asparagus frites fiore sardo, lemon powder, aioli |
7 |
cauliflower popcorn grana padano, dried herbs, horseradish buttermilk |
6 |
ducktrap river smoked trout spread toasted rye |
9 |
chicken liver torchon toasted brioche, seasonal jam |
8 |
crawfish & sonoma jack hush puppies poblano buttermilk |
7 |
free-range chicken liver dumplings crispy kale, georgia peanut and cherry sauce |
9 |
southern oyster stew parsnip, carrot, fiore sardo country biscuits |
12 |
crispy smoked chicken thigh seasonal apple, red cabbage, elberton blue cheese vinaigrette | 11 |
jumbo lump crab cake turnip green chow chow, grain mustard cream |
15 |
bangs island mussels house andouille, lemon caper butter, crusty bread | 12 |
fried green tomatoes white corn sauce, piquillo peppers, cojita cheese | 10 |
warm arugula salad dates, pear, blue cheese, rye crouton, lemon vinaigrette | 9 |
local field greens seasonal apple, feta, walnut vinaigrette | 8 |
soup of the day locally-sourced, chef's daily creation | 7 |
one hour angus filet potatoes au gratin, sea salt roasted broccolini, onion marmalade |
32 |
six hour hangar steak frites charred onion, blistered tomatoes, watercress, roquefort aioli, peppercorn sauce |
27 |
shrimp & grits logan turnpike grits, andouille sausage, turnip greens, crispy oyster mushrooms |
22 |
thick cut berkshire pork chop blue chesse grit soue, seasonal local vegetables, spicy peach mustard |
26 |
ginger bbq glazed atlantic salmon charred baby bok choy, chevre pearl cous cous |
24 |
southern fried chicken stued with mac n' cheese, kale slaw, bacon jam |
21 |
seared maine diver scallops tasso and corn chowder, little neck clams, caramelized brussels sprouts | 26 |
sweet tea pressed crispy duck local asian greens, baby carrot, chardonnay grapefruit sauce, salted caramel |
25 |
market vegetables chef composed, locally sourced, sustainable produce |
MKT |
GROUPS OF 5 OR MORE ARE SUBJECT TO ONE CHECK & 18% GRATUITY |
|
LOGAN TURNPIKE GRITS |
CHEVRE PEARL COUS COUS |
HOUSE-CUT FRIES |
SEASONAL LOCAL VEGETABLES |
POTATOES AU GRATIN |
CARAMELIZED BRUSSELS SPROUTS |
The Livingston: edgar’s truth (Sotherly Hotels private label) bourbon infused with southern tea leaves, muddled lemon and mint served: rocks |
10 |
London Calling: big gin, extra dry vya, drunken tomato pickling liquid, pickled tomato served: rocks |
11 |
The Storyteller: redemption rye whiskey, royal combier, all dram spice, dash spanish bitters, expressed orange pee served: up |
12 |
Frankly My Dear: black cherry zodiac vodka, pomegranate sour, royal combier top with orange mango soda, rosemary sprig served: rocks |
11 |
The Bruja: blanco partida tequila, grapefruit lime sour, strega ,pinch of smoked salt, sprig of thyme served: rocks |
11 |
Madame Ching’s Rum Cocktail: shipwreck rum, hudoo chicory, half and half, simple syrup, scrappy chocolate bitters, pinch of nutmeg served: up |
11 |
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