Five & Ten Prix Fixe: August 30th - September 5th

Menu A

1.
chilled purslane soup with scallop crudo, preserved lemon, and chili powder
Sancerre, Domaine de la Perriere, Loire, France, 2011

2.
crisp dorade bouillabaisse with little neck clams, Tybee shrimp, fennel, potato, and smoked tomato broth
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010

3.
marjolaine with chocolate, hazelnut and cream and brulèed Georgia mutsu apples



Menu B

1.
English peas with crisp lardons, egg, radish, local lettuces, and buttermilk-tarragon dressing
Chablis, Louis Michel, Burgundy, France, 2010

2.
tagliatelle with roasted Japanese eggplant, salumetto, mint, chervil, tomatoes, and Parmesan
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007

3.
cheddar gougéres with vanilla bean ice cream, apple compote, pecan praline and caramel

 

Available for 5:30pm, 5:45pm and 6:00pm Reservations

$30 food

$15 booze

Library Wine Dinners with Winemaker Joe Davis of Arcadian Winery: September 9th at Empire State South and September 11th at Five & Ten

I'm really excited about having Arcadian Winery's Joe Davis at both Empire State South and Five & Ten for two very special wine dinners. We've crafted unique menus for each dinner, sure to showcase this talented winemaker and his craft. Please join us for one of the dinners (or both!) by calling and making a reservation today!

Library Wine Dinner with Winemaker Joe Davis of Arcadian Winery

Joe Davis sorting grapes

One of the most eye-opening tastings I've done in quite a while was a whole slew of aged wines from Joe Davis' Arcadian Winery.  Perhaps no other American winemaker is building Pinots, Syrahs and Chardonnays to age the way Joe is, with most of the wines not being released before 5 years of age (and even then they need time).  With age they are real things of beauty, expressive and tireless, and always seeming more youthful than they are.  So it is a real treat to host Joe and a number of pristine wines from his personal stash in Lompoc.  Joe will be here September 9 to walk us through the vintages (and the vineyards) and to tell us why his wines grow old so gracefully.

-Wine Director Steven Grubbs

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Library Wine Dinner with Winemaker Joe Davis of Arcadian Winery
Empire State South
September 9th, 2012
$130 per person + tax and gratuity

1.
poached Rappahannock River Oysters, celery ice, finnochiona,  potato mousse, crème fraiche, pickled fennel
Chardonnay, Arcadian, ‘Sleepy Hollow Vineyard’, Santa Lucia Highlands, CA, 2005

2.
foraged mushrooms, chicken broth, ESS goats chesse gnudi, egg yolk, ESS sourdough
Pinot Noir, Arcadian, ‘Gary’s Vineyard’, Monterey, CA, 2001

3.
Roast pheasant roulade, bologna, charred onion, celeriac-bread gratin, late summer pimento puree
Pinot Noir, Arcadian, ‘Fiddlestix Vineyard’, Santa Rita Hills, CA, 2002

4.
Border springs farm lamb belly, pumpkin brown butter puree, komatsuna, preserved cherries, shiso, lamb ham
Syrah, Arcadian, Santa Ynez, CA, 2006
Syrah, Arcadian, ‘Stolpman Vineyard’, Santa Ynez, CA, 2003

5.
Muscadine consommé, scuppernong sorbet, pastry cream crisp, peanut butter powder, candied peanuts

Library Wine Dinner with Winemaker Joe Davis of Arcadian Winery

Five & Ten

September 11, 2012

$130 per person + tax and gratuity

1.

diver scallop crudo with olive oil sorbet, fennel, and crispy shiitakes tossed in lovage vinegar and Georgia olive oil.

Chardonnay, Arcadian, ‘Sleepy Hollow Vineyard’, Santa Lucia Highlands, CA, 2005

2.

root vegetable confit with sugar snaps, toasted sesame, dashi broth and pea shoots

Pinot Noir, Arcadian, ‘Gary’s Vineyard’, Monterey, CA, 2001

3.

roulade of Rabbit Man Farms Rabbit with sage, truffle, crisp Tuscan kale, and sherry-mustard brown butter.

Pinot Noir, Arcadian, ‘Fiddlestix Vineyard’, Santa Rita Hills, CA, 2002

4.

Butter poached tri-tip with smoked onion puree, crisp sweet potatoes, sweet potato greens, and sumac butter.

Syrah, Arcadian, Santa Ynez, CA, 2006

Syrah, Arcadian, ‘Stolpman Vineyard’, Santa Ynez Valley, CA, 2003

5.

Tarte tartin with apples, pears, caramel and lemon verbena ice cream

Five & Ten Prix Fixe: August 23rd - 29th

Menu A

1.
grilled octopus with frisee, citrus, toasted almonds, and kimchi vinaigrette
Müller-Thurgau blend, Montinore Estate, ‘Borealis’, Willamette Valley, OR, 2011

2.
pan seared VA flounder with carolina gold rice, eggplant caponata, nicoise tapenade, and tomato confit
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011

3.
fig on the bottom crème brûlée with a chocolate chip cookie

Menu B

1.
crisp veal sweetbreads with green goddess and summer succotash
Cava, Conde de Subirats, Spain, NV

2.
grilled pork shoulder steak with warm potato salad, seared okra, peaches, and boiled peanuts
Bourgogne Rouge, Edmond Cornu, ‘Les Bressandes’, Burgundy, France, 2008

3.
Georgia apple crisp with vanilla bean ice cream and candied cashews

Available for 5:30pm, 5:45pm and 6:00pm Reservations

$30 food

$15 booze

Five and Ten Prix Fixe: August 16 – August 22

Menu A

1.
little oyster pies with leek, nori crema, and dashi
Treixadura blend, Viña Mein, Galicia, Spain, 2010

2.
potato gnocchi with local squash, summer truffle, pecorino, and chanterelles
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010

3.  Classic profiteroles, vanilla bean ice cream and chocolate


Menu B

1.
Local pea and fennel soup with nueske bacon, herb pistou, and coddled egg
Cava, Conde de Subirats, Spain, NV

2.
lamb merguez with tahini, greek yogurt, marinated cucumbers, radish, favas, and herbs
Tinta de Toro, Teso la Monja, ‘Romanico’, Crianza, Toro, Spain, 2009

3.  Marinated Chevre with housemade baguette, fig jam and toasted nuts

Five & Ten Prix Fixe: August 9 - August 15

Menu A

1. local green salad with Spinning Spider Stackhouse, nicoise olives, roasted peppers, and Salametto salami

Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011

2. roasted lamb leg with black rice, crisp broccoli, tomatoes, and mint-oil

Ribera del Duero, Finca Villacreces, ‘Pruno’, Spain, 2009

3. Greek frozen yogurt, elderflower compressed peaches, honey and streusel  

Menu B

1. shaved summer squash with basil, shaved parmesan, buttermilk ranch, marconas, and micro mustards

Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010

2. roasted cobia with charred eggplant, kimchi rice pilaf, pea shoots, radish, and dashi consommé.

Moschofilero, Tselepos, Mantinia, Greece, 2010

3. Plum tart, almond, vanilla bean, lemon and rose water

Five and Ten Prix Fixe: August 2 – August 8

Menu A

1.
Sapelo Island clams with tomatoes, fennel, peppers, and sweet vermouth.
Albariño, Eidosela, Rias Baixas, Spain, 2011

2.
potato & leek ravioli with swiss chard, fresh cheese, crisp pancetta, and balsamic brown butter
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010

3.
Meadow Creek Appalachian with fig jam, toasted pecans and house made baguette


Menu B

1.
Deviled egg with summer squash fritters, frisee, and warm bacon-mustard vinaigrette.
Grenache Blanc blend, Trois Messes Basses, Ventoux, France, 2011

2.
Fried Plantation quail with summer succotash, pickled green tomatoes, pea shoots, and lovage jus.
Bourgogne, Edmond Cornu & Fils, ‘Les Barrigards’, Burgundy, France, 2008

3.
Pâte Surcée tart:
Mike’s ricotta with local honey, fresh fruit and herbs