MENU:

Halibut Cheek w/ Fingerling Potatoes, Ricotta, Wilted Radicchio, Honey, Walnuts
w/ Casata Monfort, Muller Thurgau, IT ‘07

Sunchoke Soup w/ Braised Pork Cheek, Pork Jus
w/ Domaine Des Huards, Cheverny, FR ‘06

Shepards Pie w/ Lamb, Cranberry Beans
w/ Bell’s Brewery, Porter, MI

Lavender Seared Duck Breast w/ Sweet Potato Cream, Red Leaf Watercress, Rutabega, Date and Cashew Compote
w/ Chateau La Bonnelle, Saint Emilion Grand Cru, FR ‘05

Pear Torte w/ Chocolate Crust, Chestnut Frangipane, Poached Pear, Fennel Confit
w/ Bodegas Dios Baco, Cream Sherry, ES

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White Bean Soup w/ Mussels, Chorizo, Kale, Tapenade Crostini
w/ Coenobium, Lazio Bianco, IT ‘06

Venison Au Poivre w/ Creamed Chantrelles, Carmelized Pear and Onion, Parsley Leaves
w/ Gallet, Cote Rotie, FR ’05

Duck Leg Confit w/ Rosemary Compressed Carrots, Orange and Pecan Salad, Rooibos Tea Sauce
w/ Aux Trois Freres, Cotes de Castillon, FR ‘05

Chocolate “Tres Leches” w/ Caramel Cream, Sour Cherries, Sweet Cherry Sauce
w/ Leopold Brothers, Michigan Tart Cherry Liqueur, NV

Sardine Filet w/ Shaved Carrot and Basil Salad, Crisp Country Ham
w/ Schiopetto, Tocai Fruiliano, IT ’06

Roasted Duck Breast w/ Hazelnut Puree, Cherry Jam, Scallion Herb Sauce, Mustard Bread Crumbs
w/ Ch Canon la Gaffelierre, St. Emilion Grand Cru FR ’01

Chop Salad w/ Roasted Butternut Squash, Cherry Tomatoes, Sausage Parsely, Capers, Corriander, Creamy Eggplant Dressing
w/ Ch Redortier, Gigondas, FR ’03

Pecan Encrusted Pork Belly w/ Braised Black Lentils, Savoy Cabbage, Star Anise Jus
w/ Jean Luc Columbo, “Les Ruchets” Cornas, FR ’01

Kiwi Curd Pie w/ Meringue, Cornmeal Crust
w/ Kiralyudvar, Tokaji Sec, HU ’05

Cracker with Seaweed Brined Tempeh w/ Dill “Cream” and Beluga Lentil Caviar
w/ Dom des Ausbuisieres, Vouvray, FR, NV

Rutabega Vichyssoise w/ Sorrell Pesto, Tomato Concasse
w/Gini, Soave Classico, IT ’06

Ravioli w/ Huitlacoche “Cheese” Filling, Corn Broth, Chili, Basil
w/ L’Arco, Rosso del Veronese, IT ’04

Orange Glazed Duck Seitan w/ Scallion Fried Rice, Pickled Cabbage, Candied Peanuts

Coconut Milk and Lime Tapioca w/ Macadamia Nuts
w/ Tintero, Moscato d’Asti, IT ’07

Duck Confit Ravioli

I can easily say that all of us are very excited about this dinner. It’s the first dinner in our new house as a group, and quite a bit of discussion has gone into this menu.

It’s still fairly warm here in Georgia, but hints of fall are starting to show. With this thought in mind, we wanted to create a menu that would capture the end of summer and start to bring things that we love about fall into play. The menu opens and closes with the one food that is such a fixture this time of year… tomatoes.

• Tomato Consommé
• Pan roasted Ravioli served open with Duck Confit and braised Rhubarb
• Spaghetti Squash Salad tossed with House Vinaigrette, Tarragon, Pine Nuts, Queso Fresco and shaved Shallots
• Smoked, Poached and Seared Maine day boat Scallops stuffed with a Fennel, Endive & Lemon slaw and micro greens
• Pulled Braised Lamb over a Potato & Pear Purée with pickled Radish
• Heirloom Tomato Sorbet with whipped local Chèvre and black pepper Shortbreads

We certainly look forward to this dinner and seeing you there!

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