Rathbun's Special's December 30, 2008

SMALL PLATES

Scottish Salmon with Onion Salad & Orange Dashi - 9.25

RAW PLATE

Mixed Field Greens with Pistachio & Drunken Goat Cheese, Shaved Red Onions & Roasted Fennel Vinaigrette - 8.95

Fuji Apple with Pecorino & Sourwood Honey - 8.75

BIG PLATE

Pan Roasted Mahi Mahi, Goat Cheese Risotto, Broccolini & Mushroom Broth - 23.50

Pan Seared Snapper with Creamy Mash , Mustard Greens & Butternut Squash Bisque - 24.50

SECOND MORTGAGE

Venison Chop with Butternut Squash, Arugula & Cherry Butter - 44.00

6 oz Petit Filet with Sweet Potato Fingerlings, Grilled Asparagus & Bleu Cheese Fondue - 28.50

DESSERTS

Dark Chocolate Panna Cotta, Sweetened Whip Cream, Crushed Heath Bars

Warm Raspberry Cobbler, Crumb Topping, Toasted Almond Gelato

Key Lime Tart, Sweetened Whipped Cream, Raspberries

New Year's Eve

New Year's Eve 2008 is already here and at Rathbun's, we are having a five course prix fix dinner with choices. You can see the sample menu here . The cost is $85.00 per person plus tax and gratuity. Some of the items that will be on the menu include: Potato Chive Perogi's, Roasted Quail, Pork Belly, and Braised Short Rib. For the entrees, we will have items like Maine Lobster Tails, the China Box Duck, and the Iron Chef Elk Chop. Desserts will include the Gooey Toffee Cake, the Caramel Breme Brulee, and the Toasted Coconut Creme Puffs.

At Krog Bar, we will be featuring our regular menu with specials. Krog Bar is a great place to stop in before the evening begins or even after you ring in the new year.

At Kevin Rathbun Steak, you can enjoy the regular menu with New Year Specials that will include Chateau Briand for two or you can go for the Torchon of Foie Gras. And you cannot forget the black eyed peas and collard greens for the extra luck into the new year.

We would like to personally thank our guests for a wonderful 2008 and we look forward to an even better 2009. Happy New Year!

Rathbun's Specials for December 2, 2008

SMALL PLATES







Nantucket Bay Scallops with Farro, Chevre and Fried Shallots - 10.75

Braised Pork Cheeks with Sweet Potato Mash and Mustard Greens - 9.25


RAW PLATES


Mixed Field Greens with Shaved Red Onion, Ricotta Salata & Sun Dried Tomato Vinaigrette - 8.75
Malpeque Oysters on the 1/2 shell with Bacon & Spicy Pecan Mignonette - 12.00


BIG PLATES


Pork Osso Bucco with White Beans & Thyme Jus - 22.00



Pan Roasted Snapper with Broccolinim Hakun turnips & Soy Sesame - 24.50








SECOND MORTGAGE

Lamb T-Bone with Roasted Beets, Raisins & Horseradish Jus - 34.50


C.A.B NY Strip with Brussel Sprouts & Dried Cherry Reduction - 25.00


DESSERT PLATES


Eggnog creme puffs , caramel sauce


Warm Espresso & Dark Chocolate Tart, Vanilla Ice Cream


Orange White Chocolate Mouse, sugar cookie base and Raspberries


Chocolate Mint Gelato Cones

See More about Rathbun's Menu

Holiday Schedule

With the holidays here, we will be open some extra days and closed some days.

Here is the Holiday schedule:

Rathbun's will be open on the first two Sunday's of December beginning at 5:30. (This is a great time to dine with friends in the business)

So that our staff can spend time with their families,

Rathbun's, Krog Bar and Kevin Rathbun Steak will be closed for Thanksgiving and also on December 24th and December 25th. We will also be closed on New Years Day.

Happy Holidays!

Rathbun's Specials November 18, 2008

SMALL PLATES

Steamed Asian Pork Dumplings with Chili garlic dipping sauce
8.25

Morrocan spiced lamb lollipops with toasted orzo and apple coriander butter
10.25

RAW PLATES

Malpeque oysters on the half shell with pomegranite ginger granita
12.00

Mixed Greens with Pecorino Crudo, shaved red onion, Marcona almonds and black fig vinegar
8.75

BIG PLATES

Pork tenderloin medallions with butterbut squash and arugula and candied pecan butter
23.00

Pan seared Arctic Char with baby bok choy and tangerine dashii
24.00

SECOND MORTGAGE

6 oz petit filet with zucchini and Jonah crab broth
34.50

C.A.B NY Strip with grilled asparagus, fried shallots and hazelnut romesco
25.00

DESSERTS

Warm granny smith apple cake, southern comfort ice cream and butterscotch

Chocolate raspberry creme tart, sweetened whipped cream, raspberries

Coconut cake, vanilla ice cream, key lime curd

Krog Bar & Rathbun's in Forbes Magazine

Krog Bar and Rathbun's were both mentioned in this months Forbes Magazine. In the article titled: ForbesLife Executive Woman Insider's Atlanta: Restaurants, both restaurants are called :

Neighborhood Favorites

Here is part of the article:

Krog Bar (112 Krog Street, Suite 27; 404/524-1618), "which is in my neighborhood." The cozy wine and tapas bar is co-owned by Iron Chef America winner Kevin Rathbun, who also owns Rathbun's (112 Krog Street, Suite R; 404/524-8280), next door. That's another meaningful spot for Tucker: After she won the Pulitzer, "My alma mater, Auburn University, threw a party for me at Rathbun's."

Watch Kevin on these Cooking Videos

Kevin was dared to make a Holiday dish by Evening Edge and within three hours and for only $65.00, he spent created the following dishes.



Watch Kevin make the Cilantro Jalepeno Butter. Watch Here



Watch Kevin make the Sweet Potato Tamales. Watch Here



Watch Kevin make the Steamed Cilantro Dumplings. Watch Here

BUTTERNUT SQUASH-GRUYERE CHEESE TART WITH ENGLISH THYME

Here is another great Thanksgiving recipe from Chef Kevin Rathbun


Yields 8 portions
1 cup yellow onion (small diced)3 cups butternut squash (large, grated)2 cups heavy whipping cream3 each large whole eggs1 cup gruyere cheese (grated)2 Tbsp thyme (chopped)2 tsp kosher salt½ tsp black pepper ground1 each par baked 10-inch pie shell
Procedure:Grate squash on a grater mix with diced onion, cream, eggs, cheese, thyme, salt and pepper. Place in a par-baked pie shell and place in a preheated 300-degree oven for 30 minutes or until filling is golden brown. Take out and let cool before cutting.

CELERY ROOT MASH WITH SCALLIONS AND OLIVE OIL

Celery Root Mash Thanksgiving Recipe by Chef Kevin Rathbun

Yields 4 portions
2 bulbs celery root2 medium-sized russet potatoes (peeled)6 oz butter salted1 ½ cup milk3 Tbsp olive oil1/3 cup scallion2 tsp kosher salt½ tsp black pepper
Procedure:Place celery root in a 400-degree oven and roast for 30 to 40 minutes or until soft. Remove skin from root and chunk into large pieces.
Cover potatoes with water and simmer until tender, approximately 30 minutes.
Transfer cooked potatoes and celery root to a ricer (food mill) and place in a bowl.
Heat milk, butter and olive oil together. Pour over potato mixture and whisk until smooth. Add scallions, salt and pepper, and serve.

TURKEY ROULADES WITH MANCHEGO CHEESE, POMEGRANATE BUTTER AND SAGE

Easy Thanksgiving Recipes by Chef Kevin Rathbun

Yields 6 portions
For the roulades:18 pieces skinless turkey breast (2 oz. each)18 pieces manchego cheese (cut 1/3” by 2”)18 leaves sage fresh1 Tbsp salt½ tsp black pepper
To assemble:½ cup all purpose flour½ tsp salt4 Tbsp olive oil2 cups pomegranate juice½ cup white wine2 tbsp shallots (minced)6 oz. salted butter (cold)36 sage leaves1 cup canola oil¼ tsp salt
Procedure:Cut boneless skinless turkey breast into 2-oz. square portions. With a meat mallet, gently pound out turkey until 1/8-inch thick. Place inside one piece of cheese and a single leaf of sage and season lightly with salt and pepper. Roll turkey into roulades and reserve.
Lightly dust in flour mixed with salt. In a large sauté pan heat olive oil, pan sauté the turkey roulades on all sides until golden. Transfer to a preheated 350-degree oven for 4 to 5 minutes until turkey is cooked through.
In a small pot, reduce pomegranate, wine and shallots to ¼ of a cup, whisk in butter small bits at a time. Sauce roulades.
In a small sauté pan, heat oil to 325 degrees. Fry sage leaves until crisp approximately one minute and season with salt. Garnish turkey with sage and serve.

DRIED CHERRY QUINOA RECIPE WITH CANDIED NUTS AND SCALLIONS

Just in time for the holidays, Kevin Rathbun brings us this great Thanksgiving recipe.

Yields 4 portions
2 Tbsp butter2 Tbsp shallots (minced)1 tsp garlic (minced)1 ½ cups quinoa 4 ½ cups chicken stock½ cup dried cherries½ cup hazelnuts½ cup pecan pieces½ cup powdered sugar1 cup canola oil2 tsp kosher salt½ tsp black pepper1/3 cup scallions (bias cut thin)
Procedure:In a small pot melt butter, sweat shallots and garlic until translucent (approximately 2 minutes). Add quinoa, stock and cherries, and simmer for 15 to 20 minutes. Turn off heat and cover; let steam for 20 more minutes and season with salt and pepper.
In a small pot bring 2 cups of water to a boil, add nuts and simmer for 5 minutes. Drain off water, and immediately mix with powdered sugar and coat nuts. In a small pot, heat oil to 350 degrees and fry nuts for 3 to 4 minutes. Transfer to a paper towel to soak up any remaining oil.
Add nuts and scallions to quinoa and serve.

November 8, 2008

Small Plate
Flash fried oysters with french's fondue and house made pickles... 11.00

Duck confit quesadilla with sweet pepper jam, smoked gouda and sherry cilantro cream... 8.50

Raw Plate
Kona kampachi seared sashimi style with black radishes and chilled ponzu... 9.50

Mixed field greens with chevre sundried tomato and spicy raisin vinaigrette... 8.25

Big Plate
Pan seared red snapper with an arugula asparagus salad and orange emulsion... 24.oo

Pork tenderloin medallions, sweet potato hash and maple butter... 22.50

Second Mortgage
12 oz. Painted Hills strip, parmesan- chive crust, mashed potatoes and sundried tomato fondue... 32.50

Elk medallions (2) with forest mushrooms and a green onion butter... 28.00

Dessert Plate
Key lime mousse layer cake, raspberry sauce

Fuji apple tart tatin, crushed candied pecans, vanilla ice cream

Soft caramel and dark chocolate tart, caramel ice cream

Navan vanilla creme brulee

Warm peanut butter and chocolate cookie bar, vairhona chocolate pearls, vanilla ice cream

Pastry Chef Kirk Parks on Flouring a Pan

Flouring a pan is easy, but does anybody really like CLEANING the pan? In this quick video, Pastry Chef Kirk Parks shows us a little trick in getting the cake out faster and the pan cleaned easier.

Kirk Parks Shows us How to Separate an Egg

Have you ever wondered how to do some of the things that chefs do? Here, Pastry chef Kirk Parks shows us how to segment an orange at Rathbun's Restaurant.

Rathbun's on CBS Better Mornings

Jonathan Baker, Citysearch's Atlanta editor is on the Better Mornings show every Thursday and today, he spoke about places to dine inexpensively. He mentioned Rathbun's Ya Ya Eggplant Fries. Check out the video here
http://www.cbs46.com/video/17915935/

King Crab Legs are in at Kevin Rathbun Steak

We had these King Crab legs in last week and they sold so well, that we have brought them back for a second menu special.

These Alaskan King Crab legs have NEVER been frozen. Have you ever tried a King Crab Leg that has NOT been frozen? It is by far superior to lobster and if you will be dining this weekend, ask your server for them.

They are delicious and your guests will love them too. You can order them individually or for the table to share.

Restaurant Matches at Kevin Rathbun Steak

Do you collect restaurant matches? Or do you just like to have them around in the house so that you can light a nice scented candle? We would like to hear from you about them.

For our matches at Kevin Rathbun Steak, we selected the extra long matches so that the cigar lover can light their cigar without burning their fingertips. And, you can still keep them in and around your home to light those scented candles!

Rathbuns Specials for Election Night

SMALL PLATE

Alaskan King Crab Fritters, Cilantro, queso cotija and salsa verde

RAW PLATE

Mixed field greens with cranberry relish, pancetta, chevre goat cheese, red onion and blood orange vinaigrette

Pleasant point oysters on the 1/2 shell, warm pancetta mignotte & thyme oil

BIG PLATE

Pork Tenderloin medallions, drunken goat cheese grits, apple chips and pecan butter

Pan seared sea trout with Swiss chard, golden beets, shittakes, and dijon broth

SECOND MORTGAGE

6 oz Petit filet, mashed potatoes, grilled asparagus, & pork belly butter

Lamb T bone medallions with sweet potato mash, broccolini & goat cheese cream

DESSERTS

Almond Cake, coffee buttercream, dark chocolate ganache

Almond chocolate gelato, crushed almond nougatine

Warm Fuji apple tart tatin, vanilla ice cream, caramel sauce

Milk & white chocolate creme tart, amarena cherries, cbhocolate

Kevin Goes to Mistletoe Marketplace

Kevin Rathbun will be attending the Mistletoe Marketplace in Jackson, Mississippi. He will be helping to raise funds for the Junior League's community projects while he has a cook off with other chefs. Stay tuned for the pictures and the details.

Here is some more info on it.......The Junior League of Jackson is looking forward to Mistletoe Marketplace 2008!! Mark your calendars to join us November 6-8, 2008.

The three-day marketplace includes an array of special events, dining opportunities, live entertainment and cooking demonstrations from the Junior League's nationally recognized cookbooks.

Over 35,000 shoppers from across the Southeast enjoy more than 165 merchants from across the United States offering unique gifts and holiday trends in a festive, family-friendly atmosphere.

Proceeds from Mistletoe Marketplace support the Junior League's many community projects.

Presidential Election and the restaurant business

What happens to the restaurant business when everybody is at home watching the presidential election? Well, it is probably the same thing that happens to any evening/entertainment business at this time in the election. People just stay home and wait for the election results.

Here are a few ways for you to keep everybody happy during the presidential election tallying process on Tuesday.

1. Order food to go at Rathbun's and call the order in so that it will be waiting at the bar when you arrive.

2. Order plates of Tramezzini's from Krog Bar so that you can celebrate your favorite candidate winning .

3. Order steaks to go at Kevin Rathbun Steak and dine slowly at home while you are watching the television.

While we would love to have you dine in the restaurants, if you are not dining out on Tuesday, at least you can take home some great food.

Rathbun's Specials, October 28, 2008- KING CRABS ARE IN!

RATHBUN'S SPECIALS

SMALL PLATES

Lobster Fritters with lemon zest creme fraiche - 9.50

Pork Albondigas with tomatillo salsa verde & queso cotija - 8.00

RAW PLATES

Mixed greens with red onion, pecorino crudo & creamy pancetta dressing - 7.75

BIG PLATES

Pork tenderloin medallions with sweet potato fingerlings, broccolini and maple sage butter - 22.50

Pan Seared New England Cod with roasted chestnut & African squash risotto with granny smith apple arugula salad - 23.00

SECOND MORTGAGE PLATES

14 oz Cowgirl ribeye with house made potato chips and smoked bacon ketsup - 38.00

Elk Medallions with brussel sprouts, fried shrimp & chili garlic sauce - 28.50

Alaskan King Crab Legs with garlic parsley butter
1/2 pound - 26.00 1 pound - 52.00

DESSERT PLATES

Warm carrot cake bread pudding, cream cheese anglaise

Caramel & milk chocolate creme tart, caramel ice cream, chocolate sauce

Fuji apple tart tatin, candied pecans, vanilla ice cream

Rathbun's Specials Saturday, October 25, 2008

SMALL PLATES

Flash fried oysters with sesame oil, serranos and chilantro - 8.75

Lobster Fritters with lemon zest sour cream - 9.25

RAW PLATE

Mixed greens with roasted cranberries, pecans, pecorino crudo and Granny Smith Apple Vinaigrette - 8.75

BIG PLATES

Pan roasted snapper w/spaghetti squash, watermelon radish, arugula salad & pumpkin butter - 24.00

Seared Carolina trout with corn, asparagus & tomato succotosh - 22.50

SECOND MORTGAGE PLATES

16 oz K.C. Bone-in strip with African squash mash, grilled asparagus & apple raisin butter - 42.00

Venison Chop with creamy mash potatoes, broccolini & onion au jus - 45.00

5 oz Filet with 1/2 lobster tail, brussell sprouts and parsley garlic cream - 35.00

DESSERTS

Warm caramel almond cranberry tart, vanilla creme brulee

Health bar bread pudding, Godiva creme anglaise

Lemon Mousse, lemon curd, sweetened whipped cream and raspberries

Whole Tuna Arrives

Large Tuna Reaching the cutting room at Foley Fish Camp where Kirk Parks recently returned from a training class.

Block Island Sword Fish at Rathbun's

Kirk Parks recently came back from fish camp from Foley Fish and took this picture of the Block Island Sword Fish.

During the fish camp, Kirk arrived early in the morning and got to see the arrival of the fresh tuna and fresh swordfish. In the room, the workers were cutting the fish to be shipped to Rathbun's on that day. Every day, Rathbun's orders their fish at 9 a.m. for delivery on the next day. Most of the fish is from the North Atlantic area.

Kevin Rathbun Steak Deep Dish Apple Pie

Kevin Rathbun Steak has some new desserts on the dessert menu. This one pictured is the Deep Dish Apple Pie. It is served with sour cream ice cream and brushed with caramel.

The next time that you are dining at the steakhouse, ask the server about it.

Rathbun's Specials for October 22, 2008

Small Plates
Pan seared swordfish with smoked shrimp and corn salad with pepper jelly... 10.25

Roasted porkloin with spaghetti squash and balsamic glaze... 7.95

Flash fried crab rangoons with chili-cherry dipping sauce... 7.50

Raw Plates
Mixed greens with watermelon radishes, hazelnuts, pecorino crudo and apple cider vinaigrette... 8.25

Cockenoe oysters on the 1/2 shell with tangerine- basil vinaigrette... 12.00

Krog St. Mozzarella with tomatoes and basil...7.95

Big Plate
Pan roasted grouper cheeks with creamed turnips, arugula, golden beets and hazelnut butter...22.50

N.Y. Strip with potato croquettes, sauteed spinach and dijon mustard broth...
8oz... 25.00 16 oz... 48.00

Second Mortgage
Vension chop with creamy mash potatoes, brocolli, and sage maple butter... 46.00

Whole fried yellowtail snapper with pea tendrils and ginger ponzu... 32.00

Dessert Plate All Desserts 3.95
Double dark chocolate pudding, crushed oreos, sweetened whipped cream

Roasted pineapple upside down almond cake, coconut rum sauce, vanilla ice cream

Dark chocolate creme brulee

Key lime pie, raspberries

Trick or Treat Brownies at Rathbun's

Rebecca's Brownies: Tonight, (October 22, 2008) we have a Trick or Treat Brownie with Kit Kat Chunks and Caramel Corn. Look for them on the special menu.

Alaskan King Crab legs at Rathbun's

Alaskan King Crab Legs will be arrviing at Rathbun's this weekend. If we are lucky, we will receive them on Friday. Never frozen, fresh from the dangerous waters of Alaska and seen being caught on the television series, "Deadliest Catch", these King Crab legs are not to be taken lightly. If you do end up trying the King Crab Legs, it will be one of the best and most tasty food items that you have ever eaten.....we can go as far as saying.......anywhere. To be sure that they have arrived, you can call us at 404.524.8280 on Friday and check in to make sure that they have arrived.

Chef Kevin at The Georgia Aquarium's Aqua Vino

Georgia Aquarium's 3rd Annual Aqua Vino
Exclusively for one night, enjoy more than 200 fine wines from around the globe, gourmet fare from Atlanta’s best restaurants and two amazing auctions. All proceeds from Aqua Vino support the Aquarium’s Veterinary Services through the Correll Center for Aquatic Animal Health.
Date: Thursday, October 23, 2008 Time: 6 p.m. - VIP Tasting, 7 - 9:30 p.m. - Grand TastingWhere: Georgia Aquarium, entrance via Oceans Ballroom

Kevin Finishing up the Paella

Paella takes time to complete and here is a quick video of Kevin & Kirk finishing up the paella at Krog Bar's third birthday party.

Making Paella at Krog Bar

Thank you to all of you that came out to celebrate Krog Bar's Third Birthday party. We had over 300 people stop by to enjoy the suckling pig, the Krog Bar Paella, and the great music.

Here is the first of three videos of making the paella

Krog Bar Party Tonight

Stop by Krog Bar and enjoy the three year birthday party. The party begins at 4:30 and ends......sometime.

New Menu Items at Rathbun's

Fall has arrived and with that, Kevin Rathbun is introducing new menu items beginning today, October 17, 2008.

Here are some of the new menu items

SMALL PLATES:

Sardinian Flatbread with golden beets, Grayson's cow milk cheese and arugula

Butternut Squash Tortelloni's with almond milk, and Araretto Cookie Dust

Elk schnitzel with cranberry juniper berry compote

Georgia Shrimp & Farro with guanciale and sage

Burrata Stuffed Piquillo Peppers and Chorizo oil

Acorn Squash Bisque with honeycomb vreme fraiche

BIG PLATES

Celery root risotto with apple balsamic, country style lamb sausage

New England Cod, bacon vinaigrette, roasted sun chokes, hakurei turnips

Pan roasted rabbit with rosemary gnocchi and broccolini

Pork Shank, parsnip blue cheese puree and dried apricots

We look forward to seeing you try some of the new menu items here at Rathbun's

Rathbun's Specials October 8th, 2009

SMALL PLATE



Pork Carnitas with charred tomatillo salsa and queso cotija



RAW PLATE



Applewood smoked duck breast with local apples, drunken goat cheese and aged balsamic



Mixed Field Greens, red onion, pancetta, parmesan cheese and tomato vinaigrette

BIG PLATES

Pan seared blue cod, baby bok choy and shitake soy broth

Pork osso bucco with mashed potatoes, brussel sprouts, tarragon gremolata and pork jus

SECOND MORTGAGE

Venison Chop with sweet potato fingerlings, Georgia peppers, and blue cheese fondue

Elk medallions, tomatillo polenta, sugar snaps, and ancho-chili vinegar

DESSERTS

Warm carrot cake bread pudding, slow roasted pineapple, vanilla ice cream

Vanilla Creme brulee

Maple Cheesecake pumpkin pie, southern comfort whipped cream

Holiday Luncheons at Rathbun's and Kevin Rathbun Steak

Every year in December, Rathbun's and Kevin Rathbun Steak open for private luncheons for small businesses. We can host up to 100 people for a business lunches and have you in and out within a three hour time span. The most popular days for holiday lunches are on Fridays. There are only a few Friday's in December that can work, so if you have not reserved your holiday party, we would suggest that you call us and we will assist you with reserving the lunch for your office.

Pumpkin Pie at Rathbun's

Tis the season and pumpkin pie is on the dessert menu at Rathbun's (for specials). It may not be there everyday, but if you want to know if we have it on the day that you will be dining, call us and we can tell you if it will be on the dessert special for that day.

Rathbun's Cooking Classes 2009

The 2009 cooking classes were announced on October 1st and all 92 spots were sold out within the first 72 hours. All of the classes for 2009 are held on a Sunday. We only wish that we had more time to add more classes, but the Sunday's are limited.

Thanks to all of you who have followed the classes and also for those of you that are on the wait list.

You can check the cooking classes out here > Rathbun's

Iron Chef ReRun for Kevin Rathbun

For those of you who have missed the first run of the Iron Chef America viewing with the Brothers Rathbun up against Bobby Flay, the show is being shown this week on the Food Network. For viewing times, please visit www.foodnetwork.com

Prince of Pork

Kevin Rathbun was crowned the Prince of Pork during Monday nights 5 Chefs, 5 Pigs event in the Prado. His whole pig was tasted by over 200 people and they voted his roasted pig, the winner. Slow Food Atlanta benefited from the event.

5 Chefs, 5 Pigs

Kevin will be one of the chefs to season a pig for a cause. On Monday, September 29, at 5 Seasons brewery in The Prado in Sandy Springs, Kevin, along with other top chefs in Atlanta will be raising money for Slow Food Atlanta. More information can be seen at http://www.amusecochon.com/

Specials for Rathbun's Sept 24, 2008

Small Plate
Lamb & mint meatballs with tzatziki salmon croquettes in dijon mustard broth... 7.00

Raw Plate
Mixed field greens with shaved fennel orange segments, almond crusted goat chevre & orange- piquante peppers vinaigrette... 8.25

Big Plate
Pan seared swordfish , smoked shrimp-corn salad & roasted tomato salsa... 23.50
6 oz. bacon wrapped filet- ham grits & apple butter... 28.00

Second Mortgage
N.Y. Strip with forest mushrooms & sage pork belly butter... 8 oz.-25.00 16 oz- 48.00
C.A.B. 24 oz porterhouse, buttermilk onion rings & red pepper butter... 45.00

Dessert Plate
All desserts... 3.95
Navan vanilla creme brulee
Tuaca tres leches cake, carmel, creme, slow roasted pineapple
Lemon buttermilk panna cotta, raspberries

2009 Cooking Classes at Rathbun's

Yes, Chef Kevin Rathbun has decided on the classes so if you are reading this, you will be the first to know and decide what cooking class to call for on October 1st. On October 1st, we will begin to take the class registration. When you call, the hostess will take your name and phone numer and the class that you are interested in signing up for. We will do our very best to call you back within one hour and at that time, we will verify that you are signed up and then we will send the information to you. The classes for 2009 are as follows: (We are working on the dates and they will be announced on October 1st.

Southwestern

Greek

East Meets West

Grilling & Smoking

Farm to Table

Southern Holiday

We hope to talk to you on Wednesday, October 1st.

404.524.8280

Patio Weather is Here

This past week has welcomed in the great Fall patio weather in the south. And at Rathbun's, Krog Bar and Kevin Rathbun Steak, the patio is awaiting you.

Rathbun's patio is covered, and enclosed and is most likely one of the most unique outdoor patios in the city. During the next few months, (they are typically the best to dine), you can dine in luxury and a comfortable area and start with a cool drink and end with a warm drink. Mention to the hostess that you would like to sit on the patio and we will do our best to accomodate you.

Krog Bar has a great patio too. When you enter the valet parking area at Rathbun's, if you look to the right, you will see the hidden gem...Krog Bar. The patio is a great area with comfortable cushioned seats, a small table and a large umbrella covered space. Ask for the Lambrusco and sit back and enjoy.

At Kevin Rathbun Steak, the patio overlooks the Atlanta Beltline and the fresh greenery of Inman Park. Last night, every table on the patio was taken quickly. We do not take reservations for this area, so you can ask for it when you walk in.

See you soon

Rathbun's Specials for Friday Sept 12, 2008

SMALL PLATES
Sardinian flatbread, shaved shallots, peppers, ricotta salata & tomato infused olive oil
Fried shrimp fritters with corn butter

RAW PLATES
Mixed field greens with shaved shallots, stilton bleu cheese, and tomato bacon dressing
Local Peaches - duck prosciutto, pecorino & orange chili honey

BIG PLATE
Pork Tenderloin medallions with provencal feggies and balsamic
Pan seared striped bass, sauteed cabbage and yellow tomato shallott vinaigrette

SECOND MORTGAGE
6 oz petite filet, mashed potatoes, grilled asparagus and onion au hus
Ancho chili rubbed 16 oz Bone in Kansas Strip with African organic squash mash, peach- balsamic reduction

DESSERT PLATES
Warm peach cobbler, buttermilk cookie crust, vanilla ice cream
Red velvet cake, cream cheese frosting, toasted pecans
Vanilla Creme Brulee
Key Lime Pie, sweetened whipped cream, raspberries

Hamburgers at Kevin Rathbun Steak

Yes, Hamburgers seem to be the topic of many people right now. And at Kevin Rathbun Steak, we have a ground to order ribeye hamburger on the menu. If that is what you crave, go fot it. The bun is toasted, the tomato is thick and ripe, and the hamburger is about 12 ounces in size. Can you finish it? Stop in and order one and let us know what you think.

Rathbun's Specials, Friday, September 5, 2008

SMALL PLATES
Blackened swordfish, arugula, blue cheese butter
Sardinian flatbread with shaved shallots , goat cheese, mushrooms, and red pepper butter

RAW PLATE
Mixed field greens with bacon, tomato, shaved shallots, and blue cheese vinaigrette
Pleasant point oysters on the half shell with white wine vinegar mignonette
Georgia peaches with lomo (cured porkloin), tallegro and orange-chili honey

BIG PLATE
Pork tenderloin medallions with country ham grits, endive-onion salad, and grilled peaches
Pan seared grouper with sauteed cabbage and heirloom tomato vinaigrette

SECOND MORTGAGE
6 oz. Petite filet with local organic squash and onion jus
C.A.B. N.Y. Strip with red potatoes, worcestershire glazed mushrooms and rosemary balsamic butter
24 oz. Dry aged porterhouse, fried shallots, and red pepper cream

DESSERT PLATE
Warm cherry and frangipane phyllo purse, vanilla ice cream, and sour cherry syrup
Bailey's creme brulee
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge sauce
Tiramisu creme cake, angel food cake layers, sweetened whipped cream, raspberries

Cookbook with Kevin Rathbun and Kirk Parks Recipes

At the host stand of our restaurants, you will now find the new Sunday Night Football Cookbook featuring recipes from Kevin Rathbun and Kirk Parks. There are over 150 recipes in the cookbook and they are signed by Kevin & Kirk. Cost is only $25.00 for this hardcover cookbook and it also has recipes from chefs across the United States. Ask your server for it and they will be happy to show the cookbook to you.

Rathbun's to attend Harvest Midtown

Rathbun's will be one of the restaurants that will be handing out samples to the 2008 Harvest Midtown event on Saturday, October 4th from 1pm to 5 pm. The event will be a collection of restaurants and food, wine, art, music and fashion and will be located between Peachtree and West Peachtree.

More information can be seen at www.harvestmidtown.com or by calling 404.841.8335

Krog Bar's Third Annual Birthday Party

On Saturday, October 18th 2008, Krog Bar will celebrate its third birthday with wine, suckling pig & paella.

The celebration will be at Krog Bar and begin at 4:30 pm and will continue until midnight. Cost for the party is $20.00 per person inclusive of tax and gratuity. The price includes one glass of wine and all of the paella and suckling pig you can enjoy. Additional glasses of wine can be purchased separately. Krog Bar is located at 112 Krog Street, Atlanta, Georgia and located in the same building as Rathbun’s Restaurant.

Krog Bar’s second birthday party included over 300 people and they gathered in and around Krog Bar with their friends. This year, the party will be just as entertaining. Guests can purchase tickets at the door.

Rathbun's Daily Specials, September 3, 2008

SMALL PLATES

Flash fried scallops with heirloom pepper salad and basil cream
Pork albondigas with charred tomato salsa and queso cotija

RAW PLATES

Lomo cured pork loin with Georgia peaches, tallegio cheese and orange chili honey
Mixed Greens with cana de cabra, shaved shallots, hazelnuts and lemon-raspberry vinaigrette
Pleasant point oysters on the 1/2 shell with 420 cocktail sauce

BIG PLATES

Portk tenderloin medallions with country ham grits, sauteed okra and heirloom tomato vinaigrette
Miso swordfish with savoy cabbage & soy shiitake broth

SECOND MORTGAGE PLATES

6 oz petite filet with roasted spaghetti squash, sauteed spinach & romesco sauce
Certified Angus Beef New York strip with red potatoes, grilled asparagus & green onion butter

DESSERT PLATES

Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge

Key lime pie, sweetened whipped creme, raspberries

Warm peanut butter & jelly bar, vanilla ice cream

Bailey's creme brulee

Chocolate Chip banana bread, chocolate gelato, chocolate sauce

Rathbun's Daily Specials - August 28, 2008

SMALL PLATES

Crispy fried softshell crab with pea tendrils and pineapple reduction
Lamb Lollipops with grilled peaches, shaved fennel and baby arugula salad
Lobster fritters with corn butter and lemon zest sour cream
Duck and golden tomato confit open faced ravioli with olive basil butter

RAW PLATES

Georgia peaches with ricotta salata and balsamic fig glaze
Mixed greens with spicy pecans, red onions, stilton bleu cheese and roasted shallot vinaigrete

BIG PLATES

Pork tenderloin medallions with roasted red potatoes, sugar snap peas and stilton bleu cheese butter

Pan seared swordfish with country ham grits, sauteed spinach and mango reduction

SECOND MORTGAGE PLATES

24 oz. porterhouses with onion rings and horseradish cream

Certified Angus Beef New York Strip with sundried tomato crust and parmesan thyme cream

Lunch Places we look for

Every day, we look for a new lunch restaurant to visit that is in the Rathbun's area and we have found many of them. But none of them can compare to Nick's Greek Corner. Every summer, they close for a month and disappear to their roots in Greece. During that one month, you can see person after person going up to their restaurant door and read the sign - "On Vacation "- Be back on whatever date that they feel like returning.

During that one month, all of those people have to look for another place for lunch and crave Nick's Gyro. Where do they go? Good question....because while you may never bump into them at other restaurants, you will be sure to see them again at Nick's.

The owners of Nick's Greek Corner have recently returned from Greece and we were lucky enough to stop in today and get our gyro fix. While Nick and Helen and his family took care of person after person walking into the place, one could tell that those people standing in line missed their Nick's Greek Corner "Fix".

One person said, "This is my second time this week".... while we sat there and enjoyed our gyro...wanting more but should we? We say out loud.....

If you have not been there, we highly recommend you go today........

New Desserts at Rathbun's Debut Tonight

Rathbun's newest desserts go on the dessert menu tonight and include the following:

Fried to order sugar donut with warm chunky peach jam and sweet cream

Toasted Coconut Cheesecake with slow roasted pineapple, candied ginger crust

Rebecca's daily brownie offering

Mini banana split with dulce de leche ice cream, vanilla whipped cream, and toasted pepitas

Stay tuned for new desserts at Kevin Rathbun Steak which will debut later this week.

New Desserts at Kevin Rathbun Steak

Watch for the new dessert menu that will be introduced at Kevin Rathbun Steak. The new dessert menu will happen on Friday, August 29th. Think apple, chocolate, and banana with caramel and a variety of ice cream....

Rathbun's Specials, Friday August 22, 2008

SMALL PLATE
Pan seared swordfish with heirloom pepper-endive salad and beet vinaigrette
Flash friend softshell crab with mango habanero butter

RAW PLATE
Heirloom tomatoes with pecorino tascano, E.V.O.O., aged balsamic and lemon verbena
Mixed greens with grilled asparagus, roasted red pepper, sheep's milk cheese, and peach vinaigrette
Rocky Bay oysters on the half shell with strawberry cocktail sauce

BIG PLATE
Pork tenderloin medallions with roasted red potatoes, sugar snap peas, and pearl onion-thyme cream
Pan roasted snapper with warm fennel, red onion, spinach salad with tomato gazpacho

SECOND MORTGAGE
6 oz. Petite filet with creamy mashed potatoes, zucchini, fried shrimp, and onion au jus
N.Y. Strip with crowder pea-corn succotash and bleu cheese butter

DESSERT PLATE
Lemon verbena creme brulee
Warm sugar donut, peach Grand Marnier sauce, raspberry ice cream
Key lime pie, sweetened whipped cream, raspberries
Triple coconut cheesecake, almond cookie crust, slow roasted pineapple

Rathbun's New Menu

Look for the new fall menu from Rathbun's that will be taking place around the first of September. We will debut the new changes here...

Rathbun's Specials August 19, 2008

SMALL PLATE
Fried Softshell crab, fennel-onion salad & piquante pepper tarter sauce
Sicilian flatbread w/shaved shallots, goat feta, cremini mushrooms and red pepper butter

RAW PLATE
Local figs with chevre, basil, rose pedal -white wine, vinaigrette, and EVOO
Mixed field greens with European bleu cheese, Nebraska wedding tomatoes, red onion, Italian forest honey beet vinaigrette
Georgia peaches, shaved shallots, goat feta, tarragon and lemon ginger reduction

BIG PLATE
Pork tenderloin medallions, fingerling potatoes and heirloom caponata
Pan seared grouper with Asian noodles, five spice and dashi
Pan fried softshell crabs with pickled okra and heirloom tomato vinaigrette

SECOND MORTGAGE
6 oz. petit filet with mashed potatoes, grilled asparagus and bleu cheese butter
12 oz. heart of ribeye, buttermilk onion and red pepper butter.

DESSERT PLATE
Tequila tres leches cake, dulce de leche sauce and strawberries
Triple coconut cheesecake, almond cookie crust, slow roasted pineapple
Bailey's creme brulee
Warm peach cobbler, candied ginger crumb topping, raspberry ice cream
Back to Rathbun's Homepage

Rathbuns Specials for Saturday, August 16, 2008

SMALL PLATES
Pork carnitas with ancho chili jus, pico de gallo, and queso cojita
Flash fried softshell crab with pineapple habanero butter

RAW PLATE
Mixed greens with golden teardrop tomatoes, red onion, european bleu cheese, and fig vinaigrette
Nebraska wedding tomatoes with ricotta salata E.V.O.O. and aged balsamic
Georgia peaches with pecorino toscano and sour cherry preserves

BIG PLATE
Striped bass with crowder pea-corn succotash and fried okra
Pan roasted halibut with stir-fry broccoli and soy-shiitake broth

SECOND MORTGAGE
NY Strip with heirloom fingerling potatoes, roasted zucchini, and pearl onion-corn butter
6 oz. petite filet with creamy mashed potatoes, grilled asparagus, and balsamic reduction

DESSERT PLATE
Warm sugar donut, bing cherry sauce, vanilla ice cream
Triple coconut cheesecake, almond cookie crust, slow-roasted pineapple
Double dark chocolate pudding, crushed peanut butter cups, sweetened whipped cream
Georgia peach cobbler, candied ginger crumb topping, raspberry ice cream

Rathbun's at Corks and Forks in Grant Park

Rathbun's will be one of the restaurant in the annual Corks and Forks wine event that will be held in Grant park on August 30th and August 31st. At the event, there will be an artist market, music stages, food from many of Atlanta's best restaurants and childrens activities.. All proceeds from the festival benefit the Grant Park Conservancy.

New Recipes on the website

Rathbun's has just added four new recipes for the dessert lovers. Check out the recipe for the tres Leche Cake, and the Dulce de Leche Brownie. If you have had one of these at the restaurant, and have wanted to make them at home, you can now get the recipe directly from the recipe page. Enjoy.

Rathbun's Specials, Thursday August 14, 2008

SMALL PLATE
Crispy fried softshell crab plate with onion salad and pineapple-serrano relish
Lamb lollipops with goat feta and local fig sauce

RAW PLATE
Flying point oysters with tarragon-fennel mignonette
Nebraska wedding tomatoes with pecorino, basil, aged balsamic and E.V.O.O.
Mixed field greens with local figs, ricotta salata, shaved red onion, and cherry-ancho chili vinaigrette

BIG PLATE
Pork tenderloin medallions with crowder pea and corn succotash
Pan seared halibut with sungold tomatoes, butterbeans, and sage-smoked bacon butter

SECOND MORTGAGE
N.Y. Strip with cowboy fries, fried shallots, and spicy tomato sauce

DESSERT PLATE
Warm sugar donut, bing cherry sauce, vanilla ice cream
Triple coconut cheesecake, almond cookie crust, slow roasted pineapple
Dark chocolate amaretto creme brulee

2009 Cooking Classes

Our cooking classes for 2008 have been sold out but because of the demand by our guests that are asking when the next classes will be held, we want to keep you updated on the 2009 cooking classes. The 2009 cooking classes will be announced on October 1st, 2008. We will have 6 interactive cooking classes scheduled throughout the year. They are only held on Sundays. If you are not on the email list, please add your name to it because that list is the first group of people that will know when the classes are. You will know one week ahead of others who are not on the list. You can check out the 2008 classes at the below link and thanks for keeping the classes exciting.
http://www.rathbunsrestaurant.com/cookingclasses.htm

Rathbun's Specials August 6, 2008

SMALL PLATE
Seared Crabcakes with roasted shallot and piquillo pepper aioli

RAW PLATE
Georgia Peaches with Chevre goat cheese, pomegranite molasses
Mixed green salad with rocotta salata, fennel, red onion and blood orange vinaigrette
Brown turkey figs with European bleu cheese and clover honey

BIG PLATES
Pan roasted red snapper with heirloom tomato, vidalia onion salad, basil pesto, and country ham vinaigrette

Pork tenderloin medallions with toasted orzo and smoked tomato butter

SECOND MORTGAGE
Seared Scottish salmon with zucchini, red onion, and Jonah crab butter

8oz. New York Strip with golden chanterelle mushrooms, creamy mashed potatoes and balsamic reduction

DESSERTS

Buttermilk layer cake, raspberry buttercream, blackberry jam, lemon cream
Caramel dark chocolate tart, cocoa nibs, sweetened whipped cream , raspberries
Crispy donut, warm peach Navan sauce, vanilla bean ice cream
Tres Leche Cake, dulce de leche ice cream

Specials for Rathbun's

Small Plates
Flash fried softshell crab with green onion-endive salad & mango relish- 10.50
Lobster-corn fritters with roasted red pepper butter- 11.00
Raw Plate
Mixed greens with European bleu cheese, vidalia onions, tomatoes, lemon cucumber, &
champagne vinaigrette- 8.25
Open faced heirloom tomato sandwich, pecorino, & scallion-basil aioli- 8.50
Big Plate
Scottish salmon, fried softshell crab, & roasted tomatillo-chayote squash succotash- 26.50
Pan-seared snapper, sauteed celery root with onion & heirloom tomato vinaigrette- 23.00
Second Mortgage
6 oz. petite filet with creamy mashed potatoes, grilled asparagus, & sundried tomato cream-
30.00
C.A.B. NY Strip with fried okra & chanterelle mushroom butter- 8 oz: 25.00; 16 oz: 49.00
Dessert Plate
Warm carrot cake bread budding, vanilla ice cream
Caramel dark chocolate tart, cocoa nibs, sweetened whipped cream, raspberries
Peach cake, brown sugar glaze, warm peach navan sauce, vanilla bean ice cream
All 3.15

Storm Tonight

Storm Closes the Restaurants: Why does it always happen on a Saturday Evening? All our restaurants were full tonight as the severe storm rolled through the Atlanta area at 7:15. Many guests wonder what we have to do or what we are supposed to do if the power goes off. We ask ourselves the same thing. When the lights go out.... shut down the kitchen gas ovens, and make sure that all of the food stops cooking so that the smoke from the kitchen does not overwhelm the dining area and the guests. Tonight was no different so when the lights went out at 7:20 tonight, we were ready. Boom...the lights go out at all three restaurants at the same time and the staff was ready, the candles went onto the tables and we do our best to take care of the seated guests. ...and then we wait and hope that the power goes on within ten minutes. If not, then typically, the power will be off for a while. Tonight, it was off for a while and we had to close early due to no power. We realized quickly that all of the other restaurants in the Inman Park area did not have electricity. We waited for an hour and then another 30 minutes but still no power. So we called it a night and closed for the evening. We drove around the neighborhood and saw a telephone pole leaning over Edgewood Ave and two policemen blocking the area. Obviously, that was one of the power issues.......We love the rain and the storms, but it would be better if they arrived at 2pm and not primetime on a Saturday eve....

Rathbun's Specials, Saturday, August 2, 2008

SMALL PLATE
Crispy fried softshell crab with green onion endive salad and peach vinaigrette
Clam fritters with habanero-mango butter and corn relish

RAW PLATE
Mixed greens with danish blue cheese, vidalia onions, lemon cucumber and fig vinaigrette
Georgia peaches with cheure goat cheese and sambuca honey
Heirloom tomatoes with ricotta salata, E.V.O.O. and aged balsamic

BIG PLATE
Pork tenderloin medallions with roasted poblano polenta, fried okra and onion au jus
Pan roasted snapper with charred tomatillo chayote squash succotash

SECOND MORTGAGE
6oz petite filet with creamy mash potatoes, grilled asparagus and chanterelle mushroom butter
C.A.B. NY strip with sundried tomato cream and arugula almond pesto

DESSERT PLATE
Bing cherry cobbler, brown sugar crumb topping, and vanilla bean ice cream
Warm carrot cake bread pudding, cream cheese anglaise
Fried yeast donut, cinnamon sugar, and warm Georgia peaches
Chocolate mousse layer cake, ganache glaze, and vanilla whipped cream

Cliff Goes to New York City

Traveling is something that all of typically enjoy and going to New York is usually one of the top places to visit. And when a restaurteur goes to new York, we always want to eat at some of the best places in the city. And that does not mean just one place per day. I have just returned form a visit to new York with my family and we were fortunate enough to visit some great restaurants. With our handy Zagat guide, we were able to find the new restaurants and some of the old standbys. Here are a few that we got to go into and some of the trends that I see are going on in New York.

Steakhouse: Gallaghers is the one that has been there for many years and still seems to be going strong. With their red and white checkered tablecloths, and their dry aging room, it still holds ground to many locals and tourists alike. Bar Americain by Bobby Flay was a great dinner and the staff was more than accomodating for children. The food was great and more spicy than not, but the menu does have a lot of southwestern influence so prepare to have some heat in the plates. Pizza: Nicks on the upper east side was a great place for lunch and even better without the thousands of people walking around. Nicks is set in an area that is undergoing renovations, so the subway is the best route to get to them. Try the pizzas that are rated top by Zagat, the spaghetti and meatballs, the french rolls that are hot from the oven and the room is comfortable and inviting. The staff was very attentive and well versed on the menu. This restaurant was one of the cleanest that we went into in all of New York.
Italian: Il Mulino....great restaurant for lunch or dinner and the staff are very helpfull. They arrive at your table with the 50 pound cheesewheel and cut away at the pieces and place them onto your dish. Then comes the fried zuchini and the bottled water. Be careful here because there is not any asking "Do you want this", they just assume that you want everything they bring to the table and then at the end, it appears on the check. Same goes with the grappa at the end and the salami at the beginning. Overall though, the place was very good and I would highly recommend it to anybody looking for a great Italian treat in New York.
American Cuisine: Thalia in Manhattan was a great restaurant with a warm and inviting atmosphere. The server was excellent and knew the menu well. The bar was full and the retaurant has been there for about 8 years. Very accomodating to us and although we had our children with us, they treated us the same as they would anyone else. We were very thankful for that part of the dinner. Ask to sit up in the top area looking over the remainder of the restaurant.
Trends: Still see many noodle bars opening, smaller spaces with burgers as a main stay/option with gourmet fare inside of the burger or on top of the burger. Steaks are still going strong in New York and spanish fare is popping up in the smaller spaces too.

Let me know if you go....Cliff

Rathbun's Specials, Friday, August 1, 2008

SMALL PLATE
Crispy fried softshell crab with endive-green onion salad & peach vinaigrette...10.50
Open faced short rib ravioli with golden chanterelle mushroom, red wine jus & goat cheese cream...10.00
Littleneck clams with Chardonnay Brodo, smoked garlic mashed potatoes & fried shallots...8.50
RAW PLATE
Mixed greens with ricotta salata, vidalia onions, lemon cucumber, and turkey fig vinaigrette...8.25
Salute oysters on the half shell (6) with Georgia peach mignonette...12.00
Heirloom tomatoes with chevre goat cheese, E.V.O.O., and aged balsamic...8.00
BIG PLATE
Pork tenderloin medallions with sugar snaps, creamy mashed potatoes & onion au jus...21.00
Pan roasted halibut with charred tomatillo-chayote squash succotash...24.00
SECOND MORTGAGE
Elf tenderloin medallions with celery root mash, butter poached carrots & balsamic reduction...28.00
C.A.B. NY strip with sundried tomato cream & arugula-almond pesto 8oz...23.00 16oz...46.00
Columbia river king salmon with golden chanterelle mushrooms, arugula & tarragon shallot vinaigrette...42.00
DESSERT PLATE
Butterscotch creme brulee, raspberries
Warm carrot cake bread pudding, cream cheese creme anglaise
Fried yeast donut, cinnamon sugar, warm Georgia peaches
Chocolate mousse layer cake, ganache glaze, vanilla ice cream
All Desserts...3.15

Rathbun's Specials, Monday, July 28, 2008

SMALL PLATE
Flash fried softshell crab with grape tomato beurre blanc

RAW PLATE
Mixed greens with aged goat cheese, red onion, toasted almonds, and orange-sherry vinaigrette
Heirloom tomatoes with ricotta salata, E.V.O.O., and aged balsamic

BIG PLATE
Whole fried bronzini with Georgia peach vinaigrette
Pork tenderloin medallions with grilled asparagus, cowboy fries, and onion au jus
Pan seared grouper with heirloom tomatoes, endive and sweet sausage slaw, and sherry vinaigrette

SECOND MORTGAGE
6 oz. Petite filet with creamy mashed potatoes, haricots verts, and spring onion butter
C.A.B. N.Y. strip with sundried tomato parmesan crust... 16 oz or 8 oz

DESSERT PLATE
Butterscotch creme brulee
Lemon buttermilk pudding cake, sweetened whipped cream, raspberries
Dulce de leche tres leches cake, strawberries
Roasted grape gelato cones

Rathbun's Specials, Saturday, July 26, 2008

SMALL PLATE
Crispy fried softshell crab with basil cream and grape tomato-cucumber salad

RAW PLATE
Mixed greens with golden teardrop tomatoes, red onion, toasted almonds, ricotta salata, and orange-sherry vinaigrette
Heirloom tomatoes with aged goat cheese, E.V.O.O., aged balsamic, and Thai basil

BIG PLATE
Key lime chicken with poblano polenta and tomato-tortilla jus
Pan roasted grouper with okra, corn, grape tomato succotash
Whole fried bronzini with Georgia peach vinaigrette

SECOND MORTGAGE
24 oz. Beef porterhouse with horseradish cream and onion rings
6 oz. Petite filet with grilled shrimp, creamy mashed potatoes, haricots verts, and spring onion butter

DESSERT PLATE
Warm Georgia peach and raspberry cobbler, candied ginger crumb topping, vanilla ice cream
Caramel tres leches cake, dulce de leche, strawberries
Cherry fritters, 10 x sugar, sour cherry syrup, vanilla creme
Warm lemon buttermilk bread pudding, blackberry jam sauce

Rathbun's Specials, Friday, July 25th, 2008

SMALL PLATES
Local Red Beets with ricotta salata & truffle oil
Crispy Fried Softshell Crab with pearl Onion, Corn Fondue 7 Tomato, Cucumber salad

RAW PLATE
Malpeque Oysters on the 1/2 Shell with Peach Mignonette
Mixed green Salad with Yellow Tomatoes, Vidalia Onions, Pecorino & Orange-Sherry Vinaigrette
Heirloom Tomatoes with Aged Goat Cheese, EVOO, and balsamic

BIG PLATES
8oz. New York Strip with creamy mashed Potatoes, haricot verts, and balsamic reduction
Whole Fried barramundi with heirloom tomato vinaigrette

SECOND MORTGAGE PLATES
Pan Roasted halibut with napa Cabbage & shitake soy broth
24 oz. Porterhouse with Fried Shrimp and horseradish cream

DESSERTS
Warm georgia peach cobbler, candied ginger
caramel tres leches cake, dulce de leche, strawberries

Cannoli Taco, Chocolate Chip & Toasted Pistachio creme, raspberries.

Kevin Rathbun Steak Manager Returns from Oregon

Clay Williams, the AGM of Kevin Rathbun Steak has just returned from Oregon's Pinot Camp and he has already added some "lucky charms" from Oregon to the wine List. Yes, they are Pinot Noir bottles, but they are some of the newest ones to hit the Atlanta market. Stop in and try the new wines that include: Benton Lane Pinot Noir, St. Innocent Pinot Noir, Dusky Goose Pinot Noir, and the Domaine Serene "Evanstads Reserve."

Rathbun's Specials Thursday, July 24, 2008

SMALL PLATES
Crispy Fried Softshell Crab with Chive Oil and Crab Risotto.
Heirloom Tomatoes, Goat Cheese, EVOO and aged Balsamic.
Malpeque Oysters on the half shell with Georgia Peach Mignonette.
Mixed Greens with Romanian Sweet Peppers, Sweetgrass Dairy Goat Cheese and lemon-parsley vinaigrette.

RAW PLATES
Pan Roasted Wolffish with Napa Cabbage, heirloom Peppers and Mushroom Soy Broth.

SECOND MORTGAGE PLATES

Whole Fried Barramundi with Heirloom tomato-cucumber vinaigrette.
C.A.B. New York Strip with haricot verts and Vidalia Vinaigrette.

DESSERTS

Toasted Pecan Creme Brulee
Buttermilk Cake, Lemon buttercream, blackberry jam filling and vanilla ice cream.
Warm Georgia Peach and blackberry jam galette, 10x sugar, vanilla ice cream
Cannoli taco, chocolate chip and pistachio ricotta cream, raspberries.

Kevin to attend Slow Harvest Event

The Slow Food on Campus Club at Le Cordon Bleu College of Culinary Arts Atlanta will host its first “Summer Harvest Event” on August 3, at the Tucker campus, 1927 Lakeside Parkway, from 10 a.m. until 2 p.m. For the most current information about this event, visit the club’s website, www.slowfoodlcb.com.
The “rain or shine” festival is open and free to the public and will include a local farmers market with celebrity chef demos.

New Dessert Brownie Recipe - Dulce de Leche

We think that you will enjoy this Brownie.

Dulce de Leche Brownie

Yield : 6”x 9” Pan

Equipment: Bain Marie, 6”x 9” pan

Dulce de Leche Brownie

Ingredients:

16T. Butter (Unsalted)
1 ½ C. Sugar
1 C. Brown Sugar
14 oz. Dark Chocolate
1 T. Salt
1 T. Vanilla Extract
6 Eggs
1 C. All Purpose Flour

1 (14oz.) Can Condensed Milk (cooked down to dulce de leche)

Oven @ 300/Spray and Paper Baking Pan

Procedure:

Place butter in a large bowl over a bain marie. When melted add both of the sugars and stir until smooth. Remove from heat.

Stir in chocolate until melted. Add eggs one at a time and then vanilla extract. Mix just until blended.

Sift the flour and salt together. Add flour/salt mixture to the chocolate mixture in three batches. Using a spatula or wooden spoon stir until all of the flour is incorporated.

Divide the brownie mixture into two batches.

Pour one batch of the brownie mixture into the pan. Smooth with a spatula. Bake for 25 minutes. When done remove from oven and carefully & evenly spread the can of dulce de leche over the brownie. Pipe with a pastry bag the remaining brownie mixture over the dulce de leche layer. Spread with a spatula.
Return to oven and bake for an additional 40 minutes. Allow to cool at room temperature.

Specials of the Day at Rathbun's

We will try to place the specials of the day on this blog every day, so here are today's specials of the day - Tuesday, July 22, 2008 - This is for Rathbun's

Flash Fried Oysters with Charred Tomato Jus and Pickled Okra.
Crispy Fried Softshell Crab with Avocado Relish and Blood Orange Habanero Reduction

Mixed Greens with red tomatoes, ricotta salata, red onion and peach vinaigrette.
Georgia Peaches with hard goat cheese, sour cherry preserves and thai basil.

Pork Tenderloin Medallions with mash potatoes, grilled asparagus and balsamic reduction.

Pan Roasted Wolf Fish with toasted orzo, haricot verts and heirloom tomatoes.

24 oz Porterhouse with bernaise and fried shrimp.
C.A.B. New York Strip with Forest Mushrooms and onion au jus

DESSERT SPECIALS

Candied Ginger Rice pudding with raspberries

Toasted almonds and dark chocolate cookie candwich, vanilla ice cream

Warm biscuit shortcake, strawberries, lemon curd, sweetened whipped cream.

Vanilla creme brulee, raspberries.

New Desserts at Kevin Rathbun Steak

Kirk has changed the dessert menu at Kevin Rathbun Steak and the new ones include:
"My Wife's Favorite Chocolate Peanut Butter Cake" which is a dark chocolate cake with peanut butter and vanilla pastry cream in the center. We also have added a triple coconut cream pie (coconut in the merinque, crust, and filling.) The last one is right up everybody'w alley!. Vanilla ice Cream Sundae with Choclate Toffee Brownie Croutons and Chantilly Cream. Perfect for the Hot days of July and August.

Steak - Is there a difference?

Yes, we think there is a great difference. At Kevin Rathbun Steak, we serve only the best prime meats from Allen Brothers. Consistently ranked one of the top meat purveyors in the United States, they hand cut every piece of meat to the specifications that we request. Most of the cuts are sliced and delivered within 24 hours of cutting. Taste the difference between the filet and the New York Strip or go for the dry aged steak for two.

Rathbun's New Drink Menu

Bartender Kristine has been whippping up some new and interesting drinks for all of you that would like to experiment with new drinks.
Here are some of the new cocktails for the summer:

Beer Float, Coconut Cocktail, Yuzu Lynchburg Lemonade, Peach Margarita and the Iced tea Cocktail.
Rathbun's bar is always a fun place to begin or a better place to end. We serve the full menu at the bar while you enjoy the entertainment of watching the bartenders in action.

New Menu Items at Krog Bar

With Krog Bar being in its third year of operation, Chef Jon has come up with some new items on the menu and look for some new and exciting wines from South Africa. Some of the new menu items are:
Garlic Shrimp - Georgia shrimp, Butter, Pimenton (Smoked Paprika), Lemon, Scallion, S&P,
http://rathbunsrestaurant.com/constantcontact/krogshrimpbanner.jpg

Seared Ahi Tuna with Tomato & Roasted Corn Salsa, EVOO,
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Pecan Roasted Trout, Local Heirloom Tomatos, Avocado, Caper-Shallot Vin. The images are under the name of the menu item.
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Krog Bar is open daily at 4:30 and is closed on Sunday.

Barbecue Cooking Class

This past Sunday, July 20th, we had our annual barbecue cooking class. With over 18 people in the class, they served up some of the finest barbecue in the city. Chef Kevin used the Brinkman smoker to smoke over 200 pounds of brisket and ribs. The class made all types of sides that included slaw, New York Strip Steaks, Coconut Cream desserts, and suffered through the heat with Bing Cherry Margaritas and cold beer. Stay tuned for the next class and the 2009 classes that will be posted in October, 2008. Pictures of the class will follow.

Visit To Jordan Winery

Last week, Kevin and Cliff were fortunate to visit the Jordan Winery in Sonoma. here are a few of the pictures. The estate has over 1200 acres with about 300 acres under vine. The entire staff was excellent, accomodating and professional. If you are ever in the area, please stop by Jordan Winery.
we also got to visit a coopersmith. You may ask yourself. "What is a coopersmith"? Well, it is where the wine
barrels are made. We got to watch first hand on how the barrels are toasted, created, put together (without nails) and then sanded, tested and wrapped for the wineries.


Definitely a highlight of the trip. Here are a few images attached to the left.