oysters dusted with cornmeal, flash fried, topped with butter garlic sauce.
Shrimp Remoulade
cold boiled shrimp covered with tangy creole white sauce.
Escargot
baked and served out of the shell in a garlic butter sauce.
Crawfish Tails
lightly battered and fried served with a tiger sauce.
Carpaccio
paper-thin sliced raw filet mignon, garnished with dijonaise, parmesan cheese, chopped onion and olive oil.
Fried Calamari
sliced calamari lightly battered and served with a marinara sauce.
Mussels In White Wine Sauce
steamed in the shell in a white wine and butter sauce.
Soups
Louisiana Gumbo
seafood and andouille sausage gumbo.
Lobster Bisque
true lobster bisque finished with sherry and lobster meat.
Salads
House Salad
bibb and iceberg lettuce served with tomato and your choice of dressing.
Beef Steak Tomato And Onion Salad
sliced or chopped tomatoes and vidalia onions with vinaigrette dressing.
Hal's Chopped Salad
chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, blue cheese and vinaigrette dressing.
Caesar Salad
romaine lettuce and homemade croutons with tangy caesar dressing.
Crab Salad
bibb lettuce, chopped onions, chopped green olives and jumbo lump crabmeat tossed in hal's vinaigrette dressing.
Veal Salad (entree Salad)
crispy-fried veal scallopini served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese.
Pasta
Pasta Asciutta
angel hair pasta tossed with olive oil, regiano parmesan cheese and marinara sauce.
Fettuccine Alfredo
fettuccine noodles served in a regiano parmesan cheese sauce.
Seafood (entree)
all entrees are served with your choice of creamed spinach, mashed potatoes or pasta asciutta, with the exception of the duckling, roasted chicken, osso bucco, blackened filet, veal chop and pastas.
Trout Meuniere, Or Almandine
speckled trout lightly battered and fried served with a brown butter sauce, with or without almonds.
Snapper Franchaise
fresh gulf red snapper prepared in a light egg batter, sauteed and finished with a lemon beurre blanc.
Fresh North Atlantic Salmon Filet
grilled, lightly brushed with butter sauce.
Trout With Crabmeat
speckled trout lightly battered and fried, topped with jumbo lump crabmeat.
Snapper With Artichokes And Mushrooms
fresh gulf red snapper, poached in white wine, artichokes and mushrooms.
Swordfish Steak
grilled and served with butter sauce.
Veal (entree)
all entrees are served with your choice of creamed spinach, mashed potatoes or pasta asciutta, with the exception of the duckling, roasted chicken, osso bucco, blackened filet, veal chop and pastas.
Veal Marsala
sauteed in marsala wine with fresh mushrooms.
Osso Bucco
braised veal shank in an italian red wine sauce, served with angel hair pasta.
Veal Piccata
sauteed in white wine and lemon butter sauce.
Beef, Lamb & Poultry
All entrees are served with your choice of creamed spinach, mashed potatoes or pasta asciutta, with the exception of the duckling, roasted chicken, Osso Bucco, blackened filet, veal chop and pastas.
Filet Mignon 12 Oz.
grilled and served with a butter sauce.
Filet Mignon Au Poivre 12 Oz.
pressed in peppercorns, pan seared and served with cognac sauce.
Hal's Ribeye 20 Oz.
prime bone-in lean cut, eye of the ribeye, finished with butter sauce.
Roasted Chicken
oven roasted in its own juices, served over mashed potatoes.
Blackened Filet
filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings.
Prime Bone-in Ribeye 22 Oz.
grilled and served with a butter sauce.
Rack Of Lamb
roasted new zealand rack of lamb rubbed with rosemary, served with a red wine and mint jelly reduction.
Duckling a L'Orange
crispy long island duckling with a light orange sauce, served with wild and white rice.
A restaurant that triumphs in taste over trend, Hal's is home to Atlanta's most sought-after culinary creations, served in an expansive bistro-style venue that hints of the warmth and familiarity of an old friend. At once, a neighborhood pub and upscale eatery, Hal's is not the typical, high-brow atmosphere so often equated with food of this quality, and offers surroundings that are never imposing- allowing you to settle in to a comfortable environment that appeals to your dining senses. It's a place of white tablecloths and flowers, warm brick and candlelight, and the dense oak of a long and welcoming bar that's kept company with some of Atlanta's most interesting and influential people. And its loyal patrons are often greeted with their favorite spirit (which, in some cases, has come to bear their own name) even before they sit down.