Good news for foodies in Atlanta: At the Four Seasons Hotel Atlanta, Park 75’s new summer menu highlights products from area farms and includes seasonal ingredients from the hotel's own Fifth Floor Terrace Garden.
Executive Chef Robert Gerstenecker (pictured in the garden) says that the restaurant's concept has evolved into a regional southern steakhouse. “The summer menu focuses on light, clean and refreshing dishes, while the addition of more local ingredients on the menu really showcases our emphasis on supporting local farmers."
Diners can try seared diver scallops with bulgur salad with valley peaches and fennel pollen; or roasted pork belly with green tomato gazpacho, cucumber ribbons and mache salad—all garnished with herbs from the hotel’s garden.
Also this summer, Pastry Chef Charles Barrett has created a special dessert menu that includes passion fruit ambrosia with angel food, homemade marshmallows, strawberry meringues and fresh fruit.
The hotel is located at 75 Fourteenth Street NE, Atlanta, Georgia. For more information, visit www.fourseasons.com/atlanta.