Valentine's Day at Empire State South

Valentines Day 2.14.2012

4 course

1^st

.

border springs lamb terrine

preserved cherry gastrique, lamb cracker, pickled leeks

Lambrusco, Cleto Chiarli, ‘Vecchia Modena Premium’, Emilia-Romagna, Italy, 2010

.

ESS 14 month country ham

Satsuma preserves, caramel-mustard, cracklin’s

Riesling, Meulenhof, Erdener Treppchen Kabinett, Mosel, Germany, 2009

.

sapelo island clams

roasted root vegetables, sea island red pea consommé

Godello, Sabrego, Valdeorras, Spain, 2009

.

ESS levain-kale salad

Duck ham & yolk, shoyu-duck fat vinaigrette, mustard seed

Bourgogne blanc, Domaine Mestre-Michelot, ‘Montmeix’, France, 2008

2^nd

.

smoked beef belly

barley, philadelphia pepper pot stew, mustard greens

Priorato, Black Slate, Porrera, Spain, 2009

.

foie gras and truffle torchon

green strawberry-ham chow chow, brioche, peanut

Sainte Croix du Mont, Chateau La Rame, ‘Reserve’, Bordeaux, France, 1999

.

bramlett farms trout

roe, vidalia onions, crisp skin, beet mustard

Vernaccia di San Gimignano, Fontaleoni, Tuscany, Italy, 2010

.

grass roots farms quail

sausage-cornbread stuffin’, creamed collards, garlic conserve, ESS barrel hot sauce

Bourgogne rouge, Daniel Rion, France, 2009

3^rd

.

pig pickin’

sausage, loin, belly, shoulder, crisp lardo,

black eye peas, last years tomatoes and okra

Sangiovese, Casanova di Neri, ‘Rosso di Casanova’, Tuscany, Italy, 2009

.

foraged mushroom and ESS goats cheese agnolotti

charred Vidalia, smoked pecans, swiss chard, whipped rosemary

Brachetto, Matteo Correggia, ‘Anthos’, Piedmont, Italy, 2009

.

red snapper

 udon noodles, tybee island shrimp sausage, bok choi, matsutake, carrot

Gruner Veltliner, Bründlmayer, ‘Kamptaler Terrassen’, Austria, 2009

.

slightly smoked duck breast

kumquat marmalade,  duck meatballs,  braised red cabbage, rutabaga

Minervois, Chateau Coupe Roses, ‘Cuvee Orience’, Languedoc, France, 2005

4th

.

passionfruit-vanilla souffle glace

candied kumquats, guava jelly, coconut crumbs

Muscat, Samos, ‘Vin Doux’, Greece, 2007

royal deluxe ice cream bombe

espresso-caramel ice cream, bruleed bananas,

marshmallow fluff, peanut toffee, hot ganache

Port, Quinta do Crasto, LBV, 2005

heart-shaped box

bittersweet chocolate, blood orange coulant

Brachetto d’Acqui, Marenco, ‘Pineto’, Piedmont, Italy, 2009

orangey kiss

cardamom panna cotta cake, tangerine sorbet,

citrus salad

Auslese Cuvee, Kracher, Burgenland, Austria, 2009

$75 per person

$35 for wine pairings

call ESS for reservations 404-541-1105

Five and Ten Prix Fixe: January 26 – February 1

Menu A

1.

boquerones with baby dandelions, buttermilk dressing, citrus, radish, and grilled scallion

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

flounder with ancho roasted cauliflower, celery-pinenut salad, and pomegranate brown butter

Sancerre, Joseph Mellot, ‘La Chatellenie’, Loire, France, 2010

3.  

Thomasville tomme with housemade baguette and accompaniments 

Menu B

1.

La Quercia prosciutto with housemade ricotta, maitake slaw, fennel confit, arugula, and grilled bread

Lambrusco, Cleto Chiarli, ‘Centenario Amabile’, Emilia-Romagna, Italy, NV

2.

Grilled lamb leg with quinoa-feta salad, roasted sweet peppers, mint salsa verde, and cumin glazed baby carrots

Cabernet blend, Hedges, Red Mountain, WA, 2008

3.  

pecan pie with whipped cream, sweet potato sorbet and cocoa nibs

$25 food

$15 booze

Five and Ten Prix Fixe: January 19 – January 25

Menu A

1.

crisped ham hock fritter with GA apple butter, shaved fennel & apple salad, and cherry mostarda

Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009

2.

moulard duck breast with a confit of pearl onions, chickpea panisse, bright lights chard, cracklings, and chimichurri

Barbera d’Asti, Prunotto, ‘Fiulot’, Piedmont, Italy, 2010

3.  

apple tarte tatin with cider sorbet and vanilla bean diplomat

Menu B

1.

butternut squash soup with roasted pear, candied pepitas and cream

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

2.

seared tuna with black rice, bok choi, pea shoot and kumquat  salad, and citrus-soy-togarashi  brown butter

Gewurztraminer, Dopff & Irion, Alsace, France, 2010

3.  

coconut sorbet with banana & citrus salad, fresh mint, and meringue

$25 food

$15 booze

Five and Ten Prix Fixe: January 12th - January 18th

Menu A

1.

squab pate with shaved celery root, red mustard seeds, and warm baguette

Rosé, Brumont, Cotes de Gascogne, France, 2010

2.

duck leg confit with duck fat fingerlings, braised purple cabbage, fennel marmalade, and star anise jus

Minervois, Chateau Massiac, Languedoc, France, 2008

3.  

Lambrusco Bianco sorbet with pecan cream and compressed grapes

Menu B

1.

house cured salmon gravlax with tiny farm sorrel, egg mimosa, grain mustard vinaigrette, pickled red onion, and watercress

Bourgogne blanc, De Montille, France, 2007

2.

buckwheat gnocchi with winter root vegetables, shiitakes, pepita pesto, parmesan, and crisped artichoke

Greco di Tufo, Terredora di Paolo, ‘Loggia della Serra’, Campania, Italy, 2010

3.  

Georgia sweet bay crème brulee with housemade cookie

$25 food

$15 booze

Wholesome Wave Dinner: Empire State South, January 22nd

In the ongoing effort to make local food more available to everyone, many of you know that I am a big advocate of Wholesome Wave.  In fact, I am offering to pluck my unibrow (a.k.a. Hughnibrow) in order to support Wholesome Wave (if you need more info on the plucking, click HERE). Wholesome Wave fosters a strong linkage between local agriculture and under-served communities in Georgia by offering a coupon program that doubles the value of food stamps at farmer's markets.  

To help meet the challenge making fresh, local food available to the whole community, ESS will be hosting a dinner to benefit Wholesome Wave January 22nd at 6pm.   Our sous chefs have taken the lead on this one and each sous will be putting together a dish. While Ryan & I will both be there, we want to let our rockstar sous chefs showcase their talents, individuality and creativity. Steven and Kellie will be offering alcohol pairings.

The price of the dinner is $125, which includes tax and gratuity. This dinner is tax deductable.  I know $125 is a little pricey, but Empire State South will be donating 75% of the proceeds to Wholesome Wave Georgia.  Not up to that amount--actually 75%.  Please help us help our fellow Georgians get good food on the table (and get a delicious meal too!).

 

1.

charred beef heart

roasted and pickled beets, arugula

Micah Pfister

 

2.

pheasant terrine

persimmon butter, pickles, pan de mie, juniper

Jonah Merrell

 

3.

scallops

turnip, sunchoke, blood orange

Chris Hathcock

 

4.

bacon wrapped veal loin

brussels, carrots, cauliflower cromesquis, veal glaze

Kyle Jacovino

 

5.

meyer lemon curd tart

pistachio ice cream, candied cranberries

Lauren Raymond

 

6.

tangerines

cardamom, rosewater, phyllo

Cynthia Wong

Five and Ten Prix Fixe: January 5 – January 11

Menu A

1.

GA apple tasting with crisp Berkshire pork belly, pickled mustard seeds, and microcress

Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009

2.

foie gras and shortrib ravioli with balsamic brown butter, braised leeks, shaved parmesan, and bright lights swiss chard

Valpolicella Superiore Classico, L’Arco, Veneto, Italy, 2004

3.  

pecan shortcakes with bourbon sabayon, clementines, dates, and bittersweet chocolate

Menu B

1.

woodland gardens winter vegetable confit with meyer lemon & parsley puree, chervil, feta, and pomegranate

Gruner Veltliner, Ecker, Austria, 2009

2.

pan seared flounder: saute of cauliflower, artichoke, and pearl onion, with beech mushroom slaw, and vermouth herb broth

Bourgogne blanc, De Montille, France, 2007

3.  

fresh cider doughnut with lemon cream, candied kumquats, and compressed pear pearls

$25 food

$15 booze

Five and Ten Prix Fixe: January 4th

Menu A

1.

                   seared foie gras with date & fennel bread pudding, marcona almonds, shaved celery, and orange-chamomile gastrique

St. Croix du Mont, Chateau La Rame, Reserve, Bordeaux, France, 1999

2.

roasted squab breast: pea cake with pulled leg confit, braised escarole,

pearl onions, and consommé 

Barbera d’Asti, Vietti, ‘Tre Vigne’, Piedmont, Italy, 2009

3.  

Sweet Grass Dairy Georgia Gouda with toasted pecan, baguette, and apple  

OR: 

Menu B

1.

hedgehog mushroom & chestnut soup with chive cream and tiny croutons

Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2008

2.

grilled lamb loin with marinated wheatberries with feta and herbs, artichoke caponata, and salsa verde 

Cabernet Franc/Syrah, Puydeval, Languedoc, France, 2009

3.  

grapefruit chess pie, with poppy and cashew

$25 food

$15 booze