dinner party atlanta

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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

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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

Cobia Crudo, Sesame Cracker, Ginger Soy Sauce, Micro Cilantro

Wild Caught Cobia, similar to hamachi or yellow tail, diced and mixed with ginger flavored soy sauce.  Sesame cracker is made with sesame seeds, tahini, sumac and sriracha.

Anne Amie Pinot Gris 2008, Willamette Valley

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Roasted Asparagus Veloute, Crab-Fennel Salad, Celery Chili Oil

Veloute is a sauce made from stock combined with a bechamel. In this case a roasted vegetable stock with a mushroom cream sauce.  The shaved fennel and lump crab meat are tossed together with celery and pepper.

Nikolaihof Gruner Veltliner “Hefeazburg” 2008, Wachau, Austria

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Seared Diver Sea Scallop, Braised Endive, Grapefruit, Truffled Jus

Large U-10 Scallop is sliced over an orange braised Belgian Endive, the sweet and tartness from the endive with the sweet scallop combine well with the ruby red grapefruit. The truffled sauce will balance the three.

Jean-Philippe Fichet Aligote 2007 Borgogne, France

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Marinated Lamb Rack, Dijon Mustard Rub, Potato-Brussel Hash, Garlic Jus

Removed from the bone and seared with the fat, then rubbed with mustard and topped with an herbed bread crumb.  The Brussel hash are the leaves and organic peanut fingerling potatoes.  Garlic Jus is made from the bones of the lamb combined with lots of Garlic

Produttori del Barbaresco Nebbiolo Della Langhe 2008, Piemonte, Italy

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Valhona 64% Chocolate Mousse, Orange scented Flourless cake, Raspberry reduction,
coco powder, whipped cream

Orange flourless cake is topped with the semisweet chocolate mousse, Fresh raspberry sauce and garnished with bitter coco powder and sweetened whipped cream

Marenco Braquetta d’Acqui “Pineto” 2008, Piemonte, Italy

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Executive Chef: Shane Devereux

Sommelier: Valerie Masten

Special Thanks to:

Craig Bromley, Craig Bromley Photography

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

Harmony Kubiak, Photographer

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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

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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

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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

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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

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Duck Prosciutto: Salty with hints of lime, lemon and fennel

Japanese Eggplant “Bacon”: peppery, highly seasoned cooked crispy

Smoked Applewood Bacon

Trio of Fruit wedges

Peach wrapped with Duck Nectarine & Eggplant

Apple with Bacon

Frisee salad with lemon and olive oil

2007 Stylo Rose of Garnacha, Calatayud

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Celeriac and Parsnip Veloute: cream, leeks, honey, salt, pepper

Foie Gras Tourchon: foie, red salt, congnac, Mushoom stock

Truffle essence with Croustini

2007 Domerval Viognier, VDP d’OC

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Monk fish dusted with porcini mushroom

Wrapped with spinach and caul fat

Lobster and scallop Nage: cream based sauce, fennel anise flavor

Maitaki mushroom with caramelized shallot: Very woody flavor and slight rubber texture

2006 Castle Russian River Valley Chardonnay

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Mini Braised Lamb Shank

Gremolatta: parsley, garlic, lemon zest, extra virgin olive oil

2006 I Perazzi Morellino di Scansano, Tuscany

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Cheese custard with marscapone

shortbread croutons

local berries and nectarines

2003 Kaiser Garten Beerenauslese, Austria

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Executive Chef: Shane Devereux

Sous Chef: Massiliano Gallinoni

Sommelier: Christopher Gaither

Server: Malik Webb

Special thanks to John Hall.  Hall’s of Fine Wines