Now Offering Take-Out!
Enjoy a delicious takeout dinner prepared by a Cordon Bleu trained Chef, Karen Henry-Garrett. Order and pre-pay by Wednesday and pick up on Friday between 4 - 6 pm. Treat yourself to a different, generously portioned, gourmet meal each week.
Pickup is at the Dot 2 Dot Inn, located at 200 S. Washington Avenue in downtown Eatonton, just a short drive from Lake Oconee, Madison, Milledgeville and Lake Sinclair. We'll be happy to bring your order out to your car when you arrive.
Thank you for supporting all our small businesses during this difficult time. We look forward to welcoming you back to brunch or dinner at Dot 2 Dot Inn again soon! See below for this week’s menu.
Please call (706)-991-5030 to order and pre-pay for your meal. Or send an email with your request and a phone number to contact you for payment. Email - dot2dotmanager@gmail.com
Just $20 per person - Want to skip dessert? Just $15 per person. *Meals tax @ 8% will apply.
Order by Wednesday, November 4
Pickup Friday, November 6 (4 - 6 pm)
MENU:
Entree: Fish Pie with a puff pastry topping. A mix of white fish, salmon, and smoked fish baked in a creamy sauce with leeks, flat-leaf parsley, tarragon, and white wine. Served with a medley of zucchini, garlic, onions, and tomatoes.
Dessert: A set rice pudding served with prunes poached in red wine and cinnamon.
Stay tuned for new menus added each week!
Enjoy the comforts of a gourmet meal made from scratch in the safety of your home. Take Away orders available on Friday only. Must Pre-Order and Pre-Pay by Wednesday.
Past Takeout Menus
Pickup Friday, March 27
Garlic parmesan chicken
Piedmont roasted peppers (peppers stuffed with tomatoes, basil, and garlic)
Panzanella salad (bread, tomatoes, capers, red onion, chilies, olives, sun-dried tomatoes, fresh herbs, parmesan, olive oil)
Dessert - Deep lemon tart with berry coulis
Pickup Friday, April 3
Goats cheese and spinach quiche
New potato salad with lemon and chive vinaigrette
Home-made hummus
Tomato and basil salad
Dessert - Dark and white chocolate roulade
Pickup Friday, April 10
Lemon butter grilled salmon Roasted vegetables (peppers, red onions, zucchini, squash)
Mixed couscous (salad onions, slivered almonds, arugula, lemon vinaigrette dressing)
Dessert - Whisky bread and butter pudding
Pickup Friday, April 17
Chicken breasts with yogurt, garlic, and cilantro Kisir salad (bulgur wheat, red onions, mint, flat leaf parsley, hazelnuts, lemon, olive oil)
Grilled sweet peppers with feta and fresh herbs Garlic flatbread
Dessert - Apricot glazed French apple tart
Pickup Friday, April 24
Moussaka (layers of eggplant and ground beef, topped with creamy cheese sauce)
Mixed leaf salad (arugula, cucumber, cherry tomatoes, pepperoncini, pickled garlic, grapes)
Garlic bread
Dessert - Vanilla and rosemary-infused panna cotta
Pickup Friday, May 1
Pork Chops with Gorgonzola Sauce & Shallots
Sautéed Green Beans
Garlic Roasted Potatoes
Dessert - Tarte Tatin
Pickup Friday, May 8
Thai Beef Curry with jasmine rice and braised bok choy
Dessert - Pineapple upside down cake
Pickup Friday, May 15
Fish Puttanesca - Puttanesca, in Italian, means a lady of the night and definitely not the Florence Nightingale type! It is typically served over spaghetti and includes black olives, tomatoes, capers, garlic and anchovies with good olive oil and fresh basil. I personally love anchovies but if they're not for you, I can replace them with a seafood medley (squid, clams, shrimp) with the same gutsy sauce. When you place your order, please specify your choice. Open up a bottle of wine and enjoy.
Dessert - Eton Mess - The generally-accepted story on how this dish got its name is that the strawberry, meringue, and cream pudding was dropped at an Eton v Harrow cricket match in the late 19th century. Rather than waste the food, it was simply scooped up off the floor and served, smashed to bits, in individual bowls. Yes, Eton and Harrow are both public (= private) schools, and the dessert is served there (think British and do your homework). My own take on this dessert is to serve the crushed meringue with mascarpone or creme fraiche and a blueberry coulis.
Pickup Friday, May 22
Caribbean chicken with steamed rice and beans, fried plantain and spicy slaw. With parents from Trinidad, this was a much loved dinner in our house. I use onion, garlic, tomatoes, cilantro, scallions, turmeric, sambal oelek, and ginger. The point is to season the meat well and leave it to marinate overnight. Then cook it in a little oil with burning sugar, preferably in a cast iron pot with a tight fitting lid. The plantain needs to be ripe so that it caramelizes when it’s cooked and a coleslaw salad gives a nice bit of crunch. Everyone has their own take on Caribbean stewed chicken - try mine and see what you think.
Dessert - Tropical fruit salad - a homemade ginger syrup compliments the flavours of papaya, mango, pineapple, kiwi, *kumquats and grapes. Refreshing and healthy. (*Kumquats if available!)
Pickup Friday, May 29
Chicken tarragon burgers with roasted squash wedges, herbed lentils and goats cheese. A bun-less burger with a healthier alternative to fries. The caramelized sweetness of the squash pairs perfectly with the sharpness of the goats cheese.
Dessert - Sticky toffee pudding - this was a huge favorite back in the day at Kensington Place, in Notting Hill. A light sponge mixed with dates and cooked in a bain marie, covered in a decadent toffee sauce to finish. Eat with no guilt!
Pickup Friday, June 12
Baby back ribs with peach barbecue sauce - The ribs are seasoned with a mixture of garlic, five-spice Chinese seasoning, honey, Worcestershire sauce, and soy sauce. The ribs are steamed first to make them tender. For the sauce, peaches are cooked down with onion, garlic, tomato puree, cider vinegar, mustard, brown sugar, and cayenne pepper. The ribs are then finished off in the oven and basted with the peach barbecue sauce. Each order will get 3-4 ribs.
Cheesy twice-baked potatoes with Gorgonzola cheese
Summer Salad - Arugula, baby spinach, cucumber, cherry tomatoes and sliced peaches with homemade lemon vinaigrette dressing
Dessert - Crème Caramel - The creme caramel is a creamy set custard cooked in a bain-marie, with a dark caramel sauce to offset the custard. It is very similar to Flan, which is the Spanish, Portuguese, or Mexican version of Creme Caramel.
Pickup Friday, June 19
A Taste of Thai - Coconut poached chicken with bell peppers, sugar snap peas, and sesame noodles. Enjoy flavors of coconut milk, lime zest, fish sauce, cilantro, mint, chili, and cashew nuts. *Tofu Vegetarian Option Available. While this is not a traditional Thai dish, many of the ingredients and flavors are a nod to their style of cooking.
Dessert - Fresh peaches baked in Marsala served with mascarpone cream
Pickup Friday, July 10
Entree: Salmon with a saffron couscous crust served with tomato and olive vinaigrette and roasted sweet corn salsa. Salmon is seasoned with garlic, fresh oregano, and thyme. The couscous is cooked with white wine and saffron. Then the salmon is dipped in an egg wash and covered in couscous and baked in the oven.
For the tomato and olive vinaigrette, we start with fresh chopped tomatoes, pitted kalamata olives, and chopped flat-leaf parsley. For the lemon vinaigrette, I whisk together finely diced garlic, olive oil, lemon juice, white wine vinegar, whole-grain mustard, salt, and pepper. For the sweet corn salsa, corn is roasted under the broiler with some olive oil. Then mixed with finely chopped red pepper, red onion, firm tomatoes, fresh cilantro, lime juice, tabasco sauce, and salt and pepper.
Dessert: Traditional apple pie with pâte sucrée crust. Pâte Sucrée – pronounced “pat-sue-cray” – is the French term for a sweet pastry dough.
Pickup Friday, July 17
Entree: Pork tenderloin with cumin, coriander, and garlic crust, stuffed with dried apricots served with chopped date and toasted almond rice pilaf.
Dessert - Cherry Clafoutis - a cross between a sponge and a tart with the sweet/sharp taste of fresh cherries baked in an almond batter.
Pickup Friday, July 24
BBQ Chicken basted in homemade peach bbq sauce. For the sauce, peaches are cooked down with onion, garlic, tomato puree, cider vinegar, mustard, brown sugar, and cayenne pepper. Served with a quinoa salad that includes scallions, peppers, cherry tomatoes and fresh mint.
Dessert: Plum/Peach Crisp - fresh plums and peaches are baked with a crisp/crumble topping of oats, brown sugar, butter and cinnamon.
Pickup Friday, July 31
QUICHE - choose one: Sun-dried tomato, goats cheese, arugula, and cheddar cheese < OR > Bacon, caramelized onion, blue cheese, and cheddar cheese. For both quiches, I use a delicious Vermont Cabot sharp cheddar cheese. Enjoy a hearty slice of Quiche served with new potatoes and a Greek salad. The potatoes are tossed in a lemon-mustard vinaigrette and topped with scallions and chives. The Greek salad includes tomatoes, olives, cucumber, feta, red onion, capers, olive oil, and oregano.
Dessert: Figs with Macaroons and Mascarpone. Fresh figs are poached in sweet red wine, lemon zest, orange zest, cinnamon, cloves, sugar. The macaroons are made with ground almonds, egg whites, rice flour, sugar, and almond essence. Mascarpone is served on the side with crushed macaroons on top.
Pickup Friday, August 7
Malaysian fish curry with tamarind, coconut, garlic, mustard seeds, cardamom, cinnamon, okra, tomatoes, scallions, and chilies. Served with basmati rice and roti canai (a traditional Malaysian flatbread, slightly sweet to compliment the spices of the curry)
Dessert: Pear and almond tart with chocolate sauce (ripe pears sliced on to a sweet shortcrust pastry with ground almonds, eggs, lemon juice, and flaked almonds).
Pickup Friday, August 14
Saltfish Buljol with coconut ‘bake’ bread, fried plantain, and fresh avocado. We first soak and boil the salted cod to remove most of the salt and then shred the fish. The shredded fish is mixed with chopped tomatoes, scallions, peppers, and cucumbers. Served with coconut 'bake', fried plantain, and sliced ripe avocado. The coconut ‘bake’ is a type of bread, similar to focaccia, that we used to make to go with saltfish. The sweetness of ripe plantains sets off the saltiness of the fish and the coconut bread is to sop up the juices. The creaminess of ripe avocados, again, plays well against the fish and fried plantains.
Portuguese Custard Tarts - The tart shell is puff pastry sweetened with sugar and cinnamon. The custard is made with eggs, egg yolks, heavy cream, milk, and vanilla. When cool, they are dusted with icing sugar.
Pickup Friday, August 21
Chicken with sherry vinegar and tarragon sauce served with rosemary roasted potatoes and sauteed zucchini. First, the chicken is sauteed until nicely browned in a pan, before adding fresh shallots and garlic. Next, tarragon and sherry vinegar are added and the chicken is left to simmer until cooked through. To finish, creme fraiche is added to give a rich sauce for the dish.
Dessert - minced fruit, apple and marzipan strudel - Strudel is a mix of minced fruit (raisins, currants, candied citrus peel) mixed with sliced apples and marzipan (almond 'paste'). Layers of filo pastry topped with the fruit mixture, are folded into a loose roll, then brushed with melted butter and baked until pastry is golden.
Labor Day Weekend Menu: Take-out desserts, fruit scones, and currant buns
Desserts - serve 6 - 8 people $20 each
French Apple Tart - pate sucre pastry crust, filled and baked with fresh apples, finished with an apricot glaze.
Deep Lemon Tart - pate sucre pastry crust, filled with a creamy, lemony custard.
Breakfast Baked Goods - 6 for $12
Raisin or Ginger Scones
Currant Buns
Pickup Friday, Sept 11
Beef kofte (spiced meatballs) served with Cacik (cucumber, yogurt, dried mint, crushed garlic, dried chilies, and olive oil), homemade hummus, stuffed roasted pepper (couscous, spices, dried apricots), and garlic flatbread.
Dessert - Baklava - layers and layers of filo pastry and mixed nuts, baked to a crisp golden brown and soaked in an orange-flavored, honey syrup.
Pickup Friday, Sept 18
Entree: Pork Belly slow cooked with brown sugar and Chinese five-spice seasoning served with stir-fried rice (peppers, onions, garlic, cilantro, and peas) with sauteed bok Choi. A common mix for ground five-spice powder is cinnamon, fennel seeds, star anise, Sichuan peppercorn, and cloves. Dessert - Baked Lemon Cheesecake with summer berries
Pickup Friday, Sept 25
Moussaka - Layers of eggplant and ground beef, topped with creamy cheese sauce. This is a typical Greek dish enjoyed in Turkey, Bulgaria, Macedonia, and Romania, to name a few. Layers of eggplant, vegetables, and ground beef covered in a creamy cheddar cheese sauce. Gourmet comfort food at its finest. Mixed leaf salad includes arugula, romaine, baby spinach, cherry tomatoes, cucumber, pepperoncini, grapes, pickled garlic with lemon vinaigrette dressing. Dessert - Strawberry and lemon curd pavlova
Pickup Friday, Oct 2
Chicken Pilau served with Masoor Dhal (spiced lentils cooked with cloves, cardamom, cinnamon, onions, ginger, garlic, chili, lemon juice) and Dhai Bhindi (okra cooked with ginger, turmeric, yogurt, chili, coconut and cilantro). The chicken pilau is like a one-stop dish with everything cooked down with the rice, spices, yogurt, chicken stock. Again using cinnamon, cloves, garlic, yogurt, fennel seeds, and cardamom. Dessert - Vanilla Bean Panna Cotta
Pickup Friday, Oct 9
Entree: Pork chops with creamy blue cheese, mascarpone and mushroom sauce, served with roasted butternut squash and sauteed cabbage with fennel. Dessert - dark chocolate pudding with chocolate caramel sauce. Designated pudding because it is cooked in a bain marie and steamed. The chocolate chunks in the mixture will melt in the cooking and the chocolate fudge sauce makes it really decadent.
Pickup Friday, Oct 30
Entree: Thai Chicken Curry with tamarind and butternut squash served with steamed rice. Dessert: Pineapple cardamom sorbet.