Steak & Chop House Menu with Chef’s Wine Pairings
Steak & Chop House Menu – Atlanta Private Chef Experience
Discover the ultimate private dining experience in Atlanta with our signature Steak & Chop House Menu. Curated by Chef Rob of Culinary Collective Atl, this menu blends classic steakhouse favorites with modern culinary creativity. It is perfect for intimate gatherings, private events, and special occasions in Atlanta, Alpharetta, Johns Creek, and surrounding areas. Each dish is thoughtfully paired with a wine recommendation (The Art of Wine Pairing). This ensures an unforgettable dining experience. Whether you’re planning a micro wedding, retreat, or a private chef dinner at home, this menu showcases the best of Atlanta’s private chef scene.
Appetizers
Crispy Pork Belly Bites
Maple-soy glaze, pickled Fresno chilies, micro cilantro
Wine Pairing: Off-dry Riesling or sparkling Rosé—balances richness and spicy-sweet glaze.Hamachi Carpaccio
Yuzu vinaigrette, shaved jalapeño, radish, crispy shallots
Wine Pairing: Sauvignon Blanc or Grüner Veltliner—crisp acidity complements citrus and delicate fish.Charcuterie & Cheese Board
Chef’s selection of cured meats, artisanal cheeses, house preserves, grilled sourdough
Wine Pairing: Pinot Noir or medium-bodied Tempranillo—versatile with meats and cheeses.Seared Scallops
Sweet corn purée, smoked bacon, chili oil, chive
Wine Pairing: Chardonnay (unoaked or lightly oaked)—enhances scallop’s sweetness.Wild Mushroom Crostini
Truffled goat cheese, roasted garlic, fine herbs, toasted baguette
Wine Pairing: Earthy Pinot Noir or Old World Merlot—mirrors umami and truffle notes.
Salads
Baby Gem Caesar
Parmesan tuile, white anchovy, black pepper croutons
Wine Pairing: Vermentino or crisp Italian Pinot Grigio—refreshes palate, stands up to anchovy.Heirloom Tomato & Burrata
Aged balsamic, basil oil, cracked pepper, Maldon salt
Wine Pairing: Dry Rosé or light Sangiovese—bright and fruity, matches tomatoes and creamy cheese.Shaved Fennel & Citrus Salad
Blood orange, arugula, toasted pistachio, lemon vinaigrette
Wine Pairing: Albariño or Sauvignon Blanc—zesty and aromatic, enhances citrus and freshness.Roasted Beet & Goat Cheese
Candied pecans, micro greens, sherry-honey dressing
Wine Pairing: Dry Riesling or Gamay—acidity and fruitiness lift earthiness and tangy cheese.Chopped Market Vegetable Salad
Radish, cucumber, snap peas, sunflower seeds, champagne vinaigrette
Wine Pairing: Vinho Verde or dry Prosecco—light, effervescent, and palate-cleansing.
Entrées
Herb-Crusted Rack of Lamb
Roasted garlic jus, rosemary fingerlings, charred broccolini
Wine Pairing: Bordeaux blend or Syrah—deep reds highlight lamb’s savoriness.Porcini-Rubbed Pork Loin
Apple cider reduction, parsnip purée, braised red cabbage
Wine Pairing: Pinot Noir or Spanish Garnacha—fruit-forward, with acidity for pork and apple.Sous Vide Sliced Filet Mignon
Black truffle butter, potato gratin, grilled asparagus
Wine Pairing: Cabernet Sauvignon or Malbec—bold reds complement filet and truffle.Dry-Aged Ribeye (Upcharge for Prime)
Smoked sea salt, crispy Yukon potatoes, creamed spinach
Wine Pairing: Napa Valley Cabernet or Barolo—complex reds for richly marbled steak.Pan-Roasted Chicken Supreme
Wild mushroom risotto, haricots verts, thyme jus
Wine Pairing: White Burgundy (Chardonnay) or elegant Pinot Noir—pairs with chicken and mushrooms.Grilled Veal Chop
Lemon gremolata, roasted root vegetables, natural jus
Wine Pairing: Chianti Classico or Rioja Reserva—medium-bodied reds with acidity and herbal notes.Seared Duck Breast
Cherry-port reduction, sweet potato mash, wilted greens
Wine Pairing: Pinot Noir or Zinfandel—fruit-driven reds echo cherry sauce and rich duck.Miso-Glazed Chilean Sea Bass
Gingered jasmine rice, baby bok choy, sesame-soy glaze
Wine Pairing: Sancerre (Sauvignon Blanc) or dry Alsatian Gewürztraminer—aromatic whites balance umami and miso.
Desserts
Chocolate Pot de Crème
Maldon salt, whipped crème fraîche, cocoa nibs
Wine Pairing: Ruby Port or bold Zinfandel—intensifies chocolate while balancing sweetness.Classic Crème Brûlée
Madagascar vanilla, caramelized sugar crust, fresh berries
Wine Pairing: Sauternes or Moscato d’Asti—luscious dessert wines that enhance vanilla and caramel.Olive Oil Cake
Lemon curd, candied pistachio, mascarpone
Wine Pairing: Late harvest Riesling or sparkling Moscato—bright acidity matches lemon and nutty notes.Seasonal Fruit Pavlova
Crisp meringue, Chantilly cream, macerated berries
Wine Pairing: Demi-sec Champagne or Brachetto d’Acqui—lightly sweet, bubbly, and fruit-forward.Sticky Toffee Pudding
Warm date cake, bourbon caramel, vanilla ice cream
Wine Pairing: Tawny Port or Pedro Ximénez Sherry—deep, caramelized flavors mirror the pudding.
Why Choose Culinary Collective Atl for Your Atlanta Private Chef Experience?
- Fully customized menus for every event
- Expert wine pairings for each course
- Locally sourced ingredients and Atlanta-inspired flavors
- Perfect for micro weddings, corporate retreats, private dinners, and special occasions in Atlanta and North Georgia
- Chef Rob’s 45 years of culinary expertise
Ready to elevate your next event in Atlanta or North Georgia? Book your private chef experience with Culinary Collective Atl today. Or, contact us to discuss your custom menu. We serve Alpharetta, Milton, Sandy Springs, Johns Creek, Cumming, Suwanee, Buford, Blue Ridge, Chatahoochee Hills, and Lake Lanier. Experience An Exceptional Culinary Experience
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For more information, visit theculinarycollectiveatl.com or follow us on Instagram. Discover more Atlanta chef inspiration and menu ideas.
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