Friday, January 27, 2012

Valentine's Day at Empire State South


Valentines Day 2.14.2012
4 course


1st
.
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



2nd
.
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


3rd
.
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

Thursday, January 26, 2012

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


Friday, January 20, 2012

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

Thursday, January 12, 2012

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


Monday, January 9, 2012

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

Thursday, January 5, 2012

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

Wednesday, January 4, 2012

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
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