Join us each evening as Chef Joseph Harrison presents his vision of modern American cuisine—rooted in the season’s best ingredients and shaped by refined technique.

Guests may choose from our daily à la carte offerings or experience the eight-course Chef’s Tasting Menu, available for the entire table only.

Desserts by Pastry Chef Kathryn King offer an irresistible—and memorable—final note.

**Buckhead Restaurant Week is July 22nd - July 26th. See that menu here. The BRW menu is offered in addition to our nightly à la carte menu.

JULY 2025

shareable snacks

castelvetrano olives
toasted fennel, evoo

grilled tender beef
korean bbq sauce, lime, cilantro

cheese: kentucky rose (austin, ky)
north georgia strawberry jam, pecans, toasted baguette

crisped berkshire pork belly
peach chutney, cucumber, peanut

chickpea fritters
harissa, pickled cucumbers

country style pâté
pistachios, cornichons, dijon mustard, toasted ciabatta

Salad & Soup

yellow squash soup
caramelized onion, paprika oil, toasted pumpkin seeds

ruby red & golden beets
crispy quinoa, meyer lemon yogurt

romaine & hanson lettuce
red onion, radish, turnip, feta, burnt honey vinaigrette

cucumber caesar
celery, olives, arugula, parmesan, anchovy breadcrumb

heirloom tomatoes
ricotta, pickled pepper, basil breadcrumb, crispy bacon

starters

crisped duck confit
roasted turnip, fennel, sauce à l’orange

warm butter braised maine lobster
truffled potatoes, broccoli mousseline

seared foie gras
georgia peach gastrique, arugula, shallot vinaigrette

clem’s carrots
preserved lemon, pickled jalapeño, dates, pecans, mint

crisped jumbo lump crab cake
nu’ó’c châ’m, pecans, basil, cilantro, crispy shallots

yellowtail hamachi sashimi
avocado crema, radish, cilantro, ponzu, jalapeño

beef tartare
black truffle, piquillo pepper, chives, house chips

entrées

herb-crusted lemon sole
pan roasted cauliflower, shiitakes, lemon caper sauce

pan seared sea scallops
ratatouille, romesco, spring pea, pistou

mountain trout
field peas, berbere spice, okra, tomato, lemon

breast of duck
blackberry jus, wakefield roasted cabbage, tahini

slow braised berkshire pork
creamed corn, chipotle jus, peach, banana pepper

short rib of beef
snowpeas, english peas, leeks, whipped potatoes

steak frites
black angus filet mignon*, steak fried potatoes, cognac peppercorn sauce

DESSERT

warm chocolate cheesecake
softly whipped cream, chocolate sauce

lemon pound cake
lemon custard, black plums, honey-lemon yogurt

georgia blueberry upside-down cake
vanilla ice cream

bing cherry and pistachio ice cream sandwich
valencia orange reduction

georgia peach and blackberry cobbler
blackberry ice cream

fresh sorbets
-- one of each, with meringue --
passion fruit, cantaloupe, meyer lemon