Lioco Wine Dinner at 5&10

Join us for dinner with one of California's top new producers. Ever since Matt Licklider and Kevin O'Connor started Lioco in 2005 they have garnered praise for their attempt to create a true 'wine of origin' in California. In other words, a wine that expresses the purity of the site where it was grown.

Come meet Matt, try his beautiful wines, and learn a little about a rare concept: California Terroir.

LIOCO dinner

October 7, 2010

Five and Ten

6:30 p.m.

Scallop crudo with avocado, sea salt, and lime vinaigrette

Chardonnay, Lioco, ‘Charles Heintz Vineyard’, Sonoma County, CA 2008

Lobster risotto with smoked paprika and sauce Americaine

Chardonnay, Lioco, ‘Demuth Vineyard’, Sonoma County, CA 2008

Grilled lamb tartine with eggplant caviar, sheep’s milk feta, and salsa rossa

Carignan blend, Lioco, ‘Indica’, Mendocino County, CA 2008

Roasted poussin with early fall vegetable gratin, wilted spinach, and bacon jus

Pinot Noir, Lioco, Sonoma Coast, CA 2008

Pinot Noir, Lioco, ‘Michaud Vineyard’, Chalone, CA 2008

Shae’s Petits Fours

$110 per person plus tax and gratuity

call 5 &10 at (706) 546-7300 to reserve your spot.

5&10 prix fixe from September 23rd-29th

every night for 5:30, 5:45 and 6:00 reservations

menu A

1.

grilled lobster mushrooms, beecher’s cheddar, toasted walnuts, tatsoi, fried sage, and sherry vinaigrette

Santenay, Morey, ‘Les Hates’, Burgundy, France, 2007

2.

lasagne al forno with lamb bolognese, bechamel, pecorino, and arugula

Carignan blend, Le Signal, Corbieres, France, 2003

3. Manchego cheese with dried cherries, plums, pecans and toasted bread

menu B

1.smoked trout crostinis with preserved lemon, apple, capers, fried shallots and bistro vinaigrette

Sauvignon Blanc, Mount Nelson, Marlborough, New Zealand, 2009

2.

trout meuniere with lemon brown butter, steamed haricots vert, whipped potatoes, and tiny croutons

Chardonnay/Chenin Blanc, Domaine St. Nicolas, ‘Les Clous’, Fiefs Vendéens, France, 2008

3. Chocolate cake with fudge glaze and tin roof ice cream

$25 food

$15 wine

5 & 10 prix fixe from September 16th-22nd

every night for 5:30, 5:45 and 6:00 reservations

menu A

1.

house charcuterie plate with grain mustard, crostinis, and pickled okra

Rosé, Chateau Pesquié, Ventoux, France, 2009

2.

grilled pork chop with ham hock broth, mascarpone polenta, swiss chard, and salsa verde

Chianti, Antonio Sanguineti, Tuscany, Italy, 2008

3. Earl grey tea brulee with housemade cookies

menu B

1.

Poblano-hominy stew with avocado salsa

Belgian Farmhouse Ale, Saison DuPont

2.

crisp flounder, lemon emulsion, quinoa pilau, broccolini sautéed with chile and garlic, and nicoise olives

Sauvignon Blanc, Mount Nelson, Marlborough, NZ 2009

3.

Pecan and pear upside down cake with vanilla bean ice cream

$25 food

$15 wine

Wine Pairings and Fall Recipes in Food & Wine

check out for the Best Pairings for French Wines and some fall recipes: Grilled Quail with Spinach and Pomegranate Salad, Creamy Celery Root Skordalia, and Leek Salad with Persimmons and Almonds.

5 & 10 prix fixe from September 9th-15th

every night for 5:30, 5:45 and 6:00 reservations

menu A

1.

chopped salad of romaine, hard boiled egg, bacon, sharp cheddar, avocado, and tomato with buttermilk dressing

Gruner Veltliner, Schwarzbock, Austria, 2009

2.

bronzed mahi with lemon emulsion, leek whipped potatoes, roasted asparagus, and a citrus-parsley salad

Chardonnay, Windsor Sonoma, Russian River Valley, CA, 2008

3.

mixed nut tart with spiced pear sorbet

menu B

1.

spaghetti con vongole: spaghetti and clams with white wine, garlic, tomato, parsley, and black pepper

Soave, Inama, Veneto, Italy, 2008

2.

grilled piemontese skirt steak with warm cranberry bean salad, chopped arugula, and salsa verde

Zinfandel blend, Ridge, Dry Creek Valley, CA, 2007

3.

chocolate bread pudding with vanilla bean ice cream and caramel

$25 food

$15 wine

Wine Dinner with Louis-Fabrice LaTour at Empire State South

Sept. 14th, 2010, 7:00 pm.

Louis Latour is one of the biggest names in French wine, and has been for a long time. The original Louis is long gone, but Louis-Fabrice Latour--the current heir to the name and the domain--will be joining us to pour a wide selection of Latour wines. We'll start out by the bocce court, tasting a number of wines from the 2008 vintage, and then we'll head inside to have dinner. For dinner we are featuring some older vintages of wines from the tasting, including two of the jewels in Latour's cap, the Grand Crus of Corton-Charlemagne and Corton-Grancey. Should be fun.

1.

Southern Snackies by the bocce court

Cremant de Bourgogne, Simmonet-Febvre, NV

A tasting of selections from Louis Latour’s 2008 vintage

2.

Crisp Flounder with shrimp & hominy stew and lemon emulsion

Puligny-Montrachet 1er Cru, Louis Latour, ‘Sous le Puits’, 2005

3.

Lobster Risotto with charred leeks and boiled peanuts

Corton-Charlemagne Grand Cru, Louis Latour, 2005

4.

Burgundy-braised veal cheeks with succotash and fried quail egg

Volnay 1er Cru, Louis Latour, ‘en Chevret’, 2002

Corton-Grancey Grand Cru, Louis Latour, 2003

5.

Lemon chess pie with warm stewed blueberries and whipped cream

Cremant de Bourgogne Rosé, Simmonet-Febre, NV

$125 per person.

Seating is limited.

Call Empire State South at 404-541-1105 or email empirestatesouth@gmail.com for reservations.

5 & 10 prix fixe from September 2nd -September 8th

every night for 5:30, 5:45 and 6:00 reservations

menu A

1.

pimiento cheese toasts with hot pepper jelly

Riesling, Reuscher-Haart, Piesporter Goldtropchen Kabinett, Mosel, Germany, 2006

2.

shrimp n' grits with andouille sausage, leeks, tomato, roasted pepper, and arugula

Altesse, Frederic Giachino, Roussette de Savoie, France, 2009

3.

Neopolitan panna cotta; layers of chocolate, vanilla, and strawberry with elephant ear cookies

menu B

1.

salad of shaved la Quercia prosciutto, figs, arugula, balsamic, olive oil, and pecorino

Rosé, Chateau Pesquié, Ventoux, France, 2009

2.

spaghetti and meatballs: beef, pork, and veal meatballs in a spicy tomato sauce with parmesan

Merlot, Scarbolo, ‘Campo del Viotto’, Friuli, Italy, 2006

3.

Tin Roof Sundae: Tin roof ice cream with all the fixings!

$25 food

$15 wine