Buckhead Restaurant Week
Join us for Restaurant Week and enjoy a multi-course menu celebrating the best of seafood and the flavors of summer. Available for dinner July 27–August 1.
$85 per person
Executive Chef | Matt Ratcliffe
Enhancements
OYSTERS — half 21. | dozen 42.
hot sauce, mignonette
CAVIAR FRIES — 22.
béarnaise, crème fraîche
CAVIAR SERVICE
house-made chips & blinis, accompaniments
28 gr. platinum osetra 135.
28 gr. dutch golden osetra 175.
28 gr. platinum osetra 135.
28 gr. dutch golden osetra 175.
First Course
HAMACHI CRUDO
radish, brulee grapefruit, cucumber, puffed quinoa, coconut aji amarillo, nori oil
WOOD-GRILLED SPANISH OCTOPUS
mojo picon, herb marinated potatoes, preserved lemon, raisin, almond
BAYWATER OYSTERS
alabama white sauce, smoked trout roe, aleppo chili
AVOCADO & CRAB SALAD
jumbo lump crab, ponzu, scallion mayo, greens, cucumber, puffed rice crackers
Second Course
ROASTED SALMON
heirloom tomato, basil, citrus, ver ju
WOOD-GRILLED HOKKAIDO SCALLOPS
corn, lady peas, fennel, vidalia onion, shrimp & saffron brodetto, fine herbs
FLUKE MEUNIÈRE
capers, sunburst squash, herb bread crumbs, brown butter
HEARTH-ROASTED CHICKEN
sunchokes, shitake, scallion, chimichurri
WHOLE LOBSTER — supplement 9.
beurre blanc, brioche crumbs
Dessert
DARK CHOCOLATE GANACHE
dulce de leche, chocolate soil, toasted milk ice cream
MEYER LEMON TARTE
toasted meringue, blueberry