Bacchanalia
Gougeres
Melon Soup, Baby Carrot/Golden Beet/Smoked Salt
Rustic White with Salted and Unsalted Butter
Confit Foie Gras Torchon, Pearson’s Blackberries, Ginger, Spiced Walnut, Brioche
Georgia White Shrimp, Mangalitsa Coppa, Romesco, Almond, Basil
Preserved Local Mushrooms, Pea Shoots, Local Beets, Elliott Pecans, Focaccia
Gulf Crab Fritter, Thai Pepper, Avocado, Asian Pear, Finger Lime, Grapefruit, Coconut
Summerland Farm Egg, Creamed Corn, Vegetable Ash, Chanterelles, Black Bread, Pickled Ramps
Glazed Veal Sweetbreads, Spring Green Pesto, Scallion, Lapin Cherries, Sourdough, Marcona Almonds
Sheep’s Milk Ricotta Gnudi, Georgia Morel Mushrooms, Summer Vegetables, Leaves, Herbs
Local Peking Duck Breast, Anson Mills Heirloom Grains, Preserved Peach, Black Trumpets
Local Berkshire Pork, Pumpernickel Fregulini, Mustard, Bacon, Crispy Okra, Local Beets, Georgia Peanuts
Peach Smoothie with Sweet Cream
Many Fold Farm Bebris Ice Cream, Woodland Garden Blueberries, Cream, Toasted Oats, Lemon Mint
Dancing Fern, Summerland Farm Squash, Savory Custard, Fines Herbs
Fortsonia, Summerland Farm Pole Beans, Hazelnuts, Bacon, Farm Egg Vinaigrette
Chabichou du Poitou, Smokey Mountain Round, Leonora, Pack Square, Marcona Almond, Quince, Toast, Olives
Summerland Farm Sorbet – Tomato-Melon, Cucumber-Basil, Almond – truly an awful dish with flavors pungent rather than pleasant, the tomato-melon particularly affronting
Local Celeste Figs, Lemon Verbena Ice Milk, Pecan Brittle
Olive Oil Cake, Local Blackberries, Sorbet, Lemon Thyme Yogurt
Blueberry Souffle, Popcorn Ice Cream, Caramel Popcorn
Georgia Early Cling Peach Fried Pie, Sorbet, Mint
Madeline, Marshmallow, Blackberry Pate de Fruit
A longterm resident of my dining bucket list, Anne Quatrano’s Bacchanalia would serve as the last family dinner on our trip through the South and with a truly beautiful five-course menu hefty with summer’s bounty nearly every aspect of our visit lived up to the restaurant’s sizable reputation for creating bold and innovative Southern focused contemporary cuisine. An interesting restaurant in terms of design with a large market entitled Star Provisions up front selling not only artisan foods and kitchen items but also fresh produce from the Chef’s gardens the space harboring the dining room would prove to be a low-lit, comfortable space where hushed tones and formal yet friendly service predominate and with gougeres to welcome us even before menus the food that followed over the next two and a half hours was both bountiful and beautiful, a collection of twenty plates willing to take chances and all but one successful. All-in-all a truly memorable experience with dishes such as the foie gras, sweet breads, and egg all particularly fanciful treatments of their primary ingredient and every dish featuring mushrooms or morels impeccable I was additionally wowed by the generosity of the cheese cart and creativity of the composed cheeses while desserts were a final, fragrant exclamation point of summer, the olive oil cake and figs both standouts.
http://www.starprovisions.com/bacchanalia.php