We Now Offer a Limited Pre-Theater Menu Until 6:30 Each Evening  2 Courses - $16.50   With 1 Glass of Wine $22

Dinner Menu

Bruschette with Tomato and Basil Salad $4.95

Country Potato Soup garnished with Mashed Potatoes $5.95

Crawfish and Vegetable Tower with Rice Wine Vinegar Dipping Sauce $8.95

Baked Goat Cheese Wrapped in Filo Dough over Poached Apples
with a Sundried Tomato and Black Olive Vinaigrette $7.95

Crisp Duck Confit over Field Greens with Blueberry Vinaigrette 11.50

Fried Chicken Livers with Field Greens and Seared Apples $9.50

Steamed Mussels with Tomato Concasse, White Wine and Fresh Herbs $9.95

Organic Field Greens with Red Wine Vinaigrette $5.95
Add Goat Cheese Crumbles $6.95

Potato & Gorgonzola Fritters with horseradish dipping sauce $5.95

Caesar Salad "eggless" with Shaved Parmesan and Herb Croutons $6.50

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Sautéed Pork Loin with Apple-Caramel Sauce, Rosemary Mashed Potatoes
and Sautéed Squash $16.50

Wine suggestion: BIN 3.06 Columbia Crest, Horse Heaven, Cabernet,’05  9.75 gl/37.00 btl

Oven Roasted Chicken Served Over Spinach Salad with Currants, Pine Nuts,
Bread Croutons and a Mustard Vinaigrette $16.95

Wine suggestion: BIN 3.45 Latour, Domaine Valmoissine, Pinot Noir ‘04 8.50 gl/32.00 btl

Grilled Salmon served medium rare, over Jasmine Rice and Braised Cabbage
with a Balsamic Beurre Blanc $18.50

Wine suggestion: BIN 3.63 Lake Sonoma, Zinfandel, Dry Creek, CA ’02 10.25 gl/39.00 btl

Braised Lamb Shank with Herb Roasted Vegetables and Calamata
Olive-Sweet Pepper sauce $21.95

Wine suggestion: BIN 3.84 Glass Mountain, Merlot, California ‘02 7.00 gl/26.00 btl

Roasted Vegetable Platter Portabella mushroom, Broccoli, Acorn Squash, Tomatoes,
Zucchini, Squash, Garlic Bulb, and Roasted Red Pepper $15.95

Wine suggestion: BIN 2.01 Oxford Landing, Chardonnay, ‘05 6.50 gl/24.00 btl

Pan Sautéed North Carolina Trout finished in a White Wine-Caper Sauce
and Served with Veggie Rice Pilaf and Steamed Broccoli $18.95

Wine Suggestion:BIN 2.22 Benziger, Carneros, Chardonnay '06 8.25gl/31.00 btl

Pan Seared Duck Breast with poached pears in red wine citrus reduction with asparagus $22.95

Wine Suggestion: Bin 4.38 McManis, Petite Sirah, Ca. $7.75/$29.00

Buffalo Meatloaf Served Over Mashed Potatoes with a Veal Jus, Roasted
Tomatoes and Wild Mushrooms $16.95

Wine suggestion: BIN 4.38 Mc Manis, Petite Sirah, Ca. ‘04 7.75 gl/29.00 btl

Pistachio Encrusted Yellow Fin Tuna over Field Greens, tossed in a Mango
Cucumber Vinaigrette, and Soy Ginger Glace $20.95

Wine Suggestion: BIN 4.07 Steele, Shooting Star, Syrah, Ca. '03 8.25 gl /31.00 btl

Grilled Beef Tenderloin Filet Served on Mashed Potatoes with
wild Mushrooms, and Red wine Demi-Glace $24.95

Wine suggestion: BIN 3.08 Wolf Blass, Presidents Selection Cabernet, ‘04 10.25 gl/ 39.00 btl

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Spring 2008

Cold Strawberry Soup $6.75

Shrimp Bisque with parmesan flat bread wedges $7.95

Poached Strawberries with brie set on mizuno greens with hazelnut vinaigrette $8.95

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Sautéed Corvina, served with Marinated Cucumber salad  and Creamy Worcestershire Sauce    $18.95

 Wine Suggestion: Bin 2.84 Toulouse, Vin Gris, Anderson Valley, CA ‘06    $10.25/$39.00

Wild Mushroom Ravioli baked with gorgonzola, with arugula, cranberries and pistachios $15.95
add chicken $19.95

Wine Suggestion: Bin 2.52 Matua Valley, Sauvignon Blanc $8.00/$30.00

Seared Scallops with broccoli, and sun-dried tomatoes with a rosemary-citrus reduction $22.45

Wine Suggestion: Bin 2.22 Benziger, Chardonnay,Carneros ‘04 $8.25/$31.00

Poached Salmon au gratin potatoes and wilted spinach, lemon dill compound butter $18.50

Wine Suggestion: Bin 2.57 Benziger, Sauvignon Blanc, Sonoma, ‘04 $7.50/$28.00

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All menus and prices are subject to change

No Corkage Fee Every Sunday

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Dinner from 5:30 pm until 10 pm Sunday -Thursday, 5:30 pm until 11 pm Friday-Saturday

George Tice – Proprietor

Paintings by Steve Penley ** Private Rooms Available ** Gift Certificates Available

Please step outside to smoke or use a cell phone

2293B Peachtree Road Atlanta, GA 30309 www.toulouserestaurant.com 404-351-9533