5 & 10 Prix Fixe February 24 to March 2

Menu A

1.

shaved benton’s country ham with arugula, grilled sourdough, and pickled sunchokes

Riesling, Von Hövel, Mosel, Germany, 2007

2.

North Carolina bison short ribs braised in red wine with tomato, sage, and garlic, with parmesan risotto and sautéed radicchio

Valpolicella Superiore Ripasso, Tomasso Bussola, Veneto, Italy, 2004

3.

maple pineapple upside down cake with whipped cream and fresh mint

Menu B

1.

pickled rock shrimp with arugula, preserved lemon, tiny croutons, and tarragon vinaigrette

Pinot Gris, Montinore Estate, Willamette Valley, OR, 2009

2.

housemade taglietelle with hen of the woods mushrooms, sherry, rosemary, garlic, chile, lemon, and cream

Morgon, Domaine Rochette, ‘Cote du Py’, Beaujolais, France, 2009

3.

pear and frangipane galette with ginger chocolate chip ice cream

$25 food

$15 wine

5 & 10 Prix Fixe: February 17 to February 23

Menu A

1.

duck confit lyonnaise with poached local egg, frisee, crisp artichoke and warm truffle vinaigrette.

Rose, Chateau Pesquié, Ventoux, Rhone, 2009

2.

grilled lamb chops with roasted garlic jus, soft polenta, swiss chard, chopped tomatoes, feta, and mint

Vinsobres, Constant-Duquesnoy, Rhone, France, 2008

3.

Butterscotch custard pie with whipped cream, apple compote and candied almonds

Menu B

1.

butter lettuce salad with avocado, braised bacon, roasted tomato, and buttermilk dressing

Gruner Veltliner, Schellmann, ‘Ossi’, Thermenregion, Austria, 2009

2.

roasted swordfish with lemon emulsion, whipped potatoes, roasted shiitakes, and arugula

Chardonnay/Rotgipfler/Zierfandler, Schellmann, ‘In Gumpoldskirchen’, Austria, 2008

3.

Lemon cake with berry lavender sorbet

Eyrie Vineyards Dinner at Empire State South

In 1965, Eyrie founder David Lett moved to Oregon with "3,000 grape cuttings and a theory", a theory that the cool hilly Northwest was America's version of Burgundy -- a place perfectly suited to growing great Pinot Noir.

With this act, David Lett and his wife Diana turned their hatchling Eyrie Vineyards (it is named for a variety of hawk that circles the estate's red hills) into a small piece of wine history. Not only did the Letts plant the first Pinot Noir in Oregon, but they also planted America's first Pinot Gris, and when David took his wines to compete at tastings in Beaune, the results became clear: David's theory had been right.

David Lett passed away in 2008, and the winery is now run by his son Jason and Assistant Winemaker Mike Eldred. Come meet Mike and taste the wines that started it all in Oregon.

Empire State South

February 24, 2011, 6:30 p.m.

1. ESS Snackies for the table

Pinot Blanc, Eyrie, 2008

2. Monkfish crepinette with parsnip gnocchi and brown butter

Pinot Gris, Eyrie, 2007

3. Veal sweetbreads with spring onion farrotto, morels, and a mustard & veal glace

Pinot Noir, Eyrie, 2008

4. Roasted Squab breast with confit of leg, Woodland Gardens carrots, leek soubise, and black truffle jus

Pinot Noir, La Luz, NV

Pinot Noir, Eyrie, Reserve, 2007

5. Meyer lemon tart with almond cream

$90 per person plus tax and gratuity

Space is limited, so please call us at (404)-541-1105 for reservations.

5&10 Prix Fixe February 10 to February 16

Menu A

1.

sautéed Florida rock shrimp on grilled bread with garlic, parsley, bacon, and white wine

Cremant de Loire, Louis de Grenelle, France, NV

2.

grilled tuna with preserved lemon emulsion, haricots vert, warm fingerling potato salad, nicoise olives, and watercress

Gros Manseng/Sauvignon Blanc, Brumont, Cotes de Gascogne, France, 2009

3.

Greendale farms gruyere with toasted pecans, roasted grapes, apple, and baguette

Menu B

1.

local lettuces with green goddess dressing, crispy bacon bits, grapefruit, pickled red onion, avocado, and shaved parmesan

Pinot Grigio, Borgo M, Veneto, Italy, 2009

2.

spaghetti Bolognese with chile flake, arugula, and shaved pecorino

Merlot, Peter Dipoli, ‘Fihl’, Alto-Adige, Italy, 2002

3.

arborio rice cake with pistachio ice cream and seasonal fruits

$25 food

$15 wine pairings

for 5:30, 5:45 and 6:00 reservations

5 & 10 Prix Fixe February 3 to February 9

Menu A

1.

gin and caraway cured gravlax on rye toasts with crème fraiche, capers, chive, and shallot

Rye Pale Ale, Terrapin

2.

roasted Spanish mackerel with lemon emulsion, citrus, olives, oregano, quinoa, and swiss chard

Langhe Arneis, Brandini, Piedmont, Italy, 2009

3.

Bolzano apple cake with vanilla bean ice cream and chamomile reduction

Menu B

1.

rabbit liver pate with grain mustard, cornichons, and crostinis

Riesling, Von Hövel, Mosel, Germany, 2007

2.

roasted rabbit legs with tarragon jus, pommes Lyonnaise, roasted mushrooms with country ham, and roasted grapes

Beaumes de Venise Rouge, Chateau de Redortier, Rhone, France, 2004

3.

Chocolate caramel cake with bruleéd pear and pecans

$25 dinner

$15 wine pairings

For 5:30, 5:45 and 6:00 reservations