Buckhead Menus

sckt, vermouth, apple

$12

vodka, lemoncello, mint

$13

reposado, campari, citrus, cinnamon

$14

roku gin, Campari, cocchi

$18

mezcal, charteuese, lime

$15

dewar’s 12, honey, ginger

$14

rye, cognac, grilled pineapple

$15

larceny bourbon, cherry, cocao

$17

ginmare gin, sherry, olives

$17

pallini na, limoncello, limonata

$10

fgr rum, honey, ginger, orgeat

$10

wilfred’s, blackberry, orgeat

$13

Tropicalia IPA, Georgia

Pilsner, Belgium

Pale Ale, Georgia

Golden Ale, Connecticut

Fantinel (Friuli, IT NV)

Laurent Perrier Brut (Champagne, FR)

Pierre Sparr (Alsace, FR)

Spreitzer (Rheingau, DE ’21)

Gradis Ciutta (Coolio, IT '21)

Henri Bourgeois (Loire, FR)

Alexakis (Crete, GR ’19)

Gauthier ‘La Craie’ (Loire Valley, FR ’22)

Il Borro ‘Lamelle (Tuscany, IT ’22)

Macrostie (Sonoma, CA ’21)

Commanderie de Peyrassol (Provence, FR ’22)

Andre Pasdeloup ( FR)

Domaine Petite Roche (Loire Valley, FR '21)

Tornatore (Sicily, IT) ’21

Cirelli (Abruzzo, IT) ’21

Emilio Moro (Ribera del Duero, SP) ’22

Marchesi di Barolo ‘Ruvei’ (Piedmonte, IT) '19

Knuttel Family (Sonoma, CA) ’21

Joanin Becot (Castillon, Bordeaux, FR) ’19

Brut (Champagne, FR) NV

Brut (Champagne, FR) NV

Rose (Champagne, FR) NV

Robert Sinskey (Napa, CA) ’21

Quintessa “Illumination” (Napa, CA) ‘20

Rotating Selection (Loire, FR)

Weinbach “Schlossberg” (Alsace, FR) ’19

Weingut Bernhard Ott “Fass4” (Wagram, AU) ‘17

Filipa Pato “Dinamica” (Bairrada, PT) ‘21

Emilio Moro “Zarzal” (Bierzo, SP) ‘22

Pieropan (Veneto, IT) ‘22

Feudi di San Gregorio (Campania, IT) ’21

Domain Baumard (Loire, FR) ‘19

Domaine Huet, “Le Haut-Lieu” (Loire, FR) ‘22

Domaine Weinbach “Clos des Capucins” (Alsace, FR)

Francois Carillon (Burgundy, FR) ‘20

N&G Fevre (Burgundy, FR) ‘21

Moreau-Naudet “Monte de Tonerre” (Burgundy, FR) ‘20

Domaine Leflaive (Burgundy, FR) ‘21

Merryvale (Napa Valley, CA)

Aubert (Carneros, CA)

Domaine de Fa “Fleurie” (Beaujolais, FR) ‘21

Jean Feuillard “Morgon Cuvee Corcelette” (Beaujolais, FR) ‘17

Domaine Pierre Boisson (Burgundy, FR) ‘17

Sylvain Pataille (Burgundy, FR) ‘21

Didier Fornerol (Burgundy, FR) ‘21

Gouffier “La Charmee” (Burgundy, FR) ‘21

Henri Gouges “des Porrets” (Burgundy, FR) ’19

Michel Magnien (Burgundy, FR) ‘20

Lemelson “Thea’s Selection” (Willamette, OR) ‘21

Cep by Andy Peay (Sonoma, CA) ‘21

Nicolas Jay (Willamette, OR) ‘22

Gerard Boulay “Oriane” (Loire, FR) ‘20

COS Cerasuolo Di Vittoria (Sicily, IT) ‘21

Vina Alberdi (Rioja, SP) ’18

Ontanon (Rioja, SP) ‘11

Vino Nobile di Montepulciano, Avignonesi (Tuscany, IT) ’20

Le Machiole Rosso (Bolgheri, IT) ‘22

Il Borro Rosso (Tuscany, IT) ’19

Raúl Pérez “Las Gundiñas” (Bierzo, SP) ‘20

Alvaro Palacios (Priorat, SP) ‘19

Domino de Pingus (Ribera del Duero, SP) ’21

Maison Stephan (Rhone, FR) ‘22

Domaine Raspail-Ay (Rhone Valley, FR) ’20

Chateau Musar (Bekka Valley, LB) ‘16

Caparzo (Tuscany, IT) ’19

Fratelli Grasso “Vallegrande” (Piedmont, IT) ’15

Prunotto (Piedmont, IT) ‘20

Luigi Einaudi “LUDO” (Piedmont, IT) ‘19

Tommaso Bussola (Veneto, IT) ’18

Domaine Tempier (Provence, FR) ’19

Jean-Luis Chave “Farconnet” (Rhone Valley, FR) ’17

Chateau d’Aiguilhe (Bordeaux, FR) ’14

Chateau Quinault L’Enclos (Bordeaux, FR) ‘19

Chateau La Chapelle de Hautes Bages Liberal (Bordeaux, FR) ‘16

Thomas Rivers Brown “Caterwaul” (Sonoma, CA) ’21

Quintessa “Faust” (Napa, CA) ’21

Shafer “One Point Five” (Napa, CA) ‘21

Strub (Rheinhessen, DE) ‘16

Domaine Zind-Humbrecht “Brand” (Alsace, FR) ’12

Chateau Musar Blanc (Bekka, LB) ‘00

(Barsac, FR) ‘96

Domaine de la Grange des Peres (Languedoc, FR) ‘12

“Alion” (Ribera del Duero, SP) ’18

Chateau Beaucastel (Rhone Valley, FR) ‘21

Chateau Musar (Bekka Valley, LB) ‘98

Paolo Scavino “Bric del Fiasc” (Piedmonte, IT) ‘14

Ca L’ Bionda 1.5 LT (Veneto, IT) ‘10

$6

whipped ricotta

$8

smoked crème fraiche

$5

grana padano

$5

house accompaniments ( chef choice of 1 each )

$10

braised beef - gf

$8

lager

$6

$7

$7

bacardi ocho, lime

$7

bourbon, vermouth, bitters

$7

cracked pepper, honey

yuzu, cilantro

garlic cream, espellete, preserved lemon

braised beef, sherry

yogurt, calabrese, watercress

quail yolk, house chips

brillat-savarin, whole grain mustard, house pickles, spiced pecans

shaved truffle

quinoa, burnt onion, pomegranate

blue crab, smoked ricotta, bottarga

parmesan brodo

pork ragu, grana padana

blue crab, prosciutto, black truffle

chili, olive, tomato

pommes dauphinoise, bordelaise

black pepper farro, celery root, pomegranate

romesco, torn herbs, lemon extra virgin olive oil

GA clams, lobster, mussels, monkfish, crostini, scallop butter

rum bavarian, wine caramel, florentine

pistachio cream, chocolate sauce

cracked pepper, honey

yuzu, cilantro

pernod butter, lardon

braised beef, sherry

yogurt, calabrese, watercress

quail yolk, house chips

pickled mustard seed, cornichon, sour dough

shaved truffle

quinoa, burnt onion, pomegranate

blue crab, smoked ricotta, bottarga

parmesan brodo

lamb ragu, soft herbs, pine nuts

blue crab, prosciutto, black truffle

chili, olive, tomato

frites, yuzu béarnaise

black pepper farro, celery root, pomegranate

romesco, torn herbs, caviar extra virgin olive oil

GA clams, lobster, mussels, monkfish, crostini with scallop butter

rum bavarian, wine caramel, florentine

mocha mousse, coffee caramel