Hot Dish Review

Dinner Party Atlanta

January 4,  2010 by Serina Patrick

Menu for December 18th, 2009

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Pork belly, pickled onion, jalapeno gastrique rice bun

Cider Braised pork belly (what we know and love as Bacon)

Rice Bun is a rice and wheat flour mixture, steamed

Jalapeno gastrique is a spicy vinegar reduction

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Roasted cauliflower puree, farm yolk, guanciale,

truffle, toasted ciabatta

Cauliflower soup with a center of fresh yolk

Guanciale is Spanish cured pork loin

Ciabatta is served as small croutons

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Prosciutto wrapped lobster, mushroom blend, Lobster lemon nage

Fresh Lobster wrapped with house cured Duck Prosciutto

Sauce is a blend of Lobster stock and preserved lemons

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Veal short rib, potato lasagna

Short Ribs slow cooked in stock, sauce reduced for plating

Potato Lasagna is a layer of cream and potatoes

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Spiced cake, mascarpone mousse, cider gelee

Cinnamon spiced genoise with Mascarpone and cream cheese mousse

Apple cider gelee

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Executive Chef : Shane Devereux

Sous Chef : Anthony Scorza

Sommelier: Valerie Masten

Special Thanks to:

Mr. Eduard Navarro

Quality Wine & Spirits, Atlanta, Georgia

Harmony Kubiak, Photography