Monday, November 16, 2009


Wednesday, December 2 at 7 p.m.

What better way to salute the winter than with a five-course, all truffle menu paired with wines imported by the esteemed Robert Chadderdon? Join us at 7 p.m. on Wednesday, December 2, for an intimate dinner of lavish dishes carefully prepared and complemented by our favorite wines from Chadderdon’s portfolio.

Featured wines will include: Billecart-Salmon Brut; Peter Dipoli Sauvignon Blanc; Rocche dei Manzoni "Sorrito Masconi" Barbera; Bovio "Vigna Gattera" Barolo ; Rocche dei Manzoni "Quatr Nas"; and Fortetto della Luja Moscato Passito.
The cost is $125.00 per person, excluding tax and gratuity.

Seats are limited; Please Email Andres or call us at 404-233-7673 to make reservations


Tuesday, December 1 at 7 p.m.

Start the holiday season with dinner with Chris Hastings, author of "The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions" and Chef/Owner of The Hot and Hot Fish Club, Birmingham, Alabama’s fine dining “hot” spot. Hastings’ passion for Southern cuisine and local, seasonal ingredients is contagious!

Join us and Chef Hastings for dinner at 7 p.m. on Tuesday, December 1, at Aria as Owner/Executive Chef Gerry Klaskala prepares a four-course menu using recipes from the book and wine pairings provided by renowned wine importer Vineyard Brands. Cost is $125 per person, including a signed copy of Hastings’ cookbook, or $100 for dinner only (both prices include tax and gratuity).

Please call 404.233.7673 or email for reservation; we look forward to seeing you.

Hors d’Oeuvres
•Seared Foie Gras on Brioche with Persimmon Jam
•Oyster Shooters
•Bloody Orange Martinis
•Roasted Chestnuts with Red Mountain Honey
Mohua, Pinot Gris, Central Otago, New Zealand

•Smoked and Grilled Quail with Roasted Vegetables and White BBQ Sauce (breast half only)

First Course
•Hearts of Palm Salad with Pink Grapefruit, Avocado and Herb Vinaigrette
Domaine Vincent Delaporte, Sancerre

Second Course
•Pan-Seared Flounder with Shaved Fennel Salad, Picholine Olives, and Satsuma Oranges
Hamilton Russell, Chardonnay, Hemel-En-Aarde , South Africa

Third Course
•Fudge Farms Pork and Beans with Braised Greens, Cracklin’ Cornbread and Chow Chow
Perrin et Fils, Vinsobres, Rhone

Fourth Course
•Chocolate Pot de Crème with Chocolate-Cardamom Cookie and Candied Peanuts
Domaine du Mas Blanc, Banyuls