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Library Menu

BRUNCH 6AM - 3PM

THE SAMFORD HALL
30

bacon or sausage, stone ground gruyere grits, hash, eggs, coee & fresh squeezed juice.

BRUSSEL SPROUT SALAD
20

grilled or blackened chicken breast, fried brussel sprouts, crumbled goat cheese, pecans, bacon vinaigrette

LANGDON HALL
25

bacon or sausage, eggs, fruit, buttermilk biscuit, jam, coee & fresh squeezed juice.

PUMPKIN WALNUT FRENCH TOAST
22

toasted walnuts, pumpkin mousse, brioche, spiced whipped cream, ginger snap crumbles

PISTACHIO GRANOLA PARFAIT
15

yogurt, fresh berries, AU-Bees honey

BUTTERMILK BISCUITS
17

buttermilk biscuits, cream gravy or jam, bacon or sausage

SMOKED SALMON TOAST
23

thick toasted sourdough, boursin, crispy rooftop kale, capers, sunny egg, herbs

FLORENTINE FRENCH OMELET
22

tomatoes, onions, spinach, gruyere, fresh herbs, hash, sausage or bacon

CAESAR SALAD
17

duet of chopped romaine & charred romaine heart, migas, white anchovy, parmesan reggiano

Add: grilled chicken +9 Salmon +12 Shrimp +18

ROOT SALAD
20

heirloom beets, parsnips, rutabaga, burrata, rooftop kale, mustard vinaigrette, pine nuts

Add: grilled chicken +9 Salmon +12 Shrimp +18

THE LAUREL BURGER
24

brisket & chuck blend, smoked cheddar, pickled green tomato, tobacco onions, roasted garlic aioli.

CHEF’S CHILI
18

rosemary jalapeno cornbread

TRUFFLE HONEY CHICKEN SANDWICH
22

fried or grilled chicken breast, gruyere, truffle honey, bacon, farm greens, tomato, onion, herb aioli

DINNER 3PM - 10PM

DIVER SCALLOPS WITH BUTTERNUT SQUASH
45

diver scallops, rutabaga potato mash, butternut squash caponata, brown butter vinaigrette, pine nuts

MUSHROOM AND BROCCOLI GNOCCHI
33

wild mushroom, gluten-free gnocchi, broccoli, cashews (V) (GF)

FUSILI BOLOGNESE
35

handmade pasta, classic Bolognese, shaved Parmesan Reggiano

FILET MIGNON
60

cipollini, braised button mushrooms, cranberry bordelaise, mashed potatoes

BRAISED SHORT RIB
45

slow braised short rib, parsnip puree, fried onion strings

ROOT SALAD
20

heirloom beets, parsnips, rutabaga, burrata, rooftop kale, mustard vinaigrette, pine nuts

Add: grilled chicken +9 smoked salmon +12 shrimp +18

CAESAR SALAD
17

duet of chopped romaine & charred romaine heart, migas, white anchovy, parmesan reggiano

Add: grilled chicken +9 smoked salmon +12 shrimp +18

THE LAUREL BURGER
24

brisket & chuck blend, smoked cheddar, pickled green tomato, tobacco onions, roasted garlic aioli.

CHEF’S CHILI
18

rosemary jalapeno cornbread

BRUSSEL SPROUT SALAD
20

grilled or blackened chicken breast, fried brussel sprouts, crumbled goat cheese, pecans, bacon vinaigrette

TRUFFLE HONEY CHICKEN SANDWICH
22

fried or grilled chicken breast, gruyere, true honey, bacon, farm greens, tomato, onion, herb aioli

OVERNIGHT 10PM - 6AM

ROOT SALAD
20

heirloom beets, parsnips, rutabaga, burrata, rooftop kale, mustard vinaigrette, pine nuts

Add: grilled chicken +9 smoked salmon +12 shrimp +18

CAESAR SALAD
17

duet of chopped romaine & charred romaine heart, migas, white anchovy, parmesan reggiano

Add: grilled chicken +9 smoked salmon +12 shrimp +18

TRUFFLE HONEY CHICKEN SANDWICH
22

chicken breast, gruyere, true honey, bacon, farm greens, tomato, onion, herb aioli

THE LAUREL BURGER
24

brisket & chuck blend, smoked cheddar, pickled green tomato, tobacco onions, roasted garlic aioli.

PISTACHIO GRANOLA PARFAIT
15

yogurt, fresh berries, AU-Bees honey

DESSERT

ST. BERNARDO'S GELATO
10

Vanilla, Chocolate, Strawberry

FLOURLESS CAKE
12

chocolate almond flourless cake, ganache, toasted almonds

CHEESECAKE
12

raspberry swirl cheesecake

PANNA COTTA
10

vanilla rum panna cotta, hibiscus gelee

WINE

SPARKLING & CHAMPAGNE
Prosecco
10

Benvolio, Veneto, It

Sparkling Wine
14/55

Domaine Carneros, Blanc de Noirs, Brut, Carneros, Ca.

ROSÉ
12/48

La Crema, Rose of Pinot Noir, Monterey, Ca

WHITE WINES
Sauvignon Blanc
12/48

Elizabeth Spencer, North Coast, Ca

Riesling
10/40

Saint M, Pfalz, Ger

Chardonnay
17/68

Hartford Court, Russian River Valley, Forestville, Ca.

RED WINES
Malbec
11/64

Catena, Vista Flores, Mendoza, Ar.

Pinot Noir
16/64

Maysara, 3 Degrees, McMinnville, Or

Cabernet Sauvignon
18/72

Arrowwood, Sonoma Estates

DESSERT AND FORTIFIED
DRY SHERRY
7/40

Emilio Lustau Manzanilla ‘Papirusa’

RUBY PORT
8/55

Fonseca, Bin 27

TAWNY PORT
12/90

Taylor Fladgate 20 Year

MADEIRA
11/90

Sercial, Charleston, Historic Series

MADEIRA
11/90

Verdelho, Savannah, Historic Series

BEER

Red Clay Tres Barbas Mexican Lager
7
Miura West Indies Pale Ale
7
Oskar Blues Dales Pale Ale
7
Goat Island Blood Orange Berliner-Weisse
7
Michelob Ultra
5
Bud Light
5
Miller Lite
5

SPIRITS

VODKA

Elizabeth Vodka, Redmont, Wheatley, Tito’s, Ketel One

TEQUILA

Jose Silver, Casamigos Blanco/ Anejo/ Reposado; 1800, Espolon

GIN

Tanqueray, Roku, Empress, Hendricks, The Botanist

RUM

Don Q, Diplomatico Exclusivo, Mt. Gay XO, Flor de Cana Gran Reserva, Kraken Black, Blue Chair Coconut

BOURBON

Bulleit, Bulleit Rye, Maker’s Mark, Old Forester, Old Forester Statesman, Sazerac Rye, Clyde May’s Alabama Style

SCOTCH

Monkey Shoulder, Glenlivet 12, Glenmorangie Quinta Ruban, Macallan 12, 18; Oban 14, Glenfiddich 12, Dewars

COGNAC

Remy 1738, Gautier VSOP

LIQUEURS

Aperol, Campari, St. Germaine, Sambuca, Disaronno, Limoncello, Baileys