Plates Neighborhood Kitchen

For twenty years, we have lived and traveled the world. We are often surprised and inspired by the food we have eaten along the way. From the first apple tarts in France, the Pecorino cheese in Tuscany, Weiss Wurst in Germany, Espada (scabbard fish) on the island of Madeira, to Hong Kong, Thailand and China, we have learned new flavors and techniques to add to the outstanding food of the American South. — At Plates, we hope that you will enjoy some of our favorite international dishes combined with our regional southern flavors. Join us on a new culinary journey that is globally inspired and locally produced.

 

BRUNCH
Tuesday January 21 – Friday January 24
Two courses  ·  $15 per person
tax and gratuity not included

 

SMALL

Harissa Deviled Eggs   
fresh herbs + crispy garlic

Roasted Cauliflower Soup
brown butter roasted cauliflower + hemp seeds + chive oil

Winter Farmers’ Salad
 kale + maple pickled butternut squash + red onions + fried black eye peas + yellow pepper vinaigrette  

LARGE

Cured Salmon BLT
brioche roll + herb mayo + applewood bacon + bibb lettuce + market tomato + house sweet potato chips

Shrimp + Grits
smoked oyster mushrooms + sausage + tomato broth + cheesy grits

Big Breakfast Plate
3 over easy eggs + bacon + house sausage + home fries + cheesy grits

Spinach Burger
brioche bun + roasted tomato aioli + artichoke salad + house sweet potato chips

 

DINNER
three courses  ·  $30 per person
tax and gratuity not included

SMALL

Shrimp Tortellini
lobster broth + chive crème fraiche

Pork Fritters
pork trotter + smoked mushrooms + mustard + sauce gribiche + pickled mustard seed

Winter Farmers’ Salad
kale + maple pickled butternut squash + red onions + fried black eye peas + yellow pepper vinaigrette

LARGE

Striped Bass
farro + roasted tomatoes + leeks + olive tapenade + charred lemon

Slow Roasted Strip Loin
bone marrow and potato ravioli + bone broth + fried kale

Mushroom Risotto
fox farm mushrooms + whipped goat cheese + mustard greens + truffle oil

 

SWEETS

Winter Lemon Meringue
lemon mousse + brown butter milk crumble + meringue + rosemary thyme shortbread + lemon macaron

Chocolate Hazelnut Torte
hazelnut jaconde + layers of hazelnut mousse, chocolate ganache & chocolate hazelnut praline crunch + candied hazelnuts + raspberry coulis

Figgy Pudding
warm fig & date cake + vanilla toffee sauce + house whipped cream


   gluten free         vegetarian