Email: eventcoordinator@hals.net
Telephone: (404) 261-0025
Oysters dusted with cornmeal, flash fried, topped with butter garlic sauce.
Cold boiled shrimp covered with tangy creole white sauce.
Baked and served out of the shell in a garlic butter sauce.
Paper-thin sliced raw filet mignon, garnished with dijonaise, parmesan cheese, chopped onion and olive oil.
Sliced calamari lightly battered and served with a marinara sauce.
Steamed in the shell in a white wine and butter sauce.
Seafood and andouille sausage gumbo.
True lobster bisque finished with Sherry and lobster meat.
Bibb and Iceberg lettuce with tomato, avocado, and your choice of dressing.
Sliced or chopped tomatoes and vidalia onions with vinaigrette dressing.
Romaine lettuce and homemade croutons with tangy caesar dressing.
Bibb lettuce, chopped onions, chopped green olives and jumbo lump crabmeat tossed in Hal's vinaigrette dressing.
Crispy-fried veal scallopini served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese.
Angel hair pasta tossed with olive oil, reggiano parmesan cheese and marinara sauce.
Fettuccine noodles served in a reggiano parmesan cheese sauce.
Speckled trout lightly battered and fried served with a brown butter sauce, with or without almonds.
Fresh Gulf red snapper prepared in a light egg batter, sautéed and finished with a lemon beurre blanc.
Grilled, lightly brushed with butter sauce.
Speckled trout lightly battered and fried, topped with jumbo lump crabmeat.
Fresh Gulf red snapper, poached in white wine, artichokes and mushrooms.
Grilled and served with butter sauce.
Sautéed in marsala wine with fresh mushrooms.
Braised veal shank in an Italian red wine sauce, served with pasta asciutta.
Sautéed in white wine and lemon butter sauce.
Grilled and served with a butter sauce.
Filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings.
Pressed in peppercorns, pan seared and served with cognac sauce.
Grilled and served with a butter sauce.
Prime bone-in lean cut, eye of the Ribeye, finished with butter sauce.
Roasted New Zealand rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.
Oven roasted in its own juices, served over mashed potatoes.
Crispy Long Island duckling with a light orange sauce, served with wild rice.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
30 Old Ivy Road Atlanta, GA 30342
Bar Opens at 4:00 p.m.
Dinner Monday - Saturday: 5:00 p.m. - 11:00 p.m
Sundays: Closed
5$ valet parking
Private Events: eventcoordinator@hals.net
Hal's does not offer separate checks except for equal payments
Hal's does not allow our guests to bring their own wine into the restaurant. We apologize for any inconvenience.
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