DORIAN GRAY

APPETIZERS

Chef Christian Parmesan Donuts

14

Black Garlic, Caramel, Belgian Stout, Bacon

“Paramount Caviar” flight

165

Chef’s Selection

Beef tartare

21

Fermented Mustard Seeds, Shaved Pickled Pearl Onions, Cured Egg “Aïoli” Summer Micro Flowers, Pumpernickel Baguette

Charcuterie Board

30

Chef  Selection of Cured Meats, Cheeses, Seasonal Jam

Wagyu carpaccio

21

Fresh Greens, Truffle Oil, Crispy Shallots, Yuzu

MAINE SCALLOPS

28

Crudo, Coconut Milk With Kaffir Lime Leaf, Yuzu Caviar, Micro Herbs, Portuguese Tempura With Furikake

Little Neck Clams

19

Leek and Saffron Cream, Charred Serrano Chilis, Crispy Leek, Ginger

Beef cheeks “Perogies” 

17

Braised Beef Cheeks, Potatoes, Parmesan Cheese, Seasonal Mushrooms, Creme and Chives

Brussel Sprouts

15

Crispy Brussels Sprouts, Maple Thyme Vinaigrette 

SOUP OF THE DAY

12

MAINE LOBSTER SALAD

26

Poached Lobster, Compressed Winter Melon, Mixed Greens, Shaved Carrots, Truffle Balsamic Vinaigrette

SUMMER TRUFFLED BURRATA

19

Fresh Tomatoes, Heirloom Baby Tomato Confit, Basil Oil

Butternut Squash Salad

15

Caramelized butternut squash, Quinoa Granola, Manchego Cheese, Baby Arugula, Kale, Maple Thyme Vinaigrette

ROASTED AND PICKLED BEET SALAD

17

Preserved Myer Lemon Stracciatella, Verbena Gelée – Haricot Vert, Edible Flowers, Candied Smoked Georgia Pecans

PASTAS & VEGETARIANS

Bolognese

28

Spinach Tagliatelle, Veal and Beef Meat Sauce

Mushroom Risotto

30

Thin Crispy Mushrooms, Pea Shoots, Shaved Pecorino
*Add Shaved Truffles ($30)

Summer Vegetables

24

Grilled Curry Seasonal Fregula, Fried Chickpeas, Carrot Top Curry 

SIGNATURE ENTREES

Pan Seared Sea Scallops

52

Chorizo, Purple Cauliflower Purée, Roasted Cauliflower, Sofrito, Squid Ink Sauce

Pan Seared Chilean Seabass

58

Haricot Verts, Miso Beurre Blanc, Pickled Mushrooms, Chicken Skin Crumble, Rice Emulsion

Aged Duck Breast

40

Crusted Cashew, Fennel Pollen, Ginger Parsnip Purée, Pickled Baby Golden Beets, Braised Leeks, Duck Reduction 

Whole Mediterranean “Branzino”

55

 Calabrian Chilis, Cilantro Sauce

CHICKEN COQ AU VIN

40

Crusted Cashew, Fennel Pollen, Ginger Parsnip Puree, Pickled Baby Golden Beets, Braised Leeks, Duck Reduction

DUCK RAVIOLI

46

Compressed European Cucumbers, Pan Seared Duck Foie Gras Nuggets, Manchego Cheese Foam

FROM THE GRILL

ALLEN BROTHERS STEAK 802 FILET MIGNON

58

Sautéed Asparagus and Carrots, Potato Croquette, Red Wine Sauce

ALLEN BROTHERS STEAK I80Z BONE IN RIB EYE

95

Hasselback Potato, Brown Butter Hollandaise

Black Garlic Rubbed Australian Lamb Rack

55

Roasted Romanesco, Potato fondant, White carrot Mousseline, Green Garlic, Lamb jus

Dorian Gray “Dinner Menu” by Executive Chef Christian Evens

KITCHEN HOURS
Sunday trough Wednesday: 5 pm – 10 pm
Thursday trough Saturday: 5 pm – 11 pm
Sunday Brunch: 11am – 3pm

111 W Paces Ferry Rd NW
Atlanta, GA 30305
404-963-5820