Winter Hours
January 2012
Monday - Tuesday : CLOSED
Bakery Hours: Open Wed. - Sat. from 9:30am-5:00pm
Cafe Lunch: - 11:00am - 3:00pm
Sunday Brunch: - 11:00am-3:00pm
Dinner: Fri. and Sat. 6:00pm-8:30pm
Dinner Reservations Suggested
Friday, January 27, 2012
spanish ham and cabbage with white beans
spinach, pimiento and asiago cheese
Specialty Breads
Wednesday: Rosemary Kalamata Olive
Thursday: Sciacchatta
Friday: Whole Wheat Roasted Garlic
Saturday: Currant Rye
(Schiacciata is pronounced something like skya-CHA-ta, and means “crushed” or “squashed” in Italian)
All You Can Eat Schiacciata!
Our product is prepared with the intensity of our passion.
We procure hand cultivated produce from chemical free environments, cage-free eggs, free-range chicken, and artisanal charcuterie and cheeses from our local community farms in Georgia.
What cannot be attained locally or in Georgia will be procured regionally and only items that meet our mission.
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Our coffee, chocolate and tea are all certified fair trade.
Menu items, breads, pastries, cakes and tarts will vary according to season of availability and the whims of the chef.
While it would be impossible to calculate Chef John W. Makin’s influence in the culinary world, he has left an indelible mark on all those who have dined at his tables or worked in his kitchens.
Chef John W. Makin began his culinary journey in his family’s hotel kitchen in Baguio City, north of Manila, in the Cordillera Central mountain range of the Philippines. He worked in the family hotel until his family relocated to Seattle, Washington. He then, as a teenager, worked in the kitchens of Seattle’s most famous restaurants, namely the epicurean visionary Victor Rossellini’s legendary Four-10 with its tuxedoed waiters, starchy white napery, heavy silver serving pieces, and flaming table-side cookery.
Makin earned a degree from the respected culinary fortress Culinary Institute of America in Hyde Park, New York with perfect attendance and multiple awards for excellence. He then traveled to Dallas, Texas where he polished his managerial skills as Executive Chef of the Doubletree Campbell Center before being recruited to open thirteen properties for Kindred Watts & Associates of Houston.
Makin went on to work for such esteemed luxury hotel and resort groups as Italy’s Ciga Hotels, Vanderbilt Plaza, The Biltmore, and Caroline Rose Hunt’s Rosewood Hotels. While working with Ciga Hotels, Makin traveled to Italy for intensive study of classic Italian cuisine at The Grand of Rome, The Palace of Milan, and The Excelsior of Venice. Makin, upon returning to America, established himself as a World Class chef and received recognition by Food and Wine Magazine in 1985 as one of the top 25 chefs in America. Two years later, Food and Wine listed him among the top ten chefs in America.
Lured to California by The Four Seasons Hotel Los Angeles in 1991, Makin took over as executive chef. Makin led his team to excellence and they were hailed by California Food Writers Association as the Best California Cuisine Restaurant in 1992. In April of the same year, Chefs of America selected Makin as one of the top 100 chefs. Makin then left the Golden State for Sun International Hotels of South Africa where he received the great honor of being the executive chef selected to cater the presidential inauguration of President Nelson Mandela in March of 1994. In the years that followed, Chef Makin opened The Palace Hotel and Table Bay Hotel. He also served as Resort Executive Chef and West Coast Regional Executive Chef at the famous Sun City Resort. Prior to moving from South Africa to the Caribbean, Makin catered the presidential inauguration of President Thabo Mvuyelwa Mbeki in June of 1999.
Makin then opened and managed the Martineau Bay Resort until 2001, became Food and Beverage Director of South Seas Resort of Captiva Island in 2003, and returned to the Bahamas in 2004. Once in Paradise Island’s One & Only Ocean Club, Makin’s restaurant and resort group were named Best in the Atlantic 2004, 2005, and 2006. In 2007, Makin became Food and Beverage Director at Callaway Gardens of Pine Mountain, Georgia. In 2011, Makin and his wife, Maria, opened the Bakery & Café at Rose Cottage in downtown Pine Mountain.
The recognition and awards Makin garnered through the years have made him known to and treasured by epicureans the world over. His restaurants consistently win critical praise and top ratings. Makin’s dishes are indicative of confident chef with a well-developed palate, contagious enthusiasm for creativity, and talent to charm even the most discerning gourmand.
PASTRIES
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* cinnamon roll.....................................3.00
* butter croissant .................................3.75
* pain au chocolat................................4.25
* daily muffin........................................2.50
* smoked ham & cheese croissant......4.00
CEREAL'S AND SUCH
* house made multi seeded granola with dried fruit
and sliced banana served with milk or yogurt.....................6.50
* simmered organic steel cut oats witth slice
banana and choice of milk or yogurt...................................6.00
BEVERAGES
* fresh pressed orange juice.................3.50
* carrot orange and ginger juice............3.50
* bakery's vegetable juice.....................3.50
* fresh brewed iced tea.........................2.50
* fresh brewed specialty tea.................4.00
* fresh brewed coffee............................2.50
* cappuccino.........................................4.00
* espresso............................................3.00
* caffe latte...........................................4..00
Split charge - $3.00
SANDWICHES
-------------------------------------------------------------------------------- (choice of our farm salad with tomato shallot vinaigrette
or choice of soup)
turkey on sour dough, dry cured bacon, sliced green tomato,
fresh mozzarella and dried tomato aioli.................................. 8.50
V- fire roasted peppers and eggplant with basil pesto on griddled olive oil brushed multi grain.................................................... 7.00
V- oat pecan loaf on multi grain honey wheat, tomato, lettuce, tobacco onions and sweet pepper ketchup –........................... 8.50
grilled ham and amish horseradish cheese on
caraway rye ........................................................................... 8.75
bakery combo choice of half of any sandwich from our menu with a cup of our daily soup and farm salad.................................. 7.50
chicken salad with herbed pepadew dressing in ciabbatta with
field lettuce, tomatoes and sweet pickle................................ 7.75
griddled roast beef on sour dough with cheddar, tomato
and dill pickles........................................................................ 8.75
SALADS served with flax seed crackers
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diced chicken cob with cucumber, tomato, eggs and avocado on chopped salad, buttermilk garlic herb dressing..................... 7.50
V- falafel in pita with avocado and vine ripened tomato on humus, arugula and lemon confetti dressing..................................... 7.00
rainbow chard and roast chicken breast tossed
with garlicky mustard herb dressing and pecorino
with chewy bakery croutons.................................................. 7.50
sweet onion spinach quiche with swiss emmenthal and field greens with sweet grainy mustard dressing.......................... 7.50
SOUP served with ficelle and basil pesto
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tomato bisque or our daily soup........................................... 5.00
V- can'’t believe it’s not meat chili with choice of cilantro, tomato or chopped sweet onion........................................................... 6.00
CHILDRENS (12yrs and under) served with carrot sticks
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sliced apples and peanut butter on multi grain wheat
or sour dough...................................................................... 5.50
peanut butter and nutella on multi grain wheat
or sour dough..................................................................... 5.50
chopped chicken salad with sliced tomato and lettuce on multi grain wheat or sour dough.................................................. 6.00
grilled medium sharp cheddar on multi grain wheat
DESSERTS
hazelnut torte..................................................................... 7.50
sticky toffee pudding.......................................................... 5.50
carrot cake with cream cheese frosting............................. 6.00
tart fruit crumble ................................................................ 6.00
fresh squeezed lemonade with ginger............................... 3.00
fresh brewed coffee........................................................... 3.00
espresso............................................................................ 3.00
fresh brewed ice tea......................................................... 2.50
cappuccino........................................................................ 4.00
peach ice tea..................................................................... 3.00
hot chocolate and cream................................................... 5.00
6:00pm - 8:30pm
STARTERS , SOUPS AND SALAD
chopped romaine with garlicky mustard dressing and
chewy croutons......................................................................$6.50
tomato basil bisque with cheese straws ................................$4.00
V- crispy black lentil, ginger and garlic dumplings with
cilantro lime dipping sauce ....................................................$7.50
satay of marinated pork tenderloin with cucumber and spicy peanut sauce ........................................................................$7.50
Carpaccio of beef tenderloin with baby arugula laced
with creamy lemon dressing and olive oil,
asiago cheese tuille and capers .......................................$10.00
ENTRÉE’S
jerked mahi-mahi on coconut rice with chunky cilantro cucumber relish and vinegary mint drizzle..........................................$24.50
peppercorn encrusted tenderloin of beef on roasted tomato
and goat cheese stack, oven roasted potatoes and balsamic vinegar sauce......................................................................$26.00
cacciatore of free range chicken, braised mushrooms and pimiento on herb risotto ....................................................................$23.00
prawns provencal with garlic tomatoes slurry on savory bread pudding and roasted vidalia onions....................................$28.00
V- eggplant tomato stack on basmati rice and
curried black lentils.............................................................$20.00
DESSERT
carrot cake with orange cream cheese icing....................... $6.00
hazelnut mousse torte, chocolate glaze served
with coffee cream................................................................. $7.50
sticky toffee pudding served with whipped cream................ $6.00
January 15, 2012
split charge: $4.00
SOUPS, SALAD AND SUCH
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Caesar Salad with garlicky mustard and shredded asiago cheese............$6.50
Tomato Bisque with basil pesto and cream................................................$4.00
V - spinach gruyer cheese quiche with field greens
and tomato shallot vinaigrette ...................................................................$7.50
steamed prince edward mussels with white wine herbs and herbs and baguette.....................................................................................................$8.00
goatcheese carmalized onion and rosemary schiacchatta with olive oil....$6.00
ENTREES
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pan seared mahi-mahi with tomato, kalamata olives, white wine and leeks on roasted eggplant and garlic herb drizzle....................................................$13.50
pan fried rainbow trout with toasted pecan brown butter, sauteed spinach and rice pilaf......................................................................................................$13.50
V- roasted pimiento, griddled zucchini and eggplant stack with lemon risotto and herbed olive oil drizzle........................................................................$12.50
medallions of beef tenderloin on buttered biscuit with poached egg and
sauce choron.............................................................................................$14.50
braised osso bucco of lamb on goat cheese and rosemary polenta
with braised leek ......................................................................................$13.50
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hazelnut chocolate mousse tart with coffee cream.................................$7.50
carrot cake with orange cream cheese icing...........................................$6.50
cheese cake with strawberry topping......................................................$6.50
BEVERAGE
fresh squeezed lemonade with ginger...................................$3.00
peach ice tea.........................................................................$3.00
fresh brewed tea....................................................................$2.50
iced coffee latté.................................................................. ...$4.00
café latté.................................................................................$4.00
fresh brewed coffee................................................................$3.00
espresso.................................................................................$3.50
ARTISAN SODA
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reeds ginger brew extra ginger beer..................................$4.00
VIRGILS
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black cherry, cream soda, orange cream or root beer.......$4.00
IZZY
grapefruit, clementine, blackberry or pomegranate............$4.00
Private wines will be poured at $10.00 corkage
piper sonoma brut nv
$30/btl
dr. loosen,riesling,Germany
$8/gl
$28/btl
white haven, sauvignon blanc, New Zealand
$8.5/gl
$35/btl
mulderbosch, sauvignon blanc, South Africa
$38/btl
roth,sauvignon blanc,California
la crema, chardonnay, sonoma, California
peju, sauvignon blanc,California
flip flop, chardonnay, California
$4.5/gl
$15/btl
boschendal, chardonnay, South Africa
neyers,carneros district chardonnay, California
$55/btl
thelema, chardonnay, South Africa
mulderbosch, rose, South Africa
aquinas, pinot noir,California
daedalus, jezebel pinot noir, Oregon
roth, pinot noir, California
d'arenberg, footbolt shiraz, Australia
bogle, petite sirah, California
$25/btl
colores del sol, malbec, Argentina
cigar box, malbec, Argentina
$40/btl
vista point vineyards,
cabernet sauvignon, California
$4/gl
bogle, cabernet sauvignon, California
sterling vinyards, merlot, California
meerlust, merlot, South Africa
$45/btl
frie brothers, reserve merlot, California
mulderbosch, faithful hound, South Africa
neil ellis, pinotage, South Africa
boekenhoutskloof, the wolf trap, South Africa
boekenhoutskloof,chocolate block,South Africa
jc cellars, smoke and mirrors, California
meerlust, rubicon, South Africa
$65/btl
thelema, cabernet the mint, South Africa
$95/btl
paulaner, hefe-weisen, Germany
$4.5
rogue dead guy, Oregon
$5.5
sweet water, 420 pale, Georgia
$6
delirium nocturnum ale 25.4 oz, Belguim
$16.5
dog fish head 60 minute india pale ale, Delaware
$4
full sail, india pale ale, Oregon
dog fish head punkin ale, Delaware
great divide pale ale, Colorado
great divide raspberry ale, Colorado
innis and gun, Scotland
hobgoblin, dark ale, England
mad river steel head extra pale ale, California
victory prima pils, Pennsylvania
victory summer love ale, Pennsylvania
highland oatmeal porter, North Carolina
stone india pale ale “22 0z”, California
$9.5
warsteiner , non alcoholic, Germany
$5
reeds ginger brew extra ginger beer
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black cherry , cream soda, orange cream, cola, root beer
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grapefruit, clementine, blackberry, pomegranate
OPEN Wednesday - Saturday
Baked Daily
(Available Tues. - Sun. from 10am)
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Sour Dough Boules
Multi Seed Whole Wheat
Cranberry Walnut
French Baguette
Sour Cream Coffee Cake
Banana Bread
Specialty Bread
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Laminated Breads
Croissants: Butter, Ham and Cheese, Whole Wheat, Chocolate, Double Chocolate, Almond
Russian Braid Bread
Chocolate Pecan Cinnamon Bun
Pecan Raisin Cinnamon Bun
Fruit Danish
Jam Danish
Winter Squash Pativier
Ingredients List
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Sour Dough Boules: organic wheat flour, water, organic salt
Multi Seed Whole Wheat: organic wheat flour, water, organic flax seeds, organic sunflower seeds, organic rye flour, organic salt
Cranberry Walnut: organic wheat flour, water, cranberries, walnuts, organic salt
French Baguette: organic wheat flour, water, organic salt
Rosemary Kalamata Olive: organic wheat flour, water, kalamata olives, rosemary, organic salt
Schiacciata: organic wheat flour, water, olive oil, salt, assorted toppings
Whole Wheat Roasted Garlic: organic wheat flour, water, garlic, olive oil, organic salt
Currant Rye: organic wheat flour, water, organic rye flour, organic black currants, organic barley malt syrup, organic salt
Butter Croissant: organic wheat flour, butter, milk, free-range eggs, sugar, organic salt, yeast
Ham and Cheese Croissant: organic wheat flour, butter, milk, free-range eggs, ham, swiss cheese, organic salt, yeast
Chocolate Croissant: organic wheat flour, butter, milk, free-range eggs, sugar, cocao powder, dark chocolate sticks, salt, yeast
Almond Croissant: organic wheat flour, butter, milk, free-range eggs, sugar, organic salt, yeast; filling: almond paste; topping: almond slivers
Locally-grown, farm-fresh, naturally-raised seasonal produce, fresh baked goods, fresh cut flowers, plants, handcrafted items and art all in the the newly-revitalized Uptown Columbus.
The Market will set up on the east side of the 1000 Block of Broadway, between 10th and 11th Street, 9 am - 12:00 pm. each Saturday.
Season: May 7th through November 19th
The Landings Market is located to the right of Kinnucans in Columbus, GA.
Open Saturdays 8:30 am to 12:30 pm (winter months 9:00 am to 1:00 pm)
Season: April 23rd through December 17th
Off premise catering is priced based on menu selection, equipment and staffing need. We do not stock catering equipment such as china, glass silver, linen, tables, chairs or specialized cooking equipment. All items are rented and charged back separately from food and the production of the event with a minimal handling fee for pick up and return of the equipment. The client is responsible for all rental fees of all items needed.
At the bakery and café we cater to company dinners, anniversaries, family reunions, baby showers, brunch, birthday celebration and bride’s maid’s luncheons and rehearsal dinners ranging from 12 to– 50 guests.
Catering of food and beverage to individuals or groups participating to special events such as Outdoor Philharmonic Concerts, Sporting Events, Graduations, and Holidays such as ThanksGiving, etc! Can be tailored to your specific needs for pick-up or pre-arranged delivery.
SCHIACCIATA
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STARTING
JANUARY 19TH
Schiacciata Thursday
A tuscan flat bread that can be made sweet or savory and with its pure simplicity we plan to open Sciaccatta Thursday with the two styles.
Enjoy all you can eat
Schiacciata selection
served with mixed salad
$12.95
MORE INFO COMING SOON!
All photographs are taken at the cafe by Courtney Huckaby from Resting Nomad Photography .
Jenny Jack Sun Farm
Located one ‐hour southwest of Atlanta in beautiful Pine Mountain, Georgia, Jenny and Chris Jackson grow a generous variety of fruits, vegetables, herbs, and flowers on 4 acres.
In order to protect the life of their soil, as well as the health of their customers, they use no chemical fertilizers or pesticides to grow their produce. They farm to provide meaningful work for themselves and to provide you with quality, naturally grown food.
They describe their farming practices as “chemical-free” rather than “organic” because they are not certified by the USDA. Unfortunately, “organic” seems to have become somewhat of a gimmicky marketing buzz word. Much of organic produce available to us at the grocery stores has traveled many, many miles to get to us.
We believe growing food without the use of dangerous chemicals is incredibly important to the health of people and the planet. However, we must consider how much oil is used to ship that “organic” garlic from China to the U.S.? Local and sustainable is what truly matters most.
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Great Southern Coffee, LLC
John W Woodward, Master Roaster
Passion, among other definitions; “any powerful or compelling emotion or feeling” also “a strong or extravagant fondness, enthusiasm, or desire for anything”. This sums up the reason I am a coffee roaster. My passion and desire is to obtain the finest green coffee beans grown in the world and through knowledge, experience and dedication create some of the best tasting, fresh roasted coffee available anywhere. Ten years as an Analytical Chemist has provided me with invaluable skills needed to understand the intricate balance of processes involved in roasting coffee. Couple that with nine years of “hands on” roasting experience, hundreds of classroom hours spent studying the roasting process, dozens of trips to roasting conferences, and weeks spent on coffee farms and in coffee mills in producing countries and you have the makings of a Master Coffee Roaster.
Great Southern Coffee is a small batch roaster, generally roasting only 10 - 35 pounds of green beans at a time. We roast our beans in the handcrafted traditions set forth by the Roasters Guild of America and the Specialty Coffee Association of America. This allows for the coffee to be given the special attention it deserves after so much work has been put into the growing, harvesting and selection process. Our small batch roasting gives each coffee roast its own characteristics. This technique allows the beans to be evenly roasted and gives our company the ability to offer the freshest coffee available. We feel our customers deserve deliciously aromatic cups of coffee that only small batch roasting can accomplish.
Today Great Southern Coffee produces gourmet, specialty grade coffees for a variety of retail and wholesale clients. We select, roast and blend to each customer’s needs and satisfaction ensuring the freshest specialty grade coffee available anywhere.
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Hours of Operation
WINTER HOURS
JANUARY 2012
COFFEE & PASTRIES
Wednesday - Saturday: 9:30am - 11:00am
LUNCH
Monday- Tuesday : Closed
Wednesday - Sunday: 11:00am - 3:00pm
LIGHT AFTERNOON LUNCH
Wednesday - Saturday 3:00pm - 5:00pm
DINNER
Thursday Sciaccatta night : 5:00pm-8:00pm
Friday - Saturday: 6:00pm - 8:30pm
706.663.7877
111 Broad Street
Pine Mountain, GA 31822
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www.RoseCottageGA.com 1.706.663.7877 bakeryandcafeatrosecottage_gmail.com
