Andersonville’s second annual Restaurant Week is February 23 – March 4, and we are even more excited than last year to participate in this chance to promote Andersonville’s diverse restaurant community, and offer some cool specials ourselves. Andersonville Restaurant Week gives restaurants the chance to offer specials to our dining community at $10, $20, and $30 price points, so we decided to do something special for each one, and for each meal we serve.
This is a great chance to try some things old – the two-week revival of the Boarding House Lunch will excite many of you – and new – we have been working on biscuit sandwiches for some time and will be introducing a menu of biscuit sandwiches during weekend brunch. We hope to make these biscuit sandwiches available on our lunch menu as well but for now, brunch will be your chance to try them and you can do so for the ARW special price of ten bucks each. We’re also huge fans of savory pies, and since chicken and dumplings has been such a big seller over the years, we’ve hesitated to offer something seemingly so similar (meat, gravy, and dough, basically) in addition on the menu. We’ll take this chance to offer three savory pies, since, well, because… we’ve got to survive winter!
Please make plans to join us for Andersonville Restaurant Week, and hopefully you’ll visit some of our neighbors as well. There are over 100 restaurants in Andersonville so we know you have many choices, and we thank you each time you choose us, but many more are worth your time and coin as well.
Andersonville Restaurant Week
February 23—March 4, 2018
Brunch Special, Saturdays and Sundays 9 am—4 pm
Biscuit Sandwich Premiere
giant flaky buttermilk biscuits with handmade toppings and your choice of side, $10
Creole Hot Sausage two local farm eggs, tomme cheese, spicy apple chutney
Sweet & Spicy Fried Chicken boneless thigh in a hot and sweet glaze, bread And butter pickles
Cajun Boudin crispy pork & rice sausage, sweet chowchow, sunny duck egg
Sapelo Island Red Pea Fritter tamarind kani sauce, sweet chow, butter lettuce
Lunch Special, Monday—Friday 11 am—3 pm
Boarding House Lunch Revival, $20 per person
Fried Chicken Family-style Lunch choose light or dark meat, served with buttermilk biscuits, pickles and relishes, hoppin’ john, creamy grits, voodoo greens, homemade Corno di Toro hot sauce, and banana pudding dessert
Dinner Special, Nightly
Three-course Pot Pie Winter Survival Dinner, $30 per person
Appertif: a complimentary shot of bourbon
First course, choose one
Creole Winter Salad butter lettuce and chicory greens dressed in Champagne vinaigrette with crisp house-cured bacon, Marcoot creamery tomme, sage croutons, poached egg
Sweet Potato Bisque buttered cornbread crumbs and spicy apple chutney
Chestnut Spaghetti with toasted pecans, brown butter, and herbs
Second Course, choose a pot pie
Cassoulet en Croute duck confit and smoked sausage with heirloom marrowfat beans and bacon
Crawfish Pie creamy crawfish etouffee with wine and Creole spices in butter pastry
Winter Greens Pie smothered turnip and mustard greens with mushrooms in butter pastry
Third Course, dessert
Coconut Cream Cake bitter chocolate sauce, pineapple conserves
Bourbon Bread Pudding winesap apple butter, toasted oat streusel, vanilla bean ice cream
