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Menu for rathbun's™ 

404.524.8280

Catering Menu 1| Catering Menu 2 

Catering Menu 3 | Catering Menu 4 

Cocktail Menu | Reserve Wine List

 

Download menu   

Download the Dessert Menu  

Download the Wine List  | Download the Reserve Wine List

 

 

 

Dress Code: Business Casual 

 No Jackets or Ties Required

  Dine in the Bar 

SMALL PLATES   Download the Menu  .pdf

Yaya’s Eggplant Steak Fries

Confectioners Sugar                                 

 

Hot Smoked Salmon Tostadas, Habanero         

                                              

Sambal Tossed Crispy Calamari, Pea Shoots           

 

Mediterranean Mussels, Smoked Garlic Foccaccia

Garlic Chive Brodo                                     

 

  Asparagus-Ricotta Ravioli’s , Pearl Onions, Mojito Butter

 

Chicken Livers A La Plancha

Grape Molasses                                                

Full Dinner Served at the Bar

 

Roasted Bone Marrow, Fleur de sel

Buttered Brioche & Radicchio Marmalade          

 

Thai Rare Beef & Red Onion Salad, Cilantro          

 

Monkfish Picatta, Lemon Butter

Italian Parsley                                                  

                                

Kurabuto Pork Belly Soft Tacos, Orange Hoisin

 

Pan Fried Kefalotiri Cheese, E.V.O.O. & Lemon

 

Georgia Shrimp and Okra Stew, Sweet Basil

 

Garlic Snails, Trofie Pasta, Preserved Lemon 

                                                                 

  Jonah Crab Tart, Creole Mustard , Sweet Pepper Ketchup

                       

Lamb Scaloppine , Pancetta, Goat Gouda                                     

 

Chicken Tenderloins

Crisp Tofu, Panang Curry                             

                           

 Gift Certificates Available

 

 

Ask for the Chef Table and watch the Chef's Work

(Complimentary Amuse)

 

RAW PLATES

Ahi Tuna “Crudo”

Citrus, Serranos & Cold Pressed Olive Oil                      

   

Endive Orange Salad, Goat Cheese, Almonds

 

  Hamachi Tartare, Korean Chile Mayo , Spicy Cucumber

                                  

Sheep’s Milk Ricotta, Red Flame Grapes               

Toasted Almond Foccacia

 

Thin & Raw Beef Sirloin

Smoked Salt, Truffle Mustard Aioli                

 

Shaved Zucchini, Parmesan Salad

E.V.O.O.                                                           

Krog Street Mozzarella, Sun Dried Tomatoes                

Cured Black Olive Vinaigrette

                                                   

Greek Wedge, Cucumbers, Sweet Peppers     

Feta Cheese & Toasted Oregano Vinaigrette

 

Romaine Heart Salad with Gruyѐre Cheese   

                

  Dine in the Bar 

 

Selected as the City's Best Restaurant

 

Ask for the Chef Table and watch the Chef's Work

(Complimentary Amuse)

 

 

Chosen as one of Esquire's "America's Best New Restaurants"

SOUP BOWLS

 

Mock Turtle Soup with Dry Sack Sherry                 

 

Tomato-Tortilla Soup, Queso Cotija             

 

Soups 1-1-1                                                      

                       

 

BIG PLATES

  Dine in the Bar 

 

Sea Scallop Benedict on Country Ham Grits

Asparagus & Spiced Hollandaise                               

 

  Fennel Seared Salmon, Tzatziki , Feta Orzo, Roasted Beets

              

Crispy Duck Breast with Thai Risotto

Green Curry Essence                                    

 

  Double Bone Pork Chop, Horseradish Butter

  Roasted Zucchini, Oven Dried Grape Tomatoes                                

  Vidalia Onion Risotto, Grana Padana , 5 Year Aged Balsamic

                                                                                                        

Tarragon Roasted Chicken

Lemon & Creamy Mashed Potatoes                       

 

Egg Battered Lemon Sole, Chayote Noodles           

Sun Dried Tomatoes

                        

Seared Ahi Tuna “Rare”, Soy-Sesame Sauce , Chinese Eggplant

                                        

Carolina Mountain Red Trout

with Stir Fry Sugar Snaps, Ponzu Hollandaise

         

Braised Brisket in Smoked Tomato Jus                   

Fried Green Tomatoes

                                           

Rosemary Basted Beef Flat Iron Steak

Heart of Palm, Arugula & Lemon Oil                     

                                               

Braised Beef Short Rib, Fava Beans

Citrus Chimichurri

 

Pan Roasted Halibut, Fennel Fondue

Artichoke Frites

 

 

                                         

 

"Best New American Restaurant list, 2004"...

Travel and Leisure Magazine

 

 

Ask for the Chef Table and Watch the Chef's Work

(Complimentary Amuse)

 

SECOND MORTGAGE PLATES

 

Maine Lobster & Roasted Green Chile Soft Taco

Cascabel Cream, Pico de Gallo                           

 

14 oz. Veal Chop

Sweet Corn & Gouda Cheese Fondue             

 

Center Cut 10 oz Beef Filet

Brown Butter Jus                                               

 

20 oz Bone In Ribeye

Warm Point Reyes Blue Cheese Vinaigrette           

 

Australian Lamb Chops, Aged Balsamic

Iron Skillet Wild Mushrooms                               

           

 

 

 

 Gift Certificates Available

 

 

Selected as the City's Best Restaurant

 

 

 

SIDE PLATES      

 

Vermont Sweet Butter Mashed Potatoes 

 

Brown Butter Cauliflower Mash

 

Sesame Stir Fry Sugar Snaps

                                   

Charred Corn & Gouda Cheese

 

Fried Green Tomatoes

 

Roasted Zucchini, Horseradish

 

Hand Cut French Fries with Blue Cheese Fondue

 

Garlic Spinach, E.V.O.O.

 

Toasted Orzo, Feta