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pour. kitchen + bar

pour. kitchen + bar

Restaurante y Bar$$$$
Brookhaven
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pour. kitchen + bar
7.0/10
58
valoraciones
Fotos37 Fotos
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Cocktails + Beer 2Sunday Lunch 5Valentine's Day 3Wine List. 6Pour Bistro New Year's Eve 2015 4Main Menu 7Wine List 1 3
Craft Cocktails
Peach Derby
Fruitland Augusta GA peach tea vodka, evan black label bourbon, mint essence
Pourhibition Old Fashioned
Old Forester 1920 prohibition bourbon, muddled sugar, angostura bitters, orange slice, cherry
El Diablo
Chambord, milagro reposado tequila, ginger beer, fresh lime juice
Jekyll + Hyde
Milagro reposado tequila, ancho reyes liqueur, fresh lime juice, agave nectar
Pink Lady
New Amsterdam gin, black currant juice, shaken into a martini glass
Pure Bliss
Belvedere vodka, Muddled raspberries and fresh lemon juice, served with a twist
French 75
Champagne, hawthornes gin, fresh lemon juice
Original Moscow Mule
Tito's Handmade Vodka, Muddled Lime and Goslings Ginger Beer
The Morelli
LaMarca prosecco, muddled mint, fresh lemon juice, topped with grand marnier
Darby Daiquiri
Kirk + Sweeney 12 year rum, fresh lime & grapefruit juice
Brew
Coors Light
Terrapin Rye
Sweetwater 420 Pale Ale
Angry Orchard Cider
Terrapin Hopsecutioner
Good People Brewery Pale Ale
Blue Moon Belgian White
Appetizers
Charcuterie & Artisanal Cheeses
9.00
Saint Andre-France-triple cream (cow) Prosciutto-pork Cana de Oveja- Spain-soft ripened (sheep) Capicola - pork Smoked Gouda-Netherlands-semi hard (cow) Genoa Salami-pork Ibores-Spain-semi hard (goat) Sopressta (Spicy) - pork Manchego- Spain- Hard (sheep) wed Drunken Goat-Spain-semi soft (goat) Port Wine Derby-England- semi soft (cow)
Roasted Garlic Hummus
8.00
Ground chickpeas with roasted garlic and paprika finished with crumbled feta and olive oil
Jumbo Lump Crab & Artichoke Dip
12.00
Jumbo Lump Crab & Artichoke Dip-Jumbo lump crab in a creamy sauce served with homemade chips
Caprese Skewers
8.00
Mozzarella and cherry tomatoes with an aged balsamic drizzle and fresh basil 8.00
White Truffle Macaroni
8.00
White Truffle Macaroni-pasta shells covered in a creamy cheese sauce with kale and topped with parmesan
Seared Ahi Tuna Au Poivre*
13.00
Sashimi grade Ahi tuna pepper crusted and served with wasabi aioli, sweet chili sauce and mixed greens
Signature Flatbreads
Margarita-Pomodora
10.00
Tomato marinara with fresh mozzarella, olive oil and basil
Basil Pesto Chicken
11.00
Fresh pesto with diced Roma tomatoes topped with shaved Parmesan
Sausage
11.00
Italian sausage over fresh mozzarella finished with a peppered ricotta
Prosciutto & Fig
12.00
Black fig spread with thinly sliced prosciutto, fresh mozzarella, goat cheese topped with baby arugula and truffle oil
Salads
Ahi Tuna Mixed Field Greens Salad
14.00
Spiced local pecans, goat cheese, strawberries tossed in our sweet lime vinaigrette
Blackened Salmon Pour Bistro Salad
14.00
Romaine, artichokes, tomatoes, sweet peppers, 14 feta cheese, asaigo peppercorn dressing
Signature Sandwiches
All sandwiches served with your choice of gourmet chips or house salad
Blackened Mahi Mahi Sandwich*
14.00
Seared and blackened topped with mixed greens 14 and our house sweet chili aioli
Bistro Italian Sandwich
14.00
Capicola, Genoa salami, and prosciutto with smoked Gouda, lettuce, stone ground mustard and seasoned olive oil and balsamic vinegar drizzle
Trio of Beef Sliders*
11.00
Topped with Presidents brie with a soy mayo and teriyaki glaze served on sweet Hawaiian buns
Grilled Chicken Club
14.00
Grilled with smoked gouda cheese, homemade prosciutto chips topped with lettuce and tomato chefs pepper sauce
P.L.T.
12.00
Homemade prosciutto chips, lettuce, tomato, garlic aioli and seasoned olive oil and 12 balsamic vinegar drizzle
Desserts
Cups De Creme
7.00
Homemade chocolate mousse, fresh berries
Smores Flatbread
7.00
Cinnamon dusted marshmallows and chocolate
Vanilla Crème Brulee
7.00
Traditional caramelized crème brulee
Ny Style Cheesecake
7.00
Traditional style cheesecake, fresh berries, whipped crème
Choice of Appetizer
Seared Ahi Tuna Au Poivre
Sashimi grade Ahi tuna pepper crusted and served with wasabi aioli, sweet chili sauce and baby argula
Crab Bisque
Jumbo lump crab with a hint of sherry
Argula Salad
Candied walnuts, goat cheese, strawberries, sweet lime vinaigrette
Choice of Entree
Surf and Turf
6oz center cut CAB filet seared and paired with jumbo shrimp, topped with chive compound butter served with roasted garlic whipped potatoes
Spinach and Portabello Stuffed Roasted Chicken Breast
Covered in a white wine citrus beurre blanc sauce served with roasted rosemary potatoes
Wild Scottish Salmon
Topped with a warm jumbo lump crab salad in a mornay sauce and paired with sautéed asphargus
Chef's Dessert
Cannoli
Open faced cinnamon dusted cannoli with mascarpone and fresh strawberries
Red By the Glass
every case sold, $10 donated to The Giving Kitchen
2012 Villa Rosa, Barolo, Piedmont, Italy
13.00
2015 Hidden Crush, Cabernet Sauvignon, Central Coast, California
9.00
2015 the Stag, Cabernet Sauvignon, North Coast, California
13.00
2014 Terrazas Reserva, Malbec, Mendoza, Argentina
10.00
2014 3 Ball, Zinfandel, Paso Robles, California
8.00
2015 Lyric By Etude, Pinot Noir, Santa Barbara, California
10.00
2015 Borsao, Garnacha, Spain
8.00
2015 B Side, Cabernet Sauvignon, Napa Valley, California
11.00
2014 Educated Guess, Merlot, Napa Valley, California
12.00
2014 Newton, Claret, Sonoma, California
11.00
2013 Aquinas, Pinot Noir, North Coast, California
9.00
2013 Chefs Table, Pinot Noir, Willamette Valley, Oregon
12.00
Red By the Bottle
2015 Beckon, Pinot Noir, Central Coast, California
44.00
2012 Clos Pegase, Pinot Noir, Carneros, California
54.00
2014 D.V. Catena, Malbec, Mendoza, Argentina
52.00
2014 Chateau De Coudray, Cabernet Franc, Touraine, Loire, France
52.00
2013 Fattoria Del Cerro, Vino Nobile Di Montepulciano, Italy
48.00
2012 Zenato, Amarone, Veneto, Italy
80.00
2013 Termes Toro, Tinto De Toro, Spain
52.00
2014 Treana, Cabernet, Paso Robles, California
65.00
2013 Hall, Cabernet, Napa Valley, California
75.00
2015 Ritual, Pinot Noir, Casablanca Valley, Chile
48.00
2015 Averaen, Pinot Noir, Willamette Valley, Oregon
60.00
2014 Janasse Reserve, Cotes Du Rhone, Rhone, France
48.00
2013 Stags Leap, the Investor, Red Blend, Napa Valley, California
80.00
2014 Tenuta Frescobaldi Di Castiglioni, Sangiovese, Tuscany, Italy
56.00
2009 Vina Bujanda Reserva, Rioja, Spain
48.00
2015 Daniel Cohn Wine Co. Bellacosa, Cabernet, North Coast, California
56.00
2013 Louis Martini, Cabernet, Alexander Valley, California
70.00
2014 Prisoner Wine Co. Cuttings, Cabernet, California
85.00
White By the Glass
part of proceeds go to The Humane Society
2015 Wither Hills, Sauvignon Blanc, Marlborough, New Zealand
8.00
2014 Folie a Deux, Chardonnay, Russian River Valley, California
9.00
2015 Smoke Tree, Chardonnay, Sonoma, California
11.00
Nv Lola, Vinho Verde, Portgal
8.00
2015 Rudi Wiest Mosel, Riesling, Germany
9.00
2015 Emmolo, Sauvignon Blanc, Napa Valley, California
10.00
2015 Mer Soleil, Chardonnay, Monterey, California
10.00
2015 Benvolio, Pinot Grigio, Friuli, Italy
8.00
2015 Chateau De Fontenille, Grand Bourdeaux, France
9.00
2015 Rascal, Pinot Gris, Columbia Valley, Washington
9.00
White By the Bottle
2015 Monopole, White Rioja, Spain
48.00
2015 Les Boursicottes, Sancerre, Sancerre, France
52.00
2015 La Crema, Chardonnay, Monterey, California
44.00
2015 Emblem By Michael Mondavi Family, Chardonnay, Carneros, California
80.00
2015 Luna Nuda, Pinot Grigio, Italy
36.00
2015 Jean Paul & Benoit Chablis, White Burgandy, France
70.00
2015 Starmont, Sauvignon Blanc, Napa Valley, California
48.00
2015 Stags Leap, Chardonnay, Napa Valley, California
60.00
2015 Anne Amie, Pinot Gris, Willamette Valley, Oregon
44.00
2016 Ken Forrester Petit, Chenin Blanc, South Africa
40.00
Sparkling
Nv Lamberti, Prosecco, Italy
9.00
Nv Gruet, Blanc De Noirs, New Mexico
12.00
Nv Ruinart, Champagne Blanc De Blancs, France
90.00
Nv Le Grand Courtage, Grand Cuvee Blanc De Blancs, France
11.00
Nv Chandon Sweet Star, Sparkling Wine, California
60.00
Rose
Nv Chandon, Sparkling Rose
14.00
2016 Brotte Tavel, Rose, France
10.00
2016 Le Cengle Cotes De Provence, Rose, France
9.00
2016 Hecht & Bannier, Rose, France
38.00
First Course Choice of One Below
Pour Bistro Salad
Romaine, artichokes, tomatoes, sweet peppers, feta cheese, Asiago peppercorn dressing
New Zealand Lamb Lollipops
Free range harissa crusted lamb chops served with an apple, carrot and mint raita
Seared Ahi Tuna Au Poivre
Sashimi grade Ahi tuna pepper crusted and served with wasabi aioli, sweet chili sauce and baby arugula
Second Course Choice of One Below
Pour Bistro Surf & Surf
Maine Scallops seared and crusted in Ras el Hanout spice and a Jumbo Lumb Crab Cake with white wine citrus beurre blanc sauce, mixed greens salad with sweet lime vinaigrette
Surf and Turf
Seared CAB filet, roasted seasonal mushrooms, and garlic chive compound butter, topped with Jumbo Shrimp served with cheddar smashed potatoes
Wild Scottish Salmon
Fresh dill and lemon aioli paired with roasted rosemary fingerling potatoes and grilled brussel sprouts with aged balsamic vinegar
Third Course
Chef Adan's Selection of Artisanal Cheeses
Fourth Course
Selection of Petit Fours
Small Plates
Caprese Skewers
8.00
Mozzarella and cherry tomatoes with an aged balsamic drizzle and fresh basil
Trio of Beef Sliders *
11.00
Topped with presidents brie with a soy mayo and teriyaki glaze served on Hawaiian sweet buns
Ras El Hanout Maine Scallops *
12.00
Pan seared served with carrot puree and mixed greens salad
Seared Ahi Tuna Au Poivre *
13.00
Sashimi grade Ahi tuna pepper crusted and served with wasabi aioli, sweet chili sauce and mixed greens salad
Pour Pimento Cheese
7.00
House made cheddar pimento cheese sprinkled with paprika served with balsamic drizzled crostini
Roasted Garlic Hummus
8.00
Ground chickpeas with roasted garlic and paprika finished with crumbled feta and olive oil
Jumbo Lump Crab & Artichoke Dip
12.00
Jumbo lump crab in a creamy sauce served with homemade chips
Jumbo Lump Crab Cake
12.00
White wine citrus beurre blanc and mixed greens salad
New Zealand Lamb Lollipops *
14.00
Free range harissa crusted lamb chops served with an apple, carrot and mint raita
Charcuterie & Artisanal Cheeses
Two - $9, Four - $15, Six - $22
Saint Andre, France, Triple Cream (Cow)
Smoked Guoda, Netherlands, Semi Hard (Cow)
Manchego, Spain, Hard (Sheep)
Port Wine Derby, England, Semi Soft (Cow)
Capicola, Pork
Rosetta De Lyon, Pork
Cana De Oveja, Spain, Soft Ripened (Sheep)
Rosemary, Spain, Semi Soft (Goat)
Drunken Goat, Spain, Semi Soft (Goat)
Sage, England, Semi Hard Cow
Genoa Salami, Pork
Prosciutto, Pork
Signature Flatbreads
Margherita
12.00
Pomodora tomato marinara with fresh mozzarella, olive oil and basil
Basil Pesto Chicken
13.00
Fresh pesto with diced Roma tomatoes topped with shaved parmesan
Caprese
13.00
Fresh pesto with mozzarella, sliced pomodora tomatoes and basil, finished with aged balsamic vinegar
Sausage
13.00
Italian sausage over fresh mozzarella finished with a peppered ricotta
Prosciutto & Fig
14.00
Black fig spread with thinly sliced prosciutto, fresh mozzarella, goat cheese topped with baby arugula and truffle oil
Garden
Add to any of the below- Grilled Chicken $7, Salmon $8, Ahi Tuna $8
Mixed Field Greens Salad
9.00
Candied walnuts, goat cheese, strawberries, sweet lime vinaigrette
Pour Bistro Salad
11.00
Romaine, artichokes, tomatoes, sweet peppers, feta cheese, creamy balsamic vinaigrette dressing
Main
Maine Scallops *
25.00
Seared and crusted in Ras el Hanout spice served with a creamy quinoa and snap pea salad
Wild Scottish Salmon *
19.00
Traditional hollandaise sauce paired with roasted butternut squash covered in toasted pistachios
Filet Mignon *
25.00
Seared CAB filet, roasted seasonal mushrooms, garlic chive compound butter served with cheddar smashed potatoes
Jumbo Lump Crab Cakes
25.00
White wine citrus beurre blanc sauce served with sautéed asparagus covered in prosciutto chips and shaved parmesan
Seared Mahi Mahi *
25.00
Roasted cherry tomatoes, olive oil and tarragon served with balsamic roasted brussel sprouts topped with shaved parmesan
Chicken Scallopini
19.00
Lemon butter caper sauce, paired with roasted broccolini and shaved parmesan
Share
Roasted Brussel Sprouts
7.00
Glazed with aged balsamic and finished with shaved parmesan
Asparagus
6.00
Sautéed and topped with prosciutto chips and lemon zest
White Truffle Baked Macaroni
8.00
Pasta shells covered in a creamy cheese sauce with kale and topped with parmesan
Cheddar Smashed Potatoes
6.00
Creamy smashed potatoes topped with fresh grated cheddar
Desserts
Cups De Creme
7.00
Homemade chocolate mousse, fresh berries
Smores Flatbread
7.00
Cinnamon dusted marshmallows and chocolate
Vanilla Crème Brule
7.00
Traditional caramelized crème brulee
Sparkling & Rose
La Marca Prosecco, Italy
9.00
Veuve Clicquot Brut Champagne, France
75.00
Roederer Estate Brut, Anderson Valley
44.00
Whispering Angel Rose, Cotes De Provence
12.00
Whites
Alamos Chardonnay, Argentina
9.00
J Lohr "Riverstone" Chardonnay, Monterey
11.00
Belle Glos "Meiomi" Chardonnay, California
13.00
Kistler "Les Noisetiers" Chardonnay, Russian River Valley
89.00
Teira Sauvignon Blanc, Dry Creek California
10.00
Waterbrook Riesling, Columbia Valley
9.00
Conde Villar Vinho Verde, Portugal
9.00
Comte Lafond Sancerre "Grand Cuvee", Loire France
96.00
William Hill Chardonnay, Napa Valley
10.00
Silver Palm Un-Oaked Chardonnay, North Coast
12.00
Sonoma Cutrer "Russian River Ranches" Chardonnay
14.00
Whitehaven Sauvignon Blanc, Marlborough Nz
10.00
Maso Canali Pinot Grigio, Trentino Italy
10.00
Pewswy Vale Dry Reisling, Eden Valley
10.00
Chateau De Fontenille Bordeaux, La Sauve
10.00
Red Wine
Coppola "Votre Sante" Pinot Noir, California
9.00
Carmel Road Pinot Noir, Monterey County
14.00
Champ De Reves Pinot Noir, Anderson Valley
74.00
Robert Mondavi Merlot, Napa Valley
52.00
Irony Cabernet Sauvignon, Napa Valley
11.00
J Lohr "Hilltop" Cabernet Sauvignon, Paso Robles
64.00
Newton Claret Bordeaux Red Blend, Napa Valley
13.00
Predator Old Vine Zinfandel, Lodi California
10.00
Los Cardos Malbec, Argentina
10.00
Pio Cesare Barola, Piedmont Italy
98.00
Belle Glos "Meiomi" Pinot Noir, California
13.00
Vignette Pinot Noir, Willamette County Oregon
68.00
Liberty School Merlot, Central Coast
10.00
Edna Valley Cabernet Sauvignon, Central Coast
9.00
Baby Blue Cabernet Sauvignon, Alexander Valley
15.00
Ferrari Carano "Siena" Red Blend, Sonoma County
11.00
Spellbound Petite Syrah, Napa Valley
10.00
Candor Lot 5 Zinfandel Blend, Central Coast
12.00
Gascon Reserve Malbec, Argentina
14.00
Sierra Cantabria Rioja, Spain
10.00
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pour. kitchen + bar
1418 Dresden Dr NE Ste 170
Brookhaven, GA 30319
Estados Unidos
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Pour Kitchen + Bar brings the community together through handpicked wine offerings and new-American cuisine.
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Cerrado hasta las 5:00 mañana (Mostrar más)
  • lun–jue
    • 5:00–10:00
  • vie–sáb
    • 5:00–11:00
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(404) 254-5277
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Pour.
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@pourbrookhaven
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Sí (incluyendo American Express y MasterCard)
Wi-Fi
Sí
Mesas al aire libre
Sí
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