Last Resort

Name: Last Resort
Address: 184 W. Clayton St., 30601, GA, 30601
Telephone: 706-549-0810

184 W. Clayton St., Athens, GA 30601, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 10:00AM-10:00PM •

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Details

Cuisine: Southern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

OMELETTES

WILD MUSHROOM

our seasoned egg batter tossed with roasted shiitakes, portabellos and button mushrooms then stuffed with ricotta cheese mix

BASIL CRAB

fresh lump crab meat, sun dried tomatoes, basil, and cilantro stuffed into one of our plump omelettes

VERY VEGETABLE

grilled medley of fresh squash, zucchini, sweet peppers, mushrooms and artichokes stuffed with cheese into a plump omelette and topped with a spicy red pepper sauce

THE BORDER

pork marinated southwestern style ... grilled then stuffed with black beans, jalapenos, and sweet peppers, topped with a red pepper coulis

ENTREES

ATLANTICVILLE PASTA

fresh Atlantic salmon sauteed with sea scallops then tossed with linguine in a chipotle cream sauce

SHIITAKE-ROMA PASTA

shiitake, portabello and button mushrooms chargrilled then tossed with roma tomatoes and our tangy red pepper sauce

SHRIMP AND GRITS

our Charlestonian style grits topped with fresh grilled shrimp and red pepper sauce

SPINACH FETA GRILL

challah toast dipped in egg batter then grilled to perfection and topped with poached egg, mushrooms, artichokes, feta and spinach

BREAKFAST ENCHILADA

marinated grilled chicken wrapped in a flour tortilla with green eggs and tomatillo salsa served with our signature black beans and fresh grilled vegetables

ADOBO MARINATED PORK LOIN

grilled to perfection with a hint of heat and served over jalapeno corn cakes

STUFFED FRENCH TOAST

egg dipped challah bread baked in layers of rich ricotta with raspberry preserves

PANCAKE DU JOUR

funky weekly choice of our fine kitchen leaders

SUNDAY STANDARD

two eggs any way you like'em, served with grilled new potatoes, bacon and one of our homemade scones

GARDEN SALAD

SPINACH SALAD

SIDE ORDERS

Toast

New Potatoes

Grits

One Egg

Fruit

Black Beans

LUNCH MENU

salad

southwestern grazer

fresh garden greens topped with black beans, grilled corn, cucumber, tomato, avocado, red bell pepper, pepper jack cheese and carrots. tossed in our jalapeno honey mustard

spinach

leaf spinach, tossed with spicy walnuts, grogonzola crumbles, red grapes and gorgonzola dressing. topped with pickled onions

hummus

our homemade chick pea spread. served with seasonal fresh fruit and toasted pita

basilique chicken salad

plump chicken tossed in a dijon aioli, with basil, julienned carrots, squash and red peppers. served with foccacia & a wild green salad

dressing

soup

black bean

our own hearty variety simmered with fresh herbs and spices

daily

ask your server about today's soup

sandwich

fried green tomato

beer battered and dusted with cornmeal then pan fried. topped with crispy bacon, onions & peppers and our vidalia bacon dressing. served on a toasted onion roll

smoked turkey

grilled turkey and havarti cheese toasted on marble rye with cilantro pesto, grilled onions and roma tomatoes

gourmet burger

seasoned with worchestershire sauce and horseradish. topped with dill havarti cheese, lettuce, tomato and grilled onions and peppers on a toasted onion roll

focaccia grill

fresh mix of portabello, carrots, squash, sweet red pepper and onion served on flat bread with chevre and a red pepper vinaigrette

chipotle-lime pork roll

marinated pork loin, feta and guacamole rolled with lettuce and tomato in a flour tortilla then grilled with tomatillo salsa

pasta

chicken & roasted red pepper

penne in a roasted red pepper sauce with plump chicken, broccoli & parmesan

ravioli

filled with three cheeses and lightly pan fried, topped with a daily sauce

seafood

bay scallops and salmon pan-seared in a chipotle-leek cream sauce tossed with linguine and topped with scallions and parmesan

vegetable grill

linguine in a garlic cream sauce surrounded by grilled eggplant, zucchini, squash, onion, pineapple and roma tomatoes

entree

black bean crepes

cornmeal crepes stuffed with our black beans served blintz style with grilled vegetables

salmon bruschetta

grilled atlantic salmon on toasted sourdough with chopped tomatoes and basil atop a black bean purée and cilantro crème fraiche

chuck's carolina crab cakes

rich crab tossed with roasted sweet peppers, rolled in sourdough crumbs then sautéed to plump perfection. finished with a red pepper aioli and served with a wild green salad

quiche

ask your server about today's selection

chicken enchilada

shredded roasted chicken marinated in a spicy southwestern tomato sauce rolled in a flour tortilla with poblano peppers, onions, and jack cheese

vegetable quesadilla

filled with portabello mushrooms, avocados, black beans, jack cheese, onions, bell peppers, and jalapenos. topped with cilantro crème fraiche and served with a tropical salsa

dessert

cheese cakes

layer cakes

DINNER MENU

small plates

shrimp quesadilla

tender tiger shrimp, sliced jalapenos, fresh herbs, tropical salsa, monterey jack cheese & dill sour cream on a flour tortilla

potato onion pancake

grilled julienned potatoes stuffed with five onion salad and garlic aioli topped with fresh leeks

fried green tomatoes

beer battered and dusted with cornmeal then pan fried. Served with our vidalia bacon dressing

southwestern roll

a crispy roll of southwestern flavors finished with a spicy roasted tomato salsa

black bean crepes

corn meal crepes stuffed with seasoned black beans seared and served blintz style

carolina crab cakes

two crab cakes grilled to perfection garnished with balsamic arugula and a red pepper aioli

soups & salads

soup of the day

a daily special featuring the best our kitchen has to offer

black bean

our hearty vegetarian soup simmered with fresh herbs and spices, topped with salsa fresca and cilantro creme fraiche

spinach & gorgonzola salad

fresh leaf spinach, red grapes and spicy caramelized walnuts tossed in our own creamy gorgonzola dressing

garden salad

topped with cucumber, peppers, tomatoes, and other fresh seasonal produce with the homemade dressing of your choice

your choice of our homemade dressings

big plates

last resort's praline

a new signature... plump double chicken breast stuffed with a medley of cheeses topped with walnut-honey sauce & served with our creamy southern grits and veggies

adobo salmon

fresh Atlantic salmon marinated in chipotles & adobo topped with a grilled pineapple slasa served with orange-almond basmati rice and sauteed greens

new south pork loin

grilled boneless pork loin stuffed with apple smoked bacon, apples & caramelized onions... served with a grilled medley of greens and mashed potatoes... a delight...

the vegetable patch

garlic-rosemary marinated portabello and homemade mashed potatoes fanned with sauteed baby vegetables with sun dried tomato pesto and chevre

firecracker filet

fire-grilled cracked black pepper crusted beef tenderloin served with our homemade mashed potatoes & asparagus. Topped with onion rings & a rosemary compound butter

blue trout

fresh farmed north Georgia trout dusted with pecan flour, blue cornmeal and walnuts, sauteed in white wine and topped with a citrus butter served with orange-almond basmati rice & veggies

chipotles BBQ free-bird

smoky glazed free range chicken with a hint of pomegranate served with orange-almond basmati rice & chargrilled corn

salmon & grits

fresh grilled Atlantic salmon on a bed of Charlestonian grits with a caper cream sauce

catch in parchment

fresh seafood "baked in a bag"... selections change daily

U-10 scallops

cracked black pepper cornmeal dusted jumbo scallops sauteed in a warm spring gazpacho served with mashed potatoes topped with frisée & fried onion salad

pastas

struggleville shrimp

a true southern dish... plump tiger shrimp sauteed with seasonal, locally grown mustard greens, raddichio and spinach tossed with linguine & shaved romano in roasted garlic & olive oil with a hint of cream

pasta of the day

a daily special showcasing the seasons splendor ...ask your server

chargilled vegetable

tomatoes, eggplant, zucchini, broccoli & red onion tossed with sun-dried tomato pesto with shaved romano

chicken carbonara

our own version of a classic with plump chicken, bacon lardons, green peas, tomatoes, shaved romano & mushrooms