Pretzels, pigs, parties, peppers …
September 21st, 2009 by Cliff Bostock
Creative Loafing – Omnivore Atlanta
Menu for September 18th, 2009
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Duck Prosciutto: Salty with hints of lime, lemon and fennel
Japanese Eggplant “Bacon”: peppery, highly seasoned cooked crispy
Smoked Applewood Bacon
Trio of Fruit wedges
Peach wrapped with Duck Nectarine & Eggplant
Apple with Bacon
Frisee salad with lemon and olive oil
2007 Stylo Rose of Garnacha, Calatayud
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Celeriac and Parsnip Veloute: cream, leeks, honey, salt, pepper
Foie Gras Tourchon: foie, red salt, congnac, Mushoom stock
Truffle essence with Croustini
2007 Domerval Viognier, VDP d’OC
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Monk fish dusted with porcini mushroom
Wrapped with spinach and caul fat
Lobster and scallop Nage: cream based sauce, fennel anise flavor
Maitaki mushroom with caramelized shallot: Very woody flavor and slight rubber texture
2006 Castle Russian River Valley Chardonnay
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Mini Braised Lamb Shank
Gremolatta: parsley, garlic, lemon zest, extra virgin olive oil
2006 I Perazzi Morellino di Scansano, Tuscany
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Cheese custard with marscapone
shortbread croutons
local berries and nectarines
2003 Kaiser Garten Beerenauslese, Austria
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Executive Chef: Shane Devereux
Sous Chef: Massiliano Gallinoni
Sommelier: Christopher Gaither
Server: Malik Webb
Special thanks to John Hall. Hall’s of Fine Wines
