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Charcuterie boards include pickles, mustard, and bread.
Cheese boards include pickles, mustard and bread.
The Chesapeake Bay, mignonette, horseradish, saltines.
New Orleans remoulade.
Apple cider & toast.
Buttermilk crackers, b&b pickles.
Red onion, tamed parsley salad, levain.
Yolk, shoestring potatoes.
Toasted pain de mie, tomme, buttermilk.
Benton's bacon, poached egg, sorghum.
Geechee stew, preserved tomato.
Ham, house dijon, gruyere.
Hoisin, pea shoots.
Seasonal produce from Georgia's finest farmers.
Big fat grits, apple, and pecan broth.
Potato puree, bone marrow vinaigrette.
Hand-cut fries, red onion, American cheese.
Vanilla ice cream.
Apple cider gelee, spiced pecans, buttered toast.
Red pepper & paprika.
Ground spiced pork shoulder.
Red wine, juniper.
Confit ginger vinaigrette, grated pecan, radish.
She crab roe, tomato, benne seed pan au levain.
Niçoise olive, borage, yolk, toast.
Crisp potato, bok choi.
Gribiche and squash vinaigrette.
Herb salad, chanterelles, toast.
Savory: bacon, poached egg, ricotta, house hot sauce. Sweet: macerated berries, strained buttermilk, sorghum.
House-cured hog jowl, egg yolk, Reggiano.
Benton's ham, fried onion, hollandaise, English muffin.
Shitake, green garlic, trout roe.
Fries, house accompaniments.
Tallow roasted potatoes, morel and ramp butter.
Menu for Holeman and Finch Public House provided by Allmenus.com
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