pita Chips, Geor­gia Olive Oil

*Chopped Sashimi Tuna 12
Gin­ger Dress­ing, Avo­cado,
Crispy Quinoa

Pick­led Geor­gia Shrimp 14
Blood Oranges, Radishes,
Smoked Cock­tail Sauce

Win­ter Let­tuce and Herb Salad 11
Pick­led Beets, Blue Cheese, Can­died Pecans

*Kale Cae­sar Salad 9
Tus­can Kale, Cae­sar Vinai­grette,
Wheat Bread Crou­tons, Aged Parmesan

Hydro Bibb Let­tuce 12
Alabama Goat Cheese, Sliced Pears, Pro­sciutto, White Bal­samic Vinaigrette

Add to any Salad:
Grilled Chicken 6
Grilled Shrimp 8
Grilled Salmon 8

Entrées

*Open Face Grass Fed Beef Burger 19
Sweet Potato Bun, Roasted Toma­toes, Pick­led Onion, Green Dale Farm
Ched­dar Cheese

Pan Roasted Scal­lops 22
Black Olive Crusted Parsnips,
Smoked Pep­pers, Pesto Salad

Salmon Pail­lard 21
Crispy Capers, Con­fit Lemon Aioli,
Wilted Spinach

Grilled Chicken Panini 16
Toma­toes, Fresh Basil,
Buf­falo Moz­zarella, Onion Marmalade

Grilled Cheese 14
White Ched­dar, Grilled Onions,
Tomato Con­fit , Swiss Chard,
Coun­try Bread

*South­east Fam­ily Farms
Smoked Steak 22
Farro, Spring Onions, Sweet Pota­toes, Sorghum

Desserts

Gluten Free Apple Buckle 9

Daily Sor­bet Selec­tion 9

Straw­berry Salad 9
Orange Sabayon

*CON­SUM­ING RAW OR UNDER­COOKED MEATS, POUL­TRY, SEAFOOD, SHELL­FISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD­BORNE ILL­NESS. ESPE­CIALLY IF YOU HAVE CER­TAIN MED­ICAL CONDITIONS.

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