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Restaurant- Wisteria

by jughandle



(404) 631-6536

Inman Park 
471 N Highland Ave NE
Atlanta, GA 30307

Type of food:  Southern/soul, Modern American and American

$15-25 per entree

Special Features: Gluten-Free FriendlyVegan FriendlyKid 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.



White Bean Puree – 6
with white truffle oil and crisped Virginia bacon (optional)

Crab Bisque – 7
with Calvados goat cheese crème fraîche


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




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




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



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




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
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

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