WEEKEND DINNER MENU
Friday – Sunday
something old, something new
winter pear salad V
poached bartlett pear /spiced mixed nuts / butter lettuce / arugula /cambozola (cow’s milk cheese combining french soft ripened triple-cream cheese & itlalian gorgonzola)
12
“ex pat chips” V
hand-cut russet potatoes / sea salt & parsley/ secret sauce
9
* – Gluten Free / V – Vegetarian / N – Vegan
pull-apart french baguette
warm french baguette aka pain d’epi (“wheat stalk bread”)/ flat iron steak gravy / herb oil
12
friday fish &chips (friday only)
house-butchered cod / sapporo batter / hand-cut chips / house-made tartar / malt vinegar
13.5
community noodle bowl* N
rice noodles / bok choy / preserved radish / mint & cilantro / crispy shallots
12
– add pan seared white fish +6
– add sliced rib eye +9
signature weekend fried chicken (saturday & sunday only)
two pieces southern fried chicken / mac & cheese / sautéed garlic-spinach / community cornbread
16
all white / dark +2.50
all breast +5
*- Gluten Free / V-Vegetarian / N-Vegan
meat & three dinner
What is a Meat & Three?
A Meat & Three is a southern dining tradition dating back to the 1930’s. Guests select one meat and three sides from a list of menu options. We are delighted to share our interpretation of this southern tradition with you at Community. Enjoy!
1. choose one meat below
2. choose three sides
southern fried chicken 18
southern buttermilk brine
all white OR dark +2.50 / all breast +5
smothered hamburger “steak” & onions 18
hand-formed with pan gravy (can be gluten free without gravy)
weekend pork feature 19
selection & preparation changes weekly
weekend meat feature mp
selection(s) & preparation changes weekly
six vegetable gumbo N 18
brussels sprouts / zucchini / okra / tomato / red & green bell peppers
– add pan seared white fish +6
– add sliced rib eye +9
more of a vegetable eater? 17
choose four sides
choose three sides
– wilted escarole & green cabbage*
– mashed potatoes* & gravy (chicken gravy)
– dirty rice*- a cajun or creole rice dish (with uncured smoked kielbasa)
– mac & cheese V
– green beans & corn* N
– glazed yams* N
– roasted butternut squash* N
– sautèed garlic spinach* N
* – Gluten Free / V – Vegetarian / N – Vegan
extras
community cornbread V
– two, 3
– four, 5
additional side a la carte
5
desserts
– please ask for selections, all desserts made in-house by our pastry team.
beverages
– house-made lemonade 4
– house-made iced black tea, 24 hour steep 3.5
– mexican coke, mexican sprite 3.5
– diet coke 2
– san pelligrino, blood orange 2.5
– perrier 3.5
french press coffee – stumptown
freshly ground / 190º water / 4 minute steep
for one 4.50
hot tea – tea forte
208º water / 5 minute steep /
black (darjeeling) /green (jasmine) /herbal (ginger-lemongrass)
for one 4.50
PLEASE NOTE:
Omissions accepted, substitutions & modifications politely declined. Please notify us of any food allergies.
Menu items & prices are subject to change without notice.
We are able to process a maximum of 2 credit cards per party, for equal amounts.
RESERVATIONS:
For reservations of 8 or more guests, restaurant buyouts or catering, please contact our events team & Jennyfer Rodgers, [email protected].
