Dinner Menu Bruschette with Tomato and Basil Salad 5.95 Country Potato Soup garnished with Mashed Potatoes 6.45 Crawfish and Vegetable Tower with Rice Wine Vinegar Dipping Sauce 9.95 Baked Goat
Cheese Wrapped in
Filo Dough over Poached Apples Fried Chicken Livers with Field Greens and Seared Apples $10.50 Steamed Mussels with Tomato Concasse, White Wine and Fresh Herbs 9.95 Organic Field
Greens with Red
Wine Vinaigrette 6.50 Potato & Gorgonzola Fritters with horseradish dipping sauce 6.95 Caesar Salad "eggless" with Shaved Parmesan and Herb Croutons 6.95
*** Sautéed Pork
Loin with
Apple-Caramel Sauce, Rosemary Mashed Potatoes 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, Wine suggestion: BIN 3.44 Castle Rock, Mendocino, Pinot Noir ‘06 9.50 gl/35.50 btl Grilled
Salmon served
medium rare, over Jasmine Rice and Braised Cabbage Wine suggestion: BIN 4.16 Tintara, McLaren Vale, Shiraz ’04 10.25 gl/39.00 btl Braised Lamb
Shank with Herb
Roasted Vegetables and Calamata Wine suggestion: BIN 3.84 Glass Mountain, Merlot, California ‘03 7.00 gl/26.00 btl Angel Hair
Pasta in a
tomato cream sauce garnished with Boursin cheese, Wine suggestion: BIN 3.03 Five Rivers, Cabernet, Paso Robles ‘05 7.00 gl/26.00 btl Roasted
Vegetable Platter Portabella
mushroom, Broccoli, Acorn Squash, Tomatoes, Wine suggestion: BIN 2.01 Oxford Landing,
Chardonnay, ‘06 6.50 gl/24.00 btl Pan Seared Duck Breast with poached pears in red wine citrus reduction with asparagus 22.95 Wine Suggestion: Bin 3.48 ZD, Carneros, Pinot Noir ’06 $14.50/$56.00 Wild
Mushroom Ravioli with
Gorgonzola, with Arugula, Cranberries and Pistachios Wine Suggestion: Bin 2.52 Matua Valley, Sauvignon Blanc, ‘07 $8.75/$32.50 btl Pan
Sautéed North Carolina Trout finished in a White Wine-Caper Sauce Wine Suggestion: BIN 2.12 J. Lohr, Monterey, CA, Chardonnay '06 8.50gl/32.00 btl Buffalo
Meatloaf Served
Over Mashed Potatoes with a Veal Jus, Roasted Wine suggestion: BIN 4.38 Mc Manis, Petite Sirah, Ca. ‘06 8.25 gl/31.00 btl Seared Scallops with broccoli, sun-dried tomatoes in a rosemary-citrus reduction 22.45 Wine Suggestion: BIN 2.02 Kenwood, Chardonnay, Yalupa. '07 7.75 gl /29.00 btl Beef Tenderloin Filet Served with Mashed Potatoes and Mushroom cream sauce 23.95 Wine suggestion: BIN 3.08 Wolf Blass, Presidents Selection Cabernet, ‘05 10.25 gl/ 39.00 btl
*** Winter 2010 Tomato and Basil Soup garnished with goat cheese and roasted red pepper strips 7.45 Fried Eggplant Strips (5) with creamy Pesto Sauce 7. 50 Shrimp (4) and Grits on Cheddar Cheese Grits with Low Country Bacon Gravy 8.50 *** Crawfish and Andouille Crepes served with Asparagus in a Gourmet Cheese Sauce 16.50 Wine Suggestion: Bin 2.88 Zaca Mesa, Viognier, Santa Ynez Valley ‘06 9.50/36.00 Pork Rollatini stuffed with Caramelized Onions
and Tomatoes, set on Wilted Spinach, Wine Suggestion: Bin 4.16 Tintara, McLaren Vale, Shiraz, S. Australia ‘05 10.25/39.00 Poached Salmon au gratin potatoes, wilted spinach, lemon dill compound butter 18.50 Wine Suggestion: Bin 2.53 Kenwood, Sauvignon Blanc, Sonoma ‘06 7.75/29.00 Pistachio
Encrusted Ahi Tuna served
medium rare over Field Greens, Wine Suggestion: Bin 4.07 Steele, Shooting Star, Syrah, CA ’06 8.75/32.50 *** All menus and prices are subject to change No Corkage Fee Every Sunday *** 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
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