menu A
1.
fried okra and tomato salad with frisee and buttermilk dressing
Cava, Conde de Subirats, Spain, NV
2.
bread crusted flounder with creamed corn and brown butter
Macon La Roche Vineuse, Alain Normand, Burgundy, France, 2008
3.
blueberry tart with Greek frozen yogurt
menu B
1.
field pea soup with ham hock, mustard greens, tomatoes and cornbread croutons
Santenay, Vincent & Sophie Morey, ‘Les Hates’, Burgundy, FR, 2007
2.
fried chicken thighs over stewed green tomatoes with local cherry tomatoes
Riesling Trocken, Spreitzer, Rheingau, Germany, 2007
3.
Sweet Grass Crossroads cheese with seasonal fruit and toasted pecans
$25 food
$15 wine
call Five & Ten for reservations 706-546-7300
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