Dine In Menu

Hot Appetizers

Yaya’s Eggplant Fries
12

10x Sugar, Tabasco

Lobster Fritters
29

Lemon Zest Honey Mustard

'Thick Cut' Bacon
16

Sriracha-Molasses, Scallion

Seared Foie Gras
24

Chef’s Seasonal Preparation

Smoked Salmon & Caviar Blini
24

Sourdough Yukon Gold Blini, Whipped Boursin, Ossetra Caviar

Roasted Bone Marrow
19

Horseradish Crust, Pickled Onion, Frisee, Ciabatta

Baked Escargot
17

Parsley Garlic Butter, Crispy Shallots

Japanese BBQ Wagyu Short Rib
21

Pineapple Yakiniku Glaze, Miso Aioli

Cold Appetizers

*Ahi Tuna Tartare
20

Avocado, Crispy Shallot, Rice Cracker, Soy Yuzu Mustard Dressing

Wagyu Beef Carpaccio
21

Truffle Aioli, Confit Truffle, Frisee Lettuce, Shaved Parmesan, Fresh Horseradish

*Spinalis Tartare
21

Cafe De Paris Aioli, Shallot, Caper, Cornichon, Bottarga, Sardinian Flatbread

Chilled Seafood

Full Monty Tower
99
*Oysters on the Half Shell
18

Mignonette, Cocktail Sauce, Lemon, 6 Ea

Jumbo Shrimp Cocktail
16

Creole Remoulade, Cocktail Sauce, Lemon 3 Ea,

Dutch Harbor King Crab
65

½ Lb, Drawn Butter, Mustard Dressing, Lemon

Maine Lobster Tail
42 | 82

Drawn Butter, Cocktail Sauce, Lemon, Half | Whole

Soup & Salad

Daily Soup
Mkt
Spinach Salad
14.50

Warm Bacon Dressing, Shaved Red Onion, Egg

Priscilla’s Caesar
14.5

Romaine, Parmesan Reggiano, Garlic Croutons

The Wedge
14.50

Iceberg Lettuce, Asher Bleu Cheese, Bacon Plank Peppadew Peppers

Chopped Salad
15.50

Crispy Shallot, Roasted Corn, Olive, Cucumber, Radish, Shaved Red Onion, Sweet Pepper, Golden Beet, Avocado, Creamy Balsamic Dressing, Sonoma Jack

Roasted Beets
15.50

Harrisa, Chicories, Hazelnut Dukkah, Vella's Dry Jack

Alternative Selections

Steak & Frites
40

Peppercorn Sauce, Brandy, Shallots Compote

Seared Ahi Tuna
38

Za'atar, Harrisa, Black Tahnini, Labneh, Fennel Cucumber Salad, Orange Supremes

KRS Prime Burger
25

Double Patties, Applewood Smoked Bacon, Tillamook Cheddar

*Rack Of Lamb
55

Black Garlic Bordelaise

Salmon Fillet ‘Bay of Fundy’
30

Hong Kong Style, Soy Sherry Broth, Baby Bok Choy

Pan Roasted Diver Scallops
40

Charred Corn Succotash, Market Beans, Cherry Tomatoes, Patty Pan Squash

Market Fish
MKT

Smoked Tomato & Lobster Nage, Squash, Zucchini, wild mushrooms, Charred Pearl Onions, Artichoke Hearts, Rainbow Swiss Chard

USDA Prime Meats

Dry Aged Steak for 2
125
Dry Aged Cowboy Ribeye
96
Ribeye 10/20 oz
50/99
Filet Mignon 6/12 oz
45/86
NY Strip 8/16 oz
48/96
Wagyu Shell Steak 16 oz
105

Accompaniments

Broiled Lobster Tail
42 / 82
Seared Scallops
25
Seared Foie Gras
21
Oscar Style
22
Bleu Cheese Crumb Crust
4
Black Truffle Butter
5
Roasted Garlic Butter
5
Bernaise/Hollandiase
4
Peppercorn Sauce
4
House Steak Sauce
3
Horseradish Parmesan Crust
4

Sides

Steak House O-Rings
12

House Steak Sauce

Garlic Spinach
11

Cold Press Olive Oil

Traditional Creamed Spinach
12

No Nutmeg

Grilled Asparagus
12

Hollandaise

Roasted Seasonal Mushrooms
14
Charred Jalapeno Creamed Corn
12
Elbow Mac & Cheese
12

Truffle Crumbs

Steamed Broccoli
11

Government Cheese

Pomme Frites
12

Garlic Aioli

Truffle Parmesan Fries
14

Garlic Aioli

Creamy Mashed Potatoes
12

Vermont Butter

Scalloped Sweet Potatoes
12

Gruyere

Seasonal Vegetable
Mkt
Twice Baked Potato
12
Grits Au Gratin
12

Jalapeno, Aged Cheddar

Seasonal Risotto
14
$11

Dessert

Salted Caramel Creme Brulee

Cinnamon Cookie Stick

Coffee Toffee Bon Bons

Espresso Chocolate Sauce, Chocolate Croquant

Red Velvet Cheesecake

Chocolate Graham Crust, Cream Cheese Chantilly

Peanut Butter Banana Cream Pie

Graham Crust, Toasted Meringue

Assorted Ice Creams & Sorbet
Double Chocolate Cake

Buttermilk Olive Oil Ice Cream

Sweet & Fortified

Niepoort 10 Yr Tawny Port
15
Niepoort 20 Yr Tawny Port
19
Taylor Fladgate 40 Yr Tawny Port
35
Mauritson 'Rockpile' Independence Port
11
2016 M. Chapoutier Banyuls
11
Rare Wine Co. Boston Bual Madiera
14
Rare Wine Co. Charleston Sercial Madiera
14
Iniskillin Icewine, Reisling, Vidal Blanc
18
Sablettes Sauternes
14
Lustau 'San Emilio' PX Sherry
15

Kevin Rathbun Steak,
154 Krog St NE STE 200, Atlanta, GA 30307,

404-524-5600
Hours of Operation
Tuesday-Thursday: 5:30-9:00 p.m.
Friday & Saturday: 5:30-10:00 p.m.
Closed on Sunday and Monday