Past Menus

We're excited to bring you even more sustainably caught fish through our partnership with Sea 2 Table. This wild caught swordfish is crusted with a delicious spiced topping of roasted red bell peppers & fresh herbs. On the side, enjoy a summer medley of tomatoes, zucchini & almonds.

Juicy White Oak Pastures' chicken breasts are slathered in a honey dijon glaze & pan seared to perfection in this delicious dish. On the side, green beans are tossed with a vinaigrette, almonds & fresh tarragon then served with hearty, herbed farro.

Ooey, gooey goodness! Battered H&F bread is the perfect vehicle for The Spotted Trotter's rosemary ham, gouda & creamy Caly Road goat cheese. Serve with a delectable blueberry thyme dipping sauce & enjoy a refreshing salad on the side with pecans, tomatoes & homemade honey mustard vinaigrette.

You definitely won't want to miss our take on this South American staple! Tender pulled pork from our friends at Piedmont BBQ seasoned with a smoky spice blend & crumbly, mild queso fresco fill these homemade maize flour arepas with savory deliciousness. Top it off with a crisp kale slaw with local radishes, cilantro & jalapeno, then a dollop of cool sour cream to garnish.

Why should you be forced to choose between a backyard barbecue & pizza? We've made it easy for you to enjoy both simultaneously with this recipe featuring S&J pizza dough topped with Pine Street Market's smoked chicken breast, veggies & Rusty's special BBQ sauce.

Transform your kitchen into The General Muir! Cook Riverview Farms pork chops to perfection and top with the herbacious, buttery goodness that is board sauce. On the side, enjoy fresh summer squash, tomato & butter bean succotash. We know you'll enjoy this recipe celebrating summer's first bounty from Chef Todd Ginsberg!

This Creole classic is rich in flavor! Saute seasoned shrimp and serve on H&F bread, topped with a crisp cabbage slaw tossed in a buttermilk dressing. Doux South's Angry Cukes are the perfect topping to this Louisana classic. Roasted zucchini sticks are a light & refreshing side.

Serve almond crusted chicken on a bed of wilted summertime greens & herbed orzo. Perfectly garnish your new favorite dish with juicy, sliced peaches and a citrusy vinaigrette.

Stuffed with veggies, White Oak Pastures duck & rice, these sausages from Pine Street Market are a cajun staple. Serve them over ultra creamy cajun grits and cool it down with a fresh peach slaw.

Chef George at Makan is cooking a 3 day chicken broth just for you! You'll load it up with artisan ramen noodles, crisp snap peas, savory shiitake mushrooms & hearty bok choy then top it with a poached egg and herbs to create your own ramen masterpiece.

Red Earth Organics Farm ground pork gets seasoned with fresh herbs then topped with a homemade ginger peach ketchup featuring Ginger Ale from Georgia's own Verdant Kitchen. Served on a freshly baked H&F bun, this is sure to be a new favorite burger. Spiced up snap peas are baked for a delicious, crispy side.

Our founder Emily loves the classic flavors in this recipe! Mild & flaky redfish from Sea to Table is encrusted with an herbaceous breading made of parsley, garlic & lemon zest tossed in breadcrumbs, then baked until crispy & golden on top. Pair with gorgeous Signal Mountain cherry tomatoes roasted 'til bursting with juice. Enjoy over fragrant, herbed quinoa alongside a salad of lightly dressed Crystal Organic Farm arugula.

We're making it easy for you to enjoy the delicate & slightly floral flavor of squash blossoms! This elegantly spring-encompassing stuffed pasta from our friends at Storico Fresco is perfect alongside a fresh arugula salad topped with perfectly ripened, seared peaches with crumbled Caly Road goat cheese & almonds. 

You'll love the flavor of seared chicken thighs in a Thai-inspired broth of ginger, lime & spices. Tossed with hearty shiitake mushrooms & fresh sauteed greens, this dish is sure to become an instant favorite!

Email us to substitute chicken breasts.

Transform your kitchen into The General Muir! Cook Riverview Farms pork chops to perfection and top with the herbacious, buttery goodness that is board sauce. On the side, enjoy fresh summer squash, tomato & butter bean succotash. We know you'll enjoy this recipe celebrating summer's first bounty from Chef Todd Ginsberg!

This flavor-packed meal was a huge hit in the test kitchen & is sure to be a new favorite at your table! Riverview Farms pork chops are rubbed with alderwood smoked sea salt then smothered in a homemade jam made with Signal Mountain Farm cherry tomatoes. On the side, enjoy a lighter take on potato salad with dill, parsley & Crystal Organic Farm's peppery arugula.

Pan-seared White Oaks chicken breasts and sauteed lemon thyme zucchini are joyfully accompanied by a creamy polenta. Top it all off with a delicious sauce featuring Emily G's Red Pepper Jam!

Tender beef brisket from our friends at Pine Street Market is wrapped in corn tortillas and served with a slaw of arugula, Caly Road feta cheese, peaches & field peas. This is a great meal for Taco Tuesday! Or Taco Monday, or Wednesday, or...

Celebrate fresh flavors by crafting an easy, yet classic vichyssoise soup and pairing it with the season's first tomato & spinach sandwich on H&F bread with herbed mayo.

Let Restaurant Eugene be your sous chef! Whip up your own paella de marisco, or seafood paella & enjoy this enduring Spanish dish of shrimp, calamari, rice, fresh tomatoes & zucchini.

We're celebrating Be The Chef's 1 year anniversary with our very first Be The Chef meal: St. Cecilia's infamous Charred Octopus. In what the AJC calls a "textural marvel," octopus is poached in red wine then you easily pan sear it for a crispy-on-the-outside, tender-on-the-inside masterpiece! Enjoy the octopus over a bed of mixed beans and arugula drizzled with a sun dried tomato pesto. Fresh foccacia bread from H&F Bread makes the perfect pairing.  

We're excited to serve up another Kid-Approved Family Dinner-this time from Chef Nick Melvin! Celebrate family & save $8 on a 4 person meal! Enjoy this classic Chinese dish featuring Orchard Valley mushrooms, baby greens and green onions in a zesty chili sauce over lo mein noodles.  Top it with crispy pulled pork from Pine Street market and a garnish of sesame seeds. You'll never need takeout again with this delicious recipe!

Something to please your sweet and salty side - S&J's perfectly crisp crust is topped with the season's first peaches and bacon. You'll love it sprinkled with fresh rosemary & creamy goat cheese from Caly Road Creamery.

Pan-seared White Oaks chicken breasts are smothered in a romesco sauce comprised of almonds, fennel, and mint and served on a bed of couscous. Juicy, spiced peaches make the perfect topping for this Spanish-inspired, spring-flavored dish!

Try something new with these crepinettes from Pine Street Market, a traditional french dish. These meaty patties are made from a savory blend of lamb, spices & herbs. You’ll top them with a freshly made mint pesto and serve over a refreshing carrot & pecan salad.

Don't miss out on these elegant spring flavors! Sweet Savannah shrimp from Russo's are sauteed with mushrooms, radishes & sugar snap peas in a white wine & lemon sauce. Serve shrimp & veggies over a bed of creamy polenta, garnished with lemon zest & fresh herbs. 

Transform your kitchen into Aria with pan seared trout in a savory green garlic broth, simmered with potatoes & butterbeans. Chef Brandon is making a special batch of green garlic oil to garnish your 5 star dish

Enjoy a vacation to the Mediterranean during dinner this week!  Cook Pine Street Market's brined lamb steak to juicy perfection, then slice and stuff into a soft pita from H&F.  Whip up an easy mint tzatziki dressing for fresh radishes & carrots. Top it all of with Caly Road Creamery feta cheese.

Bacon jam-need we say more? White Oak Pastures' chicken breasts are stuffed with a delectable mixture of goat cheese & Pine Street Market's infamous bacon jam then dusted with a panko crust.  Serve it over a fresh salad of arugula and herbs with a dressing featuring Doux South's dill mustard.

Chef Mike is preparing a spring tortelli pasta stuffed with fresh sorrel, fava beans & robiola cheese. You'll toss it with a hazelnut butter sauce and pair it with a salad of hearty spinach, sweet strawberries and savory goat cheese for a quick and easy meal.

Whip up an easy walnut & parsley pesto to toss with peppery arugula & al dente fettuccine from Pasta Mami, then garnish with grated parmesan. A refreshing, red wine vinaigrette-dressed salad of local lettuce, colorful radishes & ribbons of asparagus complement the creamy pasta beautifully.  

(Plant-Based: Vegetarian)

Juicy chicken breasts from White Oak Pastures are pan seared and smothered in a fresh minted pea sauce. This is served over herbed barley and garnished with fresh parmesan.

You'll love this classic take on meat and potatoes. After searing this herb brined pork chop from our friends at Pine Street market, you'll bake it to juicy, delicious perfection.  Roast potatoes and asparagus to complete a super satisfying meal!

Transform your kitchen into Aria with pan seared trout in a savory green garlic broth, simmered with potatoes & butterbeans. Chef Brandon is making a special batch of green garlic oil to garnish your 5 star dish

Celebrate Cinco de Mayo with this festive dish! You'll enjoy slow roasted pork shoulder topped with salsa showcasing the spicy sweet qualities of guajillo peppers-a flavor that permeates mexican cuisine!  Freshly flavor rice with cilantro and lime for a perfect pairing.

Enjoy a taste of Georgia springtime with a Mexican twist. Our friends at Zocalo are stuffing these enchiladas with fresh spring veggies. You’ll simply pop them in the oven and top them with a salsa roja for an easy and delicious meal. On the side, you’ll love cilantro tossed with lime juice and hearty black beans.

These crispy shrimp are rolled in a light panko and coconut breading before baking. Diners of all ages will love the soba noodles tossed with fresh green beans & an easy, delicious peanut sauce. Enjoy with a refreshing greek yogurt dipping on the side.

In this classic dish, White Oak Pastures chicken breasts get a light breading and are pan seared to a crispy perfection. The chicken is served on a bed of sauteed mushrooms & parmesan orzo then topped with a savory lemon butter sauce with tomatoes & capers.

From the popular new Atlanta Chef’s Table cookbook by Kate Parham Kordsmeir and our very own Garnish & Gather photographer, Heidi Geldhauser, this isn’t your ordinary sloppy Joe! In fact, it’s a Sloppy Jai, a zesty Indian take on the classic sandwich from Chef Daniel Peach at Chai Pani. You’ll love the lamb in a spicy glaze with a cumin lime salad on the side.

Farro mixed with tender asparagus and mushrooms serve as the perfect bed for pan seared lamb t-bone chops. All this is drizzled with a fresh herb sauce for an elegant & easy dinner.

Be The Chef with this beautiful dish from Chef Andrew Isabella at Decatur’s No. 246. Chef Andrew and his team will be preparing a handmade green garlic strozzapreti pasta. It’s a perfect base for sauteed italian sausage, hearty mushrooms and fresh spinach. Top it with Many Fold Farms’ brebis cheese and a squeeze of lemon and watch your kitchen transform into one of Decatur’s favorite farm to table restaurants.

Enjoy this unique deconstructed chicken cordon bleu from James Beard Award Winning Chef Cynthia Graubart, co-author of Mastering the Art of Southern Cooking. Chicken breasts are topped with Wright Dairy fontina cheese and country ham from Pine Street Market then roasted to perfection. On the side, baked turnips are tossed with spices and lemon.

Flavorful chorizo sausage from the Pine Street Market serves as the perfect stuffing to hearty portobellos from Orchard Valley Mushrooms. A delicious side of Riverview Farm's polenta is seasoned with pecorino romano cheese & fresh herbs then finished with greens.

Be transported to France when you make these elegant, savory crepes chock-full of sauteed Fallaw Farms asparagus, Orchard Valley cremini mushrooms & tender spinach. Fold soft ricotta cheese into the veggies and roll up into your crepes. Garnish with a dollop of refreshing goat cheese crema with parsley & a squeeze of lemon.

(Plant-Based: Vegetarian)

Chef Russell at restaurant eugene is preparing a special batch of mussels in a white wine sauce just for G&G home cooks. On the side, a frisee salad gets a creamy dressing and is topped with a poached egg. You'll sop up all the delicious sauce with parmesan crostinis, made from fresh H&F bread.

Let Chef Rusty at Pine Street Market be your sous chef. He is slow cooking a savory fall-off-the-bone chicken confit just for you. You’ll simply pop it in the oven and braise white beans with rosemary and fresh greens to have dinner on the table in just 15 minutes.

North Georgia Trout are crusted with an herbed pecan mixture then baked to a crispy perfection. On the side, the season’s first aspargus is roasted and served over peas pureed with parmesan and lemon.

This classic veggie fried rice gets a gourmet local twist with Simply Seoul’s artisan kimchi. Top it with a poached farm egg and fresh cilantro and find your new favorite way to prepare fried rice!

Be The Chef with this beautiful dish from Chef Andrew Isabella at Decatur’s No. 246. Chef Andrew and his team will be preparing a handmade green garlic strozzapreti pasta. It’s a perfect base for sauteed italian sausage, hearty mushrooms and fresh spinach. Top it with Many Fold Farms’ brebis cheese and a squeeze of lemon and watch your kitchen transform into one of Decatur’s favorite farm to table restaurants.

S&J Pizza’s crispy crust is stuffed with Pine Street Market bacon, sautéed mushrooms and garlicky greens. With a combination of ricotta & fresh mozzarella from Orobianco, and a dipping sauce from S&J, this calzone is sure to be a new favorite!