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
--
snacks are priced between $5 - $14, starters between $12 - $29,
entrees between $32 - $48, desserts between $11 - $14
pastries: kathryn king
cuisine: joseph harrison