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the great restaurants of

 
The Pecan       Inside the Perimeter :: College Park  
The Pecan

3725 Main Street
College Park, GA 30337

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The Pecan Restaurant bears distinction as the only fine dining experience on the south side of Atlanta, but the award-winning restaurant’s true claim to fame is their passionate sense of ingenuity, which is infused in everything they create. Indeed, there is a touch of whimsical inventiveness found in The Pecan’s cozy, quaint space, as warm woods and deep reds share the spotlight with a fun, near century-old wall-length Coca-Cola mural that was discovered during a remodel. This sense of artistry also provides the philosophic foundation of The Pecan’s kitchen, as Owner and Executive Chef Tony Morrow has developed a menu around a fascinating culinary concept called Southern fusion, in which the charming comforts of Southern cuisine are ingeniously united with the bold flavors of wherever his global travels inspire him, including France, Italy, and India. Add a selection from The Pecan’s stellar wine list, and you instantly have an event that simply must be enjoyed.

appetizers::
Tybee Island Crabcake  15
Sautéed lump crab cake served with spicy Creole aïoli
Gulf Shrimp Cocktail  14
Jumbo tiger shrimp with lemon cocktail slaw
Antipasto  10
Broiled vine-ripened tomatoes topped with a basil feta cheese; garnished with basil oil and a balsamic reduction on a bed of mesclun greens
Bruschetta  8
Diced tomatoes tossed in balsamic vinegar with basil and Parmesan cheese

soups and salads::
Curry-Carrot Ginger Soup  11
Garnished with chive-chantilly créme
Leek and Asparagus Soup  10
Garnished with chive-chantilly créme
The Field of Greens  12
Mesclun greens salad, lemon-roasted pears, candied pecans, Maytag bleu cheese, and herb vinaigrette
The Slab  11
Iceberg lettuce, tomatoes, sweet Vidalia onions, cucumber, bleu cheese, and bacon ranch dressing

entrées::
Oven-Roasted Buttermilk Pecan Chicken  20
Boneless marinated breast served with sweet potato purée, sautéed haricots verts, and pesto sauce
Rib-Eye  36
16oz aged rib-eye grilled on high heat using pecan wood with a balsamic and port wine reduction
New York Strip  34
14oz aged New York Strip grilled on high heat using pecan wood with a balsamic and port wine reduction sauce
Portobello Napoleon  18
Roasted garlic mashed potatoes with a curry sauce over asparagus, seared tofu, and sautéed haricots verts with a balsamic vinaigrette glaze
Pepper-Crusted New Zealand Lamb Chop  29
Lightly dusted, seared, broiled, and finished with a balsamic reduction; served with garlic mashed potatoes and sautéed haricots verts
Surf and Turf  45
14oz New York Strip grilled on high heat using pecan wood with a balsamic and port wine reduction sauce and a deep-fried lobster lightly dusted in a tempura-style batter; served with lemon-dill aïoli, garlic mashed potatoes, and sautéed haricots verts

seafood and pasta::
Atlantic Fried Lobster Tail  40
Two lobster tails lightly dusted in a tempura-style batter; deep-fried and served with lemon-dill aïoli, garlic mashed potatoes, and sautéed haricots verts
Blackened Fish of the Day  24
Prepared with our own special blackening spices and Cajun crème sauce with sweet potatoes and asparagus spears
Fried Catfish  24
Served over pepper Jack grits and lemon-dill aïoli sauce with Italian collard greens
Tybee Island Crab Cakes  30
Two sautéed lump crab cakes served with spicy Creole aïoli, garlic mashed potatoes, and sautéed haricots verts
Blackened Shrimp  24
Served over Cajun angel hair pasta or pepper Jack grits
Salmon Croquette  18
Served over pepper Jack grits with dill hollandaise sauce