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Breakfast
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The Buffet Breakfast Potatoes, Southern Grits, Oatmeal, Bakeries, Selection of Cheeses, Bacon, Smoked Salmon, Cold Cuts, Seasonal Fruit, Cereals, Yogurt, Belgian Waffles, Scrambled Eggs and Omelets to Order. Coffee, Tea and Juice Included.
American Breakfast Choice of Orange or Grapefruit Juice, Two Eggs Any Style with Silver Dollar Pancakes, Smoked Bacon, Country Sausage Patties or Chicken Apple Sausage, Breakfast Potatoes, Morning Bakeries or Toast, Regular or Decaffeinated Coffee or Hot Tea.
"Fresh and Light" Choice of Juice, Morning Bakeries or Toast, Sweet Butter and Preserves, Coffee or Hot Tea
"Southern Living" Choice of Juice, Two Eggs Any Style, Ham Steak, Red Eye Gravy, Sticky Bun, Breakfast Potatoes, Morning Bakeries or Toast, Coffee or Hot Tea
"Morning Wellness" Selection of Fresh Juices, Egg White Omelet with Fresh Herbs and Steamed Vegetables, Fresh Fruit Smoothie or Fruit Salad, Choice of Toast or Bagel, Coffee or Hot Tea
BUCKHEAD SIGNATURES
Chef "Amos" Southern Grits Grits with Sharp Cheddar Cheese and Smoked Bacon
Grits with Poached Eggs and Hollandaise
Grits with Shrimp and Creole Tomatoes
French Toast Homemade Vanilla Brioche, Peach Preserve
Georgian Pecan Waffle Maple Syrup
Corn Beef Hash Two Eggs Any Style, Asparagus, Whole Grain Hollandaise
Irish Oatmeal Brown Sugar and Golden Raisins
Smoked Salmon Tomato, Red Onion, Capers, Cream Cheese and Fresh Bagel
Slice Seasonal Fresh Fruits Honey Yogurt
THE EGGS AND MORE Served with Southern Grits or Breakfast Potatoes and Choice of Toast
Three Egg Omelet Your Choice of: Ham, Bell Pepper, Mushroom, Tomato, Onion, Fresh Herbs, Shrimp, Swiss or Cheddar Cheese
Egg White Omelet Fresh Herbs and Vegetables
Two Eggs Any Style With Choice of Smoked Bacon, Country Sausage Patties or Chicken Apple Sausage
Eggs Benedict Hollandaise Sauce, Asparagus
CLASSIC SIDES
Seasonal Fresh Fruits Seasonal Mixed Berries Breakfast Potatoes Bacon or Pork Sausage Chicken Apple Sausage Basket of Morning Bakeries Bagel and Cream Cheese Traditional Georgian Biscuit and Gravy Organic Yogurt
BEVERAGES
Selection of Juice Freshly Brewed Regular or Decaffeinated Coffee Cappuccino Pot of Hot Chocolate Espresso Skin, Nonfat or Whole Milk Breakfast Tea Selection
Lunch
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Café Traditional
Soup-Salad & Small
Crispy Oysters Deviled Egg Salad, Lemon Dressing, Tabasco Foam, Caviar
Carrot, Ginger Soup Apple Crème, Wild Rice Croquette, Roasted Carrots
Roasted Beet Salad Frisse Lettuce, Crispy Goat Cheese, Alison Honey Pepper Vinaigrette
Shrimp ‘N Grits Micro Basil, Tomato Tasso Ham Jus
Main
Chicken Salad Sandwich Truffle Aioli, Pecan Brittle, Local Lettuce
Wild Salmon Green Tomato Salsa, Sea Island Red Peas, Boudin Noir
NY Strip Sandwich Mushroom Jus, Grilled Spring Onion, Open Faced, Frites
Turkey Club 1894 Smoked Turkey Breast, Lettuce, Tomato, Bacon, Avocado, Cranberry Aioli, Multigrain Bread
Caesar Salad Hearts of Romaine, Parmesan Crisp, White Anchovy Add Chicken or Shrimp
Cobb Salad Smoked Chicken, Smoked Turkey, Benton’s Bacon, Heirloom Tomato, Iceberg Wedge, Avocado, Buttermilk Dressing
Café Modern
Soup-Salad & Small
Wild Strawberry Salad Candied Peanuts, Balsamic Granita, Micro Basil, Olive Oil
Foie Gras Huckleberry Gastrique, Black Truffle French Toast, Bourbon Maple
Cantaloupe Crudo Country Ham, Basil, Goat Cheese, Olive Oil, Cider Vinegar
Main
Fennel Dusted Diver Scallops Pickled Ramps, Fingerling Potatoes, Fennel Broth
Lamb Burger Lamb Bacon, Feta, Rocket Grilled Red Onion, Lamb Jus
Chicken 'N Dumplings Crispy Black Truffle Gnocchi, Peas Three Ways, Best Carrots Ever, Chicken Jus
Southern Style Panzanella Salad Cucumber, Tomato, Red Onion, Croutons, Crispy Chicken Wings, Cheddar Pickled Jalapeno, Alison Honey Mustard Dressing
Crab Cakes Spring Asparagus, Crab Bisque Emulsion, Caviar
Trimmings - Frills
Truffle Fries Organic Vegetables Potato Puree Cucumber Salad Tasting Of Salt Small Caesar Salad Small Garden Salad
3 Bite Tastings
Carrot, Ginger Soup Apple Crème, Wild Rice Croquette
Choice of Salad Roasted Beet Salad, Endive Salad, or Caesar Salad
Choice of 1/2 Sandwich Turkey Club 1894 or Chicken Salad Sandwich
Executive Lunch
Roasted Beet Salad Frisse Lettuce, Goat Cheese, Alison Honey Pepper Vinaigrette
Fennel Dusted Diver Scallops Pickled Ramps, Fingerling Potatoes, Fennel Broth
Dessert
Todd L Richards Chef De Cuisine
Dinner
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Appetizers
Diver Scallops Tasso Ham, Fennel, Butter Bean Cassoulet
Lady Pea Soup Country Style…Smoked Bacon, Celery, Cornbread, Ham Hock Broth -or- Modern Style…Wild Greens, Rice, Onion Broth, Cornbread
Roasted Cauliflower Gratin Fig, Pistachio, Mascarpone, Parmesan
Yellow Fin Tuna Sashimi Wasabi, Compressed Peach, Ponzu Gelee, Cucumber, Soy
Country Ham Plate Goat Cheese, Basil, Cantaloupe, Olive Oil, Black Pepper
“Farm to Table” Buttermilk Fried Quail Breast, Pickled Beets & Quail Egg, Allison Farm Honey Mustard
Foie Gras Huckleberry, French Toast, Nobel Bourbon Barrel Aged Maple
“The Today Show” Apple Salad Pecans, Bourbon Pecan Vinaigrette, Asher Blue Cheese
Entrees
Chicken ‘n Dumplings Tennessee Black Truffle Gnocchi, Peas, Red Wine Braised Carrots, Roasted Chicken Jus
Duck Duck Breast, Confit Risotto Croquettes Sunny Side Up Duck Egg from the “Egg Lady”, White Asparagus, Horseradish Duck Sauce
Seasonal Fish of the Day Braised Mustard Greens, K&K Smoked Medium Sausage & Potato Hash Whole Grain Mustard Sauce
Washington State Wild Salmon Green Tomato Salsa, Sea Island Red Peas, Rice
Pork Schnitzel Mac’ & Cheese Gratin, Bacon Relish, Roasted Shallots
Border Springs Lamb Tasting Shank, Loin, “Faux” Ribeye (Heart) Sheep’s Milk Cardamom Flan, Mint, Apple, Olive, Brussels Sprouts
Carved NY Strip Parsley Roasted Potatoes, Broccoli Four Ways, Cheese Sauce, Red Wine Sauce
Veal Porterhouse Cream Style Corn, Saskatoon Berry Reduction, Pickled Chanterelle
Sides
Truffle Fries Organic Vegetables Potato Puree Shrimp & Grits Cucumber Salad Beet Salad w/ Goat Cheese Tasting of Salt
Chef’s Tasting Menu Available Upon Request
Todd L Richards Chef De Cuisine
Sunday Brunch
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Perfectly prepared and artfully presented, more than 50 selections assure there are treats for all tastes, ages and appetites.
Sample Menu
Seafood on ice such as Jonah Crab claws, King Crab legs, Malpeque oysters and Gulf shrimp
Smoked Fish—salmon, trout and mackerel Paddle fish, salmon and white fish Caviar with buttered brown bread, blinis egg white, egg yolk, capers, onion, tomato, crème fraiche and chives
Imported and domestic cheeses: Sweet Grass Dairy goat cheese; Asher Blue Belle Chevre; aged Machego; Saint Andre and Epoisses Assorted nuts, dried fruits, quince paste and three artisan marmalades
Charcuterie: Spanish Jamón, salami, Copa Italian ham, dried Chorizo Cornichons, pickled onions and three mustards
Antipasti: grilled zucchini, yellow squash, mushrooms, asparagus, red and yellow peppers, onion, Romesco sauce and saffron aioli; assorted olives, housemade hummus, baba ganoush, olive tapenade; toasted breads and pita
Lettuces and garnishes; Endive, Frisée, Arugula, Lolla Rossa, Red and Green Oak; sundried tomatoes, walnuts, croutons, goat cheese, cucumber, cheery tomatoes, almonds, carrots; buttermilk dressing, creamy sherry vinaigrette, balsamic vinaigrette, Caesar, olive oils, vinegars
Fresh sliced honeydew, pineapple, watermelon, cantaloupe, strawberries and a tropical fruit of the day
Omelets made-to-order by a chef while guests watch
Traditional breakfast favorites including Eggs Benedict, Belgian waffles and more
Just-baked breads, muffins, Danish pastries, croissants and bagels
Chef carving stations with roasted meats and fish—perhaps Roast Beef with House Made Horseradish Cream or Salmon with Roasted Tomato Aioli
Chef’s choice of vegetables, risotto and pasta—recent selections were Green and White Asparagus with Tomato Caper Relish; Truffle and Mushroom Risotto and Potato Gnocchi with Spring Peas and Fava Beans
Our pastry chef’s unrivaled desserts on small plates ideal for tasting more than just one—Strawberry Shortcake; Grand Marnier or Coffee Crème Brulee; Carrot Cake; Chocolate Mousse with Raspberries; fruit tarts
Desserts
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Brown Butter Cranberry Tart
Creamsicle Ice Cream, Orange Chiboust
Chocolate Chip Banana Bread Pudding Bourbon Sauce, "Nilla" Wafer Ice Cream
Café at Café Warm Chocolate Cake, Mascarpone Cream, Coffee Ice Cream
French Toast Panna Cotta Sweet Potato Cream, Spicy Pear Chutney
Warm Apple Tart for Two Maple Syrup, Vanilla Ice Cream
Pastry Chef Selection of Ice Cream and Sorbets
Cheese Chef Todd's Ever-Changing Selection of Local and Imported Cheeses Alison Farm Honey Comb, Georgia Pecan Brittle, Local Berries
Aperitifs
Grand Marnier 100 Grand Marnier 150 Poli Traminer Grappa Fonseca Bin Taylor Late Vintage Warres Warrior Reserve
Valentine's Dining
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Chef Todd Richards creates a la carte selections for romantic dining, from February 10 through 14:
First Course: Lobster Raviolis with Chanterelle Mushrooms, Creamed Corn, Trout Roe
Entrée: Smoked G.F. Swift Beef Tenderloin, Celery Root Purée, Apple, Bacon, Shallot Jus
Dessert: A chocolate dessert for two transforms into two hearts melting together
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Food and Wine Championship Bout
An engaging dining experience is presented at The Café, as Chef Todd Richards and Sommelier Linda Torres Alarcon become rivals for excellence, with guests determining the outcome of an entertaining food and wine competition.
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