(Note the palimpsest!)
Showing posts with label menu. Show all posts
Showing posts with label menu. Show all posts
one from last saturday
Bryan, a menu board, Maeda's organic chocolate cake, cherries (so perfect), the edge of Gail's spelt flour-walnut-strawberry-rhubarb thumbprint cookies , Cecilia's vegan lemon-ginger cupcakes, the aloe that started to thrive when moved out front...
stream
Okay. So, Dynamic Dish does have a Twitter stream now, where the lunch menu will be posted on weekdays! (You can see it on this very page, to the right, scroll down a little.) The fleeting and informal nature of Twitter may just suit us this way. Do take it all with a grain of salt.
dinner, in a nutshell
We serve dinner from six to ten, three nights a week - Thursday, Friday and Saturday. The menu is about the same size as at lunch, usually with a soup, one or two salads and a few other meal-sized dishes. The atmosphere is friendly and casual. Diners bring their own wine and sit at big, shared tables. Being small, of course, we fill up easily so, please do make a reservation if you're joining us for dinner.
dinner 1/31 (organic pizza night)
Soup:
-Black Bean & Roasted Red Pepper topped with Banana Pepper, Sour Cream & Cilantro
Salad:
-Georgia Mixer ~ Frisée, Mâche, Escarole & Arugula with Radish & Toasted Pumpkin Seed
-Quinoa & Beet Tabulleh on Greenleaf Lettuce
Pizza:
-Turkish ~ Kale, Feta & Roasted Garlic
-Aristotle ~ Kalamata Olives, Shallots & Arugula
-Homegrown ~ Sunchokes & Banana Peppers
-The Wanderer ~ Thyme Mushrooms & Asparagus
-Seoul ~ Korean Pepper & Green Garlic
-Black Bean & Roasted Red Pepper topped with Banana Pepper, Sour Cream & Cilantro
Salad:
-Georgia Mixer ~ Frisée, Mâche, Escarole & Arugula with Radish & Toasted Pumpkin Seed
-Quinoa & Beet Tabulleh on Greenleaf Lettuce
Pizza:
-Turkish ~ Kale, Feta & Roasted Garlic
-Aristotle ~ Kalamata Olives, Shallots & Arugula
-Homegrown ~ Sunchokes & Banana Peppers
-The Wanderer ~ Thyme Mushrooms & Asparagus
-Seoul ~ Korean Pepper & Green Garlic
at friday lunch
Winter Savoy Stew with Beluga Lentils & Speltberries topped with Walnut Parsley Pesto
Georgia Herb & Meyer Lemon Quinoa Tabulleh on Red Watercress & Dandelion with Toasted Pecans, Granny Smith Apple & Blanched Broccolini
dinner 10/16
Soup:
-Cream of Sweet Georgia Pepper & Acorn Squash with a hint of Jalapeño & topped with Cilantro
Salad:
-Georgia Endive with Toasted Almonds, Valencia Orange & Red Onion
Sandwich:
-Raw Georgia Mustard Greens mixed with Feta, Sunflower Seeds & Kalamata Olive on Pumpkin Sourdough with Sliced Kohlrabi & a side of Georgia Apple Sauce
Plates:
-Georgia Collard Wraps stuffed with Rosemary Roasted Tofu, Raw Carrots & Celery with a Walnut/Basil Avocado Mousse & served with Steamed Baby Yukon Creamer Potatoes & Watermelon Radish
-Gruyere & Red Lentil Millet Cakes on a Tomato Coulis with Steamed Georgia Mustard Greens
dinner 9/26
Soup:
-Georgia Sweet Potato & Butternut Squash with Fresh Turmeric & Ginger
Salad:
-Dandelion with baked Bucheron Chèvre, California Table Grapes & Washington Ginger Gold Apple
Sandwich:
-Georgia Sweet Potato & Butternut Squash with Fresh Turmeric & Ginger
Salad:
-Dandelion with baked Bucheron Chèvre, California Table Grapes & Washington Ginger Gold Apple
Sandwich:
-Rosemary Roasted Tofu, Roasted Fennel & Arugula/Jalapeño Veganaise with a side of Beet/ Apple Salad
Plate:
-Fennel, Mushroom, Emmenthaler & Millet Cakes with Braised Cabbage & Roasted Russet Potatoes topped with Toasted Flaxseed & Chopped Scallion
Plate:
-Fennel, Mushroom, Emmenthaler & Millet Cakes with Braised Cabbage & Roasted Russet Potatoes topped with Toasted Flaxseed & Chopped Scallion
lunch 9/17
Soup
-Cream of Mississippi Sweet Potato, Georgia Pumpkin, Pear & Ginger
Salad
-Arugula with Blue Cheese, French Butter Pear & Toasted Walnut
Open Faced Sandwich
-Paté of Butternut Squash, Sunflower Seeds & Sage with Gala Apple, Table Grapes & Pear Preserve
-Purée of Roasted Beet, Leek & Chèvre with Chopped Chive, Gala Apple & Walnuts, with Table Grapes
-Black Chickpea & Turkish Fig Hummous with Raw Red Pepper & Washington Prune Plums
Plate
-Roasted Fennel with Greek Feta, Georgia Purple Hull Peas & Steamed Mustard & Turnip Greens
-Cream of Mississippi Sweet Potato, Georgia Pumpkin, Pear & Ginger
Salad
-Arugula with Blue Cheese, French Butter Pear & Toasted Walnut
Open Faced Sandwich
-Paté of Butternut Squash, Sunflower Seeds & Sage with Gala Apple, Table Grapes & Pear Preserve
-Purée of Roasted Beet, Leek & Chèvre with Chopped Chive, Gala Apple & Walnuts, with Table Grapes
-Black Chickpea & Turkish Fig Hummous with Raw Red Pepper & Washington Prune Plums
Plate
-Roasted Fennel with Greek Feta, Georgia Purple Hull Peas & Steamed Mustard & Turnip Greens
dinner 9/13 (organic pizza night!)
Bowl
-Beluga Lentils cooked in Dynamic Broth with Carrot, Parsnip, Celery, Garlic & Onion, topped with a Poached Organic Egg
-Georgia Purple Hull Peas with Butter
Salad
-Roasted Georgia Eggplant Medallions with Roasted Garlic, Chopped Parsley, Walnuts & Georgia Arugula
-Georgia Arugula, Avocado, Sunflower Seeds & Chives
Pizza
-Pineapple , Leek & Feta
-Crimini Mushrooms Sautéed in Riesling & Thyme
-Roasted Pepper & Blue Cheese
-Butternut Squash, Sweet Onion & Jalapeño
-Beluga Lentils cooked in Dynamic Broth with Carrot, Parsnip, Celery, Garlic & Onion, topped with a Poached Organic Egg
-Georgia Purple Hull Peas with Butter
Salad
-Roasted Georgia Eggplant Medallions with Roasted Garlic, Chopped Parsley, Walnuts & Georgia Arugula
-Georgia Arugula, Avocado, Sunflower Seeds & Chives
Pizza
-Pineapple , Leek & Feta
-Crimini Mushrooms Sautéed in Riesling & Thyme
-Roasted Pepper & Blue Cheese
-Butternut Squash, Sweet Onion & Jalapeño
lunch 9/11
-Bowl of French Cudil Lentils topped with a Poached Organic Egg & served with Toast & French Butter.
Salad
-Georgia Arugula with Starkrimson Pear, Ground Toasted Almonds & Shaved Norwegian Gjetost Cheese
-Roasted Beet & Quinoa Tabulleh with Blanched Broccoli, Toasted Sunflower Seeds & Cherry Tomatoes
Sandwich
-Black Chickpea & Turkish Fig Hummous topped with Georgia African Squash, Roasted Pepper, Sesame & Parsley & a side of Table Grapes
Plate
-Hokkaido, Mushroom & Millet Cakes with Red Pepper & Chive Sour Cream and Fresh Georgia Butterbeans
Salad
-Georgia Arugula with Starkrimson Pear, Ground Toasted Almonds & Shaved Norwegian Gjetost Cheese
-Roasted Beet & Quinoa Tabulleh with Blanched Broccoli, Toasted Sunflower Seeds & Cherry Tomatoes
Sandwich
-Black Chickpea & Turkish Fig Hummous topped with Georgia African Squash, Roasted Pepper, Sesame & Parsley & a side of Table Grapes
Plate
-Hokkaido, Mushroom & Millet Cakes with Red Pepper & Chive Sour Cream and Fresh Georgia Butterbeans
lunch 9/4
Soup
-Georgia African Squash & Beluga Lentil Minestrone with Speltberries
Salad
-Roasted Beet & Quinoa Tabulleh with North Georgia Field Greens, Toasted Walnuts & Granny Smith Apple
-Georgia Arugula with toasted Pumpkin Seeds, Avocado and Sungold Cherry Tomatoes
Sandwich
-Taleggio Cheese & Shinsui Pear with Arugula on Wholewheat Multigrain with a side of Field Greens and an Almond Stuffed Medjool Date
-Georgia African Squash & Beluga Lentil Minestrone with Speltberries
Salad
-Roasted Beet & Quinoa Tabulleh with North Georgia Field Greens, Toasted Walnuts & Granny Smith Apple
-Georgia Arugula with toasted Pumpkin Seeds, Avocado and Sungold Cherry Tomatoes
Sandwich
-Taleggio Cheese & Shinsui Pear with Arugula on Wholewheat Multigrain with a side of Field Greens and an Almond Stuffed Medjool Date
dinner 8/29
Soup
-Cream of Spinach with Sorrel & Leek
Salad
-Georgia Arugula with Roasted Walnuts & Avocado in a Balsamic Vinaigrette
Dishes
-Roasted Georgia Butternut in Ginger Lime Butter with Mild Jalapeño topped with Dutch Goats Gouda & served with Georgia Black-Eyed Peas
-Stew of Georgia Okra & Heirloom Tomatoes with Georgia Red Peppers, Tennessee Borlotti Beans & Butter Beans with Fried Goats Milk Polenta & topped with Parmigiano Reggiano
-Cream of Spinach with Sorrel & Leek
Salad
-Georgia Arugula with Roasted Walnuts & Avocado in a Balsamic Vinaigrette
Dishes
-Roasted Georgia Butternut in Ginger Lime Butter with Mild Jalapeño topped with Dutch Goats Gouda & served with Georgia Black-Eyed Peas
-Stew of Georgia Okra & Heirloom Tomatoes with Georgia Red Peppers, Tennessee Borlotti Beans & Butter Beans with Fried Goats Milk Polenta & topped with Parmigiano Reggiano
a word about the menu
People always ask, Will you have the daily menu up on the website, so I can check it before I come in? The answer is, Heck, no! that would be cheating. Not for the moment, at least. David feels very strongly that the style of the restaurant should be informal, friendly and flexible. Walking through the door at Dynamic Dish is part of the experience. Hopefully, you'll find a relaxed environment, where the freshest local (with a little global!) food is prepared with great care. If you peruse the menus that are posted here (at the end of some days) you'll get an idea for the kind of food we do.
Might as well add that, because of the small scale on which we operate, we may run out items on the menu. We appreciate your understanding.
Might as well add that, because of the small scale on which we operate, we may run out items on the menu. We appreciate your understanding.
dinner 8/9
Soup
-Georgia Muscadine with California Chardonnay, Pear & Sichuan Pepper
Salads
-Georgia Arugula with Avocado Mousse, Jelly Bean Tomatoes & Toasted Pinenuts
-Heirloom Tomatoes, Zipper Peas & Purple Peppers with Smoked Ricotta & Valencia Orange
-Arugula with Golden Delicious Apple, Celery, Spelt & Cherry Salad
Organic Pizza
-Local Aji Pepper
-Anchovy
-Tomato & Basil
-Fennel
-Arugula
-Okra
- Eggplant
-Flammkuchen
-Georgia Muscadine with California Chardonnay, Pear & Sichuan Pepper
Salads
-Georgia Arugula with Avocado Mousse, Jelly Bean Tomatoes & Toasted Pinenuts
-Heirloom Tomatoes, Zipper Peas & Purple Peppers with Smoked Ricotta & Valencia Orange
-Arugula with Golden Delicious Apple, Celery, Spelt & Cherry Salad
Organic Pizza
-Local Aji Pepper
-Anchovy
-Tomato & Basil
-Fennel
-Arugula
-Okra
- Eggplant
-Flammkuchen
dinner 8/1
Soup:
-Gazpacho
-Orange Pepper with Cucumber, Tumeric and Quark with Fresh Dill
Salad:
-Dandelion with Warm Bucheron Chèvre, Table Grapes and Stark Rimson Pear
-Roasted Red Beet Quinoa Tabulleh with White Acre Peas and Water Chesnuts
Sandwich and Wrap:
-Georgia Fig & Maple Spiced Pumpkin Seeds on open face with Whipped Chèvre and a side of Potato Salad
-Organic Farm Egg Salad with Lettuce and Tomato on Georgia Wholewheat with White Asparagus Salad
-Rosemary Roasted Tofu with Basil Walnut Pesto and Roasted Fennel with a side of Juliet Tomatoes
Dinner Special:
-Pan Fried Goat Milk Polenta with Roasted Georgia Corn topped with Pecorino, Grilled Georgia Patty Pan, Fresh Favas with Garlic and a side of Heirloom Tomatoes
lunch 7/29
Soup
-Gazpacho
Sandwich
-Whipped Chèvre and Farmer's Cheese with Georgia Figs and Spiced Pecans with a side of Cucumber, Potato Salad
-Farm Egg Salad Sandwich with Tomato and a side of Cucumber Potato Salad
Georgia Plate
-Borlotti Beans, Squash, Roma Tomatoes, Peppers and Cucumber
Sweet
-Gaia Melon with Blueberries
-Bowl of Cherries
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