Chef Todd Immel
and Pastry Chef Chad Guay of Table1280 — Atlanta, GA
November 2006 |
Tian of Peeky Toe Crab, Curry, Apple |
House Made Fennel Sausage, Sauerkraut, Salsa Verde |
Rabbit Pate, Pickled Cherries, Crosnes, Dijon |
Frisee, House-Cured Coppa, Fuyu Persimmon, Saba |
Red Wine-Braised Octopus, Ceci Bean Salad |
Broken Arrow Ranch Venison, Red Wine Poached Seckle Pear, Celery Root
Puree |
White Chocolate Fennel Cheesecake, Pummelo Grapefruit Sherbert, Pomegranite
Caramel
|
Stout Cake, Apple Beignet, Vermont Apple Ice Cream |
