Shaun's Restaurant... March Gluten Free Prix-Fixe

First Sunday of the month brings another wonderful gluten free prix-fixe menu at Shaun's in Inman Park. Dare I say that this month was better than last time?? And last time was simply stunning, but this blew me away.

Eric and my mother ordered a varied charcuterie board with speck, bresoala, coppa, cornichons, and dijon mustard.

I started with English pea soup atop garlic flan and a tasty crispy strip of applewood smoked bacon. This was paired with Green's "Discovery" Amber Ale. That soup was really that green - fresh liquid pea. And the garlic flan, a savory creamy surprise, hidden underneath the soup, brought a great texture contrast to this silky soup.

Next was a scottish salmon with star anise oil and ginger under julienned asain pear and endive. This was paired with Green's "Quest" Tripel Blonde Ale. You wouldn't think all those go together, but once that beer hits your tongue after a forkfull of the salmon, it all makes sense. I love anise, and it translated well with this fish delicately prepared and its sweet crunchy pear neighbor.

My third course was duck leg confit with champagne sauerkraut paired with Green's "Endeavor" Dubbel Ale. Now, this is my favorite beer in the Green's GF line. And can I tell you this sauerkraut was simply the best I've ever had (Germany included). The champagne left a couple of bubbles between the kraut shreds and it really had moments it danced on your tongue. The Dubbel went well with the duck, but I just love that Dubbel with anything.


Mom had Chicken Liver Fettuccini with organic free range livers smothered under marsala wine sauce. She really enjoyed it. Eric had the braised brisket with farro, brussel sprouts, and sweetgrass dairy goat cheese. Mom snuck a taste of the sprouts and she must have a small bowl all to herself. It was that good. Especially with the creamy slightly-melted goat cheese on top.

My dessert was divine: vanilla sorbet with strawberries and cinnamon cream. Paired with a glass of Riondo Pink Prosecco. Light enough to top off the evening and I really don't think you could get a more genuine vanilla bean flavor infused that in sorbet. In a world of chocolate -vs- vanilla, I usually choose the former, however, this sorbet was quite the contender. Good thing both Eric and my Mom were too full to dip their gluten-laden silverware in my bowl for tastes - hee hee!