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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
broccoli, mojo de ajo, sweet potato hummus, za'atar, pecorino 13
roots, torched citrus, yogurt, harissa, honey, pistachios 13
anson mills grits, crispy oysters, lemon, capers, pickled hots 15
burrata, toast, green tomato kimchi, nori, cured yolk 14
romanesco, coriander, caper-raisin, cashews, mint 13
cecamariti, black pepper, lemon, sesame seeds 18
chicken livers, toast, king trumpets, truffle aioli, balsamic 12
striped bass crudo, togarashi, apples, sweet paprika, polenta 17
blue barley mafalde, sausage, broccoli, calabrian chili, mint 17
agnolotti, ricotta, baby carrots, lemon, bottarga, chives 17
rigatoni, beef ragu, caramelized onion, mushrooms, arugula 19
black ferricelli, shrimp, squid, jalapeño, scallions, crumbs 22
chicken, preserved lemon, garlic confit, polenta, baby carrots 25
tilefish, pork belly, "clam chowder", kohlrabi, celery, shallots 32
pork chop schnitzel, zhoug, rapini, feta, pickles, herbs 28