Special $35 Menu for Restaurant Week
Call 404-525-3363 to make your reservations
Your choice of Starters:
White Bean and Roasted Cauliflower Puree
with black winter truffles
Crab Bisque
with a goat cheese and calvados creme fraiche
Mixed Greens
with goat cheese, cherry tomatoes and house vinaigrette
Arugula and Grilled Apple
with honey-roasted pecan dressing and fried onions
Classic Caesar Salad
with Grana Padano, crisped capers and crostini
Medjool Dates and Frisee
Pointe Reyes bleu cheese, balsamic walnuts and
bacon vinaigrette
Oysters
cold water, served by the half dozen
Black-Eyed Pea Hummus
with home made sweet potato chips,
olives, and tomatoes
Kobe Beef Carpaccio
with arugula tossed in a horseradish
vinaigrette and aged parmesan
Charleston-Style Jumbo Lump Crab Cake
over roasted corn and sweet pepper succotash
Cornmeal Fried Calamari
with sweet and sour apricot sauce and
wasabi crème fraiche
Pimento Cheese Deviled Eggs
with pickled okra and spiced pecans
Ahi Tuna and Crispy Flatbread
avocados and fresh micro-greens in a citrus truffle vinaigrette
Prince Edward Island Mussels
in a charred vine-ripened tomato and herbed garlic broth
Southern Fried Okra
with a spiced apple cider vinegar
Seared Sea Scallops
over braised pork belly and radicchio with a bourbon molasses reduction
Your choice of Entrees:
Grilled Center Cut Beef Tenderloin – 8 ounce
sharp cheddar, braised greens macaroni and cheese with a shallot, horseradish jus
Herb-Crusted Rack of Lamb (4 bone)
whipped potatoes with roasted asparagus, wild mushrooms and red wine jus
North Atlantic Skate Wing
pan-seared with lemon brown butter over stone ground grits and roasted asparagus spears
Almond Encrusted Georgia Mountain Trout
sautéed haricot verts, corn, tomatoes, fingerling and baby red potatoes with a bacon vinaigrette
Gemilli Pasta in an Arugula Almond Pesto
tossed with sweet corn, roasted tomatoes and shaved Grana Padano with Georgia Coastal Shrimp
Dessert
Inman Park Dessert Sampler
- Pumpkin and Praline Cheesecake with Whipped Cream
- Granny’s Carrot Cake with Bourbon Sauce
- Warm Fudge Tart with Swiss Chocolate Orange Ice Cream
