PUBLIK HOUSE
endive’s restaurant is located in the front of the catering facility, the restaurant is called endive Publik house.
The Publik house is an intimate and unique neighborhood bistro located in the heart of Atlanta, in the Loring Heights neighborhood near Atlantic Station.
endive Publik house offers a relaxed atmosphere for friends, families, and neighbors to come enjoy delicious made-from-scratch meals. The menu features eclectic and approachable comfort foods (many of which are favorites taken from the catering menu), a full bar, and a private dining room where guests can watch our talented chefs practice their art.
PUBLIK HOUSE
small plates
black truffle cremini mushroom dip, assortment of root vegetable chips
fried green tomatoes, roasted bell pepper sauce, goat cheese
southern-style crab cakes, remoulade, served over sweet potato nettle
bacon-wrapped barbeque shrimp
smoked duck on a thin flat bread pizza, fig jam, caramelized onion, dark blue cheese
calamari french fries, roasted garlic tomato sauce, and red pepper sauce
mezze trio of dips, including sundried tomato hummus, cremini, lentil, naan, chips
cornflake-crusted fried chicken tenders, shoestring fries, grained cider honey mustard
salads
crab louie salad, organic iceberg lettuce, jumbo lump crab, avocado, green goddess dressing, quail egg
baby organic spinach, raspberry vin, seasonal fresh and dried berries, goat cheese, sweet spicy pecans
heirloom tomatoes, fresh mozzarella, and basil, drizzled with extra virgin olive oil and balsamic vinegar
southwest caesar salad, romaine lettuce, aged cheddar, tortilla strips, tomato, chipotle caesar dressing
classic caesar salad, asiago frico chip, center-cut romaine hearts, tomatoes, aged parmesan
sushi
California Roll
locally-smoked salmon, avocado, cucumber, cream cheese
Tempura Lobster Dragon Roll
cucumber, avocado, sriracha, red bell pepper aioli
large plates
wild-caught 6 oz. seasonal fish fillet, grilled vegetable medley, cauliflower veloute
korean bbq-glazed natural angus beef chuck roast, braising vegetables
strauss lamb shank tagine, israeli couscous, dried fruits
cast iron-seared, bone-in, skin-on, local chicken breast, apple cider collard greens
bone-in, cheshire farms pork chop, roasted apples, savory peach sauce
aged local beef tenderloin, smashed fingerling potatoes, bearnaise
fried 6 oz. maine lobster tail, shoestring fries, grained cider honey mustard, warm butter
6 oz. wild-caught sea bass fillet seared in extra virgin olive oil, herbs and citrus, on a bed of grilled vegetables
sides
local stone-ground grits, aged cheddar, butter, cream
apple cider-braised greens
grilled carrot and broccoli, buttermilk ranch
roasted butternut squash gratin, aged gruyere cheese, thyme
fresh herb and garlic-roasted vegetable medley
mini twice-baked creamer potato, asiago and chive, crusted with panko bread crumbs
shoestring french fries topped with grated parmesan and black truffle oil
sweets
Mini Dessert Trio
chef’s choice
Hot from the oven Southern Biscuits
whipped butter, seasonal house-made jam
