Upon sitting, guests were served a luscious and verdant Green Pea Soup prepared by Chef Vizethann, which was flavored with local garlic (that had been dug and delivered to the restaurant a few hours before service) and mint and topped with a succulent confit Handsome Brook Farm egg yolk that broke delicately upon the soup spoon hitting the bowl.
Next up Chef Vizethann served a riff on the French classic, Salad Lyonnaise. She topped endive, crispy sunchokes, pickled shallots and peppery mizuna with a perfectly poached Handsome Brook Farm egg and tossed the whole thing with a zingy aged red wine vinaigrette.
For the main course, Chef Deborah Van Trece brought the comfort and carbs! Homemade cracked black pepper egg pasta was topped with perfectly seared scallops, a seasonal Vidalia onion (local to Vidalia, GA!) sabayon, kolhrabi greens and roasted radishes. The dish was peppery, light, creamy and crunchy all at once.
Last but certainly not least Chef Van Trece brought the house down with her famous (and Atlanta specialty!) Bananas Foster Pudding. Homemade banana pudding (made with Handsome Brook Farm eggs) was layered with white chocolate whipped cream, spiced pecan dust and caramel brittle. Truly the best way to end a meal!