Public House aims to provide the excellent quality food you would expect at the fine dining establishment, with the relaxed atmosphere and friendly service of the classic public house. You can expect to find excellent cuisine with an emphasis on the link between supplier and restaurant – seafood comes fresh from Foley’s in Boston, bread from Niedlov’s Breadworks in Chattanooga, and fresh produce from Lee and Gordon Greens in Chickamauga, Georgia, Pickett’s Ranch in Whitwell, Tennessee, and Barton Creek Farms in Rock Island. On the dinner menu watch out for excellent small platters of beef carpaccio, pork belly, and quail breast, larger dishes of grilled salmon, confit duck, and red wine braised pot roast.
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