Capital Dining with Chef Jeffrey Buben

Please note that these menus are subject to change without notice.

vidalia dinner dessert

seasonally inspired
HAZELNUT CREME BRULEE
roasted grapes, hazelnut cake, red wine gel 11.00
* 2011 sauternes, la fleur d’or, france  8.00

chocolate fix
VALRHONA GANACHE TORTE
chocolate sponge, pistachio mousse, morello cherry coulis  11.00
* 2008 lbv port, quinta de la rosa, portugal  6.00

sweet comfort
PEAR COBBLER
brown butter crumble, spice cider gelato   10.75
* 2011 sauternes, la fleur d’or, france  8.00

southern specialties
GEORGIA PECAN PIE
bourbon caramel ice cream, caramel sauce  10.75
* madeira, new york malmsey special reserve, portugal  10.00
LEMON CHESS PIE
lemon custard, benne seed cookie, chantilly cream  10.50
* house crafted limoncello  10.00

classics
ICE CREAM OR SORBET
seasonally inspired flavors  10.00
* 2014 moscato d’asti, degiorgis, asti, italy  6.00
SEASONAL BERRIES
market selection (priced daily)
* 2014 moscato d’asti, degiorgis, asti, italy  6.00

* sommelier’s recommended wine pairing - two ounce pour

 

Dessert Beginning 9-27-2016