Buckhead’s best business lunch includes beautifully composed dishes, salads, bowls, and pizzas, all of which are available to-go.
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
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
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
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
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
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*
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Menus are subject to change or availability.
Photos by: Raftermen Photography