Looking for new lunch and dinner menu items near me? See Freight’s new lunch and dinner menu items for the summer. Chef Bobby changes the menu seasonally and this new summer menu features more local ingredients than ever before. Check out our updates of some signature favorites and new items catered toward the season.
Lunch and Dinner Menu items near meNew appetizers
The Georgia Cheese Plate is an assortment of four local cheeses served with local cardamom honey, port wine cherries and rustic ciabatta from La Petite Bakery in Atlanta, GA.
- Thomasville Tomme is a semi-firm cow’s milk cheese from Sweet Grass Dairy in Thomasville, GA. This French farmhouse table cheese has a natural rind and pairs well with an earthy red wine or a hoppy pale ale.
- Way Point is a buttery cow’s milk cheese from CalyRoad Creamery in Sandy Springs, GA. It is a French style camembert cheese, which is like brie cheese, but with less fat. It pairs well with cider or champagne.
- Little Stone Mountain is a goat’s milk cheese from CalyRoad Creamery. Enjoy the bloomy rind with a dusting of ash that gives it a smoky look and flavor. The name is inspired by the Stone Mountain horizon.
- Big Bloomy is a goat’s milk cheese from CalyRoad Creamery. It has a soft white rind and is not as smoky or earthy tasting as Little Stone Mountain.
The roasted pork Ribs are tossed in sweet heat, topped with sesame seeds and served over apple jicama slaw. Jicama is a root vegetable, often called a Mexican yam bean. Its natural apple flavor pairs great with pork.
Lunch and Dinner menu items near meNew Dinner Entrees
The 12 oz. Dry Aged Ribeye comes from Bear Creek Cattle Company in Ellijay, GA. It is served with red onion marmalade, pommes dauphine (fried mashed potato), broccolini (smaller, milder form of broccoli), mushrooms from Loud Mouth Farms in Talking Rock, GA. and port wine demi-glace (rich brown French sauce). The 14-day dry aging process involves low humidity refrigeration to improve the meat’s texture and flavor. Freight imports steaks and burgers from Bear Creek because the beef is all natural, grass fed and local.
The Redfish Étouffée is wild caught redfish from the Gulf of Mexico, blackened and served with white cheddar grits and seafood velouté (a light stock thickened with roux and mixed with holy trinity). Étouffée is a Cajun and Creole dish popular in southwest Louisiana. The redfish, with blackened seasoning, is not spicy like our Shrimp and Grits which has Cajun seasoning. For those with shellfish allergies, the redfish is safe to eat.
Other new summer items include the Local Grown Salad on the lunch menu and Beignets on the dessert menu.
We love Chef Bobby’s new culinary creations. Come in to Freight this summer and try a three-course dinner with a new appetizer, new entrée and new dessert. First timers and regulars are now on the same playing field. Who’s up for the challenge? EAT. DRINK. LOCAL.
Also published on Medium.