A330 - Menu was the 210C003-B3 DO-ATL-AMS-Linton Hopkins 05/18, pre selected the Georgia Shrimp Étouffée as the main entree and later the Brioche French Toast






SETTLING IN
Signature Cocktail
Kipling's Thyme Cocktail; a vodka-based cocktail, made with fresh thyme, earl grey and orange marmalade. (Don't think anyone liked this one)



Premium Heated Nut Mix
featuring lighty salted cashews, pecans, almonds and pistachios

STARTERS
Kampot Pepper Crusted Tuna Carpaccio
with whole grain mustard, pickled vegetables and crisp chickpeas

Caesar's Aviator Salad
with baby romaine and parmesan croutons, served with caesar dressing

Creamy Vidalia Onion Soup
topped with cherry tomato fondue

Selection of Eugene Kitchen Bakery Rolls
served with local sea salt Banner Butter

MAIN COURSE
Grilled Beef Filet
with blistered peppers and peppercorn jus

Skillet Roasted Chicken Breast
stuffed with artichoke and fromage blanc, served with spoonbread puée, roasted maitake mushrooms, broccolini, and herbed chicken jus

Georgia Shrimp Étouffée
with creole seasoning and holy trinity, served over dirty rice

Spring Green Tortellini
with roasted pearl onions, San Marzano tomatoes, and lemon herb ricotta, topped with basil pesto

DESSERTS
High Road Craft Sea Salt and Vanilla Ice Cream Sundae
served with candied almonds and a choice of Rum & Coke butterscotch or chocolate sauce, brandied maraschino cherries and whipped cream

Strawberry Bar
with Georgia pecan streusel and lemon curd

Artisan Cheese Selection
The Woodsman & Wife, Chapel Hill Creamery, and Blackberry Farm cheeses - offered with grapes, Eugene Kitchen oaten biscuits, and Blackberry Farm smoked onion jam

ALMOST THERE
Seasonal Fresh Fruit

Eugene Kitchen Pastry Selection
blueberry muffins with candied lemon, raspberry rolls with Georgia pecans, cheddar cheese and roasted red pepper scones, and butter croissants

Anson Mills Grit Breakfast Casserole
with leeks and white cheddar, served with chicken sausage links, and lighty creamed spinach

Brioche French Toast
served with blueberry compote and maple syrup

Dried Blueberry and Almond Granola
served with Dreaming Cow yourt