Shake Hands. Break Bread.

Blow out the candles. Pop the question. Revel in experiential dining with local flavor like never before. You and your guests always have a seat at our table.

Meet Executive Chef Sam Greene

Born and raised in Syracuse, New York, Chef Sam consistently strives for culinary excellence and cohesive teamwork. From California to Miami, to Cape Cod, and now here in downtown Atlanta, he has honed his skills and finds joy in bringing his guests the best flavors, local produce, and engaging ideas. As a child, he found inspiration walking the London markets and developed a passion for Middle Eastern and Mediterranean cuisine, with his favorite food and specialty being falafel. In his downtime, he enjoys spending time with his family, skiing, and listening to music.

Atlanta Fine Dining at its Very Best

The Commerce Club is the unparalleled venue for all occasions and celebrations in Atlanta. Five separate and unique dining venues are available within the Club, each providing different capacities and levels of seclusion. In addition to these areas, food service is offered in our three board rooms, touchdown work rooms, and ballroom.

View Our Dining Hours

Blue Ruin Lounge

Inspired by the Prohibition era in both name and design, the Blue Ruin Lounge is where upscale dining meets a relaxed atmosphere. Gather with friends and colleagues while enjoying all-day menus that boast fresh, seasonal dishes, craft cocktails, and an extensive wine selection. When dining in this space, “smart casual” attire is required. Reservations are not necessary.

Vidalia’s Dining Room

Experience sophistication and style in our newly transformed formal dining space, Vidalia’s. Discover a fusion of classic American flavors with international influences alongside traditional favorites. Our cocktail menu celebrates the history of gin, with a gin cart offering customization and seasonal flavors for tableside service. Inspired by Georgia's Vidalia onions, this space exudes luxury through elegant design, impeccable service, and a diverse menu. When dining in this space, business professional or cocktail attire is required. Reservations are preferred.

Dining Menus

STARTERS

Fried Green Tomato 14
Doux south pickled green tomatoes, breadcrumb crust, salted
dill sour cream

Frites 9
Truffle-parmesan with roasted garlic aioli

Calamari 16
Deep-fried Atlantic squid, giardiniera, marinara

Crab Cakes 22
Panko crusted jumbo lump crab with cajun mirepoix, spicy
tomato jam, house creme fraiche

Vegetarian Fried Rice 16
Japanese short grain rice wok-fried with English peas, carrots,
egg, and onion

Shrimp & Grits 20
Pan-fried shrimp, étouffée, and brown butter grits

Quesadilla 14
Grilled chicken OR mixed vegetables with Oaxaca and cheddar
cheese, sour cream, tomatillo salsa

Wings 16
Southern style fried chicken wings with side of Nashville hot
sauce and B&B pickle

SECOND COURSE

Soup d Jour 10

Harvest Salad 14
Mixed greens, green apple, golden raisins, shaved celery, candied pecans, blue cheese crumbles, white balsamic lemon dressing

Classic Caesar 12
Baby romaine, creamy white anchovy dressing, shaved parmesan,
garlic crouton

Southwest Cobb Salad 14
Chopped romaine, crispy tortilla strips, black
bean and pepper succotash, shredded cheese, grilled corn,
pickled red onion, grape tomato, chipotle ranch dressing.

Club Salad 10
Mixed greens with cherry tomatoes, shaved carrot, cucumber,
radish (choice of dressing)

ADD ONS

Patagonia Salmon Filet 15
Crab Cakes 22
Shrimp Skewer 14
Marinated Chicken Breast 12
Grilled or Fried

ENTREES

Burger 19
CBS patty, truffle-cornichon mayo, VT cheddar, shaved lettuce

Fish & Chips 28
Cornmeal fried cod, cabbage slaw, house tartar sauce

Fried Chicken Sandwich 19
Corn flake crusted chicken breast, honey mustard slaw, house pickles, potato bun

Ribeye 42
Australian ribeye a la plancha, grilled zuchinni, blue cheese stuffed tomato, pickled & braised cipollini onion, sweet corn sauce

Tuscan Salmon 36
Crispy salmon with jewel couscous and olive fricassee, creamy spinach, sun-dried tomato sauce

Snow Cod 38
Crispy skin artic cod, new potato fricasee with heirloom cherry tomato and corn, fresh herbs, citrus chimichurri

Statler Chicken 34
Hot Honey glazed bone-in chicken breast, buttered green beans, german potato salad

SHARE PLATES

CRISPY BRUSSELS 16
cold smoked raisins, toasted walnuts, balsamic and fig reduction,
manchego cheese 

CALAMARI 20
deep fried atlantic squid, pickled 

SHRIMP AND GRITS 24
pan fried jumbo shrimp, étouffée, brown butter grits 

PAN FRIED ZUCCHINI 14
zatar, dill seed yogurt, herb oil

WINGS 17
root beer molasses glaze OR korean barbecue 

SHRIMP COCKTAIL 26
5 cajun poached jumbo shrimp, heirloom tomato cocktail sauce 

CRAB CAKES 26
panko crusted jumbo lump Maryland crab, citrus, sweet pepper,
aji amarillo aioli 

FRITES 9
truffle parmesan, with roasted garlic aioli OR chile lime with
cilantro ranch 

DINNER ROLLS 5
four brioche rolls, butter and parmesan

SOUP & SALAD

SUMMER SALAD 14
baby kale, mustard vinaigrette, grilled corn, cherry tomatoes, crispy prosciutto, toasted pistachio, feta cheese

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
skirt steak 18

ENTREES

RODEO BURGER 24
grass fed CBS beef patty, cornbread bun, pimiento cheese, barbecue
sauce, crispy onions, pickle

SHRIMP FRA DIAVOLO 48
pan seared jumbo gulf shrimp, spicy marinara, bucatini, herb gremolata
*can be prepared vegan

STEAK FRITES 38
marinated skirt steak, frites (truffle, lemon, plain) and chimichurri

SALMON 42
pan-seared salmon, red skin, mashed potato, buttered leeks, mustard
cream sauce

CORIANDER BEEF 52
sixteen hour coriander marinated wagyu beef, stir fry vegetables,
orange blossom sticky rice, thai chimichurri

LAMB RACK 68
grass fed new zealand lamb, crispy fingerling potatoes, walnut pesto, mediterranean creme fraiche

 

**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.