The Doghobble Kitchen
Every dish on our menu has been crafted to go hand-in-hand with your wine, the view, and the story of Doghobble. We source locally when the seasons allow, from farm-grown figs and persimmons to basil from our own garden beside the Embers pizza truck.
Our menu is designed to evolve with the seasons and with inspiration. Most items rotate their seasonal ingredients, so there’s always something new to discover.
We happily accommodate dietary needs, vegetarian, vegan, and gluten-free options available. Just let us know when you order.
Warm Focaccia
House-made pizza dough, double-risen for that perfect focaccia texture, crunchy on the outside, light and fluffy within. Finished with quality extra virgin olive oil, smoked flaky Maldon salt, and dried oregano, then baked until golden.
Served with a house-made dipping oil of minced garlic, Italian seasoning, balsamic reduction, and olive oil.
Pairs beautifully with any of our wines a soul-warming start to your visit.
Prosciutto Wrapped Dates
Hand-pitted dates stuffed with creamy goat cheese and wrapped tightly in thin-sliced prosciutto. Plated with seasonal fruit and finished with a high-quality balsamic reduction.
Four dates per plate, accompanied by rotating seasonal fruit selections that elevate each bite.
The interplay of sweet, savory, and tangy makes this a standout pairing with both reds and whites.
Bruschetta Quartet
Four distinct bruschettas built on sourdough baguette from High Mountain Bakery in Ellijay, sliced, drizzled with olive oil, and toasted to perfection. Toppings rotate seasonally.
Current quartet: Classic tomato & basil · Goat cheese with fig jam · Stracciatella with arugula & prosciutto · Goat cheese with red pepper flakes & honey.
An ever-changing selection, you never know exactly what’s coming your way.
Chef’s Board
Chef Becca’s favorite to prepare, a seasonal board featuring two locally sourced meats and cheeses, marinated olives, crackers, warm focaccia, two seasonal fruits, a veggie garnish, and a rotating wild card from the kitchen.
Designed to complement the full range of Doghobble wines.
Empanadas
Handmade Argentine-style empanadas by Belén de la Cruz, flash-frozen at peak freshness and baked to order in our kitchen. Served with Chef Becca’s house-made chimichurri.
Four varieties: Beef · Chicken & Cheese · Caprese · Mushroom.
Simple, sophisticated, and an easy crowd pleaser. Such a staple that we’ve been jokingly called “the empanada winery.”
Open-Faced Focaccia
Four squares of warm focaccia topped with rotating seasonal ingredients. A versatile dish, share it as a table snack or enjoy it as a light meal for one.
Currently featuring: semi-soft cheese, arugula, prosciutto, and house-made pickled red onions with a little heat.
Substantial enough for a meal, light enough for sharing.
Market Salad
A fresh, seasonal salad built on arugula or spring mix, adorned with rotating fruit and market-driven toppings.
Currently featuring: arugula topped with prosciutto, daily-prepared stracciatella, smoked Maldon salt, pepper, and a rustic balsamic vinaigrette.
The perfect choice when you’re keeping it light and fresh.
Lunch Special
Available Wednesday through Friday. Currently featuring house-made soup paired with bread or a grilled cheese on the side. Sandwich options coming soon.
A satisfying midday pairing with wine at a great price point.
Wed–Fri only.
Warm Focaccia
House-made pizza dough, double-risen for that perfect focaccia texture — crunchy on the outside, light and fluffy within. Finished with quality extra virgin olive oil, smoked flaky Maldon salt, and dried oregano, then baked until golden.
Served with a house-made dipping oil of minced garlic, Italian seasoning, balsamic reduction, and olive oil.
Pairs beautifully with any of our wines — a soul-warming start to your visit.
Prosciutto Wrapped Dates
Hand-pitted dates stuffed with creamy goat cheese and wrapped tightly in thin-sliced prosciutto. Plated with seasonal fruit and finished with a high-quality balsamic reduction.
Four dates per plate, accompanied by rotating seasonal fruit selections that elevate each bite.
The interplay of sweet, savory, and tangy makes this a standout pairing with both reds and whites.
Bruschetta Quartet
Four distinct bruschettas built on sourdough baguette from High Mountain Bakery in Ellijay, sliced, drizzled with olive oil, and toasted to perfection. Toppings rotate seasonally.
Current quartet: Classic tomato & basil · Goat cheese with fig jam · Stracciatella with arugula & prosciutto · Goat cheese with red pepper flakes & honey.
An ever-changing selection — you never know exactly what’s coming your way.
Chef’s Board
Chef Becca’s favorite to prepare — a seasonal board featuring two locally sourced meats and cheeses, marinated olives, crackers, warm focaccia, two seasonal fruits, a veggie garnish, and a rotating wild card from the kitchen.
Designed to complement the full range of Doghobble wines.
Empanadas
Handmade Argentine-style empanadas by Belén de la Cruz, flash-frozen at peak freshness and baked to order in our kitchen. Served with Chef Becca’s house-made chimichurri.
Four varieties: Beef · Chicken & Cheese · Caprese · Mushroom.
Simple, sophisticated, and an easy crowd pleaser. Such a staple that we’ve been jokingly called “the empanada winery.”
Open-Faced Focaccia
Four squares of warm focaccia topped with rotating seasonal ingredients. A versatile dish — share it as a table snack or enjoy it as a light meal for one.
Currently featuring: semi-soft cheese, arugula, prosciutto, and house-made pickled red onions with a little heat.
Substantial enough for a meal, light enough for sharing.
Market Salad
A fresh, seasonal salad built on arugula or spring mix, adorned with rotating fruit and market-driven toppings.
Currently featuring: arugula topped with prosciutto, daily-prepared stracciatella, smoked Maldon salt, pepper, and a rustic balsamic vinaigrette.
The perfect choice when you’re keeping it light and fresh.
Lunch Special
Available Wednesday through Friday. Currently featuring house-made soup paired with bread or a grilled cheese on the side. Sandwich options coming soon.
A satisfying midday pairing with wine at a great price point.
Wed–Fri only.
Sourced with Care
From Our Farm & Our Neighbors
In spring and summer, Chef Becca sources basil straight from the garden beside our Embers pizza truck. Fall brings figs, persimmons, and the elusive pawpaw, the only tropical fruit native to the United States. Sourdough baguettes come from High Mountain Bakery in Ellijay, and empanadas are handmade by Belén de la Cruz. Occasionally, ingredients come from neighboring Doghobble farms and gardens.
Crafted for Wine
Every Dish, Wine-Ready
The entire menu has been designed around wine. Every item pairs beautifully with whites or reds, light or full-bodied. Most dishes are crafted to be easy to eat with minimal utensils, perfect for relaxed seating at the Trellis while you sip and take in the view.
Your Dining Experience
Order at the counter along with your drinks. Grab a table marker and find your spot, indoors in our cozy Trellis tasting room or outdoors on the plateau. We’ll bring your food to you once it’s ready.
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Arrive & Choose Your Space
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Find Your Seat
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