Pan Seared Sablefish w/ Sunchoke Puree, Fried Fennel, Proscuitto & Garlic Chives
w/ Scarbolo, Ramoto XL, IT ‘07

Tongue and Cheek Carbonara w/ Butternut Squash & Haricot Vert
w/ Podere del Guiggiolo, Toscana Rosso, IT ‘07

Braised Veal Shanks w/ Brown Lentils, Orange Gremolata & Polenta Crutons
w/ Piazzo, Barolo, IT ’04

Rhubarb Kuchen w/ Ginger Creme Anglaise, Caramel Apples & Candied Punpkin Seeds
w/ Domaine Dupont Reserve

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!

PHOTOS: