BLUE RUIN LOUNGE
The Blue Ruin Lounge asserts a relaxed yet elevated atmosphere. The openness of its contemporary design coupled with an inviting menu makes this space the ideal location for work or pleasure. An extensive selection of all-day dining options is available. The image of the lounge is inspired by an iconic period in history. During the Prohibition era, homemade spirits hallmarked the time. This connection is reflected in both appearance and beverage selections.
When dining in this space, “smart casual” attire is required. Reservations are not necessary.
VIDALIA’S DINING ROOM
Our newly transformed formal dining space, Vidalia’s, offers a sophisticated ambiance coupled with a stunning appearance. This reinvented take on classic American fare highlights the sublime influences of international cuisine while offering traditional and domestic dishes. Drawing guidance from the rich history of gin, this spirit is highlighted in our cocktail selections. Featuring seasonal flavors & customization capabilities, our gin cart will be available for tableside service throughout the evenings and allows you to select your preference of gin, garnish, and tonic. The inspiration for this space stems from Georgia’s rich historic connection to sweet Vidalia onions, which are only grown within the state. This setting asserts a sense of luxury upheld by swanky design, incomparable service, and an impeccable variety of menu options.
When dining in this space, business professional or cocktail attire is required. Reservations are necessary.
Dining Menus
FAVORITES
CLASSIC BREAKFAST
2 EGGS ANY STYLE WITH BREAKFAST POTATO, CHOICE OF TOAST,
CHOICE OF BACON, CHICKEN SAUSAGE OR FRUIT CUP.
*COMPLIMENTARY FOR MEMBERS, NO MODIFICATIONS OR
SUBSTITUTIONS
BREAKFAST SANDWICH 9
CHOICE OF BAGEL, TOAST OR TORTILLA, SCRAMBLED EGG,
CHEDDAR CHEESE, CHOICE OF BACON, CHICKEN SAUSAGE,
OR AVOCADO.
ADDITIONAL PROTEIN 4
LEMON RICOTTA PANCAKES 10
3 PIECES WITH BLUEBERRY MAPLE SYRUP AND WHIPPED CREAM
3 EGG OMELETTE 15
WITH TOAST AND BREAKFAST POTATO, NO SUBSTITUTIONS, ONLY SUBTRACTIONS
PARISIAN: SPINACH, GOAT CHEESE, MUSHROOM, SHALLOTS,
TOMATO
SOUTHWEST: HAM, PEPPERS, ONIONS, CHEDDAR, CHICKEN
SAUSAGE
CHEFS: BACON, ROASTED GARLIC, GREEN ONION, SWISS CHEESE
COUNTRY BREAKFAST 18
2 POACHED EGGS OVER ENGLISH MUFFIN, FRIED CHICKEN, AND
CAJUN HOLLANDAISE WITH SIDE OF CHEESEY GRITS AND
BREAKFAST POTATOES
SIDES
BACON 7
CHICKEN SAUSAGE 7
2 EGGS ANY STYLE 6
BREAKFAST POTATO 5
FRUIT PLATE 7
CHEESY GRITS 6
BISCUITS 5
TOASTED BAGEL 5
STEEL CUT OATMEAL 6
SHARE PLATES
PAN-SEARED SHISHITO PEPPERS 19
truffle oil, smoked sea salt, herbs
MAC AND CHEESE 21
cavatappi pasta, smoked gouda cream sauce, crunchy tabasco onions
CRAB CAKES 26
panko-crusted jumbo lump Maryland crab, citrus, sweet pepper,
fennel apple salad
CHARCUTERIE BOARD 32
cave-aged cheddar, brie, chefs selection of cured meats, pickles,
mustard, and toasted demi baguette
FRITES 9
truffle parmesan OR lemon parsley, roasted garlic aioli
DINNER ROLLS 5
four brioche rolls, butter and parmesan
SHRIMP AND GRITS 24
pan-fried jumbo shrimp, étouffée, brown butter grits
ROASTED ASPARAGUS 14
lemon, garlic oil, parmesan, chives
WINGS 17
"abf" chicken wings, ras el hanout dry rub, garlic honey sauce
OR classic hot, blue cheese
SOUP & SALAD
GREEK SALAD 12
baby iceberg, shaved red onion, greek olives, feta, ladamono
dressing, sweet drop peppers
CLASSIC CAESAR 14
baby romaine, creamy white anchovy dressing, shaved parmesan,
garlic crouton
WINTER SALAD 14
mixed greens, green apple, golden raisins, shaved celery, candied
pecans, blue cheese crumbles, creamy lemon dressing
SOUP DU JOUR 10
ask your server for today's selection
ADD ONS
faroe island salmon 18
crab cakes 22
jumbo shrimp 16
marinated chicken breast 10
day boat scallops 30
HANDHELDS & ENTREES
COMMERCE BURGER 22
grass fed "cbs" beef patty, potato bun, cave aged cheddar, LTP
FRIED CHICKEN SANDWICH 21
buttermilk fried chicken breast, potato bun, pepperoncini aioli, bacon,
lettuce, tomato
FISH SANDWICH 25
deep fried icelandic cod, cheddar cheese, remoulade, dill pickles, lettuce
SHRIMP PO BOY 25
cajun fried shrimp, LTP, louisiana hot mayo, butter-toasted sweet roll
RAVIOLI 32
white bean and kale ravioli, light pesto cream sauce
*can be prepared vegan
STEAK FRITES 42
marinated skirt steak, frites (truffle, lemon, plain) and chimichurri
SALMON 42
pan-seared salmon, red skin, mashed potato, buttered leeks, mustard
cream sauce
SEAFOOD BUCATINI 48
day boat scallops, jumbo gulf shrimp, truffle alfredo, seasoned
breadcrumbs, evoo
SHARE PLATES
PAN-SEARED SHISHITO PEPPERS 19
truffle oil, smoked sea salt, herbs
MAC AND CHEESE 21
cavatappi pasta, smoked gouda cream sauce, crunchy tabasco onions
CRAB CAKES 26
panko-crusted jumbo lump Maryland crab, citrus, sweet pepper,
fennel apple salad
CHARCUTERIE BOARD 32
cave-aged cheddar, brie, chefs selection of cured meats, pickles,
mustard, and toasted demi baguette
FRITES 9
truffle parmesan OR lemon parsley, roasted garlic aioli
DINNER ROLLS 5
four brioche rolls, butter and parmesan
SHRIMP AND GRITS 24
pan-fried jumbo shrimp, étouffée, brown butter grits
ROASTED ASPARAGUS 14
lemon, garlic oil, parmesan, chives
WINGS 17
"abf" chicken wings, ras el hanout dry rub, garlic honey sauce
OR classic hot, blue cheese
SOUP & SALAD
GREEK SALAD 12
baby iceberg, shaved red onion, greek olives, feta, ladamono
dressing, sweet drop peppers
CLASSIC CAESAR 14
baby romaine, creamy white anchovy dressing, shaved parmesan,
garlic crouton
WINTER SALAD 14
mixed greens, green apple, golden raisins, shaved celery, candied
pecans, blue cheese crumbles, creamy lemon dressing
SOUP DU JOUR 10
ask your server for today's selection
ADD ONS
faroe island salmon 18
crab cakes 22
jumbo shrimp 16
marinated chicken breast 10
day boat scallops 30
ENTREES
COMMERCE BURGER 22
grass fed "cbs" beef patty, potato bun, cave aged cheddar, LTP
LAMB RACK 75
moroccan spices, creamy tomato, saffron pearl couscous, salted
yogurt espuma, orange zest, chervil
RAVIOLI 32
white bean and kale ravioli, light pesto cream sauce
*can be prepared vegan
STEAK FRITES 42
marinated skirt steak, frites (truffle, lemon, plain) and chimichurri
SALMON 42
pan-seared salmon, red skin, mashed potato, buttered leeks, mustard
cream sauce
SEAFOOD BUCATINI 48
day boat scallops, jumbo gulf shrimp, truffle alfredo, seasoned
breadcrumbs, evoo
BUTTER POACHED LOBSTER 68
bayou risotto, lemon zest, fresh herbs
BEEF BOURGUIGNON 42
slow roasted beef short rib, rich red wine sauce, mushrooms, pearl
onions, carrots, white truffle and herb rice
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.