Four-Course Dinner Menu

Four-Course Dinner Menu

Four-Course Dinner Menu

January 14, 2014

Guest Chef Terry Dwyer

Executive Chef

Tantra Restaurant and Bar, Atlanta, GA


Lump Crab and Herb Kuku
Crab cakes Persian Style / Mixed Greens Salad / Orange Verjus Yogurt
Wine: Ch du JaunayMuscadetSevre 2012


Pomegranate and Balsamic Golden Beets Salad
Arugula and Frisée / Marcona almonds / Fromage Blanc Dressing

Wine: Louis Chavy Bourg Grand Ordinaire 2011


Australian Lamb Rib Chops
Pan roasted Cauliflower / Wilted Arugula / Sumac Jus
Wine:Vieux ClocherGigondas 2010


Warm White Chocolate Custard Cake

with Vanilla-Lavender Ice Cream

Wine: Cheval Quancard Premiere Cote Brdx 2011

Les Marmitons Cooking Teams

January 14, 2014

Appetizer: Team Leader – Joe Sisto

Dennis Brown

Michel Fontaine

Bob Metz

Joseph Ferris- Guest

Salad: Team Leader – Toby Miller

Dick Derrick

Robert Rigsby

Chip Wilmot

Rick Conable- Guest

Entrée Team Leader – Jeff Colbath

Robert Constantine

Hank VanDriel

Vince Caine- Guest

Steven Gross - Guest

Dessert: Team Leader – Dave McCoy

Patrick Barry

Tom Rotroff

Donald D’Errico – Guest

Kitchen Steward: Edgar Metums

Wine Service /

Dining Room: Team Leader –Joe Dinardo

Lee Cross

Bob Levinson

Terry Tracy

Craig Sellner

Jim Sullivan

Winston Whitlock

Ron Seiberling – Special Guest

WINE PAIRINGS–Chef Terry Dwyer Dinner

January 14, 2014

Sipping Wine
Ch Bois Redon Bordeaux
Superieur 2011
Bordeaux Superieur, Bordeaux,
France- This easy-drinking, chateaubottled
wine has cherry and currant
notes on the bouquet and a soft,
elegant finish. It is a blend of 75%
Merlot and Cabernet Sauvignon.
Great with Grilled Loin Lamb Chops
with herbs.
Elegant, Cherry, Medium-bodied / Lamb Entrée
Vieux Clocher
Gigondas 2010
Rhone, France- 65% Grenache, 20%
Syrah, and 15% Mourvedre that
undergoes partial destemming, and is
aged in wood foudres offers lovely
berry fruit interwoven with roasted
Provencal herbs and a meaty character
presented in a well-made, fruit-driven,
moderately intense format.
Intense, Blackberries, Red Fruit,
Full Bodied
Crab Appetizer
Ch du JaunayMuscadet
Sevre 2012
Muscadet, Loire, France- What a
bouquet! Vibrant aromas of lime,
flowers, grapefruit, melon and fig in the
bouquet. The palate follows the aromas
with hints of red grapefruit and lime,
that finishes with a refreshing crispness.
Try it with Raw Oysters on the Half
Crisp, Grapefruit, Lime, Melon,
Light-bodied / White Chocolate Dessert
Cheval Quancard
Premiere Cote Brdx 2011
Premieres Cotes de Bordeaux,
France- "An appealing straw yellow
colour. A complex nose of prunes,
honey and apricot jam. A well-balanced
wine on the palate, full-bodied,
heady and rich in sugar. A
pleasant, fresh finish with hints of
candied fruit."
Elegant, Honey, Apricot, Full-bodied
Beet Salad
Louis Chavy Bourg Grand
Ordinaire 2011
Burgundy, France- Unfiltered. This
beautiful red from the rolling hills of
Burgundy is soft and elegant. It has ripe
cherry and berry notes from the blend
of Pinot Noir and Gamay. Soft tannins
give gentle support to the fruit, while
the heady aromas carry hints of herb
and red fruit.
Fresh, Cherry, Light-bodied

Executive Chef Terry Dwyer

Chef Terry Dwyer is the defining force propelling Tantra's sultry, internationally inspired dishes. Chef Dwyer creates decadent dishes for Tantra from acontinuation of his relationship with the team behind Divan, Tantra sister restaurant and bar, whereDwyer spent four years. Chef Dwyer brings more than ten years of experience from the culinary field andhas along-standing passion for cooking and creating unique flavor profiles. Dwyer embarked upon his culinary career in 2001 with casual cooking concepts and has made the transition to fine dining upon graduating from the Culinary Institute of America with an AOS Culinary degree in 2004.

Lump Crab and Herb Kuku
Crab cakes Persian Style / Mixed Greens Salad / Orange Verjus Yogurt

Lemon Zest
Rice Flour
Chickpea Flour
Baking Powder
Canola Oil
Lump Crab / 1 each
from 1 lemon
1/4 cup
1/4 cup
1 cup
2 Teaspoons
1 cups
1 pound

Yield: about 15 pieces(Serve two per person)

  • Using a food processor mix/chop the egg, lemon zest, rice flour, chickpea flour, arugula, and baking powder. Add a nice amount of black pepper and season with salt.
  • While the food processor is running, drizzle in the oil to create an emulsion. The flour will save the mixture from breaking, so you can be more carefree than most emulsions. Make sure to give the mixture a few extra pulses, and it will thicken slightly more.
  • Place your crab in a large bowl, pick through for shells, and add most of the previous mixture, toss to combine, and add more mixture only if necessary. You are looking for just enough mixture to hold crab together.
  • Use a scoop or your hands to make silver dollar size pieces of the crab on a parchment lined sheet pan.
  • Bake them at 425 degrees Fahrenheit for 10-15 minutes.

Orange Verjus Yogurt

Whole Milk Greek Style Yogurt / ¼ cup (or more to taste)
1 each
2 cup

Make quantities shown times ~4

  • Zest and juice the orange into a bowl, add the yogurt, and verjus.

Pomegranate and Balsamic Golden Beets Salad
Arugula and Frisée / Marcona almonds / Fromage Blanc Dressing

Golden Beets (baseball size)
Chiffonade Mint
Minced Garlic / 4 each
1/4 cup
2 Tablespoon

Make quantities shown times ~6

  • Roast the beets for about 45 minutes at 425 degrees F, until tender when pierced through the center. Peel and dice them into 1/2” cubes.
  • Fry the mint chiffonade in olive oil, when crisp, add the garlic, and fry until just brown. Then add the beets and toss them together off the heat.
  • Leave beets in the refrigerator to cool.

Pomegranate Glaze for Beets

Pomegranate Molasses
Balsamic Vinegar
Sugar / 1 part
1 part
2 parts

Make quantities shown times ~5

  • Bring all to a boil in a saucepan and let cool.
  • When cool toss the beets and glaze together.

Goat Cheese\Fromage Blanc Dressing

Sherry Vinegar
Udderly Cool Fromage Blanc
Black Peppercorns
Whole Eggs
Canola Salad Oil / 2 each
1 Tablespoons
1/2 cup
3/4 cups
4 each
1 each
1/2 quart

Yield: about 1 quart(enough for ~35 servings)

  • Put all ingredients into the blender, except the oil, and blend well.
  • Slowly add the oil to create an emulsified creamy dressing.

Salad Garnish

Roasted Marcona Almonds
Goat Cheese/Fromage Blanc / To preference, about 6 per salad
To preference, tossed with lettuce
  • To assemble the salad take about a cup of lettuce (frisée, arugula, mixed lettuces of your choice), add some pieces of cheese, liberal amount of dressing, and toss well.
  • Plate the lettuce, top with glazed beets, and garnish with almonds.

Australian Lamb Rib Chops
Pan roasted Cauliflower / Wilted Arugula / Sumac Jus and Sage oil

Seasoning for Lamb Chops

Rubbed Sage
Ground Cumin
Ground Coriander
Black Pepper
Salt / 4 parts
2 parts
2 parts
1 part
1 part
  • Mix well, and put on yummy meat ;-)

Sumac Jus

Sherry Vinegar
Cane Syrup
Pomegranate Juice
Veal Demi
White Wine
Bay Leaves
Black Peppercorns
Sumac / 1 cup
1 cup
1 cup
1 quart
1 cup
4 sprigs
2 each
10 each
4 each
½ cup

Yield: about 1- 1 1/2 quarts (enough for ~35 servings)

  • Begin by adding the pomegranate juice, cane syrup, and vinegar in a saucepan. Reduce by half.
  • Add all other ingredients except sumac, bring to a boil and simmer until reduced to about 1 and ½ quarts. Remove from heat and add the sumac. Let the sumac steep for a minimum of 20 minutes, and strain through china cap.
  • Add a pinch of salt and a few knobs of butter before serving.

Pan Roasted Cauliflower

Red Onion
Parsley Chiffonade / 1 head
half diced red onion
1 clove sliced thin
15 each
1/3 cup

Yield: 4-6 servings

  • Cut the cauliflower in half, and remove most of the core. Then slice it into 1/2” thick slices. Dice the red onion, slice the garlic thin, and chiffonade the parsley. Add everything together into a bowl, including the pinenuts and mix.
  • Get a large sauté pan very hot, add oil (we use a canola/extra virgin olive oil blend for this), and then put a layer of the cauliflower mixture into the pan. Let the cauliflower gain some brown color before tossing. Season with black pepper and salt.
  • Continue cooking the cauliflower in batches if necessary.
  • Adding a knob of butter to the pan with the cauliflower, while the pan is very hot, will add extra nuttiness. This is however optional.

Warm White Chocolate Custard Cake

with Vanilla-Lavender Ice Cream

White Chocolate Custard Cake

White Chocolate Pistoles
Unsalted Butter
Whole Egg
Egg Yolks
All Purpose Flour / 5 ounces
¼ pound
1 each
5 each
2 Tablespoons
¼ cup

Yield: 4 cakes

  • Melt chocolate over a double boiler, or carefully on low power

using a microwave.

  • Next in a separate bowl whisk together the sugar, whole egg, and

egg yolks.

  • Whisk the melted chocolate and butter into the eggs/sugar


  • Sprinkle the flour over the top the mixture and use a spatula to

combine well.

  • Grease and flour four 4 ounce ramekins. Lightly spread butter

(the leftover on the butter paper works great) all along the inside of the ramekin. Then by adding about 1 tablespoon of flour to each ramekin, and rolling the ramekin around to cover the entire surface with flour.

  • Portion about 4 ounces (by volume) into each ramekin. Chill the cake batter for at least 1 hour before baking.
  • Bake the cakes on a sheet pan at 425 degrees F for about 10-12 minutes. They are done when they rise slightly, the rim browns, and the centers just begin to crown over the sides. You may need to rotate them once during cooking.
  • Allow them to rest. Turn them out gently upside down onto serving plates.
  • Garnish with your favorite ice cream and macerated fruits.

Vanilla-Lavender Ice Cream

Whole Milk
Heavy Cream
Egg Yolks
Vanilla beans
Lavender / 1 quart
1 quart
3 cups
16 each
2 each
½ cup

Yield: about 3 quarts(enough for ~35)

  • Combine cream, milk, and half the sugar in a sauce pot. Split and scrape the vanilla bean, and add to the pot. Bring to a boil, and remove from the heat. Now add the lavender and let sit 15 minutes to infuse the lavender.
  • Combine the egg yolks and other half of the sugar in a bowl. Whisk well to dissolve the sugar.
  • Return the milk/cream mixture to a boil, and temper with the egg yolks. Strain immediately into an ice bath.
  • Once chilled, process in ice cream freezer.