4th & Swift Winter Menu

Amuse-Bouche

One

Crispy Brussels Sprout & North Georgia Apple Salad

Crème Frâiche, Apple Cider Reduction, Toasted Pistachio

Tybee Island Shrimp

Smoked paprika, Carrot Fennel Puree, Tangerine Oil

Terrine of Hudson Valley Foie Gras and Pears

Brioche, Truffles, Vanilla Salt

Grass Fed Beef Tartar

Quail Egg, Frisee, Hot Mustard Seed Oil, Fried Shallots

Two

Maine Lobster Panzanella Salad

Grape Tomatoes, Red Onions, Buratta Ice Cream

Creamy Saffron Risotto

Pecorino Fulvi, Rapini, Saba

“Half-Corned” Short Rib of Beef

Black Radish Kimchi, Tamarind Double Beef Broth

Prince Edward Island Mussels

Spicy Harissa Broth, Naan Bread, Cool Cucumber Yogurt

Three

Seared George’s Bank Diver Scallops

Jerusalem Artichoke Puree, Rutabaga, Beech Mushrooms, Preserved Lemon

Wood Grilled “Thunder Ridge” Club Steak

Rosti Potato, Wilted Greens, French Horn Mushrooms, “Wine Merchant” Sauce

Hand Made Wild Mushroom Ravioli

Swiss Chard, Preserved Lemon, EVOO, Shaved Pecorino

Roasted Maple Leaf Farms Duckling

Sweet Potatoes Macaire, Red Russian Mustard Greens, Peppercorn-Verjus Brown Butter

Wood Grilled Wild Salmon

Jasmine Rice, “Red-Cooked” Bok Choy, Miso Shrimp Relish

Pan Roasted Wild Striped Bass

Sapelo Island Clam and Fingerling Potato Chowder, Smoked Jowl Bacon

desserts to follow

“A Day in the Country” for the American Liver Foundation

This past Sunday Chef Scott Serpas and I roasted a local Berkshire Pig and Barbecued Bass for guests of Jim & Bobby Carey and John & Flo Gilson at Thomas and Vanessa Arvid’s beautiful cabin.  The event was an auction item at this year’s “Flavors of Atlanta” event of the American Liver Foundation.  It was huge fun!!!

Local/Organic Carrots and Potatoes

Purple Peruvians, Golden Fingerlings, Red Fingerlings

Tricolor Carrots

Rack of Lamb, Mushroom Crust, Apple Rutabaga Puree, Heirloom Carrots,

Pear Tarte Tatin

Halibut with Beets and Caramelized Endive

A night at the restaurant. Photos by Chrysta Umberger

Alaskan Halibut, Brussels Sprout Leaves, Carrot Ginger Juice, Fried Leeks

Crispy Confit Pork Shank, Spinach, Sultanas, Maple Jus

Tuna, chilled in mustard oil, hot in curry oil

Crispy Sweetbreads, Handmade Caper Cappelletti, Squash and Sage Brown Butter

Der Weiner Schnitzel

I made my first weiner schnitzel in 1983 at Rudy’s 2900 in Finksburg Md. while I was on my apprenticeship. This one is on the menu here tonight at 4th&Swift.  It hasn’t changed in 26 years.