Appetizers

Pan-Asian Grilled Chicken Eggroll with Wasabi Cheddar & Spicy Ginger Sauce 10

Jumbo Lump Crab Cake with Roasted Corn Aioli & Black-Eyed Pea Salad 13

Crispy Calamari with Spicy Apricot and Jalapeno Drizzle 10

Fried Green Tomatoes with Goat Cheese, Hoop Cheddar & Red Pepper Aioli 8

Seared Diver Scallops with Salsa Verde & Red Pepper Romesco 10

Watermelon & Ahi Tuna Tartare with Cilantro & Sesame-Lime Vinaigrette 9

Fried Prawns with Red Chili Butter Sauce 12

Pepper Seared Beef Carpaccio with Cippolini Onions, Baby Arugula, Pecorino & EVOO 10

Salads

Traditional Caesar with Asiago Cheese & Fried Oysters 10

Baby Spinach with Goat Cheese, Grilled Artichokes, Tomatoes, Lemon Vinaigrette & Rosemary Pesto Crouton 9

Bibb Lettuce & Bacon with Baby Heirloom Tomato, Bleu Cheese, Estate Grown Extra Virgin Olive Oil & 25-Star Balsamic Glace 11

Organic Spring Greens with Shaved Red Onion, Cucumbers, Grape Tomatoes, Cheddar Croutons & Vidalia-Peach Vinaigrette 8

Warm Shaved Brussels Sprout & Pancetta Salad with Truffle Vinaigrette 9

Strawberry & Romaine with Honey Lime Vinaigrette, Bleu Cheese & Spiced Pecans 10

Entrees

Honey Bourbon Cured Pork Chop with Roasted Corn Mashed Potatoes & Collards 19

Grilled 6-ounce Bacon Marinated Beef Tenderloin with Lobster & Yukon Gold Potato Hash and Grilled Asparagus 29

Fried Lobster Tails with Spicy Remoulade, Key Lime Cole Slaw & Garlic Dill Fries 28

Sesame Seared Ahi Tuna with Chilled Ginger Lomein Noodle Salad and Baby Bok Choy, Cucumber & Radish Slaw 22

Mediterranean Grilled Lamb Porterhouse Chops with Bacon Marmalade, Lemon Roasted Potatoes & Sautéed Baby Spinach 28

Pecan Crusted Grouper with Peach Tartar, Gingered Sweet Potato Salad & Marinated Grilled Vegetables 23

Grilled 14-ounce Brasstown Valley Ribeye with Yukon-Bleu Cheese Hash, Horseradish Sour Cream & Asparagus 30

Sage Fried Free Range Chicken Breast with White Cheddar Hoppin’ John Risotto & Baby Spinach 18

Braised Beef Short Rib Raviolis with Wild Mushroom Ragout, Baby Spinach, Bleu-Veined Brie & Natural Jus 24

Chicken Fried Duck with Sweet & Spicy Rosemary Orange Glaze, Sweet Potatoes & Baby Green Beans 28

Pan Sautéed Jumbo Lump Crab Cakes with Fresh Chipotle Creamed Corn & Calabasa Squash Salad 26

Grilled 12-ounce Brasstown Valley New York Strip with White Truffle Fries & Grilled Asparagus 28

Chili Grilled Salmon with Sweet Potato Andouille Hash, Dijon Butter Cream & Medley of Vegetables 19

Chef Todd’s Farmers Selections

Seasonal Artisan Cheeses & Chef-inspired Cured Meats with Signature Vinings Inn Chutneys and Fresh Breads

Todd Hogan, the new executive chef and operating partner at Vinings Inn, has made quite a name for himself with his upscale yet casual cuisine. In addition to his past experience as a corporate executive chef and partner with Mise En Place Products, chef and owner of Indigo Restaurant, and owner of Chef Todd Hogan events, Hogan has also been named winner of the DiRoNA Award and is a member as well as recurring guest chef of the James Beard Foundation.

Taking advantage of the region’s best resources, Chef Hogan regularly visits local farms to acquire seasonal ingredients for his signature dishes.

His inspiration comes directly from the restaurants’ patrons as well.“I want to deliver the best experience possible, and guests’ suggestions and feedback are an important part of making that happen,” he says. “I visit the dining room as often as possible to get to know my guests and keep my finger on the pulse of what’s hot and what’s not.”

We here at Vinings Inn are both thrilled and proud to have Chef Todd Hogan as a new member of the family. We look forward to his culinary flair and many delicious dishes to come.

Come celebrate Mother’s Day with your loved ones at Vinings Inn and let us take care of the details. Open for brunch from 11 -3 and dinner from 3 – 9, our expert staff will be on hand to serve cold cocktails and delicious cuisine to our guests as they enjoy quality family time.

The menus are posted on our website and reservations are available on OpenTable. Guests may also reserve a spot by calling  770.438.2282.

Pinots on The Patio

Willakenzie Pinot Blanc 2009, Willamette Valley

Wine Dinner

Course One

Potted Duck with Current-Pinot Reduction & Warm Brie Crostini

Bethel Heights Estate Pinot Noir 2008, Willamette

Course Two

Chilled Smoked Tomato Gazpacho

with Seared Lamb Carpaccio Crouton & Pinot Balsamic Drizzle

Bouchard Pere et Fils Beaune de Chateau 1er Cru 2008, Burgundy

Course Three

Grilled Veal tenderloin with White Truffle Chateau Potatoes

Asparagus & Sweet Pepper Salad

David Bruce Russian River Pinot Noir 2009

Course Four

Dark Chocolate Pots De Crème with Almond Lace French Sea Salt & Mint

Adelsheim “Déglace” Pinot Noir icewine

Appetizers

Pan-Asian Grilled Chicken Eggroll with Wasabi Cheddar & Spicy Ginger Sauce 10

Jumbo Lump Crab Cake with Roasted Corn Aioli & Black-Eyed Pea Salad 13

Crispy Calamari with Spicy Apricot and Jalapeno Drizzle 10

Fried Green Tomatoes with Goat Cheese, Hoop Cheddar & Red Pepper Aioli 8

Seared Diver Scallops with Salsa Verde & Red Pepper Romesco 10

Watermelon & Ahi Tuna Tartare with Cilantro & Sesame-Lime Vinaigrette 9

Fried Prawns with Red Chili Butter Sauce 12

Pepper Seared Beef Carpaccio with Cippolini Onions, Baby Arugula, Pecorino & EVOO 10

Salads

Traditional Caesar with Asiago Cheese & Fried Oysters 10

Baby Spinach with Goat Cheese, Grilled Artichokes, Tomatoes, Lemon Vinaigrette & Rosemary Pesto Crouton 9

Bibb Lettuce & Bacon with Baby Heirloom Tomato, Bleu Cheese, Estate Grown Extra Virgin Olive Oil & 25-Star Balsamic Glace 11

Organic Spring Greens with Shaved Red Onion, Cucumbers, Grape Tomatoes, Cheddar Croutons & Vidalia-Peach Vinaigrette 8

Warm Shaved Brussels Sprout & Pancetta Salad with Truffle Vinaigrette 9

Strawberry & Romaine with Honey Lime Vinaigrette, Bleu Cheese & Spiced Pecans 10

Entrees

Honey Bourbon Cured Pork Chop with Roasted Corn Mashed Potatoes & Collards 19

Grilled 6-ounce Bacon Marinated Beef Tenderloin with Lobster & Yukon Gold Potato Hash and Grilled Asparagus 29

Fried Lobster Tails with Spicy Remoulade, Key Lime Cole Slaw & Garlic Dill Fries 28

Sesame Seared Ahi Tuna with Chilled Ginger Lomein Noodle Salad and Baby Bok Choy, Cucumber & Radish Slaw 22

Mediterranean Grilled Lamb Porterhouse Chops with Bacon Marmalade, Lemon Roasted Potatoes & Sautéed Baby Spinach 28

Pecan Crusted Grouper with Peach Tartar, Gingered Sweet Potato Salad & Marinated Grilled Vegetables 23

Grilled 14-ounce Brasstown Valley Ribeye with Yukon-Bleu Cheese Hash, Horseradish Sour Cream & Asparagus 30

Sage Fried Free Range Chicken Breast with White Cheddar Hoppin’ John Risotto & Baby Spinach 18

Braised Beef Short Rib Raviolis with Wild Mushroom Ragout, Baby Spinach, Bleu-Veined Brie & Natural Jus 24

Chicken Fried Duck with Sweet & Spicy Rosemary Orange Glaze, Sweet Potatoes & Baby Green Beans 28

Pan Sautéed Jumbo Lump Crab Cakes with Fresh Chipotle Creamed Corn & Calabasa Squash Salad 26

Grilled 12-ounce Brasstown Valley New York Strip with White Truffle Fries & Grilled Asparagus 28

Chili Grilled Salmon with Sweet Potato Andouille Hash, Dijon Butter Cream & Medley of Vegetables 19

Chef Todd’s Farmers Selections

Seasonal Artisan Cheeses & Chef-inspired Cured Meats with Signature Vinings Inn Chutneys and Fresh Breads

1. Like us on Facebook: http://on.fb.me/GRFcD6
2. Pick out your favorite photos from past experiences of Vinings Inn or take photos the next time you visit. The picture could be of anything you enjoyed: great food, a cold drink, or an action shot of Attic Bar’s live music.
3.  Post your submission on our wall at any time from now until Tuesday, April 17. We’ll ask everyone to cast a vote by ‘liking’ the most artistic image.
4. We’ll announce the winner on Wednesday, April 18

Good luck and good eats!

For those interested in the stories that comprise the past, the town of Vinings is an ideal destination. Visitors will find Civil War markings spread throughout the city’s path, detailing the story of Tecumseh Sherman and his Union troops as they inhabited the town for 11 days before burning down Pace House and then the city of Atlanta. Venturers may choose to cool off by the waters of the Chattahoochee, where residents of the Reconstruction Era often gathered for picnics and turn of the century locals splashed around in healthful “spa” waters.

When every historical nook and cranny has been explored, excursionists can retreat to Vinings Inn for fine dining and unique ambience. Known in the very beginning as the Forty-Forty Building, this establishment was originally a general store first purchased by Mr. Reuben F. Hill in 1890. At that time the building housed a seed and feed on the main floor as well as the Village Post Office.  The establishment has since undergone several incarnations including an apartment complex, an antiques store and its current manifestation as the Vinings Inn Restaurant.

Along with the town, the building has been lovingly preserved and offers up several areas for dining enjoyment:

The Sunroom- A spacious and light filled area often used for Business Luncheons, Rehearsal Dinners, Holiday Parties and Private Celebrations

The Bear Room- A secluded private dining room with a working fireplace

The Main Rooms- Traditional appointments with contemporary fine art

The Deck- An area overlooking the town of Vinings that boasts sunset views shaded by magnificent old trees

The Attic Lounge- A casual bar area with lively night entertainment and cocktails