| Cuisine type | Steak | |
| Price range | $50 and over | |
| Neighborhood | Buckhead |
| Top tags |
|
| Cuisines | Steak, Seafood, American |
| Dining style | Fine Dining |
| Phone number | +1 404 237 2663 |
| Website | www.bonesrestaurant.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Jonathan McDowell |
| Location | 3130 Piedmont Road, Atlanta, GA 30305 |
| Shrimp Cocktail | ||
| Wagyu Carpaccio Crisp | ||
| Scotch Smoked Salmon | with onion, capers, and dill cream | |
| Seared Tuna Loin | with lime, chili oil and cilantro | |
| Jumbo Lump Crabmeat Cocktail | ||
| Foie Gras on Brioche |
| Bones Lobster Bisque | ||
| Beef Barley and Shiitake Mushroom | ||
| Bones Salad | ||
| Caesar Salad, Grilled Chicken or Grillled Shrimp | ||
| Crab and Avocado Salad | ||
| Wedge of Iceberg Lettuce | ||
| Spinach Salad | ||
| Hot Steak Salad | ||
| French Onion Soup |
| Chicken Club Sandwich with french fries | ||
| Open Faced Steak Sandwich | with cheese, mushrooms, onions and fries | |
| Bones Burger | with buttermilk onion rings | |
| Bones BLT Sandwich | with french fries | |
| Sauteed Lemon Chicken | with Capers and Mushrooms |
| Crab Stuffed Trout | with haricots verts and Marcona almonds | |
| Sautéed Wild Salmon | with braised white beans and Edwards bacon | |
| Crab Cakes | with corn, roasted red pepper, and ginger vinaigrette | |
| Seared scallops | with wild mushrooms risotto and truffle oil | |
| Red Snapper | with shaved fennel, squash and tomato broth |
| Filet Mignon (8/12 oz) | ||
| Bone-In Filet (14 oz) | ||
| Loin Lamb Chops (22 oz) | ||
| Porterhouse (24 oz) | ||
| New York Strip (12/16 oz) | ||
| Bone-In Rib Eye (20 oz) or (34 oz) for two | ||
| Dry Aged Bone-In Rib Eye (20 oz) | ||
| Dry Aged Porterhouse-for two (28 oz) | ||
| Veal Chop | with lemon and sautéed mushrooms | |
| Mixed Grill (Filet Mignon, Lamb and Pheasant Sausage) |
| Lobster Tail | ||
| Foie Gras | ||
| Crabmeat Oscar | ||
| Grilled Shrimp | ||
| Herb Crust or Au Poivre |
| Grit Fritters | ||
| Sautéed Spinach | ||
| Hash Browns | ||
| Steamed Broccoli | ||
| Sautéed Mushrooms | ||
| Truffle Butter Mashed Potatoes | ||
| Corn Pudding | ||
| Fried Onion Rings | ||
| Fresh Asparagus | ||
| Mac and Cheese with Bacon |
| Shrimp Cocktail | with cocktail and remoulade sauce | |
| Scotch Smoked Salmon | with onion, capers, and dill cream | |
| Wagyu Carpaccio Crisp | with Boursin Cheese and Truffle Oil | |
| Jumbo Lump Crabmeat Cocktail | ||
| Seared Tuna Loin | with lime, chili oil, and cilantro | |
| Crab and Lobster Napoleon | with Chardonnay cream | |
| Bones Chilled Seafood Platter | ||
| Foie Gras on Brioche | with Blackberry and Port Reduction |
| Bones Lobster Bisque | ||
| French Onion Soup | ||
| Wedge of Iceberg Lettuce | ||
| Crab and Avocado Salad | ||
| Caesar Salad | ||
| Bones Salad | ||
| Spinach Salad |
| Filet Mignon (8/12 oz) | ||
| Bone-In Filet (14 oz) | ||
| New York Strip (12/16 oz) | ||
| Bone-In Rib Eye (20 oz) or (34 oz) for two | ||
| Loin Lamb Chops (22 oz ) | ||
| Veal Rib Chop | with lemon and sautéed mushrooms | |
| Porterhouse (24 oz) | ||
| Dry Aged Bone-In Rib Eye (20 oz) | ||
| Mixed Grill | Filet Mignon, Lamb and Pheasant Sausage | |
| Dry Aged Porterhouse-for two (28 oz) |
| Maine Lobster Tail | ||
| Foie Gras | ||
| Crabmeat Oscar | ||
| Grilled Shrimp | ||
| Herb Crust or Au Poivre |
| Sautéed Wild Salmon | with braised white beans and Edwards bacon | |
| Crab Cakes | with corn, roasted red pepper, and ginger vinaigrette | |
| Crab Stuffed Trout | with haricots verts and Marcona almonds | |
| Live Maine Lobster | ||
| Seared Scallops | with wild mushroom risotto and truffle oil | |
| Red Snapper | with shaved fennel, squash and tomato broth |
| Grit Fritters | ||
| Hash Browns | ||
| Truffle Butter Mashed Potatoes | ||
| Seabreeze Baked Potato | ||
| Sautéed Mushrooms | ||
| Sautéed Spinach | ||
| Corn Pudding | ||
| Fresh Asparagus | ||
| Steamed Broccoli | ||
| Fried Onion Rings | ||
| Mac and Cheese with Bacon |
| Warm Pecan Pie | $10.00 | With Caramel Sauce and French Vanilla Ice Cream. Suggested Wine Pairing: Two Hands "For Love or Money" 2005 $10/oz |
| Cheesecake | $10.00 | With Mixed Berry Compote. Suggested Wine Pairing: Ken Forrester "T" 2010 $10/oz |
| Mountain High Pie - A Bone's Tradition | $12.00 | |
| Dark Chocolate Torte | $11.00 | Vanilla Whipped Cream and Raspberry Coulis. Suggested Wine Pairing: Quintarelli Recioto 1997 $11/oz |
| Key Lime Pie | $10.00 | With Fresh Berry Coulis. Suggested Wine Pairing: Vendange Tardive 2001 $10/oz |
Sort through reviews to find relevant experiences
