Dinner Party Atlanta
January 4, 2010 by Serina Patrick
Hot Dish Review
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
