dinner party atlanta

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Mushroom cappuccino, Truffled spaetzle

Cremini Mushroom soup, cappuccino style, with truffle scented “little dumplings”

Paired with: Alta Villa Della Corte Grillo, Sicilia 2005

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Tuna Carpaccio, Fennel salad

Thinly pounded out tuna loin accompanies fennel salad – slightly licorice flavor with whole grain mustard vinaigrette

Paired with: Don David Torrontes Reserva, Cafayate Valley, Argentina 2008

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Chicken Galantine de Grand’mere with Duck Oyster Stew, Smoked Jus

Deboned chicken rolled with citrus, served over Duck “Oyster” stew with smoked sauce from bones of chicken

Paired with: Premio Sangiovese, Tuscany, 2007

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Seared Venison Shortloin

Strawberry-balsamic marinated venison with celery root, carrot puree

Paired with: Morgan Cotes du Crows Syrah/Grenache, Monterrey, 2006

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Bosc pear tart

Tart of Puff Pastry with Poached Pears, Frangipane, Cardamom ice-cream, Salted caramel

Paired with: Amador Foothill Winery Late Harvest Semillon, Shenandoah Valley, CA 2006

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Executive Chef : Shane Devereux

Sous Chef : Massimiliano Gallinoni

Sommelier : Stephen Satterfield

Server : Malik Webb

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Special Thanks to :

John Hall, Hall’s of Fine Wines

Kyle McMahan & Jon Eastham, Pilot’s Country Club, Atlanta

Chris Herrin Photography

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Amuse Bouche

Foie Butter and Gelee — Think peanut butter and jelly

Foie Gras Tourchon

Scuppernong Grape gelee — semi sweet green and purple grape

Toasted Brioche croustini

2005 Saint-Hilaire Blanquette de Limoux

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Gazpacho Consommé,  Lobster, Heirloom Tomato, Tequila

Gazpacho Consommé — Tomato and Vegetable soup that has been clarified

Lobster and Heirloom tomato salad on croustini

Tequila shot

N.V. Casal Garcia Vinho Verde Branco

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Sauteed Diver Scallop, Porcini Spaetzle, Duck Prosciutto, Blackberries, Mustard, Banyuls reduction

Porcini mushroom Spaetzle — “Little Sparrow”, Little Dumplings Prosciutto style

Duck Breast — Hints of lime, lemon, fennel

Banyuls vinegar reduction — made from Banyuls wine similar to ports

2003 Dirler Riesling Bollenberg

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Citrus Braised Oxtail, Star Anise Fettucini, Marrow, Eggplant, Natural Jus

Think Vietnamese soup “Pho”

Hints of licorice, orange and cinnamon

Marrow tossed in with fettucini and Cilantro with bean sprouts

2005 Domaine de la Serre “Cailloux” VDP des Cotes Catalanes

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Flourless Espresso  flavored Cake, Coffee Gelato, Almond crunch, Orange Curd

Coffee ice cream with Almond — Crunchy almond with sugar

Orange Curd — Eggs and orange juice beat together over heat

2003 Rosenblum Zinfandel Port

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Executive Chef: Shane Devereux

Sous Chef: Massiliano Gallinoni

Sommelier: Christopher Gaither

Server: Malik Webb

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Special Thanks To:

John Hall, Hall’s of Fine Wines

TWELVE flowers & boutique

Amir Farokhi