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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
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
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Make a Reservation Here
Call for Reservations - 404.524.8280
SMALL PLATES
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
Smoked Prosciutto Flatbread, Local Chevre
Caramelized Onion, Pink Peppercorn Honey
Pan Fried Kefalotiri Cheese
Lemon, E.V.O.O.
Creole Mustard Crab Tart, Green Onion
Piquanté Pepper Ketchup
Chicken Livers A La Plancha
Pistachios, Blis Elixir
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 & Fig Preserves
Thai Rare Beef & Red Onion Salad
Edamame Pot Stickers, Mushroom Soy
Salt & Pepper Shrimp, Sesame Oil, Serranos
Make a Reservation Here
RAW PLATES
Ahi Tuna Tartare, Blood Orange Vinegar
Serranos
Zucchini-Parmesan Salad
Sweet Basil Vinaigrette
Thin & Raw Heart of Ribeye
Smoked Salt, Truffle Mustard Aioli
Local Lettuces, Aged Goat Cheese, Almonds
Ellijay Apples, Acetum Balsamic Vinegar
Krog Street Mozzarella, Vine Ripened Tomatoes,
“O” Sherry Vinegar, Basil
Greek Wedge, Cucumbers, Sweet Peppers
Feta Cheese & Toasted Oregano Vinaigrette
Romaine Heart Salad with Gruyere Cheese
SOUP
Mock Turtle Soup with Dry Sack Sherry
Roasted Celery Root Bisque
Soups 1-1-1
Menu and prices are subject to change
10/2011
BIG PLATES
Tarragon-Lemon Roasted Chicken
Creamy Mashed Potatoes
Sunburst Farms Trout
Chinese Long Beans, Soy Reduction
Crispy Duck Breast with Thai Risotto
Green Curry Essence
Yellowfin Tuna, Sticky Rice Cake
Bok Choy, Orange-Mirin Butter
Rosemary Basted Flat Iron Steak
Heart of Palm, Arugula & Lemon Oil
Scottish Salmon, Butternut Squash Risotto
Apples, Balsamic Syrup
Whole Roasted Bronzini, Brussels Sprouts28.50
Whole Grain Mustard–Shallot Butter
Double Bone Pork Chop, Grilled Artichokes
Ver Jus-Wooly Pork Emulsion
Hand Cut Tagliatelle, GA Shrimp, Hot Coppa
Preserved Tomato–Garlic Butter
Braised Beef Short Rib
Spaghetti Squash Carbonara, Bantam Egg
Sea Scallop Benedict on Country Ham Grits
Asparagus & Spiced Hollandaise
SECOND MORTGAGE PLATES
Maine Lobster & Roasted Green Chile Soft Taco
Cascabel Cream, Tomato Pico
14 oz Veal Porterhouse, Tobacco Onions
Brown Butter-Country Ham Vinaigrette
20 oz Bone-In Ribeye
Warm Point Reyes Blue Cheese Vinaigrette
Center Cut 10 oz Beef Filet
Brown Butter Jus
Two Double Bone Lamb Chops, Aged Balsamic
Iron Skillet Wild Mushrooms
SIDE PLATES
Vermont Sweet Butter Mashed Potatoes
Brown Butter Cauliflower Mash
Stir Fry Bok Choy, French Horn, Soy Reduction
Country Ham Grits
Charred Corn & Gouda Cheese
Sautéed Spinach
Butternut Squash Risotto, Apple, Balsamic Syrup
Roasted Brussels, Mustard – Shallot Butter
Hand Cut French Fries, Blue Cheese Fondue
Tarragon-Lemon Roasted Chicken
Creamy Mashed Potatoes
Sunburst Farms Trout
Chinese Long Beans, Soy Reduction
Crispy Duck Breast with Thai Risotto
Green Curry Essence
Yellowfin Tuna, Sticky Rice Cake
Bok Choy, Orange-Mirin Butter
Rosemary Basted Flat Iron Steak
Heart of Palm, Arugula & Lemon Oil
Scottish Salmon, Butternut Squash Risotto
Apples, Balsamic Syrup
Whole Roasted Bronzini, Brussels Sprouts28.50
Whole Grain Mustard–Shallot Butter
Double Bone Pork Chop, Grilled Artichokes
Ver Jus-Wooly Pork Emulsion
Hand Cut Tagliatelle, GA Shrimp, Hot Coppa
Preserved Tomato–Garlic Butter
Braised Beef Short Rib
Spaghetti Squash Carbonara, Bantam Egg
Sea Scallop Benedict on Country Ham Grits
Asparagus & Spiced Hollandaise
SECOND MORTGAGE PLATES
Maine Lobster & Roasted Green Chile Soft Taco
Cascabel Cream, Tomato Pico
14 oz Veal Porterhouse, Tobacco Onions
Brown Butter-Country Ham Vinaigrette
20 oz Bone-In Ribeye
Warm Point Reyes Blue Cheese Vinaigrette
Center Cut 10 oz Beef Filet
Brown Butter Jus
Two Double Bone Lamb Chops, Aged Balsamic
Iron Skillet Wild Mushrooms
SIDE PLATES
Vermont Sweet Butter Mashed Potatoes
Brown Butter Cauliflower Mash
Stir Fry Bok Choy, French Horn, Soy Reduction
Country Ham Grits
Charred Corn & Gouda Cheese
Sautéed Spinach
Butternut Squash Risotto, Apple, Balsamic Syrup
Roasted Brussels, Mustard – Shallot Butter
Hand Cut French Fries, Blue Cheese Fondue
Voted Best Overall Restaurant (Readers Pick)
Creative Loafing - 2011