Liturgical Dancewear
  Trattoria One 41 Menu
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Antipasti

Melanzane
Baked Eggplant Involtini, ‘parmigiana style’
9

Salsiccia
Homemade Italian Sausage, roasted peppers, cipollini onions
9

Polenta
Baked Sweet Corn Polenta, roasted mushrooms, melted fontina
9

Calamari
Fried Maine Calamari and Florida Rock Shrimp, lemons and onion
10

Cozze
Steamed Mussels, garlic, pinot grigio, spicy tomatoes 10

Frico
Crispy Aged Provolone, vine ripe tomato, oregano, cracked pepper, evoo
12

Carciofi
Grilled Long Stem Artichokes, crisp pancetta, garlic, lemon
12

Carpaccio
Filet Mignon Carpaccio, arugula, capers, lemony aioli, parmigiano
14

Polpo
Grilled Octopus, calabrian chilies, cucumber, red onion, preserved lemon
15

Antipasti
Assorted Italian Meats, cheeses, grapes, olives, etc.
(2 persons minimum)

9pp


Insalate

Rucola
Baby Arugula, shaved parmigiano reggiano, sweet corn polenta crouton
7

Mista
Mixed Lettuces, herbs, veggies, chick peas, ricotta salata, balsamic vin.
7

Cesare
Chef Marc’s Caesar, romaine hearts, focaccia crouton crumbs, parmigiano
7
with imported Italian white anchovies
9

Caprese
Vine Ripe Tomatoes, italian mozzarella, basil, balsamic, evoo
8


Pasta

Spaghettini
Thin Spaghetti, veal meatballs, one.41 pomodoro, basil, evoo, pecorino
16

Orrechiette
Pasta ‘Ears’, italian sausage, broccoli rabe, garlic, chilies, evoo
16

Casarecce
Twisted Pasta, aglio e olio, chicken, asparagus, ricotta salata
16

Vongole
Thin Linguine and Clams, garlic, chiles, pinot grigio, italian parsley
17

Gnocchi
Handmade Potato Dumplings, four cheese cream, focaccia crumbs
18

Gamberi
Cold Water Prawns ‘Fra Diavolo’, thin linguine aglio e olio
18

Lasagna
‘Crazy’ Veal Bolognese Lasagna, béchamel, mozzarella, parmigiano
19

Cannelloni
Braised Beef Short Rib Cannelloni, gorgonzola, béchamel, braising jus
19


Carne e Pesce

Sogliola
Parmigiano Crusted Lemon Sole, melted tomatoes, olives, capers, basil
23

Salmone
Roasted Loch Duart Salmon ‘Picatta’, sautéed garlicky spinach
24

Branzino
Crispy Mediterranean Sea Bass, creamy corn risotto, peperonata
26

Cape Sante
Pan Seared Sea Scallops, roasted mushrooms risotto, balsamic glaze
28

Tagliata
Grilled Niman Ranch Prime Skirt Steak, roasted yukon golds, wild arugula, cracked pepper, evoo, lemon
28

Agnello
Grilled Lamb Chops, roasted butternut squash, cipollini, fagiolini, salmoriglio
30

Vitello
The Famous Pounded Veal Chop ‘Parmigiana Style’
35
with Ashland Farms Chicken
20

Marsala
Ashley Farms Chicken Marsala, soft cheesy polenta
20


Contorno

Spinaci
sautéed garlicky spinach
4

Rapini
spicy broccoli rabe
6

Fagiolini
Buttery thin green beans
6

Asparagi
grilled asparagus
7

Patate
roasted yukon gold potatoes
5

Pasta
spaghettini, one.41 pomodoro
5

Risotto
creamy corn or mushroom risotto
7



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Credit Cards
  • American Express
  • Diners Club
  • Discover
  • MasterCard
  • Visa

Atmosphere
  • Bright Lights
  • Casual
  • Children
  • Dim Lights
  • Elegant
  • Family
  • Festive
  • Fun
  • Great Views
  • Music
  • Party
  • People Watching
  • Romantic

Features
  • Bar
  • Cafe
  • Daily Specials
  • Family Style
  • Free Wi-Fi
  • Great Beers
  • Great Wines
  • Kid Friendly
  • Light Menu
  • Non-Smoking
  • Parking
  • Private Parties
  • Reservations
  • Single Friendly
  • Take Out
  • Wheelchair Access

Entertainment
  • Dancing
  • Live Music
  • Satellite
  • TV



Trattroia One 41

770.497.0021
404.605.0677
Visit Our Website
9810 Medlock Bridge Rd. Suite A. GA 30097

Rate this restaurant.
  • Currently 2/5 Stars.
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Review: 0 Rating: 0% (0) votes
  • Restaurant:
  • Trattoria 141 Italian Eatery Restaurant
  • Owner:
  • Marc Sublette
  • Service Area:
  • Duluth
  • Cuisines:
  • American
    Italian

About Trattoria 141 Italian Eatery Restaurant:
Marc Sublette, executive chef and partner, graduated from Johnson & Wales University in Charleston, South Carolina. He has worked in some of Atlanta’s most popular restaurants – including Pricci and Pano’s & Paul’s – both part of the prestigious Buckhead Life Restaurant Group.

Sublette joined the Buckhead Life Restaurant Group immediately upon graduation and was hired as part of the opening team at Pricci as a sauté cook. Within two years he was promoted to sous chef and eight months later he was named executive sous chef under John Carver. From there he was promoted to chef de cuisine at Pano’s & Paul’s, the Buckhead Life Restaurant Group’s flagship, working under the expertise of chef Paul Albrecht.

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