Wisteria
Inman Park
471 N Highland Ave NE
Atlanta, GA 30307
www.wisteria-atlanta.com
Type of food: Southern/soul, Modern American and American
$15-25 per entree
Special Features: Gluten-Free Friendly, Vegan Friendly, Kid Friendly and Romantic
Dinner only
Nestled in Historic Inman Park since 2001, Wisteria Restaurant and Chef/Owner Jason Hill serve up southern hospitality and contemporary southern cuisine along with an award winning wine and spirits list.
Housed in a building over a century old, Wisteria has blossomed into a nationally recognized Atlanta gem as well as a celebrated local favorite, conveniently located only minutes from downtown and around the corner from the Jimmy Carter Center.
From small intimate dinners to large celebrations, Wisteria provides the perfect setting for a memorable experience.
Menu
Soups
White Bean Puree – 6
with white truffle oil and crisped Virginia bacon (optional)
Crab Bisque – 7
with Calvados goat cheese crème fraîche
Salads
Mixed Greens – 6.5
with goat cheese, cherry tomatoes, champagne vinaigrette and crostini
Arugula and Grilled Apple – 7
with honey-roasted pecan dressing and fried onions
Classic Caesar Salad – 6.50
with Grana Padano, crisped capers and crostini
Frisee and Aged Balsamic Marinated Strawberries – 8
with buttermilk bleu cheese and candied walnuts
prices subject to change
Appetizers
Oysters – 12.00
cold water, served by the half dozen
Black-Eyed Pea Hummus – 7.5
with home made sweet potato chips,
olives, and tomatoes
Flash Fried Gulf Oysters – 9
atop grilled baguette with sherry cream sauce
Kobe Beef Carpaccio – 9
with arugula tossed in a horseradish
vinaigrette and aged parmesan
Charleston-Style Jumbo Lump Crab Cake – 12.5
over roasted corn and sweet pepper succotash
Cornmeal Fried Calamari – 9
with sweet and sour apricot sauce and
wasabi crème fraiche
Crawfish and Corn Fritters – 7.5
with a horseradish cream sauce
Pimento Cheese Deviled Eggs – 6
with pickled okra and spiced pecans
Ahi Tuna and Crispy Flatbread – 10
avocados and fresh micro-greens in a citrus truffle vinaigrette
Prince Edward Island Mussels – 11
in a charred vine-ripened tomato and herbed garlic broth
Southern Fried Okra – 7
with a spiced apple cider vinegar
Entrees
Georgia Coastal Shrimp and Grits – 18
over stone ground corn grits with sautéed peppers and
onions in a spicy shrimp broth
Three Meat Bolognese – 17
rigatoni with ground beef tenderloin, pork and veal in a basil, tomato cream sauce with parmesan
Pan Fried North Carolina Flounder – 24
over a Napa cabbage, avocado, and mixed radish slaw with spring onion tarter
Herb-Crusted Rack of Lamb – 2 chops – 14oz – 28
whipped potatoes with roasted asparagus,
wild mushrooms and red wine jus
4 chops-28 oz (no split) 36
North Atlantic Skate Wing – 20
pan-seared with lemon brown butter over stone ground grits and roasted asparagus spears
Southern Fried Tennessee Blue Catfish – 17
green tomato, okra and spicy crawfish ragout with remoulade
Molasses-Rubbed Pork Tenderloin – 18
sweet potato soufflé topped with an onion, apple and walnut relish
Almond Encrusted Georgia Mountain Trout – 20
sautéed haricot verts, corn, tomatoes, fingerling and
baby red potatoes with a bacon vinaigrette
Pan Roasted Nantucket Sea Scallops – 28
over orzo with sweet corn, roasted tomatoes, Grana Padano and arugula almond pesto
Grilled Center Cut Beef Tenderloin – 8 ounce – 29
sharp cheddar, braised greens macaroni and cheese with a shallot, horseradish jus
All Natural Iron Skillet Fried Chicken – 17
bacon braised collard greens with sweet corn pudding and mushroom-herb broth
Vegetable Platter – 16
seasonal fresh vegetables grilled, stewed, sautéed and roasted
Sides
Braised Greens Mac and Cheese – 7
Asparagus with Brown Butter and Toasted Almonds – 6
Creamed Corn Succotash – 6
Sweet Corn Pudding – 6
Bacon Braised Collard Greens – 6
Green Tomato and Okra Ragout – 6
Arugula Pesto Green Beans – 5
Adluh Mill Stone Ground Corn Grits – 5
Sweet Potato Soufflé with Candied Pecans – 4 .5
Mashed Potato with Roasted Shallot Gravy – 4.5
Desserts
Small Bite Desserts
One for 4.00 Three for 10.00 Six for 18.00
Sweet Potato and Praloine Cheesecake with Whipped Cream
Pairing Suggestion: King Estate Vin Glas
Dried Cherry and Port Wine Tart with Vanilla Bean Ice Cream
Pairing Suggestion: Royal Tokaji
Coconut Cream Pie topped with Whipped Cream and Toasted Coconut
Pairing Suggestion: Kiona Ice Wine
Granny’s Carrot Cake with Bourbon Sauce
Pairing Suggestion: Cardenal Mendoza
Warm Fudge Tart with Swiss Chocolate Orange Ice Cream
Pairing Suggestion: 1999 Warres Late Bottle Vintage Port
Bread Pudding ‘Traditional Style’ with Bourbon Sauce
Pairing Suggestion: Grand Marnier
Chef Walker’s Seasonal Granita
Pairing Suggestion: Segura Vidas ‘Aria’ Cava
Epicurian Ice Cream
Swiss Chocolate Orange or Vanilla Bean
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We Proudly Serve:
Lakehouse Coffee, Lavazza Espresso and Mighty Leaf Whole Leaf Hot Teas
Wisteria Signature Coffee is available 1 lb $12 – ½ lb $7
Dessert Wine, Port, Sherry, Brandy, and Cognac listed on reverse