Five and Ten Prix Fixe: December 27th through January 4th

Menu A

1.

beef tartare: local egg yolk, crisp fingerling chips, shallots, capers, parsley, thyme

Rosé, Brumont, Cotes de Gascogne, France, 2010

2.

crisp rabbit confit: grain mustard jus, black pepper spaetzle, crisp Brussels sprouts, kumquat marmalade

Gamay, Jean Maupertuis, Auvergne, France, 2009

3.  

Sweet Grass Dairy Georgia Gouda with toasted pecan, baguette, and apple

Menu B

1.

fried oysters: hot sauce remoulade

Cava, Conde de Subirats, Spain, NV

2.

crisp NC trout: lemon-caper brown butter, parsnip puree, sautéed spinach, lemon-oregano jam

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

3.  

grapefruit chess pie, with poppy and cashew

$25 food

$15 booze

Five and Ten Prix Fixe: December 15 through December 23

Menu A

1.

5&10 cottage cheese, roasted chile-avocado puree, toasted sesame, soy vinaigrette

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

2.

rabbit loin pan roast, Parisian gnocchi, hakurei turnips, Brussels sprouts, bacon lardons, fried sage, roasted rabbit jus

Lirac, Domaine Lafond, ‘Roc-Epine’, Rhone, France, 2009

3.  

warm sticky toffee pudding with salty pecan cream, sweet potato sorbet and kumquats

Menu B

1.

grilled hearts of palm, ruby red grapefruit, arugula, toasted pecan, lime vinaigrette

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

roasted Spanish mackerel, clams, chorizo, spaghetti squash, tomato, parsley, lemon

Ribolla Gialla, Bastianich, ‘Adriatico’, Slovenia, 2009

3.  

winter fruits shortcake with ginger diplomat and lemon verbena caramel

$25 food

$15 booze

Five and Ten Prix Fixe: December 8th through December 14th

Menu A

1.

Homero’s tortilla chicken soup: stewed Ashley Farms chicken, crisp tortilla, avocado

Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, France, 2009

2.

fried Grass Roots Farm quail: sausage and oyster gravy, spoonbread, mustard greens

Gamay, Jean Maupertuis, 'La Guillaume', Auvergne, France, 2009

3.  

“Bridge Mix” tart:  with chocolate sorbet, ginger cream and candied kumquats

Menu B

1.

local lettuces: marinated white anchovy, shaved radish, beets, grilled scallion, herbed bread crumbs, ranch dressing

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

cornmeal-chile dusted flounder: tartare sauce, roasted baby carrots, red mule grits cake, lemon emulsion

Pinot Blanc, Becker Estate, Pfalz, Germany, 2009

3.  

sweet grass dairy green hill cheese:  house made baguette, Mimi’s pickled cranberry jam and spiced pecans

$25 food

$15 booze

Five and Ten Prix Fixe December 1 through December 7

Menu A

1.

chicken pot pie: sweet potato, rutabaga, kale, cornmeal crust

Cava, Conde de Subirats, Spain, NV

2.

beef and pork meatloaf: foie gras emulsion, whipped turnips, chanterelles, onion jam

Madiran, Chateau Bouscassé, Gascony, France, 2008

3.  Canadian maple butter tart: chestnut puree, Georgia apple sorbet

Menu B

1.

grilled radicchio salad: anchovy vinaigrette, shaved pecorino, pistachio, crisp sage

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

monkfish and clam bourride: Yukon gold potato, baby fennel, tomato-orange broth, rouille, green olive tapenade, grilled bread

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

3.  Chocolate bread pudding: whipped cream, tangerine campari granité 

$25 food

$15 booze

Giuseppe Quintarelli Wine Dinner at Empire State South

Ok, let’s see, the top five wines in all the world:

You have to put a Romanée-Conti in there.  And at least one First Growth from Bordeaux (I’m going to go with Haut-Brion), maybe even two (I’ll also toss in Chateau Latour).  And because I’m a Burgundy man, I’ll want to add Comte de Vogüé Musigny in the mix, too.  So who gets that highly contested fifth slot?  Something from the hill of Hermitage?  An opulent Montrachet?  Or maybe Sauternes’ precious d’Yquem?  It isn’t an easy call, but I’ll go ahead and make it:

#5:  Giuseppe Quintarelli Amarone della Valpolicella

There is a decent chance you haven’t heard of this wine.  Amarone itself isn’t anywhere close as old as the other wines on the list (in fact, it wasn’t really properly named until the late 1960’s), and Giuseppe himself is still alive, so how storied could this wine really be?

A couple of times recently I’ve been asked whether I think that the world’s very expensive wines are really worth it.  Whether you can actually tell a big difference in the glass.  And what I often come back to is a matter of wine’s ability to show dynamic dimensions.  The few times I have been lucky enough to sit down Quintarelli’s top wines I have been astounded at its capability in this respect. Perhaps no other wine out there will show you as many looks, as many faces, as many twists and turns and unraveling expressions as that deep, inky thing.

This is a very special opportunity to explore a sampling of Giuseppe’s line-up, culminating in a pour of his masterpiece, the Amarone.  Giuseppe is now well into his eighties, and since the mid-2000s his talented daughter, Silvana, has been crafting the wines, so these reds are some of the last great wines of Italy’s Veneto, produced by the hands of the master himself.  I can’t wait to try them all.

-Steven Grubbs

Giuseppe Quintarelli:  one of the world’s greatest winemakers.

December 14^th, 2011. 7 p.m.

Empire State South

$150 per person plus tax and gratuity

1.

Marinated P.E.I. mussels, chili, preserved citrus, mizuna, pickled cippolini
Bianco Secco, Giuseppe Quintarelli, 2010

2.

Gnocchi Romano alla carbonara:  mangalitsa guanciale, local egg yolk

Rosso “Ca del Merlo”, Giuseppe Quintarelli, 2000

3.

Venison loin, sweet potato puree, Brussels, maitake, preserved cherries
Valpolicella, Giuseppe Quintarelli, 1999

Valpolicella, Giuseppe Quintarelli, 2000

4.

Piave cheese with accompaniments

Amarone della Valpolicella, Giuseppe Quintarelli, 1998

5.

Cenci with ricotta, warm honey, and cinnamon

Call ESS at 404-541-1105 for reservations. 

Celebrate New Year's Eve at Empire State South

1.

Crudo:  smoked trout tartare

yogurt & meyer lemon truffle marinated bay scallop, pickled celery

red snapper, grapefruit, chili, black pepper

Mortadella: roasted sunchokes, frisee, boiled dressing, pickled satsumas

Ham hock & Dashi Consommé: local egg yolk, braised cabbage, black truffle

               Winter Greens Salad: grilled radicchio, cavelo nero, treviso, kale ,caper, anchovy vinaigrette, crisp bread,  shaved asher blue

2.

Lobster: cauliflower puree, cauliflower chips, capers, meyer lemon

           Foie Terrine: riesling gelee, compressed apple, green strawberry preserve, toasted brioche

    Roulade of Crisp Sweetbreads: maple-sherry glaze, puy lentils, quince & winter squash

Local Carrots: brown butter cumin puree roasted in sorghum & cider vinegar

raw & pickled with carrot top vinaigrette

3.

Farrotto: brussels, foraged mushrooms, crisp kale, pecans

  Roasted Pheasant Breast: braised leg stew, turnips n’ greens, chanterelle puree, pickled persimmon

            Painted Hills Eye of Rib Eye:  pommes anna, roasted broccoli, jerky salad with peanuts, green papaya,  scallion, soy jus

            Alaskan Halibut: razor clam & georgia shrimp stew, fennel broth, carrot, pickled ramp & fine herbs

4.

Bourbon Baba: candied cranberries, buttered pecan ice cream

Gateau St. Honore: vanilla chiboust, bruleed grapefruit & tangerines

Bittersweet Absinthe Cremeux: pear sorbet, champagne pearls

Baked Alaska: passion fruit-yuzu 

Supplementals

UGA sturgeon caviar, crème fraiche, shallot, pickles, capers, lemon, johnny cakes  $120

oysters on the half shell: shigoku oyster  

6 ea.   $18.   12 ea.   $34.

Cheese Plate     $15

asher blue, sweet grass dairy, membrillo

mountaineer, meadow creek dairy, georgia honeycomb

harbison,  jasper hill farm, pickled mushrooms

 

$75 per person, 4 courses & $35 wine pairings (tax and gratuity not included)

wine pairs to be determined

Call Empire State South for Reservations at 404-541-1105

 

The Great Chocolate Milk In School Debate

I posted a twitter link to a story about the ban of chocolate milk in schools that aired on NPR this morning. From that, people asked my stance on the issue and here I will spell it out.

I am in favor of small steps to attack problems. My community has a massive issue with poverty stricken kids and the most popular meal at the cafeterias is Monday breakfast. It is often the first meal that the kids have had since Friday lunch. So in the interest of just getting them fed I have little problem with chocolate milk. This is a community that when we have food drives at the school they recommend that the food is in pop top cans so the kids can feed themselves on the weekend. That is possibly the saddest sentence I will ever write.

I am in favor of reduction in sugar levels in chocolate milk and a slow weening off of sugar-laced proteins. I am in favor of getting all corporate pressure off of the menu in schools. I think soft drinks have no place in the system. I also have a problem with juice, which is just sugar in another form. I am in favor of having kids drink more water and eat more vegetables. I am in favor, a huge proponent, of changing the diets of the families in need by matching food stamp funds at farmers markets through programs such as Wholesome Wave's Snap initiative. I am in favor of challenging kids to grow food to show them that it doesn't have to come in a pre-packaged form. I am in favor of slowly changing the diets of children in our community so that families make better use of their money when it comes to whats on their dinner plate.

But first and foremost, right at this moment, I am in favor of getting that kid something they want to eat so they don't pass out in first period. I am in favor of balancing that chocolate milk with a good meal of yogurt, fruit, granola and toast. Balance is a key word here. As we teach about better food things will change. For a start we should mandate a altering of the chocolate milk recipe to be lower in sugar, like the NPR piece talks about.

Progress can be made through small steps but completely banning chocolate milk right now is a step further on down the line. It's not progress, rather its a reaction that doesn't really address the issues. The issues are overall diets and true poverty in our communities.

Oh and I am a huge fan of Tony Geraci. He's making huge differences by changing things with a smile. He rocks.

Five and Ten Prix Fixe: November 17 through November 23

Menu A

1.

fried green tomatoes: pickled shrimp and boiled dressing

Gruner Veltliner, Ecker, Austria, 2009

2.

blackened texas redfish: remoulade, dirty rice, mustard greens, radish and citrus salad

Vouvray, Francois Pinon, ‘Cuvee Tradition’, Loire Valley, France, 2009

3.

marinated chevre: housemade baguette, fresh pear, roasted grapes and pecans

Menu B

1.

crisped 5-spice pork belly: pomegranate gastrique, blood orange, cilantro, scallion

Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009

2.

braised beef short rib: whipped turnips, baby carrots, pearl onions, horseradish

Cab Franc/Syrah/Merlot, Puydeval, Languedoc, France, 2009

3.

Chocolate mousse with candied chestnuts, whipped cream and pomegranate seeds

$25 food

$15 booze

Five and Ten Prix Fixe : November 10 through November 16

Menu A

1.

WG arugula and gin cured steelhead trout: buttermilk dressing, tiny croutons, pickled vegetables, crisp leeks

Picpoul de Pinet, Domaine de Guillemarine, Languedoc, France, 2010

2.

roasted mahi mahi:  kohlrabi slaw, stewed field peas, mustard greens, hot sauce beurre blanc

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

3.

phyllo and lemon diplomat tart with brûleéd banana, coconut sorbet and citrus salad

Menu B

1.

whipped lardo crostinis: balsamic pearl onions, poached golden raisins, hot pickled peppers and carrots, crisp oregano

Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009

2.

pork loin alla porchetta: stuffed with garlic, sage, rosemary, and fennel with stewed white beans, braised lacinato kale, and gremolata

Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007

3.

seahive cheddar with Georgia apple and pecans, pickled cranberries and house-made baguette

$25 food

$15 booze

Family Style Christmas Eve Dinner at Empire State South

December 24^th 6:00PM

We are having a family style, early evening meal at Empire State South this year! Throw aside those culinary worries and bring the kids and the parents!

1.

warm winter salad:

roasted turnips, radishes, chiogga beets, nantes carrots, watercress, escarole and a roasted carrot vinaigrette with housemade farmer’s cheese with fresh sage

2.

Family Style:

roasted leg of lamb, stewed turnip greens, lamb tessa, chile, preserved lemon

traditional mint sauce

crispy Lamb sweetbreads with confit orange and charred cippolinis

pommes dauphine

brussels sprouts gratin

Richard Olney’s Chestnut Puree with Celery

3.

Les Fromages:

Asher Blue- Sweet Grass Dairy, with quince membrillo

Harbisen- Jasper Hill Farm, with cranberry mostarda

Wabash Canonball- Capriole, with pecan brittle

4.

Croquembouche

with pear-cranberry compote, salted caramel or bittersweet chocolate sauce

$60 per person

Five and Ten Prix Fixe: November 3rd through November 9th

Menu A

1.

carrot and mache salad: poached golden raisins, pickled cranberries, yogurt-ginger dressing

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

crisp flounder: mussels en escabeche, peppers stewed with garlic and tomato, sautéed greens, crisp fingerling potatoes

Verdejo, Martina Prieto, Rueda, Spain, 2010

3.

grapefruit chess pie with whipped cream, poppy seed, and toasted cashews

Menu B

1.

sautéed chanterelles: slow cooked egg, fried sage, tiny croutons, pecorino

Chardonnay, Verget, ‘Terroirs de Cote d’Or’, Burgundy, France, 2008

2.

braised lamb shoulder: natural jus, stewed chickpeas, roasted garlic and caramelized pearl onions, arugula, anchovy relish

Priorato, Buil & Giné, ‘Giné-Giné’, Spain, 2008

3.

apple and cranberry crisp with whipped cream, hazelnuts and lemon honey sorbet

$25 food

$15 booze

Five and Ten Prix Fixe: October 27 through November 2

Menu A

1.

WG broccoli and Cabot cheddar soup: lil sopressata sandwich

Chardonnay, Windsor Sonoma, Russian River Valley, CA 2008

2.

braised beef short ribs: natural jus, buttermilk whipped potatoes, glazed baby carrots, fresh horseradish

Valpolicella Superiore Classico, L’Arco, Veneto, Italy, 2004

3.

sweet potato cake: sour cream whip, candied pecans, sweet potato sorbet

Menu B

1.

cucumber and radish salad: dill and crème fraiche dressing, pickled onion, scallion, arugula, feta

Muller Thurgau, Anne Amie, Willamette Valley, OR, 2009

2.

steelhead trout: grain mustard beurre blanc, spaetzle, Brussels sprouts in brown butter, grapefruit-pearl onion marmalade

Chardonnay, Verget, Bourgogne ‘Terroirs de Cote d’Or’, France, 2008

3.

creamy rice pudding: whipped cream, candied citrus peel, chocolate hazelnut biscotti 

$25 food

$15 booze

Five and Ten Prix Fixe: October 20 through October 26

Menu A 

1.

shrimp and celeriac remoulade: watercress, carrot, sugar snap peas, horseradish

Rosé, Brumont, Cotes de Gascogne, France, 2010

2.

grilled squid: chorizo and root vegetable stuffing, lemon emulsion, sautéed greens, grapefruit, cilantro

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbera County, CA, 2009

3.  

sweet grass dairy green hill cheese with mimi’s apple butter, house-made baguette and spiced pecans

Menu B

1.

baby beets, turnips, and radishes: tarragon  and grain mustard dressing, apple, toasted pecans, fried parsley

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

spaghetti and meatballs: artisan spaghetti, veal and pork meatballs, spicy tomato sauce, oregano, arugula, pecorino

Etna Rosso, Terre Nere, Sicily, Italy, 2010

3.

mint panna cotta with chocolate and local honey

Five and Ten Prix Fixe: October 13th to October 19th

Menu A

1.

Woodland Gardens lettuces: horseradish dressing, hardboiled egg, pickled beets and mustard seeds, feta, fried shallot

Gruner Veltliner, Ecker, Austria, 2009

2.

crisp catfish dusted in chickpea flour: fennel chutney, cabbage braised in mustard seed-yogurt curry, Carolina Gold rice, lime emulsion

Riesling, Dr. F. Weins-Prüm, Graacher Himmelreich Kabinett, Mosel, Germany, 2008

3.

Apple crisp with whipped cream, cranberry port sorbet and pecans

Menu B

1.

gratinee lyonnaise: local onions, Greendale gruyere, baguette

Vouvray, Le Bouchet, Demi-sec, Loire Valley, France, 2009

2.

bacon wrapped rabbit roulade: red wine vinegar and honey jus, root vegetable hash, roasted mushrooms

Chiroubles, Domaine de la Chappelle, Beaujolais, France, 2009

3.

Pumpkin pie with maple reduction, whipped cream and pepitas 

$25 food

$15 booze

finished pot roast... no carrots though. beets instead.

mashed potatoes for said pot roast

salt, red bliss potato, unsalted butter, whole milk

I love mashed potatoes. 

The most famous mashed potatoes are those of the famed French chef Joel Robuchon. His recipe is 2 parts taters to 1 part butter made smooth with a smidgen of milk. His are mashed potatoes to enjoy in moderation. I had the famous taters at Atelier in Las Vegas recently and while they were decadent and luscious I think we can easily replicate a similar experience with a  lighter hand. Slightly lighter. Everything in moderation people…

Robuchon also calls for unpeeled potatoes to keep the potatoes from saturating water during the cooking. The only problem with that is that you then have to peel hot potatoes and that’s kind a nuisance. Hell, there’s a kids game surrounding the fact that no one wants to hold a hot potato. Chef, you listening? Maybe the hot potato song doesn’t translate. I will sing “Pommes de terre chaud…” next time in France and see if I get understanding stares or not.

Serves 4 abundantly

2 pounds smaller potatoes, peeled and cut in half. I love Red Bliss and Yukon Gold

1 1/2 teaspoons fine sea salt

1/2 pound unsalted, cold

½ cup whole milk, maybe a touch more if the potatoes are starchy

Cover the potatoes with cold water in a large pot. Bring to a boil and add one teaspoon of the salt. Cook until they are tender but don’t overcook them. Drain the potatoes and place them through a ricer. Mashing in a mixer is a no no. Electric mixer even more so. Ricers rock. They look like really big garlic presses. That’ll get the gluten going in the potatoes and give you that gummy texture we seek to avoid.

So you have pressed the potatoes through the ricer and because you cooked them until perfectly tender you have a beautiful fluffy mass of riced potatoes. Add the cold butter and stir with a wooden spoon to incorporate. Add the warm milk and season to taste with the remaining salt. Serve immediately.

pot roast

Pot Roast.

The cut of beef known as “chuck” is from the shoulder and neck area of the animal. It is a definite working muscle and would be the toughest steak ever if you grilled it and served it, but when you gently braise it , the meat just becomes butter. Let’s remember that braising is cooking in a  moist, covered environment. It doesn’t have to be swimming in liquid, rather just kept really moist. A gentle Jacuzzi for the meat.

Mary is in out of town on business so Beatrice, Clementine and I will eat pot roast tonight, with local turnips & their green, carrots and buttery mashed potatoes. Great food for a rainy day. I will open a bottle of Valpolicella and relax before a very busy weekend. My book tour starts on Monday so I will need the sustenance.

Classic recipe:

¼ teaspoon chile flake

½ teaspoon fennel seed

½ teaspoon coarsely ground black pepper

pinch of brown sugar

1 teaspoon kosher salt

2 tablespoons bacon fat

2 pound chuck roast, well marbled

2 medium sweet onions, peeled and quartered

2 stalks celery, cut in two inch lengths

2 medium carrots, cut in two inch lengths

1 small head of garlic

½ cup good red wine

3 cups chicken or beef stock

1 sprig fresh oregano

3 sprigs flatleaf parsley

Preheat oven to 275F.

Combine the chile flake, fennel seed, black pepper, sugar and salt in a small bowl. Mix with your finger tips and then season the beef with the cure. Let sit at room temperature for 2 hours.

Warm a large braising pot over medium high heat.  Add the bacon fat. Blot the beef with some paper towel to remove excess moisture and then add to the hot bacon fat. Sear off on all sides and then remove from the pan. The meat should look all nice and caramelized.

Add the onion to the pot and cook for about 15 minutes. Add the celery and the carrot. Add the wine and then take a spatula and scrape the good bits the will loosen from the bottom of the pot. Add the head of garlic. When the wine has pretty much evaporated add the stock. Add the seared beef, oregano and parsley. Cover and bring to a high simmer. Place in the oven and cook for about 2 1/2 to 3 hours depending on thickness and tightness of meat. 

After the time parameter of 2 1/2 to 3 hours has passed, check your roast. When you prod it with your finger it should give in with little resistance. Uncover the pot and cook for twenty more minutes. Remove from heat and serve with roasted turnips and carrots, some stewed turnip greens and a healthy dose of buttery mashed potatoes. Search Robuchon mashed potatoes to get a good recipe for them.

Five & Ten Prix Fixe: October 6th through October 12th

Menu A

1.

house made salt cod fritters: remoulade, pickled okra

Altesse, Frederic Giachino, Savoie, France, 2009

2.

crisp flounder: herb emulsion, purple and green beans, lemon risotto, beet slaw

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

3.

Spiced plum sorbet with fresh orange, hazelnuts, whipped cream and plugra butter cake

Menu B

1.

arugula salad: shaved salumi, radish, hardboiled egg, pickled onion, anchovy vinaigrette

Kerner, Abbazia di Novacella, Alto-Adige, Italy, 2010

2.

braised lamb shoulder: stewed white beans, mustard greens, grape and olive

mostarda

Coteaux du Languedoc, St. Martin de la Garrigue, ‘Bronzinelle’, France, 2007

3.

Butterscotch budino with whipped cream, candied cashews and cocoa nib sea salt chocolate

$25 food

$15 booze

Dinner at ESS with the Italian Wines of Small Vineyards Imports

There is a little-known trade secret that the best shortcut to picking great wines is to find an importer you trust.  In a sense they have already done the dirty work for us.  Turn around your favorite bottle of non-domestic wine and the chances are good that a very good importer has stuck their name on the back.  The chances are also good that this importer represents a specific point of view, and that he or she has picked these wines based upon a particular ethic.  For Neal Rosenthal, it is all about terroir-driven wines.  The late, great Joe Dressner was committed to natural fermentation.  For Robert Chadderdon, it is a matter of selling wine only when it's drinking well, and not before.

And for Seattle's Small Vineyards Imports it's a matter of working only with producers who are small enough that we can establish a personal connection with them (the winemaker's face often appears on the back of the bottle, in fact).  These growers represent the smallest 10% of their respective regions, and they are always family-owned, family-run estates.  We are hosting Jody Allen of Small Vineyards on October 26th, and we'll be pairing a sample of their Italian portfolio with our own version of Italian cuisine.  Hopefully you can come and sample, too.  -SG

'If you think about it, it's a lot easier to make a great meal for 5 people than for 500, and winemaking is no different."   http://www.enjoysmall.com/


October 26, 2011, 7:00  p.m.
$95/person plus tax and gratuity

Prosecco, Trevisiol, Veneto, NV, upon seating


1st
Souse Porchetta with crisp Tuscan kale, pickled okra, Calabrian pepper gribiche
Rose of Sangiovese Grosso, Parazetta, 'Sara', Tuscany, 2009


2nd
Skatewing with melted fennel, sauteed escarole, preserved lemon and Castelvetrano olives
Vernaccia di San Gimignano, Le Rote, Tuscany, 2010


3rd
Veal and pork meatball cannelloni with preserved tomato, ESS mozzarella, pinenuts, mushrooms, and marjoram
Chianti Classico Riserva, Poderi Ciona, Tuscany, 2006


4th
Roast Beef Spinalis with crisp bone marrow, dressed cippolini, and fingerling potato
Rosso Conero Riserva, Marchetti, Le Marche, 2007


5th
Poached pear, honey-pine nut tart, pear sorbet, pomegranate.
Moscato d'Asti, Tre Donne, 'La Perlina', Piedmont, 2010

Five and Ten Prix Fixe: September 29 through October 5

Menu A

1.

spicy buffalo sweetbreads:  blue cheese, carrot, celery slaw 

Riesling, Dr. F. Weins-Prüm, Graacher Himmelreich Kabinett, Germany, 2008

2.

grilled Plantation quails: hakurei turnip puree, baby bok choy, pickled shishitos

Pinot Noir, Montinore Estate, Willamette Valley, Oregon, 2010

3.

Chocolate pecan pie with whipped cream and sweet potato sorbet

Menu B

1.

sorrel salad: buttermilk chive dressing, arugula, parsley, tarragon, frisee, radish, fried smelt

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

Tybee shrimp: herbed dumplings, mustard greens, mirepoix, smoky bacon broth

Bordeaux blanc, Chateau Lamothe de Haux, France, 2010

3.

Citrus and banana salad with crispy meringue, whipped cream and coconut sorbet

$25 food

$15 booze

Five and Ten Prix Fixe: September 22 through September 28

Menu A



1.

spaghetti carbonara: 5&10 bacon, lacinato kale, red onion, local egg yolk, parmesan

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010



2.

guinea fowl confit: romesco, roasted potatoes, poached garlic, asparagus, citrus salad

Mencia, Jose Palacios, ‘Petalos’, Bierzo, Spain, 2008



3.

pecorino toscano with house-made baguette and accompaniments



Menu B:



1.

cobb salad: romaine, endive, watercress, poached chicken breast, bacon, avocado, chopped hard boiled eggs, tomato, and red wine vinaigrette

Pinot Blanc, Graf von Schönborn, Franken, Germany, 2010



2.

house salt cod baked in parchment: fingerlings, caramelized onion, collards, finished with aioli and herb salad

Altesse, Frederic Giachino, Savoie, France, 2009



3.

Orange pudding cake with whipped cream, chocolate sorbet and earl grey caramel



$25 food

$15 booze

Five and Ten Prix Fixe: September 15th - September 21st

Menu A

1.

spinach salad: blue cheese, shallot vinaigrette, spiced pecans, pear

Riesling, Schloss Schönborn, ‘Estate Dry’, Rheingau, Germany, 2010

2.

steamed pei mussels: Dijon, lemon, shallots, garlic, parsley and a touch of cream

Pinot Blanc, Graf von Schönborn, Rheingau, Germany, 2010

3.

Beecher’s cheddar with house-made baguette and accompaniments

Menu B

1.

Caesar salad: romaine, nueske bacon, parmesan, garlicky croutons

Gruner Veltliner, Ecker, Austria, 2009

2.

grilled skirt steak: roasted fingerling potatoes with garlic and rosemary, broccoli raab with chile flake, red wine jus, shaved pecorino, and salsa verde

Merlot/Cabernet, Peter Dipoli, ‘Iugum’, Alto-Adige, Italy, 2005

3.

chocolate mousse with hazelnut cream and cinnamon poached pear

$25 food

$15 booze