Join us starting at 7.30 as we support St. Baldrick's with a Wine & 5 Couse dinner. All of our talented Meehan's Chef's collaborated to put together a memorable dinner. A few glasses of wine and then chip in and get your head shaved to raise money for kids battling cancer. Call the pub at 4042497812 to make your reservation. View the menu below:
Amuse
Crispin Steamed Oyster On The Half Shell, Bacon Foam, Tomato Caviar
Chef Stephen Welch, Executive Chef, Meehan’s Sandy Springs
Appetizer
Sourthern Pork Belly Arancini
Brown Sugar Cured Pork Belly Stuffed In Savannah Red Risotto, Baby Arugula, Cider Vinegar Gastrique
Chef Brian O’Rourke, Executive Chef, Meehan’s Buckhead
Salad
Shaved Brussels Sprouts and Kale Salad, Pomegranate Seeds, Avocado, Tomato, Wild Mushrooms, Grapefruit Vinaigrette
Chef Heather Murray, Executive Chef, Meehan’s Vinings
Entrée
Dijon Mustard and Herb Gremolata Crusted Colorado Rack of Venison Lollipops, Roasted Sweet Potato and Tahitian Vanilla Puree, Oregon Blackberry and Red Currant Demi Glace
Chef Valintinus Domingo, Executive Chef, Meehan’s Atlantic Station
Dessert
Irish Car Bomb Panna Cotta, Jameson Cracker Jacks
Chef Stephen Welch, Executive Chef, Meehan’s Sandy Springs
$55/pp
