Celeriac-Truffle Tortellini with parmesan fondue from Lazy Betty's new fall menu.
Kate Blohm

The new fall menu includes Celeriac-Truffle Tortellini, Hearth Roasted King Crab, and Amuse Bouche.

Lazy Betty Launches Lineup of New Fall Dishes

Lazy Betty, Atlanta's modern and inventive restaurant from chef partners Ron Hsu and Aaron Phillips, is now serving new fall dishes. The Le Bernardin alums offer bright and well-executed tasting menus—a 10-course menu at the Chef's Counter and a seven-course menu in the dining room—featuring dishes made according to modern culinary technique and with a thoughtful approach, where every part contributes to the whole. 

On the fall menus, standouts include Celeriac-Truffle Tortellini with parmesan fondue and herb oil, Dukkah-Crusted Lamb with hibiscus and olive-pistachio sauce and Pekin Duck with sorghum furikake, strawberry and madeira sauce. For dessert, Pastry Chef Lindsey Davis serves Apple Bavarian with caramelized white chocolate, almond nougatine, Plum Sorbet with pomegranate "air" and ginger crumb and Pumpkin "Latte" with coffee mousse and chiffon cake.

Plus, each guest will finish their meal with petit fours and take home a bag of the restaurant's housemade Caramel-Coffee Popcorn.

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