marc, the newly-renovated restaurant located inside the beautiful Château Élan Winery, prepares a regularly-changing lunch and dinner menu focusing on southern classics and regional highlights featuring small plates, large butcher cuts and house-made desserts. The restaurant also features two large private dining rooms with an open industrial feel.

Reservations are recommended as private functions frequently take place which may limit availability to the public.

What is marc?

/märc/ NOUN: A French fiery spirit from the heart of the grape. Mostly consumed by farmers + Cellar hands to celebrate the end of their day. marc is committed to honoring your dining experience through our hand-curated menus + locally sourced ingredients.

Our online menu is updated weekly so may differ from the menu in the restaurant.

Open Tuesday-Saturday
Closed on Sunday & Monday

marc is closed for dinner THURSDAY NOVEMBER 29 and will reopen FRIDAY NOVEMBER 30 with regular hours..

Friday & Saturday: 11:30am – 3:00pm

Tuesday – Thursday: 5:30pm – 9:00pm
Friday & Saturday: 5:00pm – 10:00pm

Hours are subject to private events and hotel occupancy.
Reservations: 24-hours in advance recommended.
Phone Number: 678-425-6916

Try the fan favorite! marc and Chef Cameron Udick’s brussel sprouts & Brasstown Beef filet made the 2018 list for “100 Plates Locals Love” featured on

  • Lunch Menu
  • Dinner Menu
  • Dessert + Cocktails

Our online menu is updated weekly so may differ from the menu in the restaurant.

For the Table

Avocado Toast   12
pumpernickel toast, avocado, radish, cotija  

Pimento Cheese Arancini   15
risotto, pimento cheese, red pepper jelly

Cheese + Charcuterie   19
local charcuterie, artisan cheeses, olives, house pickles


Roasted Beet Salad   10
bacon lardon, Elberton blue, cherry tomato, herb buttermilk dressing

Shaved Kale   10
baby kale, toasted almonds, Griffin cheese, toasted chia seeds, rye vinaigrette

Baby Iceberg Wedge   10
bacon lardon, Elberton blue, cherry tomato herb buttermilk dressing

add chicken  7
add shrimp   8
add salmon   7


Angus CBS Burger  17
fried mushrooms, red pepper aioli, romaine, munster cheese, house pickles

Falafel Burger  16
roasted tomato, cucumber, goat cheese, tzatziki

White Sulfer Farms Pulled Pork  16
house pickles, apple bok choy slaw, blanc bbq sauce

served with a choice of: side salad, hand cut fries, or house chips

House Specials

GA Shrimp + Grits   20
Geechie Boy grits, Georgia shrimp, stewed tomatoes, bell peppers, bacon, green onion

Faroe Island Salmon   19
quinoa feta salad, grilled broccolini miso glaze

Poulet Rouge Fried Chicken   20
quinoa feta salad, grilled broccolini miso glaze

Brasstown Beef Coulotte   22
roasted fingerling potato, fried egg, grilled tomato 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

We can always honor special requests due to allergies, modify dishes to ensure your satisfaction. This includes Gluten Free requests, Vegan requests or any other dietary restrictions.

Our online menu is updated weekly so may differ from the menu in the restaurant.


Roasted Corn Soup    12 (GF,V)
popcorn, bacon, roasted tomato, cilantro, spiced pumpkin seeds

Lobster Bisque    12
dill crème fraiche, lobster meat, south shore fried kataifi

Cheese + Charcuterie   25
local charcuterie, artisan cheeses, olives,
house pickled veg, raisin pecan sourdough

Crispy Pork Belly Lettuce Wraps   18 (GF)
White Sulphur Farms pork belly, Benne glaze,
pickled shallots and carrots, Benne seeds, bean sprouts

PEI Mussels   19
garlic, shallots, red wine, green onions,
roasted tomatoes, Greek olives, grilled French bread


Baby Iceberg Wedge Salad   10/15 (GF)
bacon lardon, Elberton blue, cherry tomato,
benne seeds, herb buttermilk dressing

Baby Spinach Salad   10/15 (GF,V)
crumbled goat cheese, fresh strawberry, pickled peaches,
rhubarb vinaigrette

Caesar Salad   10/15
romaine heart, Caesar vinaigrette, pumpernickel crouton,
shaved parmesan cheese

House Specials

Roasted Poulet Rouge   26
spicy mustard greens, cheddar mac’n’cheese,
herb garlic pesto, chicken jus

Grilled Gulf Swordfish   28
roasted mushroom farro, lemon caper sauce, steamed mussels

White Sulphur Farms
Bone-In Pork Chop 28 (GF)
sweet tea brined pork chop, roasted fingerling potatoes,
sautéed garlic spinach, apple chutney

Grilled Vegetable Ravioli   27 (V)
marcona almond romesco, crispy sweet potato sticks fried basil

Grilled Eggplant Steak 21 (GF,V)
middle-eastern grilled eggplant, boiled peanut hummus,
oven roasted tomatoes, fried capers, Greek olives

Marc Burger*   18
lettuce, fried green tomato, American cheese,
secret sauce, bacon jam, onion ring topper, sweet potato fries

French Dip   16
house roast beef, swiss cheese, caramelized onions,
au jus, roasted fingerling potatoes

Large Cuts

1855 Angus Beef: (GF)
Hanger Steak 8oz*   27
Filet 6oz*   30
N.Y Strip 12oz*   32
Porterhouse 24oz*   55
Dry Aged Ribeye 16oz*   70


red wine demi-glace
house steak sauce
horseradish cream

Steak Toppers

Lobster Tail   18
Blue Cheese Crumble   5
Roasted Mushrooms   9


Aged Cheddar Mac & Cheese + Bentons Bacon   6
Gen. Tso Brussels Sprouts   6 (V)
Loaded Baked Potato   7 (GF)
Sorgum Roasted Mushrooms Farrotto   6 (V)
Cauliflower Agrodolce   6 (GF,V)
Roasted Fingerling Potatoes   6 (GF,V)
Sautéed Garlic Spinach   5 (GF,V)
Hand Cut Sweet Potato Fries   5 (GF,V)
Spicy Cauliflower   5 (V)
Spicy Mustard Greens   6 (GF)

(GF) Gluten-Free
(V) Vegetarian

Executive Sous Chef
Cameron Udick


Restaurant Manager
Clement Nouzies

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Subject to change and availability.

Cocktails 12

French Grappa
marc, rye whiskey, crème yvette

Mr. Crenshaw
southern bourbon, rosemary simple syrup bitters

vodka, lavender simple syrup, strawberry moscato d’asti DOCG

Rhum Gloriette
GA aged rum, lemon juice, agave syrup orange bitters, CE moscato d’asti

The Doc
gin, st germain, fresh grapefruit simple syrup, fresh lemon, CE Brut float


Draft: Red Hare “Vine Brew”   6
lager, Marietta, GA

Draft: Creature Comforts B.C Tropicália   7
ipa, Athens, GA 

Thomas Creek Appalachian Amber    6
Amber, Greenville, SC

C.C.B.C Table Beer   6
Amber Ale, Augusta, GA

S.B.C. Midnight Train   6
porter, Athens, GA


Expresso Cream Puffs 10       
house made vanilla ice cream, chocolate sauce expresso mosses

Buttermilk Pie   10
apple butter, drunken duck caramel, goat cheese fro-yo, pumpkin spice

Pistachio Honey Creme Brulee  10
Crushed candied pistachios, honey comb piece

Matcha Raspberry Tart 10
White chocolate matcha ganache, raspberry compote, fresh raspberries

After Dinner

Richland Estate Rum   12
Richland, GA 

Merlet Brothers Cognac   11

Dartigalongue Armagnac XO   12

Domaine de la Folie, Marc   13

Château Élan Port   6 / 48

Passito di Pantelleria, Ben Rye   17