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    The document is a menu from August 2008 that describes 14 dishes paired with specific wines. It includes appetizers of trout mousse, foie gras torchon, and oysters. Entrees include snapper, quail, veal loin and sweetbreads. Desserts are a panna cotta, soufflé tart and ice cream. The menu notes the executive chef is David A. Carson and pastry chef is Carla Tomasko, and prices are $95 without wine pairings and $165 with pairings.

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    The document is a menu from August 2008 that describes 14 dishes paired with specific wines. It includes appetizers of trout mousse, foie gras torchon, and oysters. Entrees include snapper, quail, veal loin and sweetbreads. Desserts are a panna cotta, soufflé tart and ice cream. The menu notes the executive chef is David A. Carson and pastry chef is Carla Tomasko, and prices are $95 without wine pairings and $165 with pairings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    5 views1 page

    Dinner Menu

    Uploaded by

    eatlocalmenus
    The document is a menu from August 2008 that describes 14 dishes paired with specific wines. It includes appetizers of trout mousse, foie gras torchon, and oysters. Entrees include snapper, quail, veal loin and sweetbreads. Desserts are a panna cotta, soufflé tart and ice cream. The menu notes the executive chef is David A. Carson and pastry chef is Carla Tomasko, and prices are $95 without wine pairings and $165 with pairings.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    of 1

    August 2008

    Slightly Cured & Smoked North Georgia Rainbow Trout Mousse with Baby Fennel, Lemon Cucumber,
    Buttermilk Consommé & Buttermilk Crackers
    Chardonnay, Foley, Rancho Santa Rosa, Santa Rita Hills 2005

    Foie Gras Torchon, Pickled Wild Blackberries, Georgia Peanut Streusel & Summer Fruit Consommé
    Sauternes, Chateau Haut-Bergeron, France 2004

    Crispy Kumamoto Oysters with Summer Succotash & Lemon Nage


    Chardonnay, Leroy, Bourgogne Blanc, France 1997

    Gulf Red Snapper with Small Tomatoes, Baby Squash & Their Blossoms, Roasted Tomato Butter
    Roussane, Domaine Alary, “Le Grange Daniel”, France 2007

    Stuffed Georgia Quail with Chanterelle Mushrooms, Baby Leeks,


    Summerland Farm Sunchokes, Consommé
    Pinot Noir, Leroy, Bourgogne Rouge, France 1999

    Milk Fed Veal Loin & Crispy Sweetbreads with House Cured Bacon, Baby Heirloom Potatoes,
    Torpedo Onions, Cherry Gastrique
    Cabernet Sauvignon, Heitz Cellar, Napa Valley 2004

    Wabash Cannonball with Summerland Farm Peaches, Local Arugula & Toasted Brioche

    Organic Yoghurt Panna Cotta, Compressed Canary Melon

    Chocolate Soufflé Tart, Local Blueberry Compote, Vanilla Pecan Ice Cream
    Brachetto d’Acqui, “Braida” Giacomo, Bologna 2006

    Ninety-Five Dollars
    One Hundred & Sixty-Five Dollars with Wine Pairings

    Executive Chef: David A. Carson


    Pastry Chef: Carla Tomasko

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