DORIAN GRAY

APPETIZERS

“Paramount Caviar” flight

165

Smoked Trout Roe – Salmon Roe – Hackleback California Sturgeon

Little Neck Clams

19

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

Charcuterie Board

30

Chef  Selection of Cured Meats, Cheeses and Seasonal Jam

Beef cheeks “Perogies” 

17

Braised Beef Cheeks-Potatoes-Parmesean Cheese-Seasonal Mushrooms-Creme and Chives

Wagyu carpaccio

21

Fresh Greens – Truffle Oil – Crispy Shallots – Yuzu

ROASTED AND PICKLED BEET SALAD

17

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

Maine Lobster Salad

26

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

Butternut Squash Salad

15

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

Beef tartare

21

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

SOUP DU JOUR

12

Chef Christian Parmesan Donuts

14

Black Garlic Caramel – Belgian Stout – Bacon

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)

Winter Vegetables

24

Grilled Curry Seasonal- Fregola – Fried Chickpeas – Curry Leaves – Yuzu Kosho and Togarashi

SIGNATURE DISHES

Black Garlic Rubbed Australian Lamb Rack

55

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

Pan Seared Sea Scallops

52

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

Duck Breast

40

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

Bone in Veal Schnitzel

65

fennel and herbs

Pan Seared Chicken Ballotine

38

Roasted Springer Mountain Chicken – Corn Soubise – Roasted Baby Corn – Cipollini Onions – Truffle Jus – Shaved Truffle – Seasonal Wild Mushrooms 

Pan Seared Chilean Seabass

58

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

DUCK RAVIOLI

46

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

Coq Au Vin

38

12 oz roasted airline chicken, pomme puree, “coq au vin” sauce

FROM THE GRILL

8 oz. Filet Mignon

55

Sautéed Asparagus and Carrots, Potato Croquette, Red Wine Sauce

18 oz. Bone in Rib Eye

95

Hasselback Potato, Brown Butter Hollandaise

Whole Mediterranean “Branzino”

52

“Dorian Gray” Calabrian Chilis and Cilantro Sauce

HOURS
Sunday to Thursday: 5 pm to 10 pm
Friday and Saturday: 5 pm to 11 pm

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