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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
dry aged beef tartare, toast, pickles, gribiche, capers, mizuna 16
fennel & celery, sun chokes, citrus, olives, parmesan, aleppo 13
beets & carrots, ricotta, carrot tops, apples, puffed rice 13
sweet potato, tempura, ranch, tats, pickled hots 12
swordfish belly crudo, tapioca, leche de tigre, shallots, dill 15
spaghetti, fennel top pesto, cranberry beans, feta, orange 17
tortelli, goat cheese, saffron, maitake, hot honey, parmesan 21
black gnocchetti sardi, squid bolognese, sausage, chili, fennel 20
paccheri, short rib ragu, fonduta, crispy sprouts, rosemary 20
cresc' tajat, sausage, spinach, crispy sunchokes, cured egg yolk 22
cecamariti, whey, lemon, black pepper, pecorino, sesame 18
chicken, preserved lemon, garlic confit, polenta, baby carrots 23
swordfish, carrot puree, black rice, pak choi, caper-raisin 28
pork chop schnitzel, tonnato, charred lemon, butter lettuce 28