Thursday, October 4, 2012

Five & Ten Prix Fixe: October 4th - October 10th

Menu A

Olive oil poached baby eggplant with feta, crispy chickpea panisse, local peppers, arugula, and herbs
Rkaciteli, Tikves, ‘Special Selection’, Macedonia, 2011

Bucatini puttanesca with shaved pecorino, herbs, and Georgia olive oil
Pallagrello Nero blend, Vestini Campagnano, ‘Kajanero’, Campania, Italy, 2010

Pumpkin mascarpone mousse with gingerbread, pepitas and maple

Menu B

Creamy chestnut soup with roasted north Georgia apples, sage, and cream
Cidre Bouché Brut, Etienne Dupont, Normandy, France, 2010

Chicken leg confit with crisp Brussels sprouts, cauliflower, marcona almonds, pomegranate, and mustard jus
Bourgogne Rouge, Edmond Cornu, ‘Les Barrigards’, France, 2008

Pecan pie with bay laurel ice cream and chocolate

Available for 5:30, 5:45, or 6:00 pm reservations

$30 food, $15 booze
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