2009 Beaujolais Villages (Gamay), Louis Tête, “Le Pot” ~ France

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GA Rabbit Terrine, Pistachio, Smuttynose Grain Mustard, Young Fennel Salad

2005 Châteauneuf-du-Pape (Grenache, Mourvèdre, Syrah), St Henri ~ Rhône

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Seared Red Trout, Long Beans, Chinese Style Bacon, Soy Reduction

NV Sparkling Rosé (Merlot, Incrocio Manzoni), La Tordera “Cuveé di Gabry” ~ Italy

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NY Strip “Barrel” Style, Peanut Potatoes, Skillet Greens, Duxelle Jus

2009 Maranges 1er cru (Chardonnay), Bachelet Monnot, “La Fussiere” ~ Burgundy

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Pork Fat Shortbread Cookies, Cherry Mousse, Cherry Gastrique

2006 Quinta da Muradella, “Gorvia Blanco” (Dona Blanco) ~ Monterrei

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Executive Chef: Shane Devereux
Sommelier: John Dirga
Gentlemen of Spirit: Fablte Thomas Jun & Eric Simpkins

Tip of the hat, BIG TIME… to The Bill Lowe Gallery

Vietnamese Congee, Braised Oxtail, Shallots, Cilantro, Chili Oil

Dish similar to porridge with the flavors of South Vietnam

Star anise is the main spice with cilantro and a bit of cinnamon to add balance

Riesling Kabinett 2009, Reuscher-Haart, “Piesporter Goldtröpfchen” Mosel

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“Bread and Butter,” Foie Gras Tourchon, Ciabatta, Saffron Jelly, Truffled Greens

Foie Gras fat content is so large that it has a similar texture to butter

Here it is meant to spread on bread or toast with a little Apricot jelly hinted with saffron

Pinot Grigio 2009, Lechthaler, “Torre di Luna” ~ Trentino Alto-Adige

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Potatoes Rousti , Chopped Shrimp, Mushroom Ragout

Rousti is like a dense potato cake

Here we dredge in butter and herbs then force the mixture into a mold

Chardonnay 2009, Domaine Lefage, “Novellum” ~ Côtes Catalanes

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Braised Rabbit, Baby carrots, shallots, Mustard Greens, Sherry Vinegar Jus

Farmed rabbit soaked in sherry vinegar to break down the meats tissue for tenderness

Braised with rabbit stock and raisins for a bit of sweetness

Mustard greens are slightly bitter but will go well with the tang and sweet notes from the rabbit

Aglianico 2009, Terredora di Paolo ~ Campania

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“Brasstown Beef Duo”, Braised Cheek & Roasted Strip Loin, Mushroom Duxelle, Fingerling Potatoes, Garlic Jus

We love Brasstown Beef … Get to know them, you won’t regret it …

Cheek and loin are cooked separate but with same seasonings

Duxelle is a reduction of mushrooms, shallots and brandy (sans cream)

Rosso Toscana 2007 (Prugnolo Gentile, Cabernet, Merlot), Avignonesi ~ Montepulciano

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Blood orangé sorbet and Champagne granita, Granola

Simple scoop of blood orange sorbet which is without cream or eggs and a granita

Free form of sorbet … like an iccee

Pineau des Charentes, Maison Prunier ~ Cognac

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Executive Chef: Shane Devereux

Chef Paul Luna // Lunacy Black Market

Sommelier: John Dirga

Cocktails: Lance Warner

Parsnip Puree, Truffled Yolk, Parmesan Croutons

Winter root vegetable soup with organic parsnips, cousin to the carrot but sweeter when cooked. Grated parmesan ciabatta croutons add some saltiness to balance the flavors, along with the creamy farm egg yolk with truffled salt

Riesling Kabinett 2008, Carl Loewen “Leiwener Klostergarten” ~ Mosel

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Frisee and Arugula Mix, Duck Chicharrons,Candied Apple, Walnut Vinaigrette

Hydroponic, local baby arugula and bitter greens with duck skin crisps. Walnut vinaigrette lends a meaty component, sweetened by a whole lady apple

Verdicchio di Matelica 2008, Bisci ~ Marche

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Carolina Red Fish, Edamame, Mushroom Blend, Orange, Spicy Ponzu

Coastal line-catch, seared in a citrus chili soy sauce. Edamame, a Japanese preparation of young soybean pods, enhance the fresh flavors, contrasting with the savory earthiness of hedgehog, maitake and shitake mushrooms

Counoise 2006, Domaine Monpertuis, ” Vignoble de la Ramière “ ~ Rhône

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Confit Pork Loin, Sweetbread and Brussels sprout Hash, Blackberry Mustard

Alabama pork simmered in duck fat, with a coarse mixture of rich veal glands and jumbo sprout leaves to match the savory component. Whole mustard seed with fresh blackberries complete the dish with sweet & sour sauce

Syrah 2005, La Sirena ~ Santa Ynez Valley

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Lemon Tart, Italian Meringue, Blueberry Reduction

Pate sucré sugar pastry with a traditional Italian meringue made by whipping egg whites while slowly adding hot sugar.organic blueberries are thickened to a sweet sauce to complement the tartness

Chardonnay 1995, Kalin Cellars ~ Sonoma County

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Executive Chef: Shane Devereux

Sommelier: John Dirga

Cocktails: Lance Warner

Smoked Ham hock and Cannellini Bean puree, Sauce Gribiche, Truffled Salt

White bean soup made with the bottom part of the leg of the hog

“Smoked Hock” & egg .. Gribiche is a hardboiled egg sauce

Garnishing with truffled salt is never a bad idea…

Weingut Ökonomierat Rebholz, Pinot Blanc 2009 Pfalz

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Lobster & Peekytoe Crab Salad, Hearts of Palm, Poached Grape, Tarragon Vinaigrette

The Highlights ~ Fresh lobster & Peekytoe crab are both from Maine

Both poached & tossed in creamy tarragon vinaigrette

Sweet Lobster & Savory Crab blend with accents of robust Hearts of Palm and crisp grapes

Jean-François Mérieau, Vouvray “Fleuve Blanc” 2005 ~ Loire

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Cider Poached Pork Belly, Chard Wrapped Sweetbreads, Lentil Stew, Apple-Frisee Slaw

Giant slab of bacon cooked in apple cider

What can go wrong?

Sweetbreads rolled and wrapped in leaves of Swiss chard for subtle bitterness

French green lentils stewed together with carrots and onions for an earthy tone

Lentil stew, carrots & onions balance the fattiness and richness of the meat

Sattler, St Laurent 2006 Neusiedlersee-Huggeland

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Creekstone Dry Aged Prime NY Strip, Parsnip Presse, Black Trumpet Mushrooms, Blue Cheese

Creekstone farms is an antibiotic free farm with all natural beef

Cut to simulate the look of Filet Mignon… “Eats like a strip & tastes like a strip”

Presse is a fancy term for puree

Bordeaux Blend, Page Wine Cellars 2003 ~ Napa

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Poached Pear, Frangipane, Pate Sucree, Coco Crisp

Bosc Pears are poached in a spiced white wine

Frangipane is an almond paste used to fill the tart pastry with the pears

Meaning, “the ratio of ingredients”, Pate Sucree is another fancy name for tart shell

Konzelmann Vidal Ice Wine 2006 Niagara-on-the-Lake

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Executive Chef: Shane Devereux

Sommelier: John Dirga

Cocktails: Lance Warner

Pureed Yellow Pepper Shooter, Crab Beignet with Asparagus

Creamy Yellow Pepper soup that is creamy without the cream

Crab in wrapped around Asparagus, battered and then fried

Brut Reserve, Schloss Gobelsburg NV 1.5L
(Grüner Veltliner, Pinot Noir, Riesling)Kamptal, Austria

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Tunaless Nicoise, Haricot Verts, Mini Hard Boiled Egg, Potato Confit, Moore’s Farm Greens, Sherry-Olive Vinaigrette

Cour-Cheverny, Michel Gendrier, “Domaine des Huards” 2009 (Romorantin) Loire Valley, France

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Pickled GA Shrimp, Eggplant-Miso Puree, Truffled Vegetables Watermelon, Garlic Croustini

Georgia Shrimp cooked as they are pickled in spicy vinegar brine

Diakon radish, cucmbers, fennel, and Butternut Squash

seasoned with cilantro and truffles

Riesling Spätlese, Weingut Kirsten, Policher Held 2003
~ Mosel-Saar-Ruwer, Germany

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Fig Marinated Venison Loin, Carrot Presse, Chantrelle Mushrooms, Granola, Sauce Barolo

Venison loin marinated in blackmission fig puree and sherry vinegar

Gigondas, Montirius, “Terre des Aînes” 2005 (Grenache, Mourvèdre) ~ Rhône, France

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Sickle Pear Tart, Frangipane, Palm Sugar, Salted Cream

Frangipane is a French almond paste with sugar and in this case we are using palm sugar, made from coconut palm

Salted cream adds balance enhancing the overall flavor of the dish

Malmsey, Rare Wine Co., “New York Special Reserve”
~ Madeira, Portugal

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Executive Chef: Shane Devereux

Sommelier: John Dirga

White Oak Pastures chicken rillette with pickled vegetables and
cilantro salad

Cooper’s Sparkling Ale –  Adelaide

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Watercress salad with radish and a Decimal Place Farm
feta dressing

Sauvignon Blanc, Morgenhof Estate 2008 ~ Simonsberg Stellenbosch

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Butternut squash bisque garnished with olive oil

Albariño, Pazo de Galegos 2007 -  Rías Baixas

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Roasted pork loin with stewed Cimino Farms pink-eyed peas,
roasted turnips and braising greens

St Nicolas dr Bourgueil, Frederic Mabileau “Les Rouillères” 2008 (Cabernet Franc) ~  Loire

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Blueberry betty with pear sorbet, crystallized ginger
and Hidden Springs raspberry honey

Gewurtztraminer Vendages Tardives, Willm “Cuvée Emile” 2002 ~ Alsace

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Executive Chef: Shane Devereux

Chef de Cuisine: Julia LeRoy

Sommelier: John Dirga

Yellow Watermelon Gazpacho

Almonds, Spiced Popcorn

Non-traditional pureed with honey dew, canetoupe, onion and honey

Bual, RWC Historic Series Boston, Madeira

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BBQ

Baked Baby Quiche
Smoked Belly, Spinach,Lemon Arugula

Vinho Minho, Quinto do Feital, “Auratus” 2009, Portugal

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Sesame Crusted Seared Cobia
Loh Mein,Bok Choy, Ponzu

Chablis, Jean-Paul & Benoît Drouin, 2007 Bourgogne Chardonnay

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Baby Back Ribs Stuffed With Fennel Sausage
Bitter greens, Sour Apple Sauce, Smoked Paprika

Mencia, Losada, “Altos de Losada” 2007

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Lemon Pound Cake
Spicy Ice Cream, Blueberries

Sauternes, Chateau Baulac Dodijos, France

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Executive Chef : Shane Devereux

Sommelier: John Dirga

Special Thanks to:

QUALITY WINE AND SPIRITS, ATLANTA,GEORGIA

SIGNATURE COCKTAILS

HEATHER HAWKINS ~ TOP FLR
Lilac Wine House Meyer lemon-infused vodka, Stone’s Green ginger wine, orginal hibiscus syrup
Summer Sangria – Casal Garcia Vinho Verde, homespun pineapple & papaya tea liqueur, tropical fruits, herbal simple

PAUL CALVERT ~ THE SOUND TABLE
Fourth & Sand – Mezcal Joven, Dolin Rouge, Cherry Herring, grapefruit
Gemini Handshake Cachaca, homemade pineapple-haberno jam, lime, bitters

Sushi-grade North Atlantic caught Halibut served raw accompanied with Florida grown cherry tomatoes used to infuse EVOO and crispy pork belly and tarragon to finish the dish

Sigalas Assyrtiko 2008, Santorini, Greece

*Potage Parisian, potato leek, fine herb croutons, Gruyere

French for a soup garnished with vegetables cut into square disks. Here, potatoes, leeks, and onions are cut into this shape. The soup is finished with fine herbed croutons, crème fraîche, and Gruyere cheese.

Abbazia di Novacella Pinot Grigio 2007, Alto Adige, Italy

*Lavender Smoked Duck Breast, sautéed red cabbage, caramelized Granny Smith apples

Long Island duck breast is quick smoked before pan roasting, while the organic red cabbage is lightly sautéed in duck fat, served alongside caramelized Granny Smith apples.

Sattler St. Laurent 2007, Burgenland, Austria

*Moroccan Shepherd’s Pie, spiced carrot, cinnamon phyllo

The classic Shepherd’s Pie: This version will be topped with a potato purée with a layer of cumin and coriander spiced lamb braise underneath, accompanied with a cinnamon phyllo crisp.

Chateau de Caladroy “Les Schistes” 2006, Cotes du Roussillon, France

*Madagascar Vanilla bean Ice Cream, burgundy poached pear, Garam Masala pecans

A simple dessert with an ice cream made from the renown Madagascar vanilla beans served atop a pear poached in Geil Shereube, candied Georgia pecans cooked in Garam Masala, an Indian spice blend.

*Executive Chef : Shane Devereux

Sommelier: John Dirga

Special Thanks to:

MILLENIUM GATE – NATIONAL MONUMENTS FOUNDATION

Quality Wine & Spirits, Atlanta, Georgia

Crab Round, Horseradish Mayo, Meyer Lemon Puree, Creme Fraiche

Fresh Picked Florida Lump Crab cake with lemon, lime, cilantro, parsley and cod

Grated fresh horseradish Mayonnaise, Meyer lemons

Lucien Crochet Sancerre Blanc 2007 Loire Valley, France

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Tomato Bisque, Pistou, Parmesan Crouton, EVOO

Roasted Tomatoes with garlic, onion and cream make up the bisque  Pistou is added, similar to pesto but without the pignoli nuts  Ciabatta croutons seasoned with Parmesan and salt

Capcanes Mas Donis Rosato 2008, Montsant, Spain

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Scallop, Pea Risotto, Duck Pancetta, Asparagus, Truffle Jus

North Atlantic Diver Sea Scallop,

Risotto prepared with an English pea puree and pecorino cheese

Duck pancetta is in the style of pancetta (an unsmoked Italian bacon) Asparagus garnished the dish along with a truffled sauce

Domaine Laureau Savennieres Les Genets 2006, Loire Valley, France

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Herbed Gnocchi, Star Anise, Braised Oxtail, Morel Mushrooms, Shallot Confit

Gnocchi finished with tarragon, parsley and oregano

Star Anise is the spice cooked with the Oxtail

Morel mushrooms look like eraser covers for pencils but taste nothing like it, Shallot confit is fancy for caramelized

Chateau Massiac Minervois 2007, Languedoc Roussillon, France

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Vanilla Yogurt Panacotta, Pine Apple Gelee, Brandied Snaps

Pana Cotta is Italian “Cooked Milk”

In this case we substituted fresh yogurt with vanilla beans

Pine Apple Geleeis a type of Jello atop the Pannacotta

Brandied snaps are tuiles made with apple brandy

Vietti Moscato d’ Asti Cascinetta 2009, Piemonte, Italy

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Executive Chef : Shane Devereux

Sommelier: Valerie Masten

Special Thanks to:

Quality Wine & Spirits, Atlanta, Georgia

Harmony Kubiak, Photography

Foie Gras Torchon, Apple Miso Butter, Brioche, Arugula

Foie Torchon is a process of marinating and wrapping the liver in a cloth or kitchen towel.  Apple Miso Butter, having no butter content, is a reduction of apples, sugar and miso paste. Flavor and texture are created in the reduction process.  Brioche is butter bread that will assist in the “cutting” of the fat in the liver.

Leitz Riesling Rudesheimer Klosterlay Kabinett 2007, Rheingau, Germany

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Chilled Leek and Marcona Almond Soup, Lobster Salad, Pumpkin seed oil

European style leeks and Marcona Almond, puréed with Cream.

Texture is smooth with a distinct flavor of almond and leek.

Lobster Salad compliments the sweetness of both leeks and almonds.  Garnish of pumpkin seed oil is an added contrast of color.

Terredora di Paolo Falanghina 2008, Campania, Italy

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Confit Squab Breast, Fingerling Potato’s, Natural Jus, Pork Belly

Confit means to cook something in its own fat or juices.  We are substituting Duck fat here in place of squab.  Fingerling potatoes and diced pork belly will bring smokey hints to the dish. Natural Jus is the reduction of its juice from the bones.

Descendientes de Jose Palacios “Petalos” 2007, Bierzo, Spain

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Sous Vide Saddle of Rabbit, Turnips, Artichoke, ver Jus

Technique of cooking the rabbit loin under water in a vacuum sealed bag at a constant low temperature.  Turnip Puree is cream free but folded in with Greek yogurt.  A slight sweet and tartness from the puree.  Artichokes are braised with shallots and wine to work well with the puree and delicateness of the rabbit.  Sauce is made from a sweet wine reduced with the juice from the rabbit.

Elio Perrone “Tasmorcan” Barbera d’ Asti 2007, Piemonte, Italy

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Marscapone Cheesecake, Almond Pound cake, Pear Mousse

Cheesecake has a little lemon flavor from the cheese and spiced with cinnamon and allspice.  Almond Cake is a layer of the dessert and all is topped with the pear Mousse. 

Kracher Auslese Cuvee 2007, Burgenland, Austria

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Executive Chef: Shane Devereux

Sommelier: Valerie Masten

Special Thanks to:

Craig Bromley, Craig Bromley Photography www.cbromley.com

Quality Wine & Spirits, Atlanta, Georgia www.qwine.com

Harmony Kubiack, Photographer