The Woodall, an upscale gathering place on Atlanta’s Westside, recently launched a cool new summer menu for guests to explore. John C. Metz, executive chef, CEO and co-founder of the Woodall and Marlow’s Tavern, has created lighter options that feature what’s in season.

“While the inspiration behind our summer menu spans the globe, we want the local summer harvest to shine through our fresh and exciting offerings, from starters to main entrées, desserts and cocktails,” says Metz. “Guests can try our new menu items indoors or on our spacious patio.”

New offerings at the Woodall include: 

• Sea scallops - basmati risotto, braised leeks, asparagus, Hakurei turnip, Parmigiano Reggiano and brown butter velouté

• Southern Heirloom Tomato - goat cheese peppadew, pickled watermelon, quinoa, watermelon radish and lemonette

• Woodall Board - falafel, harissa, pan-fried queso fresco, parslied tomato and marinated olives

• Gougères - Gruyère, smoked Gouda cream and Parmesan

• Spring Roll - seared steak, cabbage, carrots, leeks, fines herbs and habanero peach jelly 

• Chocolate, Cookie, Chocolate - house-made Moon Pie, Woodall stripe cookie and buckeyes  

Metz is also highlighting fresh, local produce in the seasonal Pappardelle, which now features fresh egg pappardelle, summer squash, fava bean, wild mushroom, blistered grape tomato, extra virgin olive oil, confit onion velouté and Parmigiano Reggiano.

Steamy summer afternoons and evenings call for the perfect cocktail to go along with the new summer dishes. Guests can order a cool drink from the Woodall’s bar and discover new choices such as:

• The Boardroom Rita - Tres Agaves tequila with fresno peppers and clementine orange, Benedictine, maraschino, agave and lime

• Grapefruit Spritz - St. George Terroir gin, fresh grapefruit and St-Germain