5&10 Prix Fixe March 31st - April 6th

Menu A

1.

braised and crisped pork belly with natural jus, cilantro chimichurri, hominy salad, and grilled spring onion

Riesling, Von Hövel, Mosel, Germany, 2007

2.

roasted springer mountain chicken breast with savory quinoa custard, sautéed kale, shaved celery and pecan salad, and lemon thyme jus

Pinot Noir, Au Bon Climat, Santa Barbera Co., CA, 2008

3.

Pecan pie with clabber cream, caramel and cocoa nibs

Menu B

1.

sorrel and baby lettuce salad with yogurt-chive dressing, toasted almonds, shaved parmesan, and crisp celery leaf

Pinot Bianco, J. Hofstätter, Alto-Adige, Italy, 2009

2.

roasted mahi mahi with chervil emulsion, roasted baby beets and carrots, and five herb salad
Bourgogne blanc, Matrot, France, 2009

 

3.     

Meadow creek dairy’s Mountaineer cheese with house made baguette, fresh pear and roasted grapes

$25 food

$15 booze

Parisian Carrots- Woodland Gardens

Awesome. Sweet. the snack of a lifetime.

Empire State South Coffee Tasting

Saturday, April 9, 2011

10:30 AM – 12:00 PM

$18 per person

Cozy up to the ESS bar on Saturday April 9th and be guided through tasting and discussing 6 different Counter Culture coffees, with a focus on a couple of great microlots.  We will discuss countries of origin, processing methods, brewing methods and tasting notes. Jonathan Pascual (ESS barista) will be leading the discussion and open for questions about anything coffee-related.

Featured Counter Culture Coffees:

Baroida – Eastern Highlands, Papua New Guinea

Buziraguhindwa Microlot – Kayanza, Burundi

Decaf Valle del Santuario – San Ignacio, Peru

Alarcon & Carhuachinchay Microlot – San Ignacio, Peru

Cenaproc – Caranavi, Bolivia

 Espresso Rustico (blend)

5 & 10 Prix Fixe: March 25 - March 31

Menu A

1.

shaved La Quercia prosciutto with pear, arugula, pecorino, and anchovy vinaigrette

Pinot Grigio, Borgo M, Veneto, Italy, 2009

2.

grilled lamb with salsa verde, harissa, lentil and red pepper salad, and sautéed greens

Ribera del Duero, Finca Villacreces, ‘Pruno’, Spain, 2008

3.

Chocolate mousse with candied beets, nasturtiums and caramel

Menu B

1.

spinach salad with blue cheese, spice pecans, pear, and shallot-thyme vinaigrette

Sauvignon Blanc, Mt. Nelson, Marlborough, NZ 2009

2.
crisp arctic char with thyme emulsion, whipped buttered turnips, roasted asparagus, and lemon oregano jam

Montlouis, Le Rocher des Violettes, ‘Touche Mitaine’, Loire, France, 2008

3.     

Plugra butter cake with lavender honey ice cream and pineapple 

$25 Food

$15 Wine

Marinated Feta

This is a very easy way to jazz up your feta! I like to use Looking Glass Creamery goat's milk feta. 

1 cup cubed feta

1/2 cup good olive oil 

1/2 teaspoon chile flake

1/2 teaspoon lemon zest

1/2 teaspoon whole black peppercorn

1/2 teaspoon parsley

1/2 teaspoon fine sea salt

Toss lightly in a bowl to combine and then pack into jars and keep

the simple things

Celery a photo by EmpireStateSouth on Flickr.

celery

ESS Prix-Fixe Early Dinner Menu

Empire State South has started a 5&10 styled 3-course Menu for $26 available to those who come in before 6:30pm.

Prix-Fixe Early Dinner

5:00_pm – 6:30_PM

$26.00 per person

3 Courses

Soft Poached Farm Egg
anson mills grits, maitake, nettles

Pan Roasted Striped Bass

Stewed lentils, fennel, cherrystone  clams, fennel broth

Brown Butter Shortbread

Buttermilk panna cotta, honey cayenne chocolate mousse

5 & 10 Prix Fixe: March 17th - March 24th

Menu A

1.

springer mountain chicken wings in a spicy housemade chile sauce with shaved cucumbers in vinaigrette

Hefeweizen, Erdinger, Germany

2.

springer mountain chicken leg confit with roasted grapes, pommes lyonnaise, braised Ramada cabbage, and lemon gastrique

Bourgogne, Joseph Voillot, France, 2008

3.

pistachio torte with orange flower water whipped cream, apricot reduction and dark chocolate

Menu B

1.

spaghetti and squid in a spicy tomato sauce with nicoise olives, oregano, and parmesan

Friulano, Bastianich, ‘Adriatico’, Friuli, Italy, 2009

2.

crisp flounder with sage brown butter, tiny croutons, picholine olivade, hominy grits, and sautéed chard

Vermentino, Terenzuola, ‘Colli di Luni’, Tuscany, Italy, 2009

3.

panna cotta with honey brittle, lemon zest and torn mint

$25 food

$15 wine

Pan Seared Carolina Trout: Fingerling Potatoes, Lacinato Kale, Red Onion Puree, Satsuma Marmalade, Citrus Gastrique

IMG_0948 a photo by EmpireStateSouth on Flickr.

Easter Egg Radish!!!!

Easter Egg Radish!!!! a photo by EmpireStateSouth on Flickr.

ESS Photos: Braised White Oak Pastures Chicken Leg and Thigh, Sauteed Mustard Greens, Black Eyed Peas, Pickled Onion and Rosemary Jus

Braised Chicken a photo by EmpireStateSouth on Flickr.

5 & 10 Prix Fixe March 10th - 16th

Menu A

1.

roasted carrots and mache with cumin vinaigrette, queso fresco, and pickled onion

Gruner Veltliner, Schwarzbock, Austria, 2009

2.

grilled piedmontese flatiron steak with herb jus, mushroom and spinach gratin, haricots vert, and black truffle butter

Moulis-en-Medoc, Chateau Malmaison, ‘Baronne Nadine de Rothschild’, Bordeaux, 2006

3.

Ewephoria sheep’s milk cheese with baguette, pecans and roasted grapes

Menu B

1.

steamed clams with lemon, roasted peppers, parsley and grilled bread

Sauvignon Blanc, Domaine de la Charmoise, Touraine, Loire, France, 2009

2.

roasted wild striped bass with salmoriglio, shaved radishes, lemon and roasted pepper quinoa pilau, and sautéed spinach

Macon la Roche-Vineuse, Alain Normand, Burgundy, France, 2008

3.

warm pear crisp with caramel ice cream and candied pistachios

$25 food

$15 wine

Scarbolo Wine Dinner at ESS on March 17th

Valter Scarbolo is one of the best dudes in the business. He took me in for a week last year, fed me from his restaurant La Frasca (where he also let me bartend despite my unstable Italian), and showed me a lot about the life of a Friulian winemaking family. Valter has been an inspiration to American characters like Master Sommelier Bobby Stuckey (who named his Boulder, CO restaurant after Valter’s joint) and California guy Steve Clifton (of Brewer-Clifton and Palmina) mostly because he treats the world like his ever-expanding family. It’s a family you should likewise join (as an aside: although I’m not usually one to quote scores, Valter’s wines just made out very well in Robert Parker’s Wine Advocate. Both Ramato and Refosco scored 91, and Campo del Viotto and My Time each scored 92). --ESS Wine Director Steven Grubbs

Here’s to celebrating St. Patty’s Day with a really nice Italian guy, a chef from Pennsylvania, a sous from Jersey, some wine guy from the Ga. ‘burbs and a weird Canadian with one eyebrow.

To start: a tasting of Valter’s Sauvignon, Chardonnay, Pinot Grigio, and Cabernet -- Hugh

Scarbolo wine dinner with Valter Scarbolo

6:30 p.m.

$95 per person plus tax and gratuity

1.

seared razor clams with arugula, smoked paprika vinaigrette, fried herbs,

chorizo and pickled sunchokes,

pinot grigio, Scarbolo, ‘Ramato XL’, Friuli, Italy, 2008

2.

monkfish with pepperonata, bacon and farro

Bianco, Scarbolo, ‘My Time’, Friuli, Italy, 2007

3.

roasted pheasant breast over ravioli of thigh, leek soubise and spring vegetables

merlot, Scarbolo, Friuli, Italy, 2008

merlot, Scarbolo, ‘Campo del Viotto’, Friuli, Italy, 2007

4.

dekle steak with tiny roasted potatoes, baby Nantes carrots, herbs and olive oil

refosco, Scarbolo, Friuli, Italy, 2006

5.

almond napoleon with housemade limoncello

Please call ESS at 404-541-1105 for reservations.

Seating is limited.

5 & 10 Prix Fixe March 3rd to March 9th

Menu A

1.

salad of crisp pancetta, local lettuces, pickled green beans, orange, soft boiled egg, and orange citronette

Riesling, Leitz, ‘Einz Zwei Dry’, Rheingau, Germany, 2007

2.

grilled veal hanger steak with sauce bordelaise, persillade, roasted hedgehog mushrooms, and herbed spaetzle

Nebbiolo, Vietti, ‘Perbacco’, Piedmont, Italy, 2007

3.

Sweet Grass Asher blue with baguette, toasted pecans, and muscadine jelly

Menu B

1.

grilled, chilled, and marinated squid with pickled fresno chiles, grilled scallion, feta, toasted pumpkin seeds, crisp tortilla, and roasted tomato vinaigrette

Pinot Grigio, Borgo M, Veneto, Italy, 2009

2.

roasted arctic char with black truffle emulsion, pommes Rubochon, asparagus, and pickled shiitakes

Bourgogne Chardonnay, Jean-Claude Boisset, France, 2006

3.

passion fruit meringue tart with bruleed bananas and orange anglaise

$25 food

$15 wine