5& 10 Prix Fixe January 27 to February 2

Menu A

1.

pimiento cheese tea sandwiches with arugula and radishes

Cava, Conde de Subirats, Spain, NV

2.

braised Berkshire pork osso buco with natural jus, boiled peanut gremolata, Carolina gold rice middlins, and sautéed mustard greens

Saumur-Champigny, Domaine de Nerleux, ‘Clos des Chatains’, Loire, France, 2006

3.

dark chocolate tart with cinnamon whipped cream, toasted almonds and fennel marmalade

Menu B

1.

gnocchi parisienne with brown butter, maitake mushrooms, parmesan, and fried sage

Pinot Grigio, Borgo M, Veneto, Italy, 2009

2.

salmon en papillote with vermouth, fingerling potatoes, shallots, thyme, and haricots vert finished with local arugula in sherry vinaigrette and fried shallots

St. Veran, Elizabeth Hugary, ‘Les Chenes’, Burgundy, France, 2009

3.

shortcakes with caramel, winter fruits and vanilla bean diplomat cream

5 & 10 Prix Fixe January 20 to January 26

Menu A

1.

oyster and shiitake pie with leek crema

Rotgipfler, J.Reinisch, Thermenregion, Austria, 2008

2.

shrimp and anson mills white hominy grits with Andouille, poached leeks, tomato, arugula, and chopped radicchio

Riesling, Von Hövel, Mosel, Germany, 2007

3.

spiced coffee pots de crème with biscotti

Menu B

1.

salad of woodland gardens lettuces with bistro vinaigrette, shaved radish, citrus, and parmesan

Verdicchio, Bisci, Le Marche, Italy, 2008

2.

pan roasted bistro steak with black truffle jus, pommes Anna, creamed spinach, and persillade

St. Georges-St. Emilion, Chateau Saint-Andre Corbin, Bordeaux, France, 2007

3.

baklava tart with lemon verbena ice cream

Five & Ten's Valentine's Day Menu

Monday February 14^th, 2011

3 courses for $50, additional wine pairings $30

1^st Course

roasted oysters with sherry butter, crab, roasted peppers, celery and breadcrumbs

Chenin Blanc, Domaine de Belliviere, ‘Les Rosiers’, Jasnieres, Loire, France, 2007

or

tuna sashimi with little gem lettuces, grilled baby leeks, almonds, sesame and ponzu

Edelzwicker, Dirler-Cade, Alsace, France, 2007

or

frisee, artichoke, duck confit, frisee and a poached egg with warm truffle vinaigrette

Bourgogne, Joseph Voillot, France, 2008

or

conch and clam chowder with saffron, citrus, rouille and roasted fresno chiles

Riesling, Von Hövel, Mosel, Germany, 2007

or

lobster raviolis in lemongrass broth with ginger, shiitakes and salsify

Bourgogne Blanc, Jean-Claude Boisset, France, 2006

2^nd Course

roasted guinea fowl with sunchoke puree, escarole, ham hock broth and honshemeji mushrooms

Santenay, Thomas Morey, ‘Les Hates’, Burgundy, France, 2008

or

grilled Prime NY strip with pommes anna, foie gras cream, Brussels sprouts and crisp salsify

Cabernet Sauvignon, Georg Rafael, Napa, CA 2003

or

veal osso buco with gremolata, saffron risotto, mustard greens and roasted cippolini onions

Nebbiolo, Renato Ratti, Piedmont, Italy, 2008

or

roasted redfish with leek rice grits, wilted butter lettuce, lettuce sauce and minced radicchio with cider vinaigrette

Bianco, Coenobium, Lazio, Italy, 2008

or

sautéed grouper with preserved lemon emulsion, shrimp, gnocchi and spinach in brown butter and a five herb salad

Gruner Veltliner, Nigl, ‘Freheit’, Austria, 2009

Dessert

Lemon Cake with berry-lavender sorbet and vanilla bean reduction

5&10’s housemade limoncello

or

Blood Orange ‘fruit on the bottom’ crème brulee with cookies

Muscat de Beaumes de Venise, Chateau Trignon, Rhone, France, 2008

or

Seasonal Fruit Galette with ice cream and local honey

Sauternes, Chateau Laribotte, France, 2005

or

Chocolate & caramel tart with bruleed bananas and cinnamon-cayenne whipped cream

Port, Taylor-Fladgate, LBV, Portugal, 2005

Valentine’s Day at Empire State South

5 courses

$95 food plus $55 for wine pairings

Amuse bouche:

beets and goat cheese: beet mousse, roasted beet, beet chips and bruleed goat cheese

Optional beginning ($90 supplement)

sevruga caviar service (0.5 ounce) with potato blinis, fingerling potato chips, Palladin toast, gribiche, lemon and dill

Champagne, Chartogne-Taillet, France, NV

1^st Course

chilled kumamoto oysters with cucumber gelee and classic mignonette

Chablis 1er Cru, JP & B Droin, ‘Montee de Tonnerre’, Burgundy, France, 2009

or

galantine of squab, foie gras, and black truffle served with a winter salad of celery, Brussels leaves, frisee, shaved tome, and a black truffle-tawny port vinaigrette

Riesling, Dönnhoff, Schlossbockelheimer Felsenberg Spätlese, Nahe, Germany, 2005

or

charcuterie plate of rabbit three ways: cold pate, cold rillete, hot sausage with house mustards

Rotgipfler, J. Reinisch, Thermenregion, Austria, 2008

2^nd Course

kampachi and tuna belly with Denchen shoya, pickled turnips and stems, micro turnips, benne and housemade soba

Albariño, Gran Vinum, ‘Nessa’, Rias Baixas, Spain, 2009

or

celery root and black truffle soup served with a croque madame of house ham, gruyere, and a quail egg

Bourgogne blanc, Alain Patriarche, ‘La Monatine’, France, 2008

or

ricotta cavatelli with guinea fowl sugo, caramelized fennel

Nebbiolo-Barbera, Brandini, Piedmont, Italy, 2004

3^rd Course

Border Springs lamb leg: rosemary lamb jus, artichokes Barigoule, puree of flageolet, Athens tomatoes, salsify chip

Cabernet Sauvignon, Georg Rafael, Napa Valley, 2003

or

Crisp Striped bass with red wine braised shallot, Buttered escarole, crisp potato

Gruner Veltliner, Nikolaihof, ‘Hefeabzug’, Wachau, Austria, 2008

or

Grilled Maine lobster over cauliflower farroto, charred scallion escabeche, radishes

Soave Classico, Inama, ‘Vigneto du Lot’, Veneto, Italy, 2007

4^th Course

selection of regional cheeses

Madeira, Rare Wine Co., ‘Savannah Verdelho’, NV

Dessert

White-and-Dark Chocolate Semifreddo with warm hazelnut ganache

Tawny Port, Niepoort, 10 year, Portugal

or

Meyer lemon curd tart

Tokaji Aszu, Royal Tokaji Co., ‘Mad Cuvee’, Hungary, 2008

or

Almond and vanilla clafouti with sour cherry compote

Pedro Ximenez Sherry, Alvear, Spain, 2008

5 & 10 Prix Fixe January 13 to January 19

Menu A

1.

pei mussels steamed in beer with garlic, chile flake, lime, and cilantro

Gruner Veltliner, Schwarzbock, Austria, 2009

2.

crisp trout stuffed with lemon, garlic, and parsley, warm bacon vinaigrette, sautéed spinach, and soft red mule grits

Sauvignon Blanc, Mount Nelson, Marlborough, NZ 2009

3.

cherry galette with pistachio ice cream and local honey

Menu B

1.

yellow split pea soup with smoked ham hock, crème fraiche, and croutons

Cava, Conde de Subirats, Spain, NV

2.

braised lamb shank with orange gremolata, natural jus, mascarpone polenta, and saffron braised Belgian endive

Syrah-Grenache, Domaine Bahourat, Costieres de Nimes, France, 2008

3.

chocolate bread pudding with salty caramel ice cream and toasted marshmallows

Details Magazine: The Five Oysters to Know

Check out this article, "The Five Oyster to Know: Plus: How to shuck shellfish like a pro, and the best toppings," featured in Details Magazine.

Snow Day

Five & Ten, The National and Empire State South will be closed today - Monday, January 10th. Looking to reopen tomorrow. Enjoy the snow and stay warm.

The SAVEUR 100: Chef's Edition

Check out The SAVEUR 100: Chef's Edition online where you will find a great piece written by the multi-talented John Currence and also a recipe for my fish tacos. Among the 100, be sure to find 4 oyster recipes by Frank Stitt, the vitamix, king of blenders and really good pizza!

(photo by Todd Coleman via Saveur)

5 & 10 Prix Fixe January 6 to January 12

Menu A

1.

Tuscan ribollita with grilled sourdough, white beans, tomato, and chard

Pinot Grigio, Borgo M, Veneto, Italy, 2008

2.

piedmontese beef cheeks braised in red wine with tomato-anchovy gremolata, leek polenta, and braised fennel

Nebbiolo-Barbera, Brandini, Piedmont, Italy, 2004

3.

chocolate banana cake with candied peanuts and coffee toffee ice cream

Menu B

1.

lifeguard calamari with lemon, chile, capers, raisins, roasted tomato, basil, white wine, and tiny croutons

Pinot Gris, Villa Wolf, Pfalz, Germany, 2009

2.

crisp NC flounder with boiled peanut beurre blanc, soft red mule grits, and braised carrots, celery, and leek

Vermentino blend, Mourgues du Gres, Costieres de Nimes, France, 2009

3.

poached pear with phyllo pastry, candied nuts, local honey and orange sorbet

$25 food

$15 wine

The Wines and Producers of Austria and Germany

Courtesy of Terry Theise Selections and Michael Skurnik Wines



I firmly believe that the world's best and most versatile food wines come out of Austria and Germany. The cooler climate and mineral-rich soil means wines of great acidity and aromatics, and after many hundreds of years of practice they've really worked out their technique and are consistently sticking the landing. If you think white wines can't be serious, then I urge you to pay attention to real-deal Gruners and highborn Rieslings from this part of the world, and I beg you to try them with food. They will not disappoint.

On January 19th we will be hosting a few producers from the portfolio of Riesling pundit and goofball-guru Terry Theise, whose extensive work in these countries has mined up some real heroes (and stars) of winemaking and terroir. Johannes Leitz (of Weingut Josef Leitz), Johannes Hirsch (of Kamptal's rocking Hirsch), and Thomas Klinger (Bründlmayer), all will be here to talk about the wines they make, and a member of the Saahs family will be here to talk about their legendary estate Nikolaihof, one of the oldest wineries in Europe.

The menu looks great, too, featuring some of Ryan's charcuterie expertise and some of Hugh's wizardry with seafood. Great food, great wines, great pairings, oh January 19th hurry up and get here...

Empire State South


Wednesday, January 19th, 6:30 p.m.

1.
Beef tartare with puffed beef tendon, radish, and cucumber


Brut Rose, Bründlmayer, Kamptal, Austria, NV



2.
Lobster roulade with butter-braised leek and mustard cream


Gruner Veltliner, Nikolaihof, 'Hefeabzug', Wachau, Austria, 2008



3.
Poached flounder over braised daikon, mache, citrus, and dashi broth


Riesling, Hirsch, Heiligenstein, Kamptal, Austria, 2007



4.
White sausage of sweetbreads and black truffle with braised cabbage and spaetzle


Riesling, Josef Leitz, 'Dragonstone', Rheingau, Germany, 2009



5.
Duck confit with red curry broth, grilled rice, and buttery escarole


Riesling, Josef Leitz, Rüdesheimer Berg Roseneck Spätlese, Rheingau, Germany, 2004



6.
Selection of regional cheeses



7.
Pear linzer torte with whipped cream and Nikolaihof Elderflower syrup

Beerenauslese, Heidi Schröck, Austria, 2008

$110 per person plus tax and gratuity



Call ESS at 404-541-1105 for Reservations