Petite Violette

2948 Clairmont Rd, Atlanta
(404) 634-6268

Recent Reviews Order Online Reserve

Customers' Favorites

Bouchee a La Reine Choice of Appetizers and Soups
Boeuf Bourguignon Choice of Soups and Salads
Steak Frites Choice of Soups and Salads
Croquette De Crabe Choice of Salad
Mushroom and Palm Petite Auberge
Crème Brûlée À la Cassonade
Mushroom & Palm Petite Auberge
Creme Brulee a La Cassonade
Filet of Beef Wellington
Salade Petite Auberge

Menu

Popular Pairs
Steak Frites + Choice of Soups and Salads
Grilled slices of beef tenderloin and peppercorn cream sauce fries. Served with choice of Soups and Salads.
Cordon Bleu + Choice of Soups and Salads
Chicken breast stuffed with turkey ham and Swiss cheese lightly breaded and fried. Served with choice of Soups and Salads.
Boeuf Bourguignon + Choice of Soups and Salads
Braised beef short rib, pommes puree, carrots, pearl onion, and mushroom in a burgundy wine sauce. Served with choice of Soups and Salads.
Grilled Filet Mignon + Choice of Soups and Salads
Aged choice beef tenderloin grilled to order with bordelaise and bearnaise sauce, pommes puree, and haricot verts. Served with choice of Soups and Salads.
Foie Gras au Pommes + Choice of Soups and Salads
Pan seared foie grass and sauce calvados. Served with choice of Soups and Salads.

Most Popular
Grille Saumon
Grilled filet of salmon topped with hollandaise sauce. Served with haricot verts and rice pilaf.
Nouilles Aux Legumes
Tagliatelle asparagus, tomato, mushroom, Parmesan, and Pernod cream sauce.

Appetizers
La Planche
Assorted local, French cheeses, and cured meats.
Foie Gras au Pommes
Pan seared foie grass and sauce calvados.
Moules Marinieres
Mussels shallots, parsley, butter, white wine, garlic, cream, and toast.
Crepe d'Homard
Lobster, leeks, tomatoes, Boursin cheese, and lobster butter.
Croquette De Crabe
Jumbo lump crab cake served with tangy mixed greens and sun dried remoulade sauce.
Choux de Bruxelle
Brussel sprouts with sundried tomato remoulade sauce.
Escargots Provencale
Six plump escargots simmered in a sherried cream sauce topped with garlic parsley butter and served on puff pastry.

Entree Selections
Rack of Lamb
Grilled New Zealand lamb rack painted with a touch of mustard. Crusted with garlic and herb flavored bread crumbs.
Filet of Beef Wellington
Center cut filet of beef and covered with mushroom duxelles and individually baked in fine pastry. Sauce bordelaise and bearnaise.
Grille Saumon
Grilled filet of salmon topped with hollandaise sauce. Served with haricot verts and rice pilaf.
Steak Frites
Grilled slices of beef tenderloin and peppercorn cream sauce fries.
Coq Au Vin
Braised dark meat chicken, mushrooms, pearl onion, carrots, pommes puree, and red wine reduction.
Boeuf Bourguignon
Braised beef short rib, pommes puree, carrots, pearl onion, and mushroom in a burgundy wine sauce.
Seabass Florentine
Chilean sea bass served over the whipped potato and topped with fresh sauteed spinach, tomato, garlic, and onion.
Cordon Bleu
Chicken breast stuffed with turkey ham and Swiss cheese lightly breaded and fried.
Truite Meuniere
Fresh skin on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter.
Veau Viennoise Wiener Schnitzel
Petit's classic breaded veal served with sauerkraut and pommes puree.
Grilled Filet Mignon
Aged choice beef tenderloin grilled to order with bordelaise and bearnaise sauce, pommes puree, and haricot verts.
Nouilles Aux Legumes
Tagliatelle asparagus, tomato, mushroom, Parmesan, and Pernod cream sauce.
Coquille St Jacques
Fresh jumbo diver scallops pan seared with beurre blanc. Served with whipped potatoes and touched with hollandaise.
Canard
Pan seared duck breast, sweet potato hash, haricot verts, and sauce griotte.

Soups and Salads
Soupe a l'Oignon Gratinee
Topped with Parmesan and melted gruyere.
Salade Cesar
Crisp Romaine, Caesar dressing, shaved Parmesan, and garlic croutons.
Caprese Salad
Vine ripe tomato, fresh mozzarella, basil Evoo, and 25 star balsamic.
Salade Alsacienne
Spinach, apples, grapes, walnuts, and gruyere tossed in pear vinaigrette.
Mushroom and Palm Petite Auberge
Fresh mushrooms and avocado tossed in a creamy avocado dressing. Served with sliced hearts of palm in vinaigrette.
Salade Maison
Fresh field greens topped with Parmesan, tomato, red onion, and French Vinaigrette.
Salade Nicoise
Grilled tuna, artichoke, red pepper, eggs, olives, field greens, potatoes, and pear vinaigrette.
Salade Petite Auberge
Fresh Mushrooms and Avocado tossed in a Creamy Avocado Dressing, served with Sliced Hearts of Palm, in our House Vinaigrette.

Desserts
Creme Brulee a la Cassonade
Classic Creme Brulee in a souffle tin
Gateau Au Fromage
Hand made Basque Cheesecake with Seasonal Berries
Pudding Au Pain
Petites famous Bread Pudding, Vanilla Bean Ice cream, Jack Daniels Butter Sauce
Tarte aux Pommes
Apple Tart, Vanilla Bean Ice Cream, Caramel Sauce
Chocolat Pot de Creme
Chocolate & Liquer custard
Gateau au Chocolat sans Farine
Chocolate Flourless Cakes & Chocolate Mousse, Raspberry Coulis
Profiteroles
Puff Pastry, Pistachio Ice Cream, Chocolate Sauce

Popular Pairs
Bouchee a la Reine + Choice of Appetizers and Soups
Delicate pastry filled with chicken, potato, mushroom, carrots, and green peas. All tossed in a creamy bechamel sauce. Served with choice of Appetizers and Soups.
Croquette de Crabe + Choice of Salad
Jumbo lump crab cake seasoned with old bay and served with tangy mixed greens and sundried tomato remoulade sauce. Served with choice of Salad.
Salade Ceasar + Choice of Appetizers and Soups
Crisp Romaine, Caesar dressing, shaved Parmesan, and garlic croutons. Served with choice of Appetizers and Soups.

Appetizers and Soups
Soupe a l'Oignon Gratinee
Topped with Parmesan and melted gruyere.
Soup du Jour
Escargots Provencale
Six plump escargots simmered in a sherried cream sauce, topped with garlic parsley butter, and served on puff pastry.
Moules Marinieres
Mussels, shallots, parsley, butter, white wine, garlic, cream, and toast.
Croquette de Crabe
Jumbo lump crab cake seasoned with old bay and served with tangy mixed greens and sundried tomato remoulade sauce.
Choux de Bruxelle
Brussel sprouts with sundried tomato remoulade sauce.

Salads
Salade Petite Auberge
Fresh mushrooms and avocado tossed in a creamy avocado dressing, served with sliced hearts of palm, and in our house vinaigrette.
Caprese Salad
Vine ripe tomato, fresh mozzarella, basil Evoo, and 25 stars balsamic.
Salade Ceasar
Crisp romaine, caesar dressing, shaved Parmesan, and garlic croutons.
Salade Alsacienne
Spinach, apples, grapes, walnuts, and gruyere tossed in pear vinaigrette.
Petite Violette Cobb Salad
Fresh greens topped with diced tomato, egg, avocado, seasoned chicken, bacon, and gorgonzola cheese.
Salade Maison
Fresh field greens topped with Parmesan, tomato, red onion, and balsamic vinaigrette.
Petite Violette Chicken Salad
Housemade chicken salad tossed with celery, onions, and pecans. Served with fruit salad and field greens.
Salade Nicoise
Grilled tuna, artichoke, red pepper, eggs, olives, field greens, potatoes, and pear vinaigrette.

Les Sandwiches
Sandwich du jour
Please call for the daily sandwich selection 404-634-6268

Lunch Specials
Bouchee a la Reine
Delicate pastry filled with chicken, potato, mushroom, carrots, and green peas. All tossed in a creamy bechamel sauce.

Entree Selections
Boeuf Bourguignon
Braised beef short rib, pommes puree, carrots, pearl onion, mushroom, and in a burgundy wine sauce.
Beef Stroganoff
Beef tips tossed with mushrooms and onions in a sour cream sauce. Served over tagliatelle pasta with asparagus.
Truite Meuniere
Fresh skin on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter.
Steak Frites
Grilled slices of beef tenderloin, peppercorn cream sauce and fries. Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of food borne illness.
Grille Saumon
Grilled filet of salmon topped with basil butter. Served with haricot verts and jasmine rice.
Coq au Vin
Braised dark meat chicken, mushrooms, pearl onion, carrots, pommes puree, and red wine reduction.
Seabass Florentine
Chilean Seabass served over whipped Potatoes and topped with fresh spinach and Beurre Blanc Sauce.
Crepes du Jour
Thin stuffed Crepe topped with creamy bechamel sauce.
Bouchee a la Reine
Delicate pastry filled with chicken, potato, mushroom, carrots, and green peas. All tossed in a creamy bechamel sauce.
Cordon Bleu
Chicken breast stuffed with poultry ham, Swiss cheese, lightly breaded, and fried.
Nouilles aux Legumes
Tagliatelle, asparagus, tomato, mushroom, Parmesan, and pernod cream sauce.

Desserts
Creme Brulee a la Cassonade
Classic Creme Brulee in a souffle tin
Gateau Au Fromage
Hand made Basque Cheesecake with Seasonal Berries
Pudding Au Pain
Petites famous Bread Pudding, Vanilla Bean Ice cream, Jack Daniels Butter Sauce
Tarte aux Pommes
Apple Tart, Vanilla Bean Ice Cream, Caramel Sauce
Chocolat Pot de Creme
Chocolate & Liquer custard
Gateau au Chocolat sans Farine
Chocolate Flourless Cakes & Chocolate Mousse, Raspberry Coulis
Profiteroles
Puff Pastry, Pistachio Ice Cream, Chocolate Sauce

Photos

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Recent Reviews

The food was good. The place was quiet due to the time of day (2:00pm). We were not offered a wine list, but that was ok. They were out of one of the desserts we wanted. Temp was a little cold..
July 2025
We celebrated Bastille Day at Petite Violette. Our waiter was excellent. We had a very nice table, the food was great as always. Their menu always has a nice selection, so it is hard to decide what to order. They had a fried green tomato appetizer that we shared and everyone loved. We were there on a Sunday night, so it was relatively quiet and we were able to sit in the front of the restaurant (which is my favorite room). Will be back again soon.
July 2025
Everything was very good. Food, service, wine options. There were 4 of us. 3 of us thought that the food was very good to excellent. One said that her trout was a little bit salty but she still enjoyed it. Among us we had onion soup, mussels, coq au vin, fried green tomatoes and the trout.
July 2025

More Reviews

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Petite Violette

2948 Clairmont Rd, Atlanta, GA 30329
(404) 634-6268