2293 Peachtree Road NE
Suite B
Atlanta, GA 30309
phone (404) 351-9533

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
with a Sundried Tomato and Black Olive Vinaigrette 8.95

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
Add Goat Cheese Crumbles 7.50

Potato & Gorgonzola Fritters with horseradish dipping sauce 6.95

Caesar Salad "eggless" with Shaved Parmesan and Herb Croutons 6.95

 

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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 3.44 Castle Rock, Mendocino, Pinot Noir ‘06 9.50 gl/35.50 btl

  Grilled Salmon served medium rare, over Jasmine Rice and Braised Cabbage
with a Balsamic Beurre Blanc 19.95

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
Olive-Sweet Pepper sauce 22.95

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,
Calamata Olives, and Sun Dried Tomatoes 14.95

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,
Zucchini, Squash, Garlic Bulb, and Roasted Red Pepper 15.95

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
and white balsamic reduction  16.95  add Chicken 5.00

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
and Served with Veggie Rice Pilaf and Steamed Broccoli 19.95

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
Tomatoes and Wild Mushrooms 16.95

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

 

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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

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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,
drizzled with Burgundy reduction and Garlic Cheese Sauce 18.95 

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,
tossed in a Mango Cucumber Vinaigrette, and Soy Ginger Glace 20.95 

Wine Suggestion: Bin 4.07 Steele, Shooting Star, Syrah, CA ’06 8.75/32.50

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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