Dinner at Violette

http://photos3.meetupstatic.com/photos/event/3/3/7/4/600_264253172.jpeg Violette Restaurant was a dream-fulfilled for Guy Luck, a native of Strasbourg, France. He moved to the United States in the mid-1980’s with the hope of opening his own café. All his life, Luck had been drawn to the United States. “I was always raised like we owed something to America for saving us during the war (World War II),” Luck once told an Atlanta reporter. So when he and his then girlfriend, Violette, decided to go their separate ways, Guy thought it as good a time as any to set out for a new life in the U.S.

After considering several cities in the United States and Canada, Guy settled on Atlanta. During his early years here, he was renting his residence from a pizza parlor owner, whose restaurant was a former bank branch, located on the corners of Briarcliff and Clairmont Roads. When the man became unable to continue his business due to health problems, he offered the location to Luck. Consequently, in August of 1988, Violette Restaurant, named after Guy’s ex-girlfriend, was born.

Emphasizing authentic French cuisine at very reasonable prices, Violette quickly became a neighborhood favorite. Within several years, the restaurant outgrew its intimate yet confined space, leading Guy to design and construct (much of it with his own hands!) the restaurant’s larger, current location. The new Violette opened, quite patriotically, on Bastille Day, July 14, 1995.

After Luck’s untimely death in the summer of 2003, his friend and financial partner in the restaurant, Stephanie Belcher, decided to continue Guy’s legacy. She was able to do so with the help of Guy’s assistant chef, Stephane Picarda, another Frenchman, as well as their friend Erin McDonald. Ms. Belcher continues to own and run Violette, with the support of her daughter, Robin, as well as a loyal management team and service staff. Over 20 years after its inception, Violette Restaurant remains an Atlanta favorite!

Menu:Soups and Hors D’orves

Soupe du Jour 5.95

Soupe à l’Oignon
(French Onion Soup) 7.95

Pâté Campagnard
(Country-style paté with Dijon mustard and cornichons) 9.95

Salmon Rillette
(Salmon spread with capers & horseradish) 9.95

Quiche Lorraine
(Classic Ham & Swiss Quiche) 9.95

Pommes Frites avec Sauce Dijon
(Fried potatoes, creamy Dijon-herb dip) 6.95

Escargots
(Snails cooked in white wine-garlic butter) 11.95

Brochettes de Crevettes aux fruits et coriandre frais
(Skewered shrimp with fruit salsa and cilantro) 10.95

Plateau de Fromages
(Sampling of Old & New World cheeses with grapes and toast rounds) 13.95

Salades

Petite Salade Maison
(Mixed greens, shaved parmesan, pomegranate seeds, balsamic vinaigrette) 5.95

Salade de Pastèque et Feta
(Watermelon, feta cheese, red onion & fresh mint) 8.95

Salade aux Épinards
(Baby spinach, fresh berries, red onion, toasted pine nuts, Bleu-cheese crumbles) 9.95

Salade Gruyère
(Mixed greens, julienne of gruyere cheese, pear vinaigrette) 5.95

Salade Alsacienne
(Mixed greens, apples, walnuts, gruyere cheese, bacon) 7.95

Salade de Tomates et Mozzarella
(Heirloom tomatoes, fresh mozzarella, pesto glaze) 9.95

Composée
(Assorted chilled salads: Asparagus, feta & balsamic vinaigrette; Taboulee; Creamy-dill cucumbers; Penne pasta with cherry tomatoes; Carrot-raisin rapée) 11.95

Plats De Résistance

Salade de Steak Épicé*
(Spicy chilled steak on pasta w/cilantro, cucumber, avocado & tomatoes) 17.95

Salade Niçoise*
(Grilled tuna, mixed greens, tomatoes, artichokes, bell peppers, red onion, hard-boiled egg, olives, anchovies, & green beans) 16.95

Raviolis Maison
(Chef’s stuffed ravioli and house-made sauce; please ask server for details) 13.95

Penne avec Epinards & Poivrons, Sauce Pesto (Penne pasta, sautéed spinach & bell peppers, pesto sauce, shaved parmesan. Add Grilled Shrimp or Chicken) 19.95

Coq au Vin
(Chicken thighs marinated and cooked with mushrooms, onions, and red wine) 16.95

Bouchée à la Reine
(Puff pastry filled with chicken breast, topped with a creamy mushroom sauce) 17.95

Poulet Farci
(Chicken breast stuffed with goat cheese & garlic, tarragon- leek sauce) 17.95

Canard à la Lavande avec Ananas
(Roasted duck breast, honey-lavender-lemon sauce & roasted-pineapple) 22.95

L’Agneau aux Pêches et Gingembre
(Grilled lamb loin with ginger-peach chutney) 24.95

Boeuf Bourgignon
(Tender beef marinated & braised in burgundy-mushroom sauce) 17.95

Entrecôte
Grilled New York Strip (12 oz.)
Please choose one of the sauces below....
• Au Poivre
(Cracked peppercorns, creamy brandy sauce)
• Maître d’Hôtel Café de Paris
(Herb butter, garlic, capers, Dijon mustard seed)
• Forrestière
(Port-mushroom wine sauce) 24.95

Filet de Saumon au Sésame*
(Peppercorn and sesame crusted salmon with citrus soy sauce) 20.95

Filet de Truite avec Crevettes
(Sautéed Trout topped with shrimp, finished in almond-butter sauce) 19.95

• These items may be served undercooked or cooked-to-order. Consumption of raw or undercooked foods may increase the risk of food-borne illness.
• For parties of six or more: 18% gratuity may be added if one check, 20% gratuity if separate checks

Prices are subject to change