With a taste for every palette, Hal's menu is bold, rich and extensive. From fresh seafood and pasta to veal, lamb and fish, the selection is diverse-yet consistent in its quality and purposeful in its ensemble. The food is prepared with exceptional care, with hints of Creole and Italian influence that are both subtle and distinctive-never compromising taste for form. And it is served by a career wait staff who are knowledgeable, professional, and as often requested by name as the dishes they serve.

Did we mention the steak? From the ever-faithful filet served three ways, to the nightly New York Strip special, to new specials such as the Steak Oscar composed of tender medallions and lump crab meat, Hal's has surpassed some of the most notable Atlanta area steak houses in quality and taste. In keeping with the old tradition, Hal's chefs prepare the steak using an open flame grill, rather than using the mass-produced, assembly-line broiler ovens typical of other restaurants. When combined with the highest quality meat-cut the day it's served and never before-it's no wonder Hal's has become known for serving "the steak that everyone else advertises".



APPETIZERS

Oysters Bordelaise  7.95
Oysters dusted with cornmeal; flash fried, topped with garlic sauce.

Oysters Bienville  8.95
Oysters served on the half-shell, baked in a shrimp, mushroom and sherry sauce.

Carpaccio   7.95
Paper-thin sliced raw filet garnished with Dijonaise, Parmesan, chopped onion and olive oil.

Shrimp Remoulade   9.95
Cold boiled shrimp covered with a tangy Creole white sauce.

Fried Calamari  7.95
Sliced calamari lightly battered and served with a marinara sauce.

Escargot  7.95
Baked and served out of the shell in a garlic butter sauce.

Mussels in White Wine Sauce  8.95
Steamed in the shell in a white wine and butter sauce.

Crawfish Tails  7.95
Lightly battered and fried served with a tiger sauce.


SOUPS

Louisiana Gumbo   8.95
Seafood and Andouille sausage gumbo.

Lobster Bisque  9.95
True lobster bisque with pieces of lobster meat.


SALADS

House Salad   5.95
Bibb lettuce served with tomato and your choice of dressing.

Caesar Salad  5.95
Romaine lettuce and homemade croutons with tangy Caesar dressing.

Beef Steak Tomato and Onion Salad   6.95
Sliced tomatoes and Vidalia onions with vinaigrette dressing

Crab Salad   11.95
Bibb lettuce, chopped onions, chopped green olives and jumbo lump crabmeat tossed in Hal's vinaigrette dressing.

Hal's Chopped Salad   6.95
Chopped mixed greens, carrots, celery, onions, tomatoes, crumbled blue cheese and vinaigrette dessing.

Veal Salad (Entrée Salad)  21.95
Crispy-fried veal medallions served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese.

*All salad dressings are made fresh daily.


PASTA

Pasta Asciutta   15.95
Angel hair pasta tossed with olive oil, Regiano parmesan cheese and marinara sauce.

Fettuccine Alfredo  18.95
Fettuccine noodles served in an Regiano parmesan cheese sauce.


ENTREES

SEAFOOD

Trout Meuniere, or Almandine  21.95
Gulf trout lightly battered and fried served with a brown butter sauce, with or without almonds.

Trout with crabmeat  24.95
Gulf trout lightly battered and fried, topped with jumbo lump crabmeat.

Snapper Franchaise  24.95
Fresh Gulf Red Snapper prepared in a light egg batter, sautéed and finished with a lemon beurre blanc.

Snapper with Artichokes and Mushrooms  24.95
Fresh Gulf Red Snapper, poached in white wine served with artichokes and mushrooms.

Fresh North Atlantic Salmon Filet   23.95
Grilled, lightly brushed with butter sauce.

Swordfish Steak   25.95
Grilled and served with butter sauce.


VEAL

Veal Marsala   21.95
Sautéed in Marsala wine with fresh mushrooms.

Veal Piccata   20.95
Sautéed in white wine and lemon butter sauce.

Osso Bucco   27.95
Braised veal shank in an Italian red wine sauce, served with angel hair pasta.

Veal Chop   31.95
Veal T-bone grilled and topped with sautéed mushrooms and a light white veal jus.


BEEF, LAMB & POULTRY

Filet Mignon 12 oz.  31.95
Served with a butter sauce.

Blackened Filet   29.95
Medallions of blackened filet topped with fried onion rings.

Filet Mignon au Poivre 12 oz.  31.95
Pressed in peppercorns and served with cognac sauce.

Prime New York Strip 16 oz.  41.95
Served with a butter sauce.

Prime Bone-in Ribeye  38.95
Served with a butter sauce.

Rack of Lamb   26.95
Roasted New Zealand rack of lamb served with a red wine and mint reduction.

Lamb Chops   36.95
Grilled double cut lamb T-bones served with a side of mint jelly.

Roasted Chicken   22.95
Oven roasted in its own juices served over mashed potatoes.

Duckling a L'Orange   24.95
Crispy Long Island duckling with a light orange sauce served with wild and white  rice.


All entrees are served with your choice of creamed spinach, mashed potatoes or pasta Asciutta, with the exception of the Duckling, Roasted Chicken, Osso Bucco, Blackened Filet, Veal Chop and Pastas.


Additional side dishes:

  • Asparagus 4.95
  • Sautéed Mushrooms 4.95
  • Onion Rings 3.95
  • Crabmeat 8.00
  • Sautéed Onions $.95
  • Lyonnese Potatoes 4.95
  • Barbant Potatoes 3.95
  • Barbant with Blue Cheese 5.95
  • Barbant with Garlic Butter 4.95
  • White Truffle Macaroni and Cheese 7.95
  • Sautéed Spinach 3.95
  • Shrimp 7.00



© 2005 Hal's