Poppycock's
Lunch Menu
Welcome to Poppycock’s
We hope you enjoy your meal and your time with us!
Appetizer/Small Plates
Poppycock's Pita Chips
Dusted with fresh Parmesan and served
with sides of hummus, homemade salsa
and rich, bubbling Jarlsberg cheese dip.10.50
Drunken Chicken
Red wine marinated chicken breast, sautéed mushrooms,
basil risotto and crumbled
chevré with a balsamic drizzle. 9.99
Crab Cakes
Pan fried and served with a petit
watercress salad and a blood orange
pink-peppercorn aioli. 10.25
Fig, Brie, Thyme Tart
Savory crust filled with brie, fig and lavender garnish.
Pomegranate syrup drizzle. 9.50
Sweet Potato Chips with Guacamolé
Fire roasted tomatillo guacamole and
cumin scented sweet potato chips
drizzled with five pepper oil. 7.99
Crusted Yellowfin Tuna*
Sesame-pepita crusted tuna with sweet
soy reduction, wasabi, and hot ginger mustard
nori dusted wontons.
Pickled ginger garnish. 10.99
Hangar Martini Steak
Hanger steak marinated with thyme infused Hangar 1 Vodka.
Served with a gorgonzola-olive tapanade and local arugala. 8.99
Southwest Veggie Tostada
Avocado, smoked sweet corn, chihuahua cheese, spiced black
bean puree and house made salsa on crisp white corn tortillas. 6.75
Scallops*
Pan seared jumbo sea scallops served over
tomato-saffron bouillabaisse sauce. 11.99
Soup
Check the chalkboard for today’s homemade soups served with our fresh garlic-herb rolls.
cup 3.95 bowl 4.95
Soup Sampler
Just can’t decide? Try a sampler of all three of our fresh homemade soups. 6.99
Salads
Front Street
Fresh garden greens, cherry-jalapeño glazed chicken breast, pecans,
dried cherries and fresh goat cheese with lemon-cherry vinaigrette.
Sm 7.25 Lg 10.25
Citrus-Cilantro Quinoa Salad
Quinoa, smoked corn, diced red pepper, avocado, plantain chips,
red onion, roasted tomatillo-cumin vinaigrette over mixed greens.
Sm7.50 Lg. 10.50
Up North Cobb
Fresh garden greens, diced cherry glazed chicken breast, avocado,
maple-pepper bacon, hard cooked egg, gorgonzola, tomatoes and
cider thyme vinaigrette. Sm 7.75 Lg 11.25
Caesar
Crisp Romaine, homemade croutons and fresh
shaved Parmesan with a classic Caesar dressing. Sm 5.99 Lg 8.99
Warm Mushroom and Artichoke
Artichoke, mushrooms and toasted pine nuts
sautéed in mustard-balsamic vinaigrette
over baby spinach, with shaved red onion
and diced red bell peppers. Sm 7.25 Lg 10.25
Seasonal
Mixed greens, toasted almonds, lemon infused
goat cheese croquette, chef’s choice seasonal
local berries and Short’s Soft Parade-honey vinaigrette.
Sm 7.50 Lg 10.50
House Side Salad
Mixed greens, carrot, grape tomatoes and choice of dressing. 4.25
House made dressings: cider thyme, lemon cherry, strawberry poppy seed, mustard balsamic, ranch or blue cheese green peppercorn.
Vegetarian Entrees
Add a house green salad or soup for 1.75
Mediterranean Cous Cous
Stuffed Squash
Baked acorn squash stuffed with Mediterranean cous cous, feta, calamata olives, sun dried
tomato, almonds and fresh basil over
saffron-chive cream sauce. 11.99
Classic Curried Tempeh
Marinated organic tempeh, grilled summer vegetables and vegan curry coconut sauce
served over steamed rice and garnished with fresh cilantro and roasted cashews. 10.99
Portabella Mushroom Stack
Grilled portabella caps layered with pesto-onion risotto over sun dried tomato cream sauce and topped with feta and calamata olives. 12.25
Coconut-Java Crusted Tofu
Served with spicy ginger and basil vegetable stir fried rice and a blood orange drizzle. 8.25
Pastas
Add a house green salad or soup for 1.75
Tuscan Sirloin
Grilled sirloin, mushrooms, scallions, sun dried tomatoes, fettuccine in a roasted
garlic cracked pepper oil, finished with gorgonzola. 13.50
Grilled Chicken and Broccoli
Grilled chicken breast, broccoli and fettuccine
in a Dijon-brie cream sauce and topped with fresh Parmesan.12.50
Pesto Primavera
Artichoke hearts, grape tomatoes, calamata olives, yellow squash,
spinach and fettuccine, in a creamy pesto sauce with goat cheese. 12.50
Crab and Shrimp Penne
Jumbo black tiger shrimp and crab meat
with penne in a 3 cheese gorgonzola and artichoke sauce. 13.50
Marinara
Slowly simmered tomatoes, vegetables,
garlic and fresh herbs tossed with fettuccine and topped
with fresh Parmesan. 10.25
Bolognese
Ground beef, fresh herbs, mushrooms, tomato, Italian sausage and pepperoni
tossed with fettuccine and topped with fresh Parmesan.12.50
Portabella-Black Pepper Ravioli
Portabella stuffed ravioli baked over
summer vegetable ratatouille topped with mozzarella. 12.50
Sandwiches
Served with house made deli salad.
Sandwiches
Served with house made deli salad.
Braised Brisket
Slow roasted beef brisket, caramelized onions, aged white cheddar and apple horseradish sauce on ciabatta.8.25
Boursin Chicken
Grilled chicken breast, house made boursin style cheese, cucumber, local arugala, and tomato on fococcia. 8.99
Grilled Ham and Cheddar
Honey cured ham, Amish style
smoked cheddar, caramelized
onions and roasted pepper honey
Grilled Four Cheese,
Tomato and Basil
Melted Swiss, cheddar and provolone with tomato and fresh basil on Parmesan grilled sourdough.7.99
Poppycock’s Reuben
Grilled smoked turkey, house made coleslaw, thousand island dressing and
Swiss on toasted sunflower rye. 9.25
In and Out
Grilled smoked turkey, bacon, avocado,
provolone, lettuce, tomato, red onion, banana pepper and mustard-
mayo on toasted sourdough. 9.25
Curried Chicken Salad
Curried dressed chicken with golden raisins, peas, red bell peppers, cashews, spinach and tomato. Served on a croissant. 9.25
Grilled Portabella Mushroom Cap
Served open faced on pita bread
with grilled summer vegetable salsa,
provolone and balsamic. 8.99
Certified Angus Beef® Charbroiled Burger*
Served on a toasted bun with lettuce, tomato, red onion and French fries. 9.25
Add Swiss, cheddar, provolone, mozzarella,
or Amish smoked cheddar .75
Avocado, grilled mushrooms or bacon. 1.25
Add chicken$3.50, beef* $4.00 or
tuna* $5.00 to any salad.
Executive Chef Joseph Morris