| Chef Linton
Hopkins, Pastry Chef Kristia Marie Paz, and Mixologist Gregory Bent
of Restaurant Eugene — Atlanta GA
November 2006
|
The Dining Room at Restaurant Eugene |
Kumomoto Oysters; Nori Tatake Tuna; Hamachi Tartare |
House Smoked Spec, Spiced Pecans, Gorgonzola, Mountain Apple Salad,
Cippolini Onions |
Nantucket Bay Scallop Gratin, Artichoke Puree, White Truffles |
Joyce Farms Poussin, Chestnut-Game Jus, Heirloom Sweet Potatoes, Brussels
Sprouts |
Berkshire Black Pork Belly, Hominy, House Made Pickles, Whole Grain
Mustard |
Citron Brulee, Mexican Churro, Spicy Chocolate Sauce |
Pine Nut Tart, Malt-Molasses Ice Cream, Balsamic Reduction |
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