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Bok choy and granny smith apple.
Pepper jelly, beans, and za'atar.
Cherry tomatoes, breakfast radish, croutons, bacon, and buttermilk dressing.
Giardineira, Caesar dressing, focaccia croutons and pecorino Romano.
Blue cheese, pumpkin seed, and lemon shallot vinaigrette.
Barley, wild rice, sweet potato puree, spring onion, sunflower seeds, golden raisins, baby carrots, kale, farro, and blueberry lemon vinaigrette.
American cheese, griddled red onion, lettuce, mayo, dill pickles, and sesame seed bun. Add bacon and a fried egg for an additional charge.
Remoulade, cabbage, and Swiss cheese.
Honey wheat, bibb lettuce, dill pickles and hardboiled egg.
Field pea hummus, avocado, and purple cabbage slaw.
Anion mills grits, the crab cream, trinity, peppers, and andouille.
Bok choy, sweet peppers, broccoli, baby carrots, and tempura lion mane mushroom.
Brussels sprouts, peach marmalade and frisee.
Broccolini and chow chow.
Chocolate ganache, mousse and almond sponge and cranberry compote.
Vanilla cheesecake, blueberry compote, white chocolate bark and ganache.
Lemon mascarpone, candied lemons, and shortbread cookie.
Menu for Longleaf at The Atlanta Botanical Gardens provided by Allmenus.com
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