Friday, November 14, 2014

Five & Ten Prix Fixe: November 13th - 19th


MENU A
1. Pickled Shrimp and Farro Salad roasted red peppers, herbs, mustard vinaigrette   
Verdicchio dei Castelli di Jesi Classico, Garofoli, ‘Macrina’, Le Marche, Italy 2012
2. Grilled Spare Ribs charred cabbage, grilled scallion comeback sauce 
Primitivo, Soleto, Puglia, Italy, 2013
3.  Poppy Seed Profiteroles apple compote and caramel

MENU B
1.  Roasted Brussels kimchi, pulled short rib, lime, benne seed
Pinot Noir, Rickshaw, California, 2013
2. Fall Vegetable Stew sonora wheat berries, duck confit, crème fraiche, herb salad 
Minervois, Chateau d’Oupia, ‘Tradition’, Languedoc, France, 2011
3.  Pumpkin Spice Cake peanut butter fudge glaze, sorghum candy

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

Friday, October 3, 2014

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

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

Friday, September 5, 2014

Five & Ten Prix Fixe: September 4th - September 10th

MENU A
1. Pate Campagne  figs, pistachio, cilantro & fried bread
Rosé Vino Spumante , Cleto Chiarli, Emilia-Romagna, NV Brut
2. NC Trout  pole beans, squash, fennel, flash fried okra, baby carrots, celery & tomato
vinaigrette
Picpoul de Pinet, Chateau Font-Mars, Languedoc, France 2013
3. Plum Streusel Tart  black pepper diplomat cream & honey
picstitch (20)
MENU B
1.  Roast Octopus  serrano-compressed melon, buttermilk, aleppo curry beef
chicharones, pea shoots & pecan
Dão white blend, Álvaro Castro, Dão, Portugal, 2013
2. Pork Loin  blackberry jam, harissa, pomme macaire & sorrel
Dolcetto d’Alba, Renato Ratti, ‘Colombe’, Piedmont, Italy 2013
3. Chocolate Mousse Cake  brandied cherries & candied hazelnut
picstitch (21)
Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please

Friday, August 29, 2014

Five & Ten Prix Fixe: August 28th - September 3rd

MENU A
1. Pork Belly  pickled green tomato, fried okra & buttermilk dressing
Rosé Les Vignerons de Florensac, été, Cotes de Thau, Languedoc, France 2013
2. Lamb Loin  huckleberry jam, sonora wheat berries, sunflower seed gremolata &
roasted eggplant
Dão red blend, Álvaro Castro, Dão D.O.C. , Portugal, 2011
3. Pear & Pecan Flip Cake  sorghum whipped cream & candied pecans

MENU B
1.  Seared Shrimp  kimchi succotash, salsa verde, purslane & pickled carrot
Dão white blend, Álvaro Castro, Dão, Portugal, 2013
2. Manchego Vegetable Stew  squash, sweet pepper, charred onion, tomato broth,
plantation rice, spanish fried egg & grilled bread
Garnacha, Espelt, Emporda, Spain, 2012
3. Buttermilk Pie  fresh figs & scuppernong sorbet

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