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Stay informed:
| PHONE: 404.524.8280
Hours of Operation: Monday - Thursday: 5:30-10:00 p.m. Friday and Saturday: 5:30-11:00 p.m. Sunday: Closed 112 Krog Street, Atlanta, Georgia 30307 |
| april_2012_menu.doc |
| WineList.xls |
| dessert_menu.pdf |
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Make a Reservation Here Call for Reservations - 404.524.8280 SMALL PLATES Today’s Open Faced Ravioli YaYa’s Eggplant Steak Fries, 10x Sugar Chicken Livers A La Plancha Blueberries, Fig Balsamic Edamame Pot Stickers, Mushroom Soy Panang Curry Chicken Tenderloins Crisp Tofu Pan Fried Kefalotiri Cheese Lemon, E.V.O.O. Flash Fried Oysters, Tabasco Tartar Sauce Lemon Pickled Celery Salad Blue Hill Bay Mussels, Foccacia Smoked Garlic Butter Roasted Pork Belly Tacos Orange Hoisin, Cilantro Roasted Bone Marrow, Maldon Salt Grilled Ciabatta & Fig Preserves Lamb Scallopini Pancetta, Goat Gouda Smoked Prosciutto Flatbread, Local Chevre Caramelized Onion, Pink Peppercorn Honey Creole Mustard Crab Tart, Green Onion Piquanté Pepper Ketchup Char Grilled Octopus, Confit Spring Potato Limoncello Vinaigrette COLD PLATES Romaine Heart Salad with Gruyere Cheese Greek Wedge, Cucumbers, Sweet Peppers Feta Cheese & Toasted Oregano Vinaigrette Grilled Red Beets, Harissa Yogurt Candied Pistachio Thai Rare Beef & Red Onion Salad Thin & Raw Heart of Ribeye Smoked Salt, Truffle Mustard Aioli Pickled Green Tomato Black Diamond Cheddar, Smoked Maldon Hot Smoked Salmon Tostadas Habanero Crème Friache Hamachi Sashimi, Shoyu Marinated Cucumbers Kimchi Oil SOUP Stove Works Evening Soup Market Mock Turtle Soup with Dry Sack Sherry Spring Pea Soup, Lemon-Mint Oil Soups 1-1-1 Menu and prices are subject to change 04/2012 | BIG PLATES
Whole Market Fish Market Molasses-Black Pepper BBQ Chicken Creamy Mashed Potatoes Georgia Shrimp, Smoked Ricotta Gnudi Preserved Tomato-Garlic Butter Atlantic Salmon, Lemon Barley Hen of the Woods, Sorrel Leaves Jerk Pork Tenderloin, Boniato Puree Cilantro Root Vinaigrette Sunburst Farms Trout, Sugar Snap Peas, Soy Reduction Sea Scallop Benedict on Country Ham Grits Asparagus & Spiced Hollandaise Rosemary Basted Flat Iron Steak Corona Beans, Arugula & Lemon Oil Crispy Duck Breast with Thai Risotto Green Curry Essence Pan Roasted Halibut, Local Pea Succotash Lemon Verbena Beef Short Rib², Chianti Braised Agnolotti, Saba SECOND MORTGAGE PLATES Maine Lobster & Roasted Green Chile Soft Taco Cascabel Cream, Tomatillo Pico Elk Chop, Blueberry Demi Foraged Mushroom Goat Cheese Polenta Center Cut 10 oz Beef Filet Brown Butter Jus Two Double Bone Lamb Chops, Aged Balsamic Iron Skillet Wild Mushrooms 22 oz Bone-In Ribeye Warm Point Reyes Blue Cheese Vinaigrette SIDE PLATES Vermont Sweet Butter Mashed Potatoes Brown Butter Cauliflower Mash Sugar Snap Peas, Soy Reduction Country Ham Grits Charred Corn & Gouda Cheese Sautéed Spinach Preserved Lemon Barley Local Pea Succotash Hand Cut French Fries, Blue Cheese Fondue |
Voted Best Overall Restaurant (Readers Pick)
Creative Loafing - 2011