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Jumbo lump crab cake seasoned with old bay. Served with tangy mixed greens and sundried tomato remoulade sauce.
Six plump escargots simmered in a sherried cream sauce. Topped with garlic parsley butter. Served on puff pastry.
Shallots, parsley, butter, white wine, garlic, cream, and toast.
Topped with parmesan and melted gruyere.
Brussel sprouts with sundried tomato remoulade sauce.
Grilled tuna, artichoke, red pepper, eggs, olives, field greens, potatoes, and pear vinaigrette.
Six steamed shrimp. Served with field greens, tomato, parmesan, and sundried tomato remoulade.
Mushroom and Palm Petite Aauberge
Arugula, crispy prosciutto, chevre cheese, and citrus vinaigrette.
Spinach, apples, grapes, walnuts, and gruyere tossed in pear vinaigrette.
Vine ripe tomato, fresh mozzarella, basil evoo, and 25 star balsamic.
Fresh mushrooms and avocado tossed in a creamy avocado dressing. Served with sliced hearts of palm in vinaigrette.
Fresh field greens topped with parmesan, tomato, red onion, and balsamic vinaigrette.
Crisp romaine, caesar dressing, shaved parmesan, and garlic croutons.
Grilled lamb burger brie cheese, tomato, arugula, and herb mayonniase on brioche bun.
Sliced corn beef, sauerkraut, thousand island dressing, and gruyere cheese all grilled on rye bread with french fries.
Toasted ham, gruyere, and bechamel sauce on artisan white bread.
Grilled angus beef, cheddar, bacon, arugula, tomato, and red onion on brioche bun with herb mayonniase.
Grilled slices of beef tenderloin, peppercorn cream sauce, and fries.
Braised beef short rib, pommes puree, carrots, pearl onion, and mushroom in a burgundy wine sauce.
Grilled filet of salmon. Topped with hollandaise sauce. Served with haricot verts and rice pilaf.
Fresh skin on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter.
Thin stuffed crepe. Topped with creamy bechamel sauce.
Fresh skin on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter.
Braised dark meat chicken, mushrooms, pearl onion, carrots, pommes puree, and red wine reduction.
Chicken breast stuffed with turkey ham, gruyere cheese, lightly breaded, and fried.
Delicate pastry filled with chicken, potato, mushroom, carrots, and green peas all tossed in a creamy bechamel sauce.
Tagliatelle asparagus, tomato, mushroom, parmesan, and pernod cream sauce.
Grilled tuna, artichoke, red pepper, eggs, olives, field greens, potatoes, and pear vinaigrette.
Arugula, crispy prosciutto, chevre cheese, and citrus vinaigrette
Vine ripe tomato, fresh mozzarella, basil evoo, and 25 star balsamic.
Fresh mushrooms and avocado tossed in a creamy avocado dressing. Served with sliced hearts of palm in vinaigrette.
Spinach, apples, grapes, walnuts, and gruyere. Tossed in pear vinaigrette.
Crisp romaine, caesar dressing, shaved parmesan, and garlic croutons.
Topped with parmesan and melted gruyere.
Fresh field greens topped with parmesan, tomato, red onion, and balsamic vinaigrette.
Assorted local, french cheeses, and cured meats.
Pan seared foie gras and sauce calvados.
Jumbo lump crab cake seasoned. Served with tangy mixed greens and sundried remoulade sauce.
Lobster, leeks, tomatoes, boursin cheese, and lobster butter.
Six plump escargots simmered in a sherried cream sauce. Topped with garlic parsley butter. Served on puff pastry.
Brussel sprouts with sundried tomato remoulade sauce.
Center cut filet of beef, covered with mushroom duxelles, smoked ham, and individually baked in fine pastry. Sauce bordelaise and bearnaise.
Chilean sea bass. Served over pommes puree. Served with fresh sauteed spinach, tomato, garlic, and onion.
Grilled new Zealand lamb rack painted with a touch of mustard. Crusted with garlic and herb flavored bread crumbs.
Fresh jumbo diver scallops pan seared with beurre blanc. Served with whipped potatoes and touched with hollandaise.
Aged choice beef tenderloin grilled to order, with bordelaise, bearnaise sauce, pommes puree, and asparagus.
Pan seared veal scaloppini with spinach ravioli, mushroom, and parsley lemon caper butter.
Petites classic breaded veal. Served with sauerkraut, red cabbage, and pommes puree.
Grilled slices of beef tenderloin and peppercorn cream sauce fries.
Braised beef short rib, pommes puree, carrots, pearl onion, and mushroom in a burgundy wine sauce.
Grilled filet of salmon. Topped with basil butter. Served with haricot verts and rice pilaf.
Pan seared duck breast, sweet potato hash, haricot verts, and sauce griotte.
Fresh skin on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter.
Bratwurst, smoked weiner sausage from patak meats, and grilled pork chop. Served with red cabbage, sauerkraut, pommes puree, sweet mustard, and dijon mustard.
Fresh skin on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter.
Braised dark meat chicken, mushrooms, pearl onion, carrots, pommes puree, and red wine reduction.
Chicken breast stuffed with turkey ham, gruyere, lightly breaded, and fried.
Tagliatelle asparagus, tomato, mushroom, parmesan, and pernod cream sauce.
Petite's famous bread pudding and vanilla bean ice cream.
Chocolate flourless cake, mousse, and raspberry coulis.
Seasonal berries and cheesecake.
Vanilla bean ice cream, strawberries, raspberry sauce, and whipped cream.
Puff pastry, pistachio ice cream, and chocolate sauce.
Apple tart, vanilla bean ice cream, and caramel sauce.
Chocolate and grand marnier custard.
Served with jameson irish whiskey. Topped with whipped cream.
Served with amaretto di saronno. Topped with whipped cream.
Served with tia maria and meyer's rum. Topped with whipped cream.
Served with amaretto, kahlua, cream of cocoa, and cognac. Topped with whipped cream.
Last updated March 12, 2020