Buckhead Restaurant Week 2013

Tantra Restaurant: dessert

Aja Restaurant & Bar: Pork Chop

Aja Restaurant & Bar

Aja: Guests enjoy pork chop, Pinot Noir

Davio's: Ricotta Lemon Ravioli, Parmigiano

Anis: Mussels

Anis: Pan Roasted Salmon

Dantanna's: Grilled Maple Farms Duck Breast, mashed sweet potatoes and sauteed snow peas

Cook Hall: Deviled Eggs with Blue Crab Meat

Cook Hall: Crispy Duck Tacos, Chipotle Cole Slaw

Tantra Restaurant dining room

Cook Hall: Butterscotch Pudding

Tantra Restaurant: Vegetarian Okra and Paneer Koresh

Tantra Restaurant: Saffron Brined Ashley Farms Chicken Breast

Tantra Restaurant: Tandoori Spiced Devil's Tail Red Fish

Eclipse di Luna: Costillas Espanolas (Spanish Style Ribs & Aged Balsamic Vinaigrette)

Eclipse di Luna: Calamares Fritos (Calamari w/ Pico de Gallo)

Eclipse di Luna: Esparragos Asados Con Almendras ( Grilled Asparagus, Sherry Vinegar, & Toasted Almonds.

Eclipse di Luna: Gambas al Ajillo (Sauteed Shrimp & Garlic w/ Calabrese pepper)

The Big Ketch

Davio's: Pan Seared Salmon, Eggplant Caponata, Romesco Sauce

Davio's: Field Greens, Dried Cranberries, Candied Pecans, Goat Cheese, Balsamic Vinaigrette

The Big Ketch: New England Clam Chowder

The Big Ketch: Key Lime Pie

The Big Ketch

Dantanna's: Center Cut Pork Loin Chop with caramelized apples and bacon jam with roasted garlic mashed potatoes and broccoli. Served with a spinach salad starter and key lime pie for desert.

The Big Ketch: Fish & Grits

The Big Ketch: Smoked Tomato Caesar Salad

The Big Ketch: One Dozen Market Oysters w/ Meyer Lemon Mignonette

The Big Ketch: TBK Signature Lobster Roll