‘Tasting Peachtree’ kitchen testing

A twelve-course tasting!

Our sous-chef Stephanie treated chef Megan and owners Jon and Lori to some taste-tests from her recent explorations in the kitchen.We sat down to a twelve-course tasting on Friday, lunch, to see what she had come up with. It was delicious, beautiful and versatile. These ideas are in their initial stages of exploration. Look for them on our menus in various iterations – for passed hors d’oeuvres, small plates, stations or entrees-  in the coming months!

Let us know if you have any feedback, or ideas/suggestions for us to try. We’d love to hear from you!


Crab, coconut, tomato, pickled mango, crispy shallots

Kusshi oyster, grapefruit, cucumber, basil oil

Tuna, grilled polenta, tomato jam, black olive & lemon aioli

Fluke carpaccio, szechuan oil, scallions, candied sesame

Poached farm egg, brown butter sunchoke puree, braised pork belly, fried chiles

Halibut, bouillabaisse broth, clams, braised fennel, fingerlings, chorizo

Black cod, veal broth beans, tomato confit, lardons

Candied walnut-crusted sweetbreads, sweet & sour glazed rutabaga, shaved veggie salad

Three-cup chicken, green beans w/ spicy black bean sauce, steamed rice

Curried rabbit, rabbit spring roll, red curry sauce, grilled pineapple

Butter-basted ribeye, caramelized cauliflower

Tapioca, pineapple chip, passion fruit sorbet