Menu for rathbun's™ 


Order a Holiday Gift Card Here


Watch Kevin Rathbun on Iron Chef America

Cooking Videos from Chef Kevin Rathbun

Sweet Potato Tamales by Kevin Rathbun

Cilantro Jalapeno Butter

Steamed Cilantro Dumplings 


Download menu   

Download the Dessert Menu  

Download the Wine List  | Download the Reserve Wine List


Dress Code: Business Casual 

 No Jackets or Ties Required

SMALL PLATES   Download the Menu  .pdf


Today’s Open Faced Ravioli                                        

Panang Curry Chicken Tenderloins                    

Crisp Tofu


YaYa’s Eggplant Steak Fries, 10x Sugar                 


Hot Smoked Salmon Tostadas                                     

Habanero Cream Cheese                          


Pan Fried Kefalotiri Cheese                                                 

Lemon, E.V.O.O.


Chicken Livers A La Plancha                                   

Pomegranate Balsamic


Sambal Tossed Crispy Calamari, Pea Shoots         


Roasted Pork Belly Tacos                                 

Orange Hoisin, Cilantro                          


Blue Hill Bay Mussels, Foccacia                                     

Smoked Garlic Butter


Lamb Scallopini                                                     

Pancetta, Goat Gouda  


Roasted Bone Marrow, Maldon Salt                    

Grilled Ciabata & Meyer Lemon Jelly                    


Thai Rare Beef & Red Onion Salad                 


Edamame Pot Stickers, Mushroom Soy                                                             

Shrimp & Crab Étouffée                                                 

Green Onion Rice Cake            


Smoked Prosciutto Flatbread, Cipollini Onion   

Local Chevre, Pink Peppercorn Honey                


Herbed Gnocchi, Niman Lamb, Baked Ricotta       

  Natural Jus




Ahi Tuna Tartare, Blood Orange Vinegar  



Virginia Flounder Sashimi, Yuzu Ponzu                


Thin & Raw Beef Sirloin                                         

Smoked Salt, Truffle Mustard Aioli                 


Red Flame Grapes, Sheep’s Milk Ricotta                    

Olive Oil Baked Pita, Caramelized Fennel


Krog Street Mozzarella, Sun Dried Tomatoes                

“O” Sherry Vinegar, Basil                                       


Greek Wedge, Cucumbers, Sweet Peppers     

Feta Cheese & Toasted Oregano Vinaigrette        


  Romaine Heart Salad with Gruyere Cheese 




Mock Turtle Soup with Dry Sack Sherry                    


African Squash Bisque, Cranberry Relish                         

Shaved Foie Gras


Soups 1-1-1




Tarragon-Lemon Roasted Chicken            

Creamy Mashed Potatoes                                   


Carolina Mountain Rainbow Trout             

Choy Sum, Ponzu Hollandaise                               


Crispy Duck Breast with Thai Risotto             

Green Curry Essence                                    


Jonah Crab Stuffed Acadian Redfish             

Preserved Lemon Velouté, Leek Greens


Rosemary Basted Flat Iron Steak               

Heart of Palm, Arugula & Lemon Oil                     


Morita Chile Dusted Salmon                            

Goat Cheese Couscous, Cranberry Vinegar


Whole Roasted Bronzini, Brussels Sprouts           

Whole Grain Mustard–Shallot Butter


Double Bone Pork Chop, Grilled Artichokes          

Ver Jus-Wooly Pork Emulsion                          


House Made Tagliatelle, GA Shrimp, Hot Coppa  

Preserved Tomato–Garlic Butter


Braised Beef Short Rib, Acorn Squash             

Three Philosophers–Red Eye Gravy 


Sea Scallop Benedict on Country Ham Grits    

Asparagus & Spiced Hollandaise        




Maine Lobster & Roasted Green Chile Soft Taco  

Cascabel Cream, Tomatillo Pico               


14 oz Veal Porterhouse, Truffle Butter               

White Wine Poached Pears


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                             

SIDE PLATES              


Vermont Sweet Butter Mashed Potatoes


Brown Butter Cauliflower Mash


Sesame Stir Fry Choy Sum


Goat Cheese Couscous, Cranberry Vinegar


Country Ham Grits


Charred Corn & Gouda Cheese


Sautéed Spinach


Roasted Brussels, Mustard – Shallot Butter


Hand Cut French Fries, Blue Cheese Fondue


Full Dinner Served at the Bar



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

(Complimentary Amuse)



Chosen as one of Esquire's 

"America's Best New Restaurants"


"Best New American Restaurant List"...

Travel and Leisure Magazine



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

(Complimentary Amuse)




 Gift Certificates Available