7 Acre BarnGrill Menu (Update 2025)
Welcome to 7 Acre BarnGrill, where comfort food meets a modern twist. Nestled in Alpharetta, GA, this charming venue offers a delightful array of New American cuisine, perfect for casual dining with family and friends. The menu showcases delectable options such as the mouth-watering crab cake sandwich and Nashville hot chicken sandwich, which have garnered rave reviews from patrons.
Vegetarian selections abound, ensuring a dish for everyone. Guests can enjoy signature items like savory chicken Milanese with a Mexican flair or sweet potato gnocchi, all made from fresh, quality ingredients. Pair your meal with a craft cocktail from the full bar, enhancing your experience in this trendy yet cozy atmosphere. Whether you prefer outdoor seating or a warm booth inside, 7 Acre BarnGrill promises a welcoming ambience for a memorable dining experience.
Tastings
April 22 Tequila
April 29 Woodford
Burrata Caprese
Burrata is a fresh, Italian cheese with a solid outer shell of mozzarella and a creamy, soft interior. This interior is made from a mixture of mozzarella curds and rich cream, often referred to as stracciatella. The result is a decadent, buttery cheese that originated in Southern Italy. We serve ours caprese style with heirloom cherry tomato, basil, salt, EVOO and ice wine vinegar
Parker Rolls
Light and fluffy baked golden brown, brushed with bacon lardon bacon fat and maldon salt. Served with salted butter.
Nordic Chowder
Nordic chowder is a type of seafood chowder, often featuring a creamy broth and hearty chunks of seafood, potatoes, and vegetables. Its a warm and flavorful stew, frequently inspired by Norwegian and other Scandinavian cuisines. We take shelled mussels, diver scallops, shelled oysters, bacon, potato and sauteed with cream, white wine, garlic and garnish with fresh dill, fennel and chive oil.
Buffalo Cauliflower
We take a whole head of cauliflower, batter it in egg and flour and fry it to a golden brown, it is then tossed in buffalo sauce, topped with blue cheese dressing, blue cheese crumbles and scallions.
Pimento Fritters
House made Pimento dip rolled into balls and battered in panko, they are fried crispy golden brown and served with a Jalapeno Ranch. 5 per order
Crab Cake
1 4 oz Jumbo Lump crab cake on a bed of sweet corn relish and red pepper beurre blanc. It is called Decades because it has been in the Sedwick restaurants for 4 decades now.
Slow Cooked Bacon
6 oz cured in house and smoked Duroc pork belly, charred on the flat top to order, served with country slaw made with cabbage, mayo, mustard, salt pepper
Starters
Salads
Shredded Salad
Hand shredded mix of kale, romaine, and radicchio tossed with quinoa, fava bean, tomato, chickpeas and radish, a tahini dressing, topped with hard cooked egg and avocado.
Caesar Salad
Classic Caesar garlic confit, egg, anchovy, lemon, olive oil with Romaine lettuce, white anchovy, house made ciabatta croutons, tossed in a homemade caesar dressing, topped with Sardines and shaved pecorino
Wedge Salad
Half head of chilled iceberg lettuce, topped with blue cheese dressing, halved cherry tomatoes, chopped smoked bacon, blue cheese crumbles and scallions
Jumbo Shrimp Scampi
Large plump Jumbo shrimp with Linguine noodles, sauteed with garlic, butter and white wine, cherry tomato, artichokes and shaved Pecorino served with 5 shrimp
Spring Pasta
Torchiette Pasta means little torch, sauteed in olive oil and tossed with fava beans, sugar snap peas, asparagus, radicchio, pine nuts and pesto primavera, it is topped with shaved pecorino
French Vinegar Chicken
Butterflied chicken breast is tossed in flour and pan fried with Avocado oil, once the chicken is cooked we deglaze the pan with tarragon vinegar, leeks, tomato concasse French cooking term for Blanched, peeled, seeded and diced veg, crimini mushrooms, cream and linguini pasta
NC Mountain Trout
Whole North Carolina trout is seared skin side down, to a perfect crisp, served with fingerling potatoes, haricot vert, watercress, topped with a pan jus of lemon and capers and finished with crispy cornbread croutons adding a crunch for texture. We also add some lemon supremes for a balanced acidity.
Asian Style Fish Potatoes
Daily Fish is steamed in a Bamboo basket with fingerling potatoes, bok choy and peppers. We add aromatics of shallots, ginger and lemongrass that infuse the dish with flavor as it is steamed. It is served with a side dish of soychili sauce and chopsticks.
Moroccan Lamb Shank
Lamb shank is braised in chicken beef stock for 2 12 hrs. It is served with an heirloom tomato and chickpea salad, pickled radish, lemon gremolata, mint and parsley and served with a side of tzatziki.
Grilled Hanger Steak
Hanger steak, grilled to temp of choice, topped with a garlic chimichurri, served with beef fat fingerling potatoes that are cooked with crispy bacon lardons.
Chicken Parm
Main Dishes
From The Butcher
Duroc Pork Chop
Filet Medallions
Lamb Chops
Salmon Filet
Smash Burger
Prime brisket and chuck are ground inhouse. We form 24 oz patties that are smashed with red onion on the flat top grill. The onion is raw when placed on the grill and cooked on the flattop with the burger to add extra flavor. Cooked through with a juicy center and crispy edges. Served with a brioche bun, LT, mayo and spicy dijon mustard.
Grilled Cheese
Grilled cheese on toasted ciabatta bread, made with gruyere and brie cheese, sauteed crimini mushrooms and onions that have been reduced down in guinness stout
Turkey Sandwich
6 oz of boars head turkey is cooked on the flat top with swiss cheese until the cheese is melted. It is served on a brioche bun with mayo, avocado, bacon, tomato, and lettuce
Italian Melt
Stacked Italian meats are steamed with melted provolone, picked peppers, red onion and olivetta, we then take garlic mayo and spread that on steamed ciabatta bread.Note this is not a grilled sandwich
Nashville Hot Chicken Sandwich
Chicken tenders are battered and fried, tossed in a Nashville hot sauce, served on a brioche bun with pickles and Mayo.