Rathbun's Specials, Monday, July 28, 2008

SMALL PLATE
Flash fried softshell crab with grape tomato beurre blanc

RAW PLATE
Mixed greens with aged goat cheese, red onion, toasted almonds, and orange-sherry vinaigrette
Heirloom tomatoes with ricotta salata, E.V.O.O., and aged balsamic

BIG PLATE
Whole fried bronzini with Georgia peach vinaigrette
Pork tenderloin medallions with grilled asparagus, cowboy fries, and onion au jus
Pan seared grouper with heirloom tomatoes, endive and sweet sausage slaw, and sherry vinaigrette

SECOND MORTGAGE
6 oz. Petite filet with creamy mashed potatoes, haricots verts, and spring onion butter
C.A.B. N.Y. strip with sundried tomato parmesan crust... 16 oz or 8 oz

DESSERT PLATE
Butterscotch creme brulee
Lemon buttermilk pudding cake, sweetened whipped cream, raspberries
Dulce de leche tres leches cake, strawberries
Roasted grape gelato cones

Rathbun's Specials, Saturday, July 26, 2008

SMALL PLATE
Crispy fried softshell crab with basil cream and grape tomato-cucumber salad

RAW PLATE
Mixed greens with golden teardrop tomatoes, red onion, toasted almonds, ricotta salata, and orange-sherry vinaigrette
Heirloom tomatoes with aged goat cheese, E.V.O.O., aged balsamic, and Thai basil

BIG PLATE
Key lime chicken with poblano polenta and tomato-tortilla jus
Pan roasted grouper with okra, corn, grape tomato succotash
Whole fried bronzini with Georgia peach vinaigrette

SECOND MORTGAGE
24 oz. Beef porterhouse with horseradish cream and onion rings
6 oz. Petite filet with grilled shrimp, creamy mashed potatoes, haricots verts, and spring onion butter

DESSERT PLATE
Warm Georgia peach and raspberry cobbler, candied ginger crumb topping, vanilla ice cream
Caramel tres leches cake, dulce de leche, strawberries
Cherry fritters, 10 x sugar, sour cherry syrup, vanilla creme
Warm lemon buttermilk bread pudding, blackberry jam sauce

Rathbun's Specials, Friday, July 25th, 2008

SMALL PLATES
Local Red Beets with ricotta salata & truffle oil
Crispy Fried Softshell Crab with pearl Onion, Corn Fondue 7 Tomato, Cucumber salad

RAW PLATE
Malpeque Oysters on the 1/2 Shell with Peach Mignonette
Mixed green Salad with Yellow Tomatoes, Vidalia Onions, Pecorino & Orange-Sherry Vinaigrette
Heirloom Tomatoes with Aged Goat Cheese, EVOO, and balsamic

BIG PLATES
8oz. New York Strip with creamy mashed Potatoes, haricot verts, and balsamic reduction
Whole Fried barramundi with heirloom tomato vinaigrette

SECOND MORTGAGE PLATES
Pan Roasted halibut with napa Cabbage & shitake soy broth
24 oz. Porterhouse with Fried Shrimp and horseradish cream

DESSERTS
Warm georgia peach cobbler, candied ginger
caramel tres leches cake, dulce de leche, strawberries

Cannoli Taco, Chocolate Chip & Toasted Pistachio creme, raspberries.

Kevin Rathbun Steak Manager Returns from Oregon

Clay Williams, the AGM of Kevin Rathbun Steak has just returned from Oregon's Pinot Camp and he has already added some "lucky charms" from Oregon to the wine List. Yes, they are Pinot Noir bottles, but they are some of the newest ones to hit the Atlanta market. Stop in and try the new wines that include: Benton Lane Pinot Noir, St. Innocent Pinot Noir, Dusky Goose Pinot Noir, and the Domaine Serene "Evanstads Reserve."

Rathbun's Specials Thursday, July 24, 2008

SMALL PLATES
Crispy Fried Softshell Crab with Chive Oil and Crab Risotto.
Heirloom Tomatoes, Goat Cheese, EVOO and aged Balsamic.
Malpeque Oysters on the half shell with Georgia Peach Mignonette.
Mixed Greens with Romanian Sweet Peppers, Sweetgrass Dairy Goat Cheese and lemon-parsley vinaigrette.

RAW PLATES
Pan Roasted Wolffish with Napa Cabbage, heirloom Peppers and Mushroom Soy Broth.

SECOND MORTGAGE PLATES

Whole Fried Barramundi with Heirloom tomato-cucumber vinaigrette.
C.A.B. New York Strip with haricot verts and Vidalia Vinaigrette.

DESSERTS

Toasted Pecan Creme Brulee
Buttermilk Cake, Lemon buttercream, blackberry jam filling and vanilla ice cream.
Warm Georgia Peach and blackberry jam galette, 10x sugar, vanilla ice cream
Cannoli taco, chocolate chip and pistachio ricotta cream, raspberries.

Kevin to attend Slow Harvest Event

The Slow Food on Campus Club at Le Cordon Bleu College of Culinary Arts Atlanta will host its first “Summer Harvest Event” on August 3, at the Tucker campus, 1927 Lakeside Parkway, from 10 a.m. until 2 p.m. For the most current information about this event, visit the club’s website, www.slowfoodlcb.com.
The “rain or shine” festival is open and free to the public and will include a local farmers market with celebrity chef demos.

New Dessert Brownie Recipe - Dulce de Leche

We think that you will enjoy this Brownie.

Dulce de Leche Brownie

Yield : 6”x 9” Pan

Equipment: Bain Marie, 6”x 9” pan

Dulce de Leche Brownie

Ingredients:

16T. Butter (Unsalted)
1 ½ C. Sugar
1 C. Brown Sugar
14 oz. Dark Chocolate
1 T. Salt
1 T. Vanilla Extract
6 Eggs
1 C. All Purpose Flour

1 (14oz.) Can Condensed Milk (cooked down to dulce de leche)

Oven @ 300/Spray and Paper Baking Pan

Procedure:

Place butter in a large bowl over a bain marie. When melted add both of the sugars and stir until smooth. Remove from heat.

Stir in chocolate until melted. Add eggs one at a time and then vanilla extract. Mix just until blended.

Sift the flour and salt together. Add flour/salt mixture to the chocolate mixture in three batches. Using a spatula or wooden spoon stir until all of the flour is incorporated.

Divide the brownie mixture into two batches.

Pour one batch of the brownie mixture into the pan. Smooth with a spatula. Bake for 25 minutes. When done remove from oven and carefully & evenly spread the can of dulce de leche over the brownie. Pipe with a pastry bag the remaining brownie mixture over the dulce de leche layer. Spread with a spatula.
Return to oven and bake for an additional 40 minutes. Allow to cool at room temperature.

Specials of the Day at Rathbun's

We will try to place the specials of the day on this blog every day, so here are today's specials of the day - Tuesday, July 22, 2008 - This is for Rathbun's

Flash Fried Oysters with Charred Tomato Jus and Pickled Okra.
Crispy Fried Softshell Crab with Avocado Relish and Blood Orange Habanero Reduction

Mixed Greens with red tomatoes, ricotta salata, red onion and peach vinaigrette.
Georgia Peaches with hard goat cheese, sour cherry preserves and thai basil.

Pork Tenderloin Medallions with mash potatoes, grilled asparagus and balsamic reduction.

Pan Roasted Wolf Fish with toasted orzo, haricot verts and heirloom tomatoes.

24 oz Porterhouse with bernaise and fried shrimp.
C.A.B. New York Strip with Forest Mushrooms and onion au jus

DESSERT SPECIALS

Candied Ginger Rice pudding with raspberries

Toasted almonds and dark chocolate cookie candwich, vanilla ice cream

Warm biscuit shortcake, strawberries, lemon curd, sweetened whipped cream.

Vanilla creme brulee, raspberries.

New Desserts at Kevin Rathbun Steak

Kirk has changed the dessert menu at Kevin Rathbun Steak and the new ones include:
"My Wife's Favorite Chocolate Peanut Butter Cake" which is a dark chocolate cake with peanut butter and vanilla pastry cream in the center. We also have added a triple coconut cream pie (coconut in the merinque, crust, and filling.) The last one is right up everybody'w alley!. Vanilla ice Cream Sundae with Choclate Toffee Brownie Croutons and Chantilly Cream. Perfect for the Hot days of July and August.

Steak - Is there a difference?

Yes, we think there is a great difference. At Kevin Rathbun Steak, we serve only the best prime meats from Allen Brothers. Consistently ranked one of the top meat purveyors in the United States, they hand cut every piece of meat to the specifications that we request. Most of the cuts are sliced and delivered within 24 hours of cutting. Taste the difference between the filet and the New York Strip or go for the dry aged steak for two.

Rathbun's New Drink Menu

Bartender Kristine has been whippping up some new and interesting drinks for all of you that would like to experiment with new drinks.
Here are some of the new cocktails for the summer:

Beer Float, Coconut Cocktail, Yuzu Lynchburg Lemonade, Peach Margarita and the Iced tea Cocktail.
Rathbun's bar is always a fun place to begin or a better place to end. We serve the full menu at the bar while you enjoy the entertainment of watching the bartenders in action.

New Menu Items at Krog Bar

With Krog Bar being in its third year of operation, Chef Jon has come up with some new items on the menu and look for some new and exciting wines from South Africa. Some of the new menu items are:
Garlic Shrimp - Georgia shrimp, Butter, Pimenton (Smoked Paprika), Lemon, Scallion, S&P,
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Seared Ahi Tuna with Tomato & Roasted Corn Salsa, EVOO,
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Pecan Roasted Trout, Local Heirloom Tomatos, Avocado, Caper-Shallot Vin. The images are under the name of the menu item.
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Krog Bar is open daily at 4:30 and is closed on Sunday.

Barbecue Cooking Class

This past Sunday, July 20th, we had our annual barbecue cooking class. With over 18 people in the class, they served up some of the finest barbecue in the city. Chef Kevin used the Brinkman smoker to smoke over 200 pounds of brisket and ribs. The class made all types of sides that included slaw, New York Strip Steaks, Coconut Cream desserts, and suffered through the heat with Bing Cherry Margaritas and cold beer. Stay tuned for the next class and the 2009 classes that will be posted in October, 2008. Pictures of the class will follow.

Visit To Jordan Winery

Last week, Kevin and Cliff were fortunate to visit the Jordan Winery in Sonoma. here are a few of the pictures. The estate has over 1200 acres with about 300 acres under vine. The entire staff was excellent, accomodating and professional. If you are ever in the area, please stop by Jordan Winery.
we also got to visit a coopersmith. You may ask yourself. "What is a coopersmith"? Well, it is where the wine
barrels are made. We got to watch first hand on how the barrels are toasted, created, put together (without nails) and then sanded, tested and wrapped for the wineries.


Definitely a highlight of the trip. Here are a few images attached to the left.