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| Fine Dining
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Make your reservation now through opentable.com .
Soupe du jour *** Confit de canard *** Dame blanche
404.815.4900 - Vegetable Egg Rolls - Chicken Potstickers - Kobe Beef Yakatori 2nd Course Meal- Salad - Crispy Sesame Goat Cheese Salad 3rd Course Meal- Stir Fry - All you can eat Stir Fry 4th Course Meal- Desert
Entrée (choose one) San Marzano tomato pizza with housemade mozzarella and basil Swordfish with pinchitos and grilled bread Spolettoni with mushroom ragu Dessert Apple Torte Join us on Tuesday, November 18 from 5:pm to 7:pm at Ecco Restaurant for our monthly happy hour. Afterwards, plan to participate in our 2008 Midtown Atlanta Shop & Dine Week by making reservations and having dinner at Ecco. Ecco will be offering $5 wine specials and free appetizers. Be sure to add Ecco to your week of celebrating Midtown during our Annual Shop & Dine Week.
Garlic Marinated Hanger Steak, Roasted Half Chicken or Atlantic Salmon Flourless Chocolate Cake or Sticky Toffee Pudding
404.872.0904 Murphy’s Caesar Salad Second Course Guinness Braised Beef Brisket Tollhouse Pie
First course Steak Frites, Chicken, Salmon, Pizza or Burger All Desserts
First: Roasted Pumpkin Soup, Maple Brioche Croutons or Fall Green Salad with Shaved Apples, Crumbled Goat Cheese and Pecan Vinaigrette Second: Braised Beef Short Rib with Crushed Fingerling Potatoes or Soy Roasted Blue Cod Dessert Chocolate Banana Crunch Tart, Banana Fosters Caramel Sauce, Ginger Ice Cream or Champagne-Vanilla Roasted Forelle Pear , Salted Blue Cheese Ice Cream.
Choice of
Field Greens Salad with Balsamic vinaigrette Traditional Caesar Salad with shaved Reggiano and Croutons
Choice of
Tortelli di Mele Round ravioli filled with browned Granny smith apples, sausage and parmigiano are topped with browned butter and sage.
Pizzorcheri Coi Rapini Buckwheat tagliatelle tossed with sautéed Broccoli Rabe, roasted radicchio, browned garlic, Shitake mushrooms and crushed red pepper.
Grilled Atlantic Salmon served with Home-Made Mashed Potatoes and Diced Tomatoes and in a Porcini mushroom Sauce
Chicken Parmigiana; Lightly breaded Chicken Cutlet served with Penne Pasta, wilted Spinach, Mozzarella cheese and Tomato basil sauce.
Grilled Pork Chop with Roasted Potatoes, Field greens and Marsala Mushroom Sauce.
Dessert Course
Vanilla Bean Crème Brule Kaluha Crème Brule
404.418.1250 First course Second Course Georgia Mountain Trout Molted Chocolate Cake
1. Soup or Salad, (choose one)
-Pastrmi Smoked Salmon Napolean Spring Mix. Flat Bread Yuzu Balsamic Vinaigrette
Lobster Bisque Black Truffle Oil
2. Appetizer (choose one)
-Shanghai Spring Roll
-Lamb Lolly (Saffron Kore Sweet Potato Asian Demi-Glaze)
3. Entrée (choose one)
-Surf and Turf (4oz. Filet and 2 Curry Spiced Jumbo Shrimp)
-Pineapple Chicken
-Sushi and Sashimi
Price: $25 plus tax (gratuity not included)
CHOICE OF Spiced Chicken Samosas Cilantro Yogurt or Charred Chili Rubbed Beef Skewers Thai Basil Dipping Sauce or Market Green salad Radishes, Cherry Tomatoes Sesame Seed Vinaigrette
CHOICE OF Salmon Cha Ca La Vong Herb Salad or Char Grilled Chicken Kumquat Lemongrass Dressing or Spicy Shanghai Noodles Chilled Silken Tofu Garlic and Herbs
CHOICE OF Ovaltine Kulfi, Caramelized Banana Spiced Milk Chocolate Sauce Or
Passion Fruit Sorbet Chef/Owner Jean-Georges Vongerichten Chef de Cuisine Ian Winslade Chocolate Cheese Cake
404.897.1280 A pre-fix meal for $25 at Table 1280
Appetizer (choose one) House Salad mixed greens, toasted pecans, balsamic vinaigrette Fried Green Tomatoes red pepper coulis, goat cheese, fresh basil Pimiento Cheese heart of celery, house pickles, corn crackers Entree (choose one) Grilled Atlantic Salmon butternut squash hash w/ country ham, spinach, pecans, apple cider butter Chicken & Dumplings mustard crusted boneless thighs, green cabbage, herbed cheddar dumplings, chicken gravy Roasted Pork Loin parmesan grits, grilled romaine, truffled onion jus Dessert Ice Cream Sandwich pecan chocolate chip cookies, vanilla bean ice cream, buttermilk-cinnamon ganache
404.477.6111
First Course Sole Parisian Clafoutis
404.367.8482 |
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