Hal's Atlanta Dinner Menu
Hal's Atlanta Menu
APPETIZERS
Oysters Bordelaise
Oysters dusted with cornmeal, flash-fried, topped with garlic sauce.
Carpaccio
Paper-thin sliced raw filet mignon, garnished with Dijonaise sauce, Parmigiana-Reggiano cheese, chopped onion, and olive oil.
Shrimp Remoulade
Seasoned poached, chilled shrimp on a bed of iceberg lettuce topped with a Creole white remoulade sauce.
Fried Calamari
Sliced calamari lightly battered, flash-fried, and served with a marinara sauce.
Escargot
Baked and served out of the shell in a garlic butter sauce.
Mussels in White Wine Sauce
Steamed and served in the shell in a white wine, garlic, butter, and cream sauce.
SOUPS
Louisiana Gumbo
Seafood and Andouille sausage gumbo.
Lobster Bisque
True lobster bisque finished with Sherry and lobster meat.
SALADS
House Salad
Bibb and Iceberg lettuce, served with tomato, avocado, and your choice of dressing.
Caesar Salad
Romaine lettuce topped with homemade croutons and tossed in our tangy Caesar dressing.
Beef Steak Tomato and Onion Salad
Chopped tomatoes and Vidalia onions tossed in Hal's Vinaigrette.
Crab Salad
Bibb lettuce, chopped onions, green olives, and jumbo lump crabmeat tossed in Hal's Vinaigrette.
Hal's Chopped Salad
Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, crumbled blue cheese tossed in Hal's Vinaigrette.
Veal Salad (Entrée Salad)
Crispy-fried veal scaloppini served over a bed of mixed lettuce tossed in Hal's Vinaigrette and topped with fresh Parmigiana-Reggiano.
PASTA
Pasta Asciutta
Angel hair pasta tossed with extra virgin olive oil and homemade marinara sauce.
Fettuccine Alfredo
Fettuccine served in a Parmigiana-Reggiano cream sauce
SEAFOOD
Trout Meuniere or Almandine
Speckled trout lightly battered and fried. Served with a brown butter sauce, with or without almonds.
Trout with Colossal Crabmeat
Speckled trout lightly battered and fried, topped with sautéed jumbo lump crabmeat.
Snapper Franchaise
Fresh Gulf Red Snapper prepared in a light egg batter, sautéed, and finished with a lemon beurre blanc.
Snapper with Artichokes and Mushrooms
Fresh Gulf Red Snapper, poached in white wine, butter, artichokes, and mushrooms.
Scottish Salmon Filet
Grilled, lightly brushed with a butter sauce.
Swordfish Steak
Preparation Options: Grilled, Classic Piccata, or Au Poivre.
VEAL
Veal Marsala
Sautéed in a Marsala wine and topped with fresh mushrooms.
Veal Piccata
Sautéed and finished with a lemon butter sauce.
Osso Bucco
Braised veal shank in an Italian red wine sauce, served with angel hair pasta.
BEEF, LAMB, & POULTRY
Filet Mignon 12 oz.
Center-cut filet mignon grilled and finished with a butter sauce.
Blackened Filet Medallions
Filet medallions, rubbed with our blackening seasoning, pan seared and served with fried onion rings.
Filet Mignon Au Poivre 12 oz.
Pressed in peppercorns, pan seared and served with a Cognac sauce.
Prime Bone-In Ribeye 22oz.
Grilled and finished with a butter sauce.
Hal's Ribeye
Prime bone-in lean cut, eye of the Ribeye, finished with a butter sauce.
Rack of Lamb
Roasted New Zealand Rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.
Roasted Chicken
Oven roasted in its own juices, served over mashed potatoes and gravy.
Hal's Duckling à L'Orange
Crispy Long Island duckling served with a light orange sauce, wild and white rice.
SIDES
Asparagus
Sautéed Mushrooms
Onion Rings
Sautéed Onions
Crabmeat
Creamed Spinach
Brabant Potatoes
Brabant with Blue Cheese
Brabant with Garlic Butter
White Truffle Macaroni and Cheese
Fettuccine Alfredo Pasta
Pasta Asciutta
Angel hair pasta tossed with extra virgin olive oil, Parmigiana-Reggiano, and homemade marinara sauce.