Monday, January 8, 7:00 pm
Members $100, General Public $130

Derek Morgan built a reputation on the elegant, straightforward food he turned out as executive chef at T. Cook’s at the Royal Palms Resort in Phoenix. With the opening of D. Morgan’s, the eponymous chef is bringing his brilliantly restrained cooking to his hometown of Cartersville, Georgia.

Hors d’Oeuvre

Duck Rillettes with Cornichon Relish

Billy B Shooters

Seared Quail Breast with Candied Fennel

Garretson Reliquary White Wine 2003

Dinner

Roasted Chestnut Soup with La Belle Foie Gras and Rosemary
Garretson Limóid Cior Roussanne 2005

Pan-Seared Monkfish with Savoy Cabbage, Soy Beans, and Ginger-Lemongrass Broth
Garretson Saothar Viognier 2005

Trumpet Royale Mushroom–Stuffed Pork Tenderloin Roulade with Pickled Jalapeño, Braised Greens, and Sage Reduction
Garretson Craic Syrah 2003

Coriander-Scented Lamb Chop with Lentil Cassoulet
Garretson Bulladóir Syrah 2003

Masala-Chai Chocolate Cake with Mandarin Oranges and Cardamom Gastrique
Garretson Berwyn Roussanne Vin Doux Natural 2001

Wines generously provided by Garretson Wine Company.