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  8.95
Oysters dusted with cornmeal, flash fried, topped with butter garlic sauce.

Carpaccio  8.95
Paper-thin sliced raw filet mignon, garnished with dijonaise, parmesan cheese, chopped onion and
olive oil.

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

Fried Calamari  8.95
Sliced calamari lightly battered and served with a marinara sauce.

Escargot  8.95
Baked and served out of the shell in a garlic butter sauce.

Mussels in White Wine Sauce  9.95
Steamed in the shell in a white wine and butter sauce.

Crawfish Tails  8.95
Lightly battered and fried served with a tiger sauce.


SOUPS

Louisiana Gumbo   9.95
Seafood and andouille sausage gumbo.

Lobster Bisque  9.95
True lobster bisque finished with Sherry and lobster meat.


SALADS

House Salad   6.95
Bibb and Iceberg lettuce served with tomato and your choice of dressing.

Caesar Salad  6.95
Romaine lettuce and homemade croutons with tangy caesar dressing.

Beef Steak Tomato and Onion Salad   6.95
Sliced or chopped 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   7.95
Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, blue cheese and vinaigrette dressing.

Veal Salad (Entrée Salad)  22.95
Crispy-fried veal scallopini served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese.

*All salad dressings are made fresh daily.


PASTA

Pasta Asciutta   16.95
Angel hair pasta tossed with olive oil, regiano parmesan cheese and marinara sauce.

Fettuccine Alfredo  19.95
Fettuccine noodles served in a regiano parmesan cheese sauce.


ENTREES

SEAFOOD

Trout Meuniere, or Almandine  22.95
Speckled trout lightly battered and fried served with a brown butter sauce, with or without almonds.

Trout with Crabmeat  25.95
Speckled trout lightly battered and fried, topped with jumbo lump crabmeat.

Snapper Franchaise  25.95
Fresh Gulf red snapper prepared in a light egg batter, sautéed and finished with a lemon beurre blanc.

Snapper with Artichokes and Mushrooms  25.95
Fresh Gulf red snapper, poached in white wine, artichokes and mushrooms.

Fresh North Atlantic Salmon Filet   24.95
Grilled, lightly brushed with butter sauce.

Swordfish Steak   26.95
Grilled and served with butter sauce.


VEAL

Veal Marsala  23.95
Sautéed in marsala wine with fresh mushrooms.

Veal Piccata  22.95
Sautéed in white wine and lemon butter sauce.

Osso Bucco   29.95
Braised veal shank in an Italian red wine sauce, served with angel hair pasta.


BEEF, LAMB & POULTRY

Filet Mignon 12 oz.  36.95
Grilled and served with a butter sauce.

Blackened Filet   34.95
Filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings.

Filet Mignon au Poivre 12 oz.  36.95
Pressed in peppercorns, pan seared and served with cognac sauce.

Prime Bone-in Ribeye 22 oz.  44.95
Grilled and served with a butter sauce.

Hal's Ribeye 20 oz.  45.95
Prime bone-in lean cut, eye of the Ribeye, finished with butter sauce.

Rack of Lamb   31.95
Roasted New Zealand rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.

Roasted Chicken   24.95
Oven roasted in its own juices, served over mashed potatoes.

Duckling a L'Orange   25.95
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 3.95
  • Lyonnese potatoes 4.95
  • Fettucine Alfredo pasta 7.95
  • Pasta Ascuitta 4.95
  • Barbant potatoes 3.95
  • Barbant with blue cheese 5.95
  • Barbant with garlic butter 4.95
  • White truffle macaroni and cheese 8.95
  • Sautéed spinach 3.95
  • Shrimp 7.00
  • Steamed brocoli 4.95


An 18% gratuity will be added for parties of 5 or more.
 The consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
of foodborne illness, especially if you have certain medical condition.
 Please drink responsibly. If you would like, we will be happy to call you a Taxi.




© 2005 Hal's