Thursday, March 22, 2012

Five and Ten Prix Fixe: March 22nd - 28th

Menu A

1.
white bean, smoked ham hock, and kale soup
Pinot Gris, Eyrie, Willamette Valley, Oregon, 2009

2.
grilled eye of ribeye with celery root soubise, shaved radish & pea shoot salad, and red wine jus
Bordeaux Superieur, Chateau Brondeau, France, 2009

3.
lemon verbena brulee with housemade cookies



Menu B

1.
shaved asparagus and fried green tomato salad with pickled pearl onions, farmer’s cheese and green goddess dressing
Assyrtiko, Sigalas, Santorini, Greece, 2010


2.
confit chicken thigh with butter poached root vegetables, sorrel, and wild mushroom slaw
Bourgogne Rouge, Lucien Muzard & Fils, France, 2009

3.
meadow creek Appalachian cheese with housemade baguette and accompaniments


$25 food
$15 booze

Thursday, March 15, 2012

Five and Ten Prix Fixe: March 15th - 21st

Menu A

1.
pâté campagne with pickles, mustards, shaved radish, and warm baguette
Lambrusco, Cleto Chiarli, ‘Centenario Amabile’, Emilia-Romagna, Italy, NV

2.
guanciale spaghetti carbonara with parmesan, local egg, and arugula
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007

3.
Ice cream sundae
vanilla bean and pistachio ice cream with all the fixins’



Menu B

1.
sapelo clams with boquerones with celery, fennel, cucumbers, and arugula 
Gruner Veltliner, Ecker, Austria, 2010

2.
fennel stuffed rainbow trout with a crisp grit cake, haricots vert with marconas, preserved lemon and herb salad, and verjus beurre blanc
Sauvignon Blanc, Mt. Nelson, Marlborough, New Zealand, 2010

3.
Lemon balm panna cotta with raspberry beet puree, streusel and orange segments



$25 food
$15 booze

Monday, March 12, 2012

March 23rd Wine Dinner at ESS with Rudi Wiest

Our experience of German wine has become increasingly satisfying and increasingly varied over the last few years, and much of the thanks goes to Rudi Wiest. Rudi has been importing German wine for decades, but recently he has really embraced a new wave of young and talented winemakers from around the country, and many of them are working in styles that are bolting-on new facets to our conception of typical German wine. Along with Rudi himself, three winemakers will be in attendance: Hansjorg Rebholz, whose array of exclusively dry wines have made him arguably the most exciting young producer in Germany (we will even be pouring his hair-raising Pinot Noir), Markus Mleinek from Dr. Heger, who will be pouring his Grosses Gewächs (Grand Cru) Pinot Blanc, and also Marcel von den Benken, who represents Schloss Schonborn, an estate that has been producing wine since 1349 (and whose Spatlese Riesling from 1988 we'll be pouring, too). 

March 23rd
8:00 pm 

Reception by the bocce court with Rudi and a glass of 2011 Graf von Schönborn Estate Rosé Dry


1st.
Slightly cured GA trout with spring onion, roe, chicken skin
Silvaner, Graf von Schönborn, Estate Dry, Franken, 2010


2nd.
Warm stone crab with peanut, green garlic, and english peas
Pinot Blanc, Dr. Heger, Ihringer Winklerberg Spätlese Dry, Baden, 2007
Pinot Blanc, Dr. Heger, Ihringer Winklerberg Grosses Gewächs, Baden, 2007


3rd.
VA flounder with foraged mushrooms, pork dashi, pig skin, ricotta cavatelli
Riesling, Rebholz, Estate Dry, Pfalz, 2010
Riesling, Rebholz, ‘Ganz Horn’, Grosses Gewächs, Pfalz, 2008


4th.
Crisp pork belly with warm spring veggies and fromage blanc
Riesling, Schloss Schönborn, Erbacher Marcobrunn Spätlese, Rheingau, 1988


5th.
Rabbit with ramps, farro, and miner’s lettuce
Pinot Noir, Rebholz, Spätlese Dry, Pfalz, 2007


6th.
Strawberry pavlova


March 23rd
8:00 pm 
$125 per person plus tax and gratuity.  
 Call ESS for Reservations. 404-541-1105
 

Thursday, March 8, 2012

Five and Ten Prix Fixe: March 8th - 14th

Menu A

1.
roasted cauliflower soup & a fried oyster po’ boy with shaved fennel, gribiche, and arugula
Bourgogne blanc, De Montille, France, 2008


2.
pan roasted flounder with brandade hash, wilted escarole, pickled shrimp, sherry emulsion and romesco sauce
Albariño, Legado del Conde, Rias Baixas, Spain, 2010


3.
Greendale farm’s gruyere with housemade baguette and accompaniments



Menu B

1.
local morels with shae’s brioche egg in the hole, and a little grilled Appalachian cheese toast
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009


2.
lamb leg en crepinette with seared rapini, Israeli couscous, salsa verde, and red wine braising jus
Syrah, Qupé, Central Coast, CA, 2009


3.
Red pepper flake compressed pineapple with plugra cake and coconut sorbet
   

Available for 5:30pm, 5:45pm and 6:00pm Reservations

 
$25 food
$15 booze

Thursday, March 1, 2012

Five and Ten Prix Fixe: March 1st - 7th

Menu A

1.
root vegetable confit salad with shaved pecorino, arugula, and arugula pistou
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.
braised beef shortribs with middlins watercress risotto, boiled peanut gremolata, and shaved truffles
Priorat, Black Slate, Porrera, Spain, 2009

3.  
Thomasville tomme with poached rhubarb, marcona almonds, hazelnuts and housemade baguette



Menu B

1.
crisped duck confit lyonnaise: frisee,  radicchio, poached local egg, bourbon mustard vinaigrette, and fresh apple
Bourgogne blanc, De Montille, France, 2008

2.
butternut squash and GA pecan raviolis with sage brown butter and parmesan
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009

3.
Woodland Gardens carrot cake with cream cheese frosting, caramel ice cream and candied fennel seed



$25 food
$15 booze
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