Pano's & Paul's Menu

Name: Pano's & Paul's
Telephone: (404) 613-3662

(404) 613-3662

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1232 W Paces Ferry Rd Nw, Atlanta, GA 30327

American

Restaurant Website

Main

Appetizers

Maine Lobster Bisque

Half Maine Lobster in Maine Lobster Bisque

Iced Northeast Oysters of the Day (6)

Red Wine Pink Peppercorn Mignonette

Crispy Point Judith Calamari

Tagliatelle Pasta, Garlic Blue Hill Mussel Cream and Micro Parsley

Pristine Ahi Tuna Tartare

Fresh Ginger Micro Salad, Wasabi Lime Foam

Seared Maine Sea Scallops

Baby Spinach, Ricotta Gnocchi and Chanterelle Mushrooms

Fresh "Norton Sound" Red King Crab

Florida Citrus, Ginger and Hass Avocado

Baked Maryland Jumbo Lump Crab Cake

Celery Mustard Butter Sauce

Wild Burgundy Escargots

Baked in Small Pastry Crocks with Fresh Tarragon and Pernod Garlic Butter

Fresh Jumbo Lump Crab Cocktail on Ice

Traditional Red and Crab Mustard Sauces

Chef Gary's Applewood Smoked Salmon, "Carved Tableside"

Minced Vidalia Onions, Tiny Capers, Herb Salad and Potato Blini

Mesclun Farm Greens on Chopped Countr y Salad

Crisp Asian Pear and Fresh Coach Farm Goat Cheese

Crisped Veal Sweetbreads, Maxim

Baby Leaf Spinach, Swiss Chard, Whole Grain Mustard Veal Jus, Capers

Seared Hudson Valley Foie Gras

Caramelized Pineapple Quince and Huckleberry Port Reduction

Tender Butter Lettuce

Shaved White Mushrooms and Virginia Pecorino Cheese Lemon Shallot Vinaigrette

Warm Baby Spinach and Watercress Salad

Applewood Smoked Bacon, Candied Button Shiitake Mushrooms

Entrees

Fresh Genuine Dover Sole

SautÃ©ed, E.V. Olive Oil, Lemon and Capers

Fresh European Bass

Grilled with E.V. Olive Oil, Lemon and Oregano

Wild King Salmon, Slow Roasted

White Asparagus, Swiss Chard and Baby Spinach, Marcona Almond Browned Butter

Hawaiian Ahi Tuna Loin

Sushi Rice, Golden Beets, Pickled Wild Leeks and Tempura Avocado, Orange Soy Reduction

Maine Lemon Sole Francese

Artichokes, Carrots and Lemon Butter Sauce, Capers

Butter Braised Maya Shrimp

Campanelle Pasta, Leaf Spinach and Light Garlic Froth

West Virginia Pheasant

Roasted Breast with Andouille Sausage and Mushroom Filled Thigh Roasted Organic Carrots, Turnips and Cippolini Onion, Rosemary Garlic Cream

Chef Gary' s "39 Hour " Beef Short Rib and Seared Foie Gras

Green Asparagus, Grape Tomatoes and Sweet Onion

Grilled Meadow Veal Chop

Potato "Three Ways," Buttery Puree, Truffled Ragout and Fingerling Chips

Crisped Maple Leaf Farm Duck Breas t

Port Glazed Grapes, Blue Cheese Tortellini, Watercress, Valencia Orange Duck Jus

Herb Crusted Lamb Rack

Swiss Chard, Golden Potato Appenzellar Gratin, Natural Jus

Pano's & Paul's "Signature" Cold Water Lobster Tail

In a Thin Crisped Batter, Honey Mustard and Drawn Butter

Center Cut Filet Mignon "Pepper Steak"

Filet Mignon in Cracked Peppercorns with Mushroom Ragout, Potato Confit, Port Braised Shallot and Brandy Pepper Sauce

Grilled Center Cut 10 oz Filet Mignon

P & P's Potato Gratin

Grilled Prime N.Y. Strip Sirloin 12 oz

Crisped "Potato Tots" and Roasted Mushrooms

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