Honey Chipotle Chicken Sandwich
Cherry Street at Halcyon
6640 Town Square, Alpharetta
Going into this menu, I wanted to reflect the fusions and fun things that our brewers have been doing with our beers, and our beverage director Chelsea Stephenson have been doing with their menus. My kitchen staff and myself have really delved into the creative part of us. Really, what we’ve geared this menu towards, is bringing inside the perimeter flavor, outside of the perimeter. In this dish in particular, we have South American influence as well as an Asian twist with the rice wine vinegar as the base for our ‘jicama slaw’ which, honestly, is more of a South American salad than it is a coleslaw... but has the profile of an Asian slaw that resides in South America. I think there’s a certain beauty that comes with food tasting great and the consumer trying to figure out where each flavor comes from. We all hope to elevate the classic pub food to something that we all crave. We want to take a step towards creating something that is a culmination of our kitchen staff’s culinary knowledge and heart. I am so far from alone when I say that I have put everything into this restaurant and this menu as a whole.
We are so excited about the release of our new fall menu, which features a few items created by our assistant general manager, Tommy. One of our most anticipated dishes is the honey chipotle chicken sandwich, an elevated version and our take on the recent chicken sandwich craze. This mouth watering sandwich features a crispy chicken breast coated in a house made honey chipotle sauce, topped with a jicama slaw, and nestled in between a toasted brioche bun.
You can expect to see Cherry Street’s new fall menu at the beginning of September!
Short Rib Steak
Mississippi jus and pepperoncini pesto
Cory Harwell, Chef / Owner
Carson Kitchen
4 S Main St, Alpharetta
One of the primary focuses of our menu is to reimagine, reinvent, and recreate dishes that our guests are already familiar with. A perfect example of this is on our new menu. The short rib steak with Mississippi jus and pepperoncini pesto is a play on a traditional Southern dish called Mississippi Pot Roast. I grew up on this classic dish that uses ranch dressing spices, gravy mix, and pepperoncini peppers to make a succulent, savory pot roast. We have taken the same ingredients and created an elevated version using the short rib steak, the same seasonings done as a Mississippi jus, and turning the pepperoncini into pesto. It’s delicious!
Catch of the Day
Ocean & Acre
Culinary Director Thomas Goss
6290 Halcyon Way #620, Alpharetta
Freshness is key in our mission of offering guests the majesty of the land and sea. Our catch of the day is always the highest quality product available to us at that specific time. In fact, seafood has seasons, so depending on the time of the year, we’ll update not only the protein but the accompanying sides, as well.