Friday, October 3, 2014

Cinco y Diez's Comida Familiar: October 2nd - October 8th


Choose an entree:
Steamed Sapelo Island Clams in a Mexican Beer Broth
or
Green Chile Braised Pork Shoulder
served with:
Cinnamon Dusted Sweet Potatoes
Hoppin “Juan”
Roasted Turnip Salad toasted sesame
And for Dessert:
Coconut Crème Brûlée

Every day from 5:30pm to 6:30pm
$22 per person

Five & Ten Prix Fixe: October 2nd - October 8th

MENU A
1. Kale Caesar Salad classic dressing, anchovy, bacon, confit garlic croutons, parmesan
Pinot Grigio, Raetia, Südtirol, Alto-Adige, Italy 2013
2. Carolina Trout Carolina gold rice, sweet herbs, marinated tomato
Rioja Blanco, Luis Alegre, Rioja, Spain, 2013
3. Apple Pan Dowdy with Bourbon Vanilla Ice Cream
MENU B
1. Pork belly apple gastrique, turnips, apple, mushrooms, fried kale
Cava, Bodegas Sumarroca, ‘Yá’ Cuvee 23’, Penedes, Spain, Brut NV
2. Benne gnocchi pickled peppers, field peas, pepperoni, mustard greens
Frappato, Centonze, Sicily, Italy, 2011
3. Lemon Verbena Panna Cotta stonefruit and shortbread

Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please

Friday, September 26, 2014

Cinco y Diez's Comida Familiar: September 25th - October 1st

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Choose an entree:
Peel & Eat GA Shrimp chipotle butter, grilled citrus
or
Pork Milanesa fried pork loin, avocado, red onion
served with:
Pepper Braised Collard Greens garlic
Jalapeno Hush Puppies
Roasted Acorn Squash Salad cotija, arugula, poblano dressing
And for Dessert:
Churros warm mexican chocolate

Every day from 5:30pm to 6:30pm
$22 per person

Five & Ten Prix Fixe: September 25th - October 1st

MENU A
1. Apple & Celery Root Salad  bacon, purslane, goat’s milk feta & lemon-poppy seed vinaigrette
Picpoul de Pinet, Chateau Font-Mars, Languedoc, France 2013
2. GA Catfish  late summer succotash, hazelnuts, buttered grits & bitter greens
Grenache Blanc, Cuvée des Trois Messes Basses, Ventoux, Rhone, France 2013
3. Chocolate Malt Pie  vanilla diplomat & roasted plums
IMG_2708
MENU B
1. Bay Scallops  shaved baby artichokes, mushroom essence & squash
Frappato, Centonze, Sicily, Italy 2011
2. Quaglia alla Puttanesca  grilled quail, farro, tomatoes, olives, anchovy, pinenuts,
rosemary & garlic
Rosso del Veronese, L’Arco, Veneto, Italy, 2009
3. Apple Honey Cake  lemon anglaise & pumpkin seed toffee
IMG_2709
Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please

Monday, September 22, 2014

Five & Ten Prix Fixe: September 18th - 24th

MENU A
1. Roasted Turnip & Beet Salad  hazelnuts, fromage blanc & baby mustard greens
Rosé Vino Spumante , Cleto Chiarli, Emilia-Romagna, NV Brut
2. Fried Chicken Thigh  crowder pea hoppin’ john, smoked tomato jus & pickled green
tomatoes
Cabernet Franc, Dom. de la Chanteleuserie, Bourgueil, France, 2013
3. Poppy Seed & Raisin Cake with honeycrisp apple compote

MENU B
1.  Sauteed Shrimp  carolina gold risotto, benne, manchego cheese, chive & lemon zest
Cava, Conde de Subirats, Spain, Brut NV
2. Flat Iron Steak  mushrooms, bitter greens, pear and fennel salad & bordelaise
Bordeaux Superieur, Chateau de Brondeau, Right Bank, Bordeaux, 2010
3. Molasses Nut Tart with butternut toffee ice cream

Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please

Friday, September 12, 2014

Five & Ten Prix Fixe: September 11th - September 17th

MENU A
1. Winter Squash  lamb merguez, ricotta, purslane, pickled okra & hazelnuts
Rosé, Moulin de Gassac, ‘Guilhem’, Languedoc, France, 2013
2. Gnocchi  garlic sausage, sweet & spicy peppers, kale, black eye peas &
black benne seed
Frappato, Centonze, Sicily, Italy, 2011
3. Plum Financiers  buttermilk ice cream
picstitch (22)
MENU B
1.  Grilled Shrimp Spiedini  lightly stewed butter beans with celery, rosemary, garlic, olive oil & champagne vinegar
Pinot Blanc, A. Scherer, Alsace, France, 2012
2. Flat Iron  pickled sweet potato, garlic puree, miso roasted mushrooms,
soy vinaigrette & lettuce hearts
Cahors, Jean-Luc Baldés, ‘Esprit de Flore’, France, 2011
3. Carrot Cake  cream cheese frosting & orange
picstitch (23)
Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please

Cinco y Diez's Comida Familiar September 11th - September 17th

Cinco EBH IMG_0826 (1)
Choose an entree:
Carne Asada grilled Painted Hills skirt steak, cilantro, lime, sweet peppers
or
Roasted GA Shrimp mezcal, arbol chiles
served with:
Charred Eggplant pico de gallo, sesame
Chipotle Onion Rings
Heirloom Black Beans pepper sofrito 

And for Dessert:
Chilled Key Lime Pie

Every day from 5:30pm to 6:30pm
$22 per person

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