Chef Micah Willix
of Ecco — Atlanta, GA
November 2006 |
The Dining Room at Ecco
|
Chorizo, Pears and Hard Cider |
Braised Piquillo Peppers |
Roasted Cod, Olive Oil and Fino Sherry |
House Made Garganelle, Braised Rabbit, Chanterelles, White Asparagus
|
Grilled Wild Boar, Brussels Sprouts, Roasted Crab Apples |
Fig-Glazed Lamb Loin, Grilled Frisee, Goat Cheese, Roasted Potatoe
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