Fall Cocktails are here…

With a little something for everyone, and a touch of autumn in each, this season’s cocktail menu is more than enough reason to stop in the bar at The National. 

PERFECT PEARspruce gin, pür pear liqueur,
autumn pear syrup, grapefruit, angostura

FERNET & HOUSE COLAFernet Branca & house cola: cinnamon,
lavender, vanilla bean, ginger, citrus zest

ROYAL TREATMENTspiced rum, Pommeau de Normandie,
house-made tonic, Underburg, apple cider

OF THE ESSENCE  *pictured abovedry vermouth, Génépy des Alpes, Gran
Marnier, orange bitters, thyme

VUELVE A LA VIDAMezcal, Cointreau, Lillet Blanc, lemon, St.
George Absinthe


Photograph by Rinne Allen www.rinneallen.com

Fall Cocktails are here…

With a little something for everyone, and a touch of autumn in each, this season’s cocktail menu is more than enough reason to stop in the bar at The National.

PERFECT PEAR
spruce gin, pür pear liqueur,
autumn pear syrup, grapefruit, angostura

FERNET & HOUSE COLA
Fernet Branca & house cola: cinnamon,
lavender, vanilla bean, ginger, citrus zest

ROYAL TREATMENT
spiced rum, Pommeau de Normandie,
house-made tonic, Underburg, apple cider

OF THE ESSENCE *pictured above
dry vermouth, Génépy des Alpes, Gran
Marnier, orange bitters, thyme

VUELVE A LA VIDA
Mezcal, Cointreau, Lillet Blanc, lemon, St.
George Absinthe


Photograph by Rinne Allen www.rinneallen.com

Saturday, October 4
During the Game Prix Fixe Menu

seatings from 5:00 to 6:30 pm
$32 per guest

First
romaine heart  tomato, cucumber, marinated onion, bacon, Grana Padano,
smoked paprika buttermilk dressing, breadcrumbsor
hubbard squash soup  yogurt, cilantro

Second
Tybee Island shrimp fettuccini  crisped bacon, tomato, arugula, sauteed kale in a chili-sherry brothor
grilled C.A.B. beef hanger steak  braised rose finn potatoes and sweet onion, arugula, tomato-radish salad, horseradish cream *

Third
Portuguese custard tarts  cinnamon whipped cream  or
sweet potato buttermilk pie  toasted meringue, ginger-pear compote

Saturday, October 4
During the Game Prix Fixe Menu

seatings from 5:00 to 6:30 pm
$32 per guest


First
romaine heart tomato, cucumber, marinated onion, bacon, Grana Padano,
smoked paprika buttermilk dressing, breadcrumbs
or
hubbard squash soup yogurt, cilantro

Second
Tybee Island shrimp fettuccini crisped bacon, tomato, arugula, sauteed kale in a chili-sherry broth
or
grilled C.A.B. beef hanger steak braised rose finn potatoes and sweet onion, arugula, tomato-radish salad, horseradish cream *

Third
Portuguese custard tarts cinnamon whipped cream
or
sweet potato buttermilk pie toasted meringue, ginger-pear compote

French Wine Dinner at The National
with Vintage 59 Imports, Quality Wine & Spirits,
and The Healthy Gourmet
October 15th
6:30 pm 
$65 per guest1.
Domaine Merlin-Cherrier, Sancerre, sauvignon blanc, 2013 
dungeness crab, tomato, cucumber, avocado, yogurt, tarragon oil, sesame2.
Lucien Muzard et Fils, Santenay Champs Claude Vieilles Vignes, pinot noir, 2011
creamy mushroom rice, kale, soft-cooked egg, scallion, crispy rice3.
Coupe Roses, Minervois Cuvee Bastide, carignan-grenache, 2013quail roulade, lentils, onions, arugula, jus, grapes, pecans4.
Haut Cances, Cairranne Tradition, syrah-grenache-mourvèdre-carignan, 2009grilled lamb, butternut squash tagine, freekeh, mint, pine nuts5.pear tarte tatin, pumpkin chai ice cream, pepita toffee


FOR RESERVATIONS, CALL 706.549.3450
OR EMAIL AT RESERVATIONS@THENATIONALRESTAURANT.COM

French Wine Dinner at The National
with Vintage 59 Imports, Quality Wine & Spirits,
and The Healthy Gourmet
October 15th
6:30 pm
$65 per guest



1.
Domaine Merlin-Cherrier, Sancerre, sauvignon blanc, 2013

dungeness crab, tomato, cucumber, avocado, yogurt, tarragon oil, sesame


2.
Lucien Muzard et Fils, Santenay Champs Claude Vieilles Vignes, pinot noir, 2011

creamy mushroom rice, kale, soft-cooked egg, scallion, crispy rice


3.
Coupe Roses, Minervois Cuvee Bastide, carignan-grenache, 2013

quail roulade, lentils, onions, arugula, jus, grapes, pecans

4.
Haut Cances, Cairranne Tradition, syrah-grenache-mourvèdre-carignan, 2009

grilled lamb, butternut squash tagine, freekeh, mint, pine nuts

5.
pear tarte tatin, pumpkin chai ice cream, pepita toffee


FOR RESERVATIONS, CALL 706.549.3450
OR EMAIL AT RESERVATIONS@THENATIONALRESTAURANT.COM

Continue The Trip with a special Italian Dinner and a Movie this Sunday through Tuesday! 


To Start…
Grilled Eggplant Caprese  local tomatoes, burrata mozzarella, balsamic, basil
or
Crostinis  green olive-fig tapenade, roasted cherry tomatoes, feta, crisp bresaola

Entree…
Slow-Roasted Flatiron Steak  (Certified Angus Beef)  served pink, early fall panzanella salad with butternut squash, cherry tomatoes, basil, and a creamy sherry vinaigrette, radish green pesto
or
Steamed P.E.I Mussels Pasta  spicy tomato sauce, fettuccine, roasted cauliflower mushrooms, pecorino, basil, pea tendrils 
Dessert to Share…
Basil Panna Cotta  blueberries, candied lemon, almond florentine 
or
Vanilla Gelato Ice Cream Sandwiches  balsamic figs


$40 per guest
includes 3-course meal, movie ticket, tax and gratuity

Continue The Trip with a special Italian Dinner and a Movie this Sunday through Tuesday!


To Start…
Grilled Eggplant Caprese local tomatoes, burrata mozzarella, balsamic, basil
or
Crostinis green olive-fig tapenade, roasted cherry tomatoes, feta, crisp bresaola

Entree…
Slow-Roasted Flatiron Steak (Certified Angus Beef) served pink, early fall panzanella salad with butternut squash, cherry tomatoes, basil, and a creamy sherry vinaigrette, radish green pesto
or
Steamed P.E.I Mussels Pasta spicy tomato sauce, fettuccine, roasted cauliflower mushrooms, pecorino, basil, pea tendrils

Dessert to Share…
Basil Panna Cotta blueberries, candied lemon, almond florentine
or
Vanilla Gelato Ice Cream Sandwiches balsamic figs


$40 per guest
includes 3-course meal, movie ticket, tax and gratuity