Chef Micah Willix of Ecco — Atlanta, GA
November 2006

The Dining Room at Ecco

Chorizo, Pears and Hard Cider

Braised Piquillo Peppers

Roasted Cod, Olive Oil and Fino Sherry

House Made Garganelle, Braised Rabbit, Chanterelles, White Asparagus

Grilled Wild Boar, Brussels Sprouts, Roasted Crab Apples

Fig-Glazed Lamb Loin, Grilled Frisee, Goat Cheese, Roasted Potatoe