Serving Our Bistro Menu Wednesday – Sunday
Experience the rich flavors of the season with our special winter menu, now available at The Roost Bistro inside the Tasting Room. Executive Chef Thomas Mikesell, together with his culinary team led by Jordan Turner, has crafted an inspired selection designed to delight every palate. From gourmet sandwiches and shareable flatbreads to refined dips and vibrant salads, guests will find a variety of elevated dishes to enjoy. Most items can also be prepared with gluten-free options, ensuring a welcoming experience for all.
Roo Charcuterie – Chef curated with imported artisan cheeses and cured meats, marcona almonds, fruits, crackers, bread, spreads and dips, and more. Seasonally updated. Feeds 3-4 people snacking. $45
Salads:
- Winter Squash and Farro Warm Salad – A hearty salad with farro, butternut squash, honeynut squash, pomegranate, candied pecans, smoked blue cheese, warm bacon chard and a homemade vinaigrette. (can be made vegetarian with substituted vinaigrette) $20 (add chicken breast for $6 or a crab cake for $12)
- Kale and Quinoa Winter Chopped Salad – Kale, red quinoa, marcona almonds, pomegranate, fig, coffee-rubbed goat cheese, orange zest and a blood orange & cranberry vinaigrette. $18 (add chicken breast for $6 or a crab cake for $12)
Soup:
- French Onion Soup – Veal stock, caramelized Vidalia onions, roasted shallots, burnt scallions, red wine demi broth, chive infused toast points, gruyere cheese and a chestnut dust topping. $8 cup, $12 Bowl (*Not Vegetarian)
Sides:
- Cheese Fondue – Cheese fondue with smoked blue cheese, served with warm beets & bread. Delicious and shareable! $14
- Chef’s Pasta Salad (changes frequently) – Cup $6, Bowl $12
- Brussel Sprout and Shishito Slaw – Crunchy and acidic, lovely and bright! $12
Gourmet Sandwiches:
- Roasted Turkey & Swiss – Roasted Turkey, aged Swiss cheese, arugula, beefsteak tomato, caramelized onion jam, pickled beets and whole grain mustard on local sourdough from High Mountain Bread in Ellijay. $18
- Short Rib Patty Melt – Served warm on local sourdough bread, this flavor-bomb features house-braised and slow-cooked short ribs, 12-year aged white cheddar cheese, blistered onions and a homemade burnt scallion chipotle aioli sauce. $24
- Crab Cake Sandwich – New England lump crab cakes made daily with brussels sprout slaw, roasted pepper and horseradish tartar, served on a brioche bun from High Mountain Bakery. $29 (without bread they are served on a bed of greens).
- Wagyu Sliders – Two premier Wagyu beef patties, aged gouda cheese, caramelized onion and homemade pub sauce on local brioche buns from High Mountain Bread. $21
DIPS:
- Tahini Chile Hummus – A light and fluffy homemade hummus with crispy chickpeas, roasted pumpkin seeds, chili crunch and garlic. Served with lightly roasted veggies (heirloom carrots, baby radish, baby beets) and lavash bread. $18
- Kashke Badejan (warm eggplant dip) – Warm creamy roasted eggplant with whole milk yogurt, Turkish figs, saffron, infused fermented black garlic olives oil and fresh chilis, served with lavash bread. $19
Flatbreads –
- Mushroom Flatbread – Pressed garlic oil, mozzarella, shitake mushrooms, lion’s mane mushrooms, oyster mushrooms, wee heavy onion ale sauce and micro chives. All mushrooms are supplied by our neighbors at Ellijay Mushrooms. $21
- VooDoo Roo Flatbread – Pressed garlic il, smoked gouda, dried rubbed chili chicken, lardon (bacon), shaved red onion, roasted red peppers, mozzarella and house-made Roo VooDoo BBQ sauce on soft Italian (imported) flatbread. $24
- Seasonal Flatbread – Chef’s imagination! Changes daily.
