Kitchen Sync Menu Flashcards
Snacks and Appetizers
Featured Local Toast: Swamp rabbit grocery "stecca" bread, topped with a variety of ingredients (cheeses, meats, veggies).
Shrimp Fritz (Lunch): 6 pan seared shrimp in low country bacon-tomato gravy served over 3 fried Hurricane Creek grit stix from Pelzer, SC.
Papas Bravas (Lunch): Crispy fried potatoes drizzled with roasted red pepper Romesco and smoky, spicy TK Sauce.
Love Beets (Lunch): Roasted beets lightly tossed in cornstarch and fried. Served with TK and garnished with green onions.
Fennel Ricotta Meatballs: House made meatballs made of beef, pork, fennel, ricotta, and spices in red sauce. Served over grits and garnished with fresh parmesan and parsley. Gluten free!
Sticky Chicken (Lunch): 8 pieces of Springer Mountain chicken breast nuggets marinated in buttermilk, tossed in seasoned flour, and fried. Tossed in sriracha honey, garnished with sesame seeds and cilantro, and served with Asian slaw and coconut milk ranch. Spiciness CANNOT be modified.
Rip it and Dip it (Lunch): House made naan served with a dip trio: chick pea hummus, pimento cheese, and Greek yogurt with a honey drizzle and zesty chili crunch.
White Cheddar Pimento Cheese: House made white cheddar pimento cheese served with mom's sweet pepper jelly.
House Made Naan: One 6 oz. dough ball stretched and cooked on a grill.
Salads
Farmers Market: Romaine lettuce, veggies (carrots, cucumbers, red cabbage, cherry tomatoes), Feta, Almonds, and Raisins. Default dressing: Italian Ranch.
Holly Salad: Fresh spinach tossed with red wine poppy seed vinaigrette, finished with roasted cashews, granny smith apples, green onions, and Parmesan cheese.
Arugula Salad: Arugula tossed in Italian ranch vinaigrette topped with feta and sunflower seeds. Served with Popovers; also featured on Salad Pizza.
Cheeseburger Salad: Chopped romaine with ground beef, smoked cheddar, zucchini pickles, red onions, tomatoes, and cabbage, topped with fries. Served with Comeback sauce on the side.
Mike's Mix (Lunch Only): Spinach, crispy fried beets, fried chicken tenders, pickled red onions, tomatoes, pistachios, goat cheese, and balsamic vinaigrette on the side.
Sandwiches and Entrees
Pulled Pork Sandwich (Lunch Only): Beer braised pork, classic slaw, and balsamic bbq on a Masada bun with pickles on the side.
Salmon Roll (Lunch Only): Roasted Salmon Salad dressed with lemon caper tartar sauce, served on a griddled split-top bun with house pickles, green leaf lettuce, and topped with a kettle chip crumble.
The Burger: 8 oz. Meyer natural beef (humanely raised, hormone & antibiotic free) served with American cheese, lettuce, tomato, onion, and house pickles (zucchini and onion pickled in cider vinegar, sugar, and spices).
Veggie Smash: Two smash-seared veggie patties layered with American cheese, caramelized onions, house-made zucchini pickles, and Comeback sauce.
The Shrimp Burger: House-made patty made with ground shrimp, parmesan, and spices on a Masada Bakery Kaiser roll, served with lettuce, tomato, onion, house pickles, and TK sauce (slightly spicy, smoky mayo).
Dressings
Red Wine Poppy Seed (GF, Vegan): Red wine vinegar, Dijon mustard, sugar, canola oil, poppy seeds.
Herb Ranch (GF): Buttermilk, sour cream, mayo, lemon juice, garlic, basil, dill.
Italian Ranch Vinaigrette (GF): Equal blend of ½ Herb Ranch and ½ Italian.
Italian (GF, Vegan): Olive oil, white wine vinegar, Italian seasoning, salt/pepper, garlic.
Balsamic Vinaigrette (GF): Balsamic vinegar, olive oil, canola oil, Dijon mustard, garlic, basil, thyme, sugar.
Sesame Soy Vinaigrette (Vegan): Sweet Thai chili sauce, soy sauce, lime juice, sesame oil, sugar, ginger.
Coconut Milk Ranch (GF, Dairy Free): Mayo, coconut milk, apple cider vinegar, garlic, onion, dill.
Comeback (GF, Dairy Free): Ketchup, mustard, mayo, zucchini pickle juice, garlic, paprika.
Protein Specifications
Springer Mountain Chicken: From Northeast Georgia. American Humane Certified and raised on a vegetarian diet free of antibiotics and added hormones. Served grilled or fried (marinated in local buttermilk, tossed in seasoned flour, and fried).
Catfish: Carolina Classics catfish filet or tenders (marinated in local buttermilk, tossed in seasoned flour, and fried). Tenders cannot be grilled or made dairy free. Filet is not available during lunch.
Beer Braised Pork: Pork braised in draft beer with garlic, cumin, coriander, paprika, and chili powder.
Crispy Tofu: Organic extra firm tofu cubes marinated in chili paste, soy sauce, cilantro, and garlic, then tossed in cornstarch and fried.
Beets: Roasted beets dipped in cornstarch and fried.
Meyer All-Natural Beef: Raised on a vegetarian diet of grass and grains (never fed animal by-products). No antibiotics or added hormones. Complies with USDA humane standards.
Shrimp: 8 shrimp, seasoned and sauteed.
To memorize this menu in under an hour, focus on these active learning strategies: 1. Group Signature Items & Sauces: Memorize repeating sauces and garnishes first (e.g., TK Sauce = smoky, spicy mayo; Comeback Sauce = ketchup, mustard, mayo, pickle juice, garlic, paprika; House Pickles = zucchini and onion in cider vinegar, sugar, spices). 2. Filter by Key Restrictions: Focus on non-negotiable details like Lunch-Only items (Shrimp Fritz, Papas Bravas, Love Beets, Sticky Chicken, Rip it and Dip it, Mike's Mix, Pulled Pork, Salmon Roll) and specific kitchen constraints (Sticky Chicken spiciness cannot be modified; Catfish tenders cannot be grilled or made dairy-free). 3. Practice Active Recall: Cover the right side of the note and test yourself on the ingredients for each item rather than passively reading. Please note: This study advice goes beyond what the note explicitly covers.