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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
heirloom tomatoes, feta, green goddess, herbs 14
burrata, almond milk, blackberries, shishitos, boquerones 15
heirloom peppers, yogurt, malawach, za'atar, hazelnuts 13
crispy oysters, jimmy red corn polenta, capers, pickled hots 15
yellowtail crudo, aji amarillo, plums, carrots, benne 17
chopped chicken livers, toast, sour honey, frico 11
black spaghetti, spiny lobster, jalapeno, corn, tomato, crumbs 27
ricotta gnocchi, sausage, whey, squash, peas, peppers 20
paccheri, ossabaw pork ragu, sarvecchio 25
tortelli, goat cheese, corn, sungolds, honey 20
pappardelle, guinea hen ragu, onion, figs, sage 20
mahi mahi, tomato dashi, clams, squid, ga shrimp, cipollini, fennel 30
chicken, garlic, lemon, wild mushrooms, alliums, sage 26
heritage pork chop, farro verde, plums, shishitos, mustard seeds 28
spiny rock lobster, cucumber, watermelon, togarashi, burrata 48