ATLANTA (August 2, 2001) - As the highly anticipated fall opening of his 128-seat brasserie approaches, Chef Joël Antunes has selected a few signature items to appear on his menu of Asian- and Mediterranean-influenced French fare.

Diners may begin their meal with Joël's light and creative appetizers like Peeky Toe Crab Salad with Daikon Radish and Pineapple Dressing as well as an Asian Tomato Consommé with Tomato Sorbet. These dishes show Antunes' ability to combine his classical French culinary training with Asian techniques and flavors that he learned when working in Bangkok, Singapore and Tokyo.

In the entrée section, Joël displays the simple integrity of his cooking with items such as Roast Cod with Tomato Ravioli and Chicken Jus, Portobello Mushroom Risotto with Stuffed Chicken Wing and Breast of Guinea Fowl filled with Tapenade and Truffle Polenta.

Joël has created a delectable dessert list to finish the meal with such creative offerings as Chestnut Perce-Neige with Port Ice Cream (poached meringue filled with chestnut cream), a Lemon Tarte with Mascarpone Sorbet and a Whiskey Napoléon with Coffee Ice Cream.

Antunes will indulge Atlantans throughout the summer with intimate tasting events leading up to his highly anticipated opening. Interested diners can call 404/233-3500 to be placed on the mailing list for the fall opening.