Beef
Osso Bucco
$35.00
Braised veal shank over wild mushroom and roasted red pepper risotto garnished with feta and balsamic.
20 oz. Bone In Ribeye
$38.00
Served with chive truffle butter served with chef's vegetables and your choice of rosemary roasted red potatoes or bacon whipped potatoes.
14 oz. Blackened New York Strip
$30.00
Served with bleu cheese cream sauce with chef's vegetables and your choice of rosemary roasted red potatoes or bacon whipped potatoes.
8 oz. Chateaubriand Filet
$40.00
Served with house-made demi-glaze served with chef's vegetables and your choice of rosemary roasted red potatoes or bacon whipped potatoes.
Filet Oscar
$32.00
3 medallions topped with hollandaise and jumbo lump crab and served with chef's vegetables and your choice of rosemary roasted red potatoes or bacon whipped potatoes.
Filet Tip Linguine
32.00
House rolled linguine tossed with tender pieces of filet tips and asparagus in a mushrooms demi cream sauce.
$Seafood
Grilled Chicken Sea Bass
$38.00
Blackened and served with chef's vegetables and your choice of mashed red potatoes or bacon whipped potatoes.
Blackened Red Snapper and Grits
$32.00
Served with andouille and creole spinach cream sauce (substitutr colossal shrimp for an additional charge).
Bacon Wrapped Scallops Risotto
$42.00
3 pan-seared bacon wrapped scallops over a bed of Parmesan roasted red peppr risotto topped with blackberry reduction and grilled asparagus.
Salmon Spaghetti Beurre Blanc
$32.00
Blackened salmon with soy ginger glaze on a bed of spaghetti served with mushroom, lemon and caper beurre-blanc with sauteed broccoli.
Crawfish and Lobster Etouffee
$42.00
Lobster and crawfish tails slow cooked in a creole style etouffee over a bed of collard greens and house rolled spaghetti, served with 6 grilled Cajun seasoned shrimp.
Frutti di Chattahoochee
$42.00
Our signature spin on an Italian classic. Brown sugar and pecan crusted trout on a bed of stewed tomatoes, okra and potatoes. Topped with a crawfish tail creole cream sauce.
Seafood Gumbo with Spanish Rice
42.00
Shredded red snapper, crawfish tails, crab and chicken gumbo cooked with collard greens, andouille sausage, mushrooms and okra. Served with on a bed of Spanish rice and topped with shrimp.
$Vegetarian Entrees
Served with choice of side salad or soup.Vegetarian Spaghetti
$20.00
Pan served spaghetti squash and caramelized onions tossed with signature red sauce and spinach.
Basil Pesto Risotto
$20.00
Risotto with cherry tomato, fire roasted poblano peppers and house made basil pesto, finished with balsamic vinegar and Asiago cheese.
Goat Cheese and Spinach Stuffed Peppers
$25.00
2 fire roasted poblano peppers lightly pan fried and stuffed with sauteed mushrooms, spinach and goat cheese.
Balsamic Marinated Vegetable Skewers
$20.00
Seasonal vegetables marinated in balsamic vinegar and grilled, served over a bed of mixed greens with a spicy Cajun remoulade.
Seasonal Harvest Salad
22.00
Mixed greens tossed with seasonal berries, toasted pecans roasted red peppers, red beets and white balsamic vinaigrette, topped with goat cheese fresh orange slices (served with a bowl of tomato basil soup).
$Soups and Sides
Lobster Bisque
$12.00
Tomato Basil Soup
$12.00
Bacon Whipped Potaotes
$8.00
Rosemary Roasted Potatoes
$8.00
Stone-Ground Grits
$6.00
Mushroom Medley
$6.00
Collard Greens
$6.00
Sauteed Chef's Vegetables
$6.00
Smoked Gouda Mac and Cheese
12.00
$Appetizers
Mushroom and Feta Pate
$8.00
On grilled sourdough bread over a bed of mixed greens with balsamic drizzle.
Salmon Croquettes
$10.00
Fried salmon and potato dumplings rolled in house baked breadcrumbs, served with Cajun remoulade.
Frito Misto
$26.00
Fried jumbo shrimp, calamari, oysters and tentacles.
Chive Lobster and Crab Dip
$14.00
Served with fried plantain chips.
Steamed Mussels
$15.00
Served with white wine, garlic and tomato puree.
Baked Oyster Scampi
$12.00
Oysters in a lemon butter sauce, topped with house baked breadcrumbs and shaved Asiago cheese and baked to a golden brown.
Tomato Basil Soup and Fingerling Grilled Cheese
$14.00
A cup of our signature soup served with smoked Gouda and Parmesan fingerling sandwiches on house baked ciabatta.
Fried Green Tomatoes
10.00
Served on a bed of mixed greens with bacon dust, balsamic drizzle and Cajun remoulade.
$Entree Salads
Served with choice of soup.Blackened Chicken Chopped Caesar Salad
$24.00
Grilled chicken with Cajun blackening spice on chopped romaine lettuce, tossed with house baked croutons and Caesar dressing.
Sesame Seed Crusted Ahi Tuna Salad
$24.00
On a bed of spinach with crusted peanuts, shiitake mushrooms, goat cheese, roasted peppers topped with shaved carrots with orange and ginger vinaigrette (substitute blackened salmon for additional for an additional charge).
Port Wine Duck and Beet Arugula Salad
$30.00
Pan seared port wine marinated duck breast on arugula salad, tossed with roasted beets, white balsamic vinaigrette and toasted pecans, topped with goat cheese.
Black and Bleu Steak Salad
35.00
Sliced pittsburg style New York strip on a bed of mixed greens, tossed with house made bleu cheese dressing, fire roasted poblano and red peppers and cranberries, topped with bacon dust.
$Pork
Pulled Pork Shoulder Risotto
$34.00
Pulled smoked molasses glazed pork shoulder in a pimento cheese risotto, topped with southern style slaw.
Tic Toc Bangers and Mash
$36.00
Specialty seasonal sausage served over bacon whipped potatoes, with chef's vegetable and greenness mushroom peppercorn gravy.
Pan Fried Pork Chops and Applesauce
36.00
16 oz. bone in pork chop blackened and pan fried, served over house rolled smoked Gouda mac and cheese with a granny smith apple glaze and collard greens.
$Poultry
Southern Chicken Linguine Alfredo
$22.00
Blackened pan seared chicken breast on a bed of house rolled linguine tossed with spinach, mushrooms and Alfredo sauce.
Caprese Chicken Roulade
$28.00
Thinly pounded chicken breast stuffed with basil, heirloom tomatoes and sliced mozzarella and drizzled in balsamic, served with chef's vegetable and choice of potatoes.
Weekend at Grandma's
36.00
Herb marinated duck breast pan served then over roasted, served on a bed of dirty rice with andouille sausage, collard greens and a pork wine reduction.
$Beef
Surf and Turf Jambalaya
$38.00
Thinly sliced pan seared New York strip on a bed of yellow rice with shrimp cooked in a garlic truffle butter with collard greens and cherry tomatoes.
Chili Rubbed Porterhouse
$48.00
Porterhouse with a mild chili pepper rub and horseradish cream sauce, served with chef's vegetable and choice of potatoes.
Tic Tic Pot Roast
$35.00
Short rib slow braised with crabnet sauvignon, baby red potato, and herb au jus, served on a bed of georgia stone around grits and collard greens.
Southern Filet Fried Veal
$32.00
Lightly breaded and pan fried veal cutlets with a brown peppercorn mushroom sawmill gravy, served with chef's vegetable and choice of potatoes.
Southwestern Style Steak
$35.00
Thinly sliced espresso crusted beef skirt steak marinated in our signature house blend, served on abed of sauteed mushrooms, roasted poblano and red peppers and onions with a chipotle mind drizzle.
Menu for Tic Toc Room is provided by findrestaurantmenu.com
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