Circa 1875

Angostura bitters, Sugar cube, Saint-Hilaire sparkling wine, lemon twist

Bombay Dry Gin, triple sec, fresh lemon juice, Saint-Hilaire sparkling wine, lemon twist

Lavender simple syrup, St. Germain, Saint-Hilaire sparkling wine, lemon twist

Bombay Dry, Basil, Lime Juice, Simple syrup

Bombay Sapphire gin, Marashino liquor, Créme de violette, lemon juice, citrus twist

Stoli vodka, mint, fresh lime juice, black peppercorn ginger beer, lime wheel

Absolut vodka, fresh lemon juice, orange blossom honey simple syrup, lemon wedge

Altos Reposado tequila, Lillet blanc, Green Chartreuse, grapefruit juice, grapefruit twist

Altos Reposado tequila, Dubonnet Rouge, Aperol, Fernet Branca, orange twist

Makers Mark, Mantenegro Amaro, Aperol, lemon juice

Redemption Rye, Cognac, Dolins Rouge, Benedictine, Peychauds Bitters, Angostura Bitters, citrus twist

Iced water is presented table side in a four faucet, crystal Absinthe Decanter Customer drizzles water over a sugar cube which has been placed onto a silver Absinthe spoon. Watch as the Lucid brand Absinthe below, turns from a clear green color into a milky Chartreuse

French Fries

Onion Soup

ask your server

Traditional garlic, butter, parsley

Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, butter, and parsley

Fried Springer Mountain Farms chicken livers on top of brioche, caramelized onion, apple demi-glace, and finished with parsley

Poached Foie Gras served chilled with toasted Brioche and Bing Cherry Sauce

Sea scollops, mushrooms, scallions, topped with St. Andre mornay sauce, gruyere cheese, bread crumbs, and baked au gratin

Homemade Country style pâté served with cornichons and whole grain mustard

Assorted platter of house made charcuterie, selection of imported cheeses, and traditional accompaniments

Chef's selection of imported cheeses, crostini, and preserves

10oz N.Y. Strip Steak. French fried potatoes, finished with red wine demi-glace

Pan dressed Carolina brook Trout served with glazed carrots and finished with lemon caper brown butter sauce

Roasted Mediterranean Sea bass pan dressed, finished with tomato, fennel, saffron sauce, roasted red bliss potatoes, garlic, leeks, and fine herbs

Fresh sausage, white beans, onions, carrots, celery and confit duck leg, finished with natural jus

Seared Maple Leaf duck breast, served with celery root mash, finished with Bing Cherry Sauce

Please ask your server for our offering

Bone in Chicken breast with mashed potatoes, haricots verts, and finished with natural jus

Local Georgia shrimp, peppers, asparagus, finished with Pernod béchamel

Grilled Berkshire Pork chop with brussels sprouts aux lardons finished with sauce robert and cornichons

Flash grilled organic frisée tossed with cider and mustard vinaigrette garnished with lardons

Roasted beets with house blended greens, pistachios, tossed in citrus vinaigrette

House blended greens tossed with balsamic vinaigrette

Cucumbers, carrots, and tomatoes, tossed with balsamic vinaigrette

House blended greens tossed with garlic Caesar dressing, shaved Manchego cheese, crouton and topped with white anchovies

Filled with Vanilla Ice Cream, topped with toasted pecans and hot fudge

Black Forest cake layered with dark chocolate buttercream frosting Bing cherry sauce topped with ganache

Fresh Crepes made to order and served with a caramelized Grand Marnier sauce, oranges and a scoop of vanilla ice cream

Chef's Selection

A sampling of créme brûlée, orange scented madeleine, mousse au chocolat

Chef's selection of imported cheeses, crostini, and preserves

Angostura bitters, Sugar cube, Saint-Hilaire sparkling wine, lemon twist

Bombay Dry Gin, triple sec, fresh lemon juice, Saint-Hilaire sparkling wine, lemon twist

Lavender simple syrup, St. Germain, Saint-Hilaire sparkling wine, lemon twist

Bombay Dry, Basil, Lime Juice, Simple syrup

Bombay Sapphire gin, Marashino liquor, Créme de violette, lemon juice, citrus twist

Stoli vodka, mint, fresh lime juice, black peppercorn ginger beer, lime wheel

Absolut vodka, fresh lemon juice, orange blossom honey simple syrup, lemon wedge

Altos Reposado tequila, Lillet blanc, Green Chartreuse, grapefruit juice, grapefruit twist

Altos Reposado tequila, Dubonnet Rouge, Aperol, Fernet Branca, orange twist

Makers Mark, Mantenegro Amaro, Aperol, lemon juice

Redemption Rye, Cognac, Dolins Rouge, Benedictine, Peychauds Bitters, Angostura Bitters, citrus twist

Iced water is presented table side in a four faucet, crystal Absinthe Decanter Customer drizzles water over a sugar cube which has been placed onto a silver Absinthe spoon. Watch as the Lucid brand Absinthe below, turns from a clear green color into a milky Chartreuse

French Fries

Onion Soup

ask your server

Traditional garlic, butter, parsley

Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, butter, and parsley

Fried Springer Mountain Farms chicken livers on top of brioche, caramelized onion, apple demi-glace, and finished with parsley

Poached Foie Gras served chilled with toasted Brioche and Bing Cherry Sauce

Sea scollops, mushrooms, scallions, topped with St. Andre mornay sauce, gruyere cheese, bread crumbs, and baked au gratin

Homemade Country style pâté served with cornichons and whole grain mustard

Assorted platter of house made charcuterie, selection of imported cheeses, and traditional accompaniments

Chef's selection of imported cheeses, crostini, and preserves

10oz N.Y. Strip Steak. French fried potatoes, finished with red wine demi-glace

Pan dressed Carolina brook Trout served with glazed carrots and finished with lemon caper brown butter sauce

Roasted Mediterranean Sea bass pan dressed, finished with tomato, fennel, saffron sauce, roasted red bliss potatoes, garlic, leeks, and fine herbs

Fresh sausage, white beans, onions, carrots, celery and confit duck leg, finished with natural jus

Seared Maple Leaf duck breast, served with celery root mash, finished with Bing Cherry Sauce

Please ask your server for our offering

Bone in Chicken breast with mashed potatoes, haricots verts, and finished with natural jus

Local Georgia shrimp, peppers, asparagus, finished with Pernod béchamel

Grilled Berkshire Pork chop with brussels sprouts aux lardons finished with sauce robert and cornichons

Flash grilled organic frisée tossed with cider and mustard vinaigrette garnished with lardons

Roasted beets with house blended greens, pistachios, tossed in citrus vinaigrette

House blended greens tossed with balsamic vinaigrette

Cucumbers, carrots, and tomatoes, tossed with balsamic vinaigrette

House blended greens tossed with garlic Caesar dressing, shaved Manchego cheese, crouton and topped with white anchovies

Filled with Vanilla Ice Cream, topped with toasted pecans and hot fudge

Black Forest cake layered with dark chocolate buttercream frosting & Bing cherry sauce topped with ganache

Fresh Crepes made to order and served with a caramelized Grand Marnier sauce, oranges and a scoop of vanilla ice cream

Chef's Selection

A sampling of créme brûlée, orange scented madeleine, mousse au chocolat

Chef's selection of imported cheeses, crostini, and preserves

Angostura bitters, Sugar cube, Saint-Hilaire sparkling wine, lemon twist

Bombay Dry Gin, triple sec, fresh lemon juice, Saint-Hilaire sparkling wine, lemon twist

Lavender simple syrup, St. Germain, Saint-Hilaire sparkling wine, lemon twist

Bombay Dry, Basil, Lime Juice, Simple syrup

Bombay Sapphire gin, Marashino liquor, Créme de violette, lemon juice, citrus twist

Stoli vodka, mint, fresh lime juice, black peppercorn ginger beer, lime wheel

Absolut vodka, fresh lemon juice, orange blossom honey simple syrup, lemon wedge

Altos Reposado tequila, Lillet blanc, Green Chartreuse, grapefruit juice, grapefruit twist

Altos Reposado tequila, Dubonnet Rouge, Aperol, Fernet Branca, orange twist

Makers Mark, Mantenegro Amaro, Aperol, lemon juice

Redemption Rye, Cognac, Dolins Rouge, Benedictine, Peychauds Bitters, Angostura Bitters, citrus twist

Iced water is presented table side in a four faucet, crystal Absinthe Decanter Customer drizzles water over a sugar cube which has been placed onto a silver Absinthe spoon. Watch as the Lucid brand Absinthe below, turns from a clear green color into a milky Chartreuse