Friday, April 11, 2014

Five & Ten Prix Fixe: April 10th-16th


MENU A
1. Crisp Pork Belly, grilled scallion, mint, orange; grapefruit salad
Jai Alai, Cigar City Brewing, IPA, Tampa, FL
2. Confit Duck Leg, blackberries, frisee, charred Vidalia onion & sorghum vinaigrette
Cairanne, Domaine Cros de Romet, Cotes du Rhone Villages, France 2011
3. Chocolate Malt Pie with candied hazelnuts

MENU B
1. English Pea Salad, wild watercress, dill vinaigrette, country ham and fromage blanc
Gruner Veltliner, Ecker, Wagram, Austria, 2012
2. Flounder, roasted little gem lettuce, pickled okra, salsa verde & crème fraiche
Sancerre, Domaine de la Perriere, Loire, France 2012
3. Strawberry Trifle, verbena cream, coconut cake & lime



$36 food $15 booze
No substitutions please

Available for 5:305:45, or 6:00 pm reservations 


Monday, April 7, 2014

Easter Night Wine Dinner April 20th at The National

Wine Dinner with Oregon’s Division Wine Making Company
The National

We are thrilled to welcome to our friends from Oregon, Division Wine Making Company, for a special Easter night wine dinner. Wine maker Thomas Monroe will be sharing the story of his winery, and how he strikes a perfect balance between old and new worlds.

1.
vitello tonnato:  chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula
2013 Division-Villages "l'Isle Vert" Chenin Blanc

2.
Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon
2013 Division Rose of Pinot Noir

3.
chicken thigh confit, bok choy, sesame, black garlic sauce
2013 Division-Villages "Les Petit Fers" Gamay Noir

4.
grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish
2013 Division-Villages "Methode Carbonique" Pinot Noir

5.
coconut macaroon torte, chocolate ganache, strawberry ice cream

Sunday, April 20th
6:30 pm, $80 per guest

Friday, April 4, 2014

Five & Ten Prix Fixe: April 3rd - April 9th

MENU A

1. Roasted Asparagus, sunny side farm egg, parmesan, chicken jus & lemon zest
Tocai Friulano, Folk Machine, Mendocino County, CA 2013

2. Pork Loin, brewster oats, sunchoke broth, roasted mushrooms & arugula salad
Pinot Noir, Rickshaw, CA 2012 

3. Thomasville Tomme from Sweet Grass Dairy, housemade baguette & accompaniments

MENU B
 
1. Pate Campagne, fried sea island red peas,  yellow mustard, dill, curried & pickled cauliflower
Zweigelt Rose, Nigl, Kremstal, Austria 2012 

2. Flounder, avocado puree, dashi, cilantro, shaved radish, salted cucumber, ginger scallion jam & a side of Carolina gold rice
Abraxas, Robert Sinskey Vineyards, Los Carneros, Sonoma, CA 2012 

3. Pear Upside Down Almond Cake, vanilla bean whipped cream 



$36 for food, $15 for booze 
 
No Substitutions Please

Available for 5:30, 5:45, or 6:00 pm reservations


Friday, March 28, 2014

Five & Ten Prix Fixe: March 27th - April 2nd

MENU A

1. Grilled Shrimp, glazed farro, urfa broth, confit grapefruit & torn basil salad
Colombard Sauvignon, Domaine de Menard, Gascony, France 2012

2. Duck Confit, braised baby collards, glazed cipollini onions, black garlic sauce &
radish salad
Costieres de Nimes, Dom de la Petite Cassagne, Rhone, France 2011

3. Crème Fraiche Panna Cotta, poached rhubarb & crunchy streusel



MENU B

1. Fava Bean Salad, grilled spring onion, country ham, mint puree, watercress &
white balsamic vinaigrette
Riesling, Reuscher-Haart, Piesport, Mosel, Germany, 2011

2. Wild Striped Sea Bass, glazed sea island red peas, mushrooms, baby carrots &
celery salad
Tocai Friulano, Folk Machine, Mendocino, CA 2013

3. Cream Puffs, espresso cream, raspberry glaze & pistachio chocolate bark


No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 

$36 food $15 booze



Friday, March 21, 2014

Prix Fixe: March 20th - March 26th

MENU A

1. Pate Campagne, sunflower seeds, pickled fiddlehead ferns, stout mustard, fried bread & nasturtium
Cava, Conde de Subirats, Penedes, Spain, Brut NV

2. Skirt Steak, parsnip puree, parsley vinaigrette, grilled maitake & black pepper puffed potato
Cabernet Sauvignon, House of Independent Producers, ‘Sagemoor Farms Vineyard’, Columbia Valley, WA, 2012

3. Almond Cake, honey glazed rhubarb & diplomat cream


MENU B

1. Whole Roasted Sunchokes, shaved parmesan, fine herb broth & pickled shallot
Pinot Grigio, Pighin, Grave del Fruili, Italy, 2012

2. Flounder, charred onion broth, brewster oats, braised radish, compressed apples & red mizuna
Chardonnay, Jean-Marc Brocard, ‘Kimmeridgian’, Burgundy, France 2011

3. Cheese from the South, house-made baguette & accompaniments



No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$36 food $15 booze

Friday, March 14, 2014

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


MENU A

1. Grilled Gulf Shrimp, avocado puree, cilantro, pistachio, cara cara orange confit & urfa puffed potato
Pinot Grigio, Pighin, Grave del Fruili, Italy, 2012

2. Coddled Farm Egg, shaved country ham, hoppin’ john, mushrooms, radish, baby carrot, fried kale, sunflower seeds & chicken consommé
Pinot Noir, Rickshaw, California, 2012

3. Banana Cake, espresso diplomat cream & cocoa nibs

 MENU B

1. Pork Belly & Barley Stew, madras curry, strained yogurt, turnip greens & shaved hakurei salad
India Pale Ale, Blue Point Brewing Co., ‘Hoptical Illusion’, Patchogue, NY

2. Sunburst Trout, grilled romaine heart, baby beets & walnut vinaigrette
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Chocolate Frozen Yogurt with orange-pecan thumbprint cookies


No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day  
$36 food $15 booze


Monday, March 3, 2014

Wine-dinner Mini series continued

Half a week with Jon Bonné. Not a bad week if you love wine. Wine editor of the San Francisco Chronicle and author of the The New California Wine (possibly the most important book on American wine in decades) will be joining us at Five & Ten on March 4th and at Empire State South on March 5th for back-to-back wine dinners. This is also the continuation of the ESS wine-dinner mini series.

Please join us at one (or both) for great vittles and American wines.

Please click here for the menu for Five & Ten's dinner.


Menu for Empire State South is below

Empire State South
March 5th

$120 per person plus tax and gratuity.  Signed book, $35.


1.
citrus-cured harami flounder, celery, pink peppercorn, chili, chervil
Sauvignon Blanc, Cep, ‘Hopkins Ranch’, Russian River Valley, CA, 2012

2.
applewood-smoked conger eel, glazed baby roots, roasted hedgehog mushrooms, seabeans
Chardonnay, Lioco, Sonoma County, CA, 2012
Chardonnay, Peay Vineyards, Sonoma Coast, CA, 2011

3.
poached breast of chicken, parisienne gnocchi, baby carrots, kale, consommé
Pinot Noir, Copain, ‘Tous Ensemble’, Anderson Valley, CA, 2011

4.
roasted rosewood farms goat, pickled vegetables, serrano, cilantro, sweet potatoes
Carignan blend, Lioco, ‘Indica’, Mendocino County, CA, 2011
Zinfandel, Marietta Cellars, Sonoma County, CA, 2011 

5.
slow-cooked lamb saddle, fennel, goat cheese and garlic macaire, herb pistou
Syrah, Peay Vineyards, ‘La Bruma’, Sonoma Coast, CA, 2011

6.
hazelnut tart with chocolate sorbet
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