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Lobster Bisque, Seafood Salad, Smoked Chili Oil
Lobster stock with brandy, fennel, basil, and tomato
Seafood salad of lump crab, lobster and grapes
Smoked chili oil with toasted paprika
Paired with: Routas Rose “Rouviere” 2008, Provence, France
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Pickled Golden Beets, Pink Curd, Fennel, Arugula, Oregano
Baby beets pickled in vinegar, sugar, juniper berries, pepper with
Orange curd, shaved fennel, arugula salad topped with feta cheese
Paired with: Kracher Pinot Gris “Illmitz” 2007, Burgenland, Austria
*
Ponzu Marinated Cobia
Horseradish, Roasted Leeks, Blood Orange Reduction
Horseradish and breadcrumb crusted cobia marinated in citrus soy sauce with lemongrass and ginger, flash seared
Paired with: Hexamer Riesling qba ”Quartz” 2007,
Medersheim Rheingraf, Nahe, Germany
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Chestnut and Foie Gras Stuffed Poussin
Wild Mushroom Ragout, Apple, Truffled Jus
Deboned baby chicken stuffed with duck liver, roasted chestnuts, celery root, carrots and herbs with wild oyster, bluefoot and cremini mushrooms
Truffle scented chicken jus
Paired with: Pascal Granger Chenas 2007, Beaujolais, France
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Coconut Creme Brulee, Mango Puree, Ginger Shortbread
Creme brulee, egg custard flavored with coconut milk, is layered with mango puree and accompanied by a ginger shortbread cookie
Paired with : Marchesi de Gresy Moscato d’ Asti ”La Serra” 2008, Piemonte, Italy
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Executive Chef : Shane Devereux
Sous Chef : Dana Thompson
Sommelier : Kristen Cooper
Server : Malik Webb
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Special Thanks to:
Quality Wine & Spirits, Atlanta, Georgia
Emmye & Mitch Cherry, Fusion Design Group
