FIVE AND TEN’S NEW YEAR’S EVE DINNER

$65 food

$40 wine pairings

1^st COURSE

Kumamoto oysters on the half shell with cucumber-chile mignonette and preserved lemon

Sparkling Chenin Blanc, Louis de Grenelle, Loire, NV

or

Cauliflower soup with Georgia sturgeon caviar cream and tiny croutons

Aligoté, A&P de Villaine, Bouzeron ‘Les Clous’, France, 2007

or

Beef tartare with traditional accompaniments

Rosé, Chateau Musar, ‘Jeune’, Lebanon, 2009

or

Roasted baby carrots and beets with feta, cumin vinaigrette, and pulled parsley

Sauvignon Blanc, Le Claux Delorme, Valançay, France, 2009

2^nd COURSE

Torchon of foie gras with onion jam, bread and butter pickles, and brioche

Sauternes, Chateau Laribotte, France, 2005

or

Salad of local lettuces, braised bacon, roasted tomato, avocado, and buttermilk dressing

Lirac Blanc, Domaine Lafond, Rhone, France, 2008

or

Butter poached Maine lobster risotto with tarragon crema

Chardonnay, Lioco, Carneros, CA, 2009

or

Roasted maitake mushrooms with poached local egg and truffled red mule grits

Bourgogne rouge, Jean-Claude Boisset, France, 2006

3^rd COURSE

Roasted squab breast with confit leg, lemon-thyme jus, mascarpone polenta, and braised lacinato kale

Chianti Classico, Castello di Rampolla, Tuscany, Italy, 2005

or

Grilled prime filet of beef and braised short rib with pommes anna, roasted asparagus, and rosemary jus

Cabernet Sauvignon, Branham, Napa, CA, 2006

or

Braised halibut with orange emulsion, rouille, leek whipped potatoes, and saffron braised fennel

Rioja Blanco, R. Lopez de Heredia, ‘Viña Gravonia’, Spain, 2000

or

Collard greens spanakopita with French feta, spicy cucumber-chile dressing, roasted hakurei turnips, haricots vert and shiitake slaw

Riesling Trocken, Dr. F. Weins-Prüm, Wehlener Sonnenuhr Spätlese, Mosel, Germany, 2009

4^th COURSE

Grapefruit pudding cakes with whipped cream, champagne poppy seed reduction, and cashews

Moscato D’Asti, Vietti, ‘Cascinetta’, Piedmont, Italy, 2009

or

Dark chocolate mousse with coconut macaroon and passion fruit reduction

Port, Taylor-Fladgate, LBV, Portugal, 2005

or

Apple pie with juniper ice cream and candied kumquats

Pineau des Charantes, Daniel Bouju, Cognac, France

or

Vanilla bean crème brulee with cookies and seasonal fruit

Pedro Ximenez Sherry, Alvear, Spain, 2008

Please call 5 & 10 at 706-546-7300 for reservations.