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