Buckhead’s best business lunch includes beautifully composed dishes, salads, bowls, and pizzas, all of which are available to-go.

Share Plates

MEDITERRANEAN HUMMUS 16
WILD MUSHROOMS, SUNDRIED TOMATOES

GRILLED SPANISH OCTOPUS 19
WARM RICE PEA SALAD, BASIL PISTOU

SHORT RIB ARANCINI 18
THREE NUT GREMOLATA

YUZU TEMPURA SHRIMP 26
SPICY MANGO CHUTNEY

NORTH CAROLINA BURRATA 19
SORGHUM ELDERFLOWER HONEY, PEAR APPLE, GRILLED CIABATTA

Pizza

MARGHERITA 12
TOMATO, FRESH MOZZARELLA, BASIL

PEPPERONI 14
TOMATO, FRESH MOZZARELLA, PARSLEY

JENN’S WILD MUSHROOM 14
FIVE NUT PESTO, BURRATA, ARUGULA

SAUSAGE + KALE 15
HEIRLOOM CHERRY TOMATOES, PECORINO E.V.O.O

Salad and Bowls

JUMBO LUMP CRAB 24
AVOCADO, CHERRY TOMATOES, GINGER DRESSING

MARKET SALAD 10
SHAVED VEGETABLES, TOASTED PUMPKIN SEEDS

ROMAINE CAESAR 14
CIABATTA CROUTONS, PARMIGIANO-REGGIANO
(ANCHOVIES PER REQUEST)

ROASTED BABY BEETS 17
POMEGRANATE REDUCTION, ITALIAN BLUE CHEESE
SHREDDED WALNUTS

KALE SALAD 18
DRIED STRAWBERRIES, PECANS, CREAMY FETA DRESSING

CHOPPED BLUE CHEESE SALAD 15
ROMAINE, CUCUMBER, GREEN BEANS, CHERRY TOMATOES
HARD BOILED EGG, BLUE CHEESE DRESSING

CHINA BLACK RICE 18
KALE, SPICED COCONUT PANANG CURRY

CHILLED RICE NOODLES 15
GREEN PAPAYA, GINGER SOY DRESSING

WARM QUINOA + BROWN RICE 16
WINTER VEGETABLES, PEANUT AGRODOLCE

Entrees

RIGATONI 24
BEEF + PORK BOLOGNESE

OVEN ROASTED SALMON STEAK 32
RICE GRITS, SPRING VEGETABLES, SPINACH

SEARED BLACK SEA BASS* 35
BEET RAITA, ROASTED VEGETABLES, SHAVED FENNEL

HERB ROASTED CHICKEN 28
GREEN RISOTTO, NATURAL JUS, HERBES DE PROVENCE

Sandwiches

GRILLED CHICKEN SANDWICH 16
LETTUCE, TOMATO, CHIPOTLE MAYO

BRAISED BRISKET SANDWICH 17
MUSTARD + MAYONNAISE, ROCKET, ASIAGO CHEESE

IMPOSSIBLE BURGER 18
FRESH ASIAGO CHEESE, SLICED AVOCADO, PICKLED RED ONIONS

GRILLED MARKET BURGER 17
AMERICAN CHEESE, LETTUCE, TOMATO, PICKLES, M+M SAUCE

ADD FRENCH FRIES OR SALAD + 3

Add Ons

BRANZINO + 20
ATLANTIC SALMON + 14
CHARGRILLED CHICKEN + 8
SHRIMP + 12
SCALLOPS + 20

PLEASE MAKE YOUR SERVER AWARE OF ANY ALLERGIES OR DIETARY RESTRICTIONS | *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS*