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A farm-forward restaurant by Chef Pat Pascarella, The White Bull seeks to encourage a natural relationship with food, from the way it’s grown to the way it’s served. Sustainably-driven and community-focused, our daily menu showcases Georgia’s freshest ingredients at the height of their growing season.

bread & butter, sfincione, butter 5
whipped ricotta, toast, marinated eggplant, cured yolk, herbs 12
sunchokes, togarashi ranch, peppers, radish, guanciale 12
red butter lettuce, radish, apples, croutons, basketcase 10
crispy oysters, "deviled eggs", gribiche, capers, celery 13
hakurei turnips, zhoug, plums, pickled peppers, boquerones 12
n'duja, toast, green tomato mostarda, lime, furikake 12
scallop crudo, leche de tigre, shallots, dulse, popcorn 14
tonnarelli, guanciale, black pepper, pecorino 16
mezzaluna, chicken liver, shiitake, port, hazelnuts 18
garganelli, dry aged beef ragu, parmesan 20
black orecchiette, squid bolognese, sausage, chili, fennel 21
tortelli, goat cheese, saffron, hot honey, tomatoes 20
cecamariti, lemon, pecorino, sesame 18
chicken, preserved lemon, garlic, eggplant, shallots 25
mahi mahi, tonnato, pole beans, caper vinaigrette, carrot 27
beef short rib, tomato, butternut, tatsoi, shishitos, gremolata 32
porchetta, kohlrabi, apples, polenta, mustard seeds 29