1856 - Culinary Residence Lunch Menu
Make Reservations 
Reservations Not Required 

 1856 - Culinary Residence is a teaching restaurant.
We are proud to educate future restauranteurs and chefs in the Horst Schulze School of Hospitality Management.
Your patronage makes this possible and we are grateful for it.

BEGINNINGS

BIBB LETTUCE SALAD
Radish, Tomato, Chicken Skin, Buttermilk Ranch — 15

MUSHROOM SOUP
Foraged Mushrooms, Farro, Creme Fraiche, Texas Toast — 16

TARTE FLAMBEE
Bacon, Caramelized Onion, Fromage Blanc — 15

THAI SHRIMP SALAD
Kohlrabi, Cherry Tomato, Mint, Lime — 18

MAINS
CAESAR SALAD
Romaine Hearts, Boquerones, Focaccia Croutons 15
Chicken Supplement 8 | Shrimp Supplement 12

CAJUN SPICED RED SNAPPER
Heirloom Tillamook Cheddar Grits, Conecuh Sausage, Pickled Corn Relish 26

1856 BRUNCH SMASHBURGER
Brioche, Beef & Breakfast Sausage, Cheddar, Sunnyside Egg, Fried Shallot, Truffle Dijonaise, Choice of Fries 20
Bacon Supplement 5 | Foie Gras Supplement 20

FRIED FISH SANDWICH
Dover Sole, Korean Glaze, Apple Slaw, Brioche, Mayonnaise, Choice of Fries 25

PASTA
Pappardelle, Italian Sausage, Foraged Mushrooms, Fennel Pollen 24

DUCK CONFIT
Potato Rosti, Roasted Baby Carrots, Red Wine Gastrique 28

DESSERT
GRAPEFRUIT ALMOND TART
Grapefruit Marmalade, Toasted Almond, Vanilla Anglaise, Mascarpone — 13

HONEY CAKE
Honey Mousse, Apple Compote, Spiced Streusel, Salted Caramel Honey Gel — 13

THE TEAM
Chef-in-Residence, Tyler and Jenn Lyne
Chef de Cuisine, Tom Baco-Wang
Sous Chef, Marcus Poor
Director of Culinary Innovation, Antony Osborne
Master Sommelier, Thomas Price
General Manager, Jacob Hoop
Assistant General Manager, Casey Gamblin

THANK YOU FOR
CHOOSING TO EXPERIENCE AUBURN’S
PREMIER TEACHING RESTAURANT & CULINARY ADVENTURE.