Friday, December 12, 2014

Five & Ten Prix Fixe December 11 - December 17


MENU A
1. Roasted Root Vegetables butterbeans, lamb broth, petite herbs, benne seed
Beaujolais Nouveau Villages, Laurence et Rémi Dufaitre, Burgundy, France, 2014 
2. Flat Iron Steak au Poivre confit garlic, cognac, black pepper, potatoes au gratin
Canon-Fronsac, Chateau Barrabaque, Bordeaux, France, 2012
3. Chocolate Pavlova ginger-pear compote, pumpkin seed toffee 
MENU B
1.  Smoked Trout apple, horseradish cream, watercress, roasted sweet potato
Cidre Contenin brut, Herout, Normandy, France, 2013
2. Parisian Gnocchi duck confit, winter squash, brown butter vinaigrette, sage, toasted hazelnuts
Chianti Colli Senesi, La Calcinaie, Piedmont, Italy, 2012  
3.  Maple Pecan Pie tangerine sorbet, whipped cream
$36 for food $15 for booze
Available for 5:30, 5:45, or 6:00 pm reservations every day
No substitutions please

Monday, November 24, 2014

Five & Ten Prix Fixe: November 20th - December 3rd

MENU A
1. Frisee Aux Lardons Tartine grilled bread, fromage blanc, frisee, bacon vinaigrette, pickled mustard seeds,poached egg
Grenache Blanc blend, M. Chapoutier, Luberon, Rhone, France 2011

2. Pork Tenderloin chickpea & fennel stew, celery & orange salad
Mencia, Bodegas Campante, ‘Viña Reboreda’, Ribiero, Galicia, Spain 2011

3. Buttermilk Caramel Panna Cotta pistachio streusel, spiced cranberry sauce




MENU B

1.  Chicken & Dumplings braised chicken thigh, potato dumplings, Carolina gold rice
Rosé Triennes, Provence, France, 2013

2. Trout robuchon potatoes, marcona almonds, butter beans, parlsey pistou
Assyrtiko/Athiri Domaine Sigalas, Santorini, Greece 2013
3.  Clementine Cake whipped cream, pomegranate sauce
Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please

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
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