- Breakfast Menu
- Gluten-Free/Vegetarian/Vegan Menu
- Lounge Menu
- Lunch Menu
- Dinner Menu
- Dessert Menu
- Wine List
- Bar Menu
- All Banquet Menus
“Service provided was most professional and Erin was always cooperative and willing to work with out organization. Excellent Service!”
Villa Christina at Perimeter Summit Lunch Menu
Executive Chef Andreas Georgakopoulos
Lemon Aioli, Peppers & Lemons, Marinara Sauce – $12.
Grilled Flatbread, Pepperoni, Sharp Provolone, Grape Tomatoes, Arugula – $10.
Jumpo Lump Crab Cake
Fennel Salw, Orange Segments, Sriracha Aioli – $13.
Soup Of The Day
Chef’s creation of a daily soup – $6.
Organic Lentil Medley Soup
French Green Red & Spanish Brown Lentils, Mascarpone Cheese, EVOO – $7
Kale, Frisee & Bulgur Salad
Fresh Bluberries, Breakfast Radishes, Lemon Confit Vinaigrette – $7
Romaine Heart Caesar Salad
Crispy Romaine, House Made Croutons, Parmesan Cheese, Roasted Garlic Caesar Dressing – $7
Roasted Beets & Arugula Salad
Pine Nuts, Sharp Italian Provolone, Turkish Yogurt Dressing – $7
Mixed Field Green Salad
Marinated Hearts Of Palms, Roasted Peppers, Feta Cheese, Balsamic Vinaigrette – $7
Add Chicken $5, Salmon* $7, N.Y. Steak* $9 To Any Salad
Traditional Cobb Salad
Grilled Chicken Breast, Apple Wood Smoked Bacon, Gorgonzola, Egg Tomatoes, Avocados – $14
Executive Chef, Andreas Georgakopoulos
Sandwiches & Entrees
Turkey BLT Panini
Smoked Turkey, Fried Green Tomates, Arugula, Apple Wood Smoked Bacon, Sharp Italian Provolone, House Made Potato Chips – $14.
Roasted Chicken Salad Wrap
Avocados, Frisee, Spicy Hummus, Parmesan. Served Cold or Grilled With House Made Potato Chips – $14.
Fish & Chips
Tempura Atlantic Cod, Hand Cut Steak Fries, Tartar, Asparagus Salad – $16.
Jumbo Lumb Crab Cakes
Fried Green Tomatoes, Picked Red Cabbage Slaw, Sriracha Aioli – $23.
Lunch Buffet – $18
Chicken & Grits
Chicken Medallions, Pimento Cheese Grits, Spicy Italian Sausage, Brussel Sprouts, Maple Balsamic Glaze – $17
Organic Chia Seed Crusted Ahi Tuna*
Baba Ganoush Puree, Haricot Verts, Grape Tomatoes, Harissa Oil – $17
Roasted Red Snapper*
Kale Tabbouleh, White Asparagus, “Ladolemono” Dressing – $17
Shrimp & Calamari All’ Olio
Sautéed Shrimp, Calamari, Garlic, Fresh Tomatoes, Linguini, Sharp Provolone – $18
Freen Range Chicken Breast, Sundried Tomatoes, Spinach, Asparagus, Vodka Pink Sauce – $15
Lemon Crusted Sea Bass*
Inca Quinoa, Corn & Sun Dried Tomatoes, Baby Carrots, Wasabi Vinaigrette – $24
Executive Cheff, Adreas Georgakopoulos
*Disclaimer per Dekalb Health Department: Consuming raw or undercooked meats, poultry, seafood, shelfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.