Sunday, December 29, 2013

New Year's Day Requisites

For New Year's Day



Hoppin’ John
Hoppin' John is the rice and beans of the South. Some people make it more into a rice salad but that is not my interpretation. It should be zesty and full flavored but clean too.  I love that vinegar zip that makes things fresh.
            Tradition has is that we eat Hoppin' John on New Years Day but I feel comfortable eating it pretty much any time. It's so good that it deserves more than a once-a-year appearance on your table. The leftovers from Hoppin' John are called Skippin' Jenny.  Those leftovers can be turned into a nice soup with some ham hock stock and fresh herbs.

Serves 6
1 1/2 cups dried black-eyed peas
2 bay leaves
2 tablespoons unsalted butter
1 large Vidalia onion, minced
1 cup celery, peeled and minced
1 poblano pepper, seeded and minced
1 medium sized sweet red pepper, seeded and minced
Pinch of chile flake
1 cup basmati rice
1 teaspoon hot pepper vinegar
Salt to taste
###
            Place peas, hock and bay leaves in a large pot and cover with cold water.  You want to have enough water so go about two inches over your dried peas.  Place on medium high heat and bring to a boil. 
            Once the boil has been reached then simmer to medium- low heat and cover for about 25 minutes or until peas are tender but not so far as to mush them all up.  They should be tender but intact.  If there is still a lot of liquid in the pot then drain it off keeping the peas in the pot. Remove the hock from the peas and pull all the nice meat off and coarsely chop it.  The bone and sinew can be discarded.  Add the nice meat back to the peas.
            Cook your rice according to how you like it.  I like 1 to 1.5 (rice to water) for basmati.  I add some butter to the rice at the beginning and then cook it until its done.
            While the rice is cooking place a large frypan over medium heat.  Add butter and let the butter melt, bubble and froth.  Don’t brown the butter though.  Add the onion and celery and cook for four minutes stirring once in a while.  Add poblano and red pepper, lower heat to medium low and continue to cook for fifteen minutes until the flavors have really developed.  Add the pinch of Chile flake and add this mixture to your peas. 
            Now you can marry the finished rice to the finished peas and you have Hoppin’ John!  Finish with the dash of vinegar and start that year off right!




Thursday, December 19, 2013

Five & Ten Prix Fixe: December 19th - December 23rd

 
MENU A

1. Charred Broccoli & Fried Salsify with candied walnuts, kimchi, yogurt, & apple butter
Sherry, Cesar Florido, Fino, Chipiona, Jerez, Spain, NV

2. Braised & Glazed Short Rib with crisp sweetbreads, winter vegetable ragout & pickles
Montsant, Bodegas Grifoll-Declara, ‘Tossals Junior’, Spain, 2006 

3. Chocolate Mousse with hazelnut cake, almond cream, and tangerine sorbet


MENU B

1. Gulf Shrimp with maitake mushrooms, brussel sprouts, charred shallot, carolina gold rice & roast chicken dashi
Muscadet Sevre & Maine, Domaine de la Vinconniere, Loire, France, 2012

2. Sunburst Trout with glazed octopus, parsnip, harissa, Sonora wheatberries, black marcona almond puree, blood orange, & sweet herbs
Aligoté, Sebastien Magnien, Burgundy, France, 2011

3. Lemon Poached Apple Tart with cranberry compote


No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 
$30 food $15 booze

Thursday, December 12, 2013

Prix Fixe: December 12th - December 18th

MENU A

1. Roasted Salsify and Carrots with shaved hakurei turnips & watermelon radish, fried sunflower seeds, and celery juice
Aligoté, Sebastien Magnien, Burgundy, France, 2011

2. Glazed Veal Sweetbreads with baby beets, fennel puree, endive, watercress, and yogurt
Beaujolais Nouveau, Domaine Pral, Burgundy, France, 2013

3. Pecan Pie with white chocolate & bourbon crème anglaise

MENU B

1. 5&10 Pasta with Gulf shrimp, radish, urfa chili, orange confit, shaved fennel, and pickled sunchokes
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012

2. Redfish with celery root, apple, brewster oats, bok choi, and dill
Chardonnay, Stuhlmuller, Alexander Valley, CA, 2011


3. Pineapple Upside Down Cake with cherry sorbet and whipped cream

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 

$30 food $15 booze


Thursday, December 5, 2013

Prix Fixe: December 5th - December 11th


MENU A

1. Grilled Shrimp with orange confit, hazelnuts, beet puree, and raw fennel salad
Gruner Veltliner, Berger, Austria, 2012

2. Pork Ribs with roasted sunchoke, pickled shallot, parsley puree, olive oil emulsion, and baby carrot salad
Syrah, Stolpman, Estate, Santa Ynez Valley, CA, 2010

3. Amaretti Pear Tart with toasted almonds

MENU B

1. Salad of Whole Roasted Carrots & King Trumpet Mushrooms with crisp kale, goat cheese, and shoyu vinaigrette 
Ventoux blanc, Cuvee des Trois Messes Basses, Rhone, France, 2012

2. Pan Roasted Sunburst Trout with carolina gold rice, grilled frisee, purple cape bean puree, and a salad of pickled dilly beans & herbs
Catarratto, Castellucci Miano, Sicily, Italy, 2012

3. Orange Marmalade Layer Cake with whipped sour cream


 
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze

Thursday, November 21, 2013

Five & Ten Prix Fixe: November 21st - November 27th

MENU A

1. Broccoli Soup with champagne apples, aleppo crème fraiche, and confit mushrooms
Cava, Conde de Subirats, Penedes, Spain, NV


  2. 5&10 Pasta with Ashley Farms Chicken Sugo & Basil 
Etna Rosso, Terre Nere, Sicily, Italy, 2012

3. Jasmine Vanilla Rice Pudding with mango and a shortbread cookie  
 

MENU B
 
1. Mizuna Lettuces with purple haze carrots, roasted beets, carrot vinaigrette, and puffed parmesan 
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012


2.Sunbeam Trout with mustard greens, hominy, meyer lemon, and baby fennel
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Ginger Pumpkin Toffee Ice Cream & Almond Brittle


No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 
$30 food $15 booze

Thursday, November 14, 2013

Five & Ten Prix Fixe: November 14th - November 20th



MENU A

1. Poached Clams and Mussels with radicchio, preserved clementines, and urfa
Vermentino, Doga delle Clavule, Maremma, Tuscany, Italy, 2011
 

2. Pan Seared Redfish with butternut squash middlins, benne wafer, and fine herb emulsion
Roussette du Bugey, Thierry Tissot, ‘Mataret’, Savoie, France, 2008

3. Marjolaine Cake with hazelnut praline, buttercream, chocolate ganache, and meringue
 

MENU B
 
1. Lentil Soup with escarole, baby carrots, and turnips

Rye Pale Ale, Terrapin, Athens, GA

2. Duck Confit with foraged mushrooms, red kale, 
celery root, and chicken jus
Barbera d’Alba, Bovio, ‘Il Ciotto’, Piedmont, Italy, 2012

3. Apple Cherry Cobbler with cornmeal topping and vanilla diplomat cream


No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day  
$30 food $15 booze

Thursday, November 7, 2013

Prix Fixe: November 7th - November 13th


MENU A
1. Mushrooms & Toast with quail egg, arugula & aged balsamic
Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
 

2.Cornmeal Crusted Catfish with braised cabbage, sunchoke purée and pickled pepper & radish salad
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Apple Gateau Breton sorghum and whipped crème fraiche


MENU B
1. Crisp Pork Belly with stewed lentils, turnips, baby fennel & sorghum gastrique
Riesling, Hexamer, Meddersheimer Rheingrafenberg ‘Quarzit’, Nahe, Germany, 2011


2. Milk Braised Veal Shoulder with anson mills polenta, sautéed kale and crisp parmesan
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2010

3. Scoop of Chocolate-Coconut Sorbet with dulce de leche and a pecan sandie
 
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 
$30 food $15 booze

Thursday, October 31, 2013

Five & Ten Prix Fixe: October 31st - November 6th



MENU A

1. GA White Shrimp in country ham broth with scarlett queen turnips and crispy leeks
Gruner Veltliner, Berger, Niederosterreich, Austria, 2012
 

2. Prosciutto Wrapped Trout with anson mills grits, mustard greens and lemon emulsion
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Old Fashioned Poppy Seed Donuts and warm spiced apple cider


MENU B
 
1. Wild Mushroom Soup with almonds, chives and whipped cream

Sherry, Bodegas Grant, Amontillado, Jerez, Spain, NV

2. Pasta Carbonara with benton's bacon, red onion, farm egg, parmesan and flowering basil 

Sangiovese/Merlot, Adanti, ‘Nispero’, Umbria, Italy, 2009

3. Candied Pumpkin and Pan de Muerto served in sweetened condensed milk

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze

Friday, October 25, 2013

Five & Ten Prix Fixe: October 24th - October 30th



MENU A

1. Shortrib Ravioli with sautéed kale, foraged mushrooms, pickled mustard seeds and aged balsamic
Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
 

2. Roasted Catfish with romesco, bright lights swiss chard, roasted broccoli, carolina gold rice and lemon emulsion
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012
 

3. Icebox Pumpkin Pie with cocoa crust and hazelnut diplomat cream 

MENU B
 
1. Fall Harvest Salad of acorn squash, pomegranate, baby radish, apple and buttermilk dressing

Ventoux Blanc, Cuvee des Trois Messes Basses, Rhone, France, 2012

2. Ashley Farms Chicken Breast with ricotta gnocchi, fennel pollen and root vegetables
Morgon, Joel Rochette, ‘Cote de Py’, Beaujolais, Burgundy, France, 2010

3. Sweet Grass Dairy Thomasville Tomme with house made baguette and cranberry mostarda 


 
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze

Thursday, October 17, 2013

Five & Ten Prix Fixe: October 17th - October 23rd


MENU A

1. Local Beets roasted and pickled with goat cheese fritters, spiced walnut streusel, and sherry gastrique
Bourgogne blanc, Maison Roche de Bellene, ‘Vielles Vignes’, Burgundy, France, 2010
 

2. 5&10 Pasta with Sapelo Island clams, preserved chiles, late harvest tomatoes, white shrimp, and parsley pistou
Catarratto, Castellucci Miano, Sicily, Italy, 2012
 

3. Allspice Pavolva with poached pear, cranberry, pomegranate, and maple cream

MENU B
 
1. Classic 5&10 Lyonnaise Salad with Eden Farms pork belly, sorghum vinaigrette, poached egg, frisée, and benne seed
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012
 

2. Braised Chicken Thigh with stewed tomatoes, Anson Mills polenta, roasted shishito peppers, and collard greens
Sangiovese/Merlot, Adanti, ‘Nispero’, Umbria, Italy, 2009

3. Sweet Grass Dairy Asher Blue Cheese with house made baguette and accompaniments 

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 

$30 food $15 booze
 

Wednesday, October 16, 2013

I love the arts



I'm headlining the 18th Annual High Arts Day this November 4th.

Parisian themed luncheon
Private gallery access
Book signing of A New Turn in The South


Come browse The Art of The Louvre's Tuileries Gardens with me!

More information and tickets here

Thursday, October 3, 2013

Five & Ten Prix Fixe: October 3rd - October 9th

 
MENU A
1. Salted Cod Brandade with crostinis, arugula, and frisée
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012

2. Roasted Coho Salmon with pickled and roasted beets, mustard greens, and grilled abalone mushrooms
Pigato, Bruna, ‘Le Russeghine’, Liguria, Italy, 2010

 3. Poached Pear Tart with chartreuse ice cream

 MENU B
1. Pan Seared Chicken Livers with Anson Mills rice grits, 5&10 barrel aged hot sauce, cherry belle radishes, and celery
Riesling, Penner-Ash, Willamette Valley, OR, 2012

2. Duck Confit with roasted brussel sprouts, confit potatoes, roasted gala apples, and natural jus
Carignan blend, Domaine de la Petite Cassagne, Costieres de Nimes, France, 2011

3. Burnt Orange Panna Cotta with salted pistachios, cardamom, and caramelized orange

 
 No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 
$30 food $15 booze

Wednesday, October 2, 2013

Empire State, Cooking Light

Our Cooking Light event is in 11 days. Here's a look at the menu


Empire State South
Cooking Light

October 13, 2013


1st 

Crab, fermented serrano, pickled tango celery, celery root puree

2nd 

Wheat Berries, goat cheese, pumpkin, muscadines, seeds, GA olive oil

3rd 

Octopus, squid ink noodle, raw vegetable dashi

4th 

Stuffed Chicken, kale, pecans, ESS vinegar, sweet potato

5th 

Carrot and orange sorbet, cinnamon cake baked alaska


Thursday, September 26, 2013

Five & Ten Prix Fixe: September 26th - October 2nd


MENU A

1. ROASTED BRUSSELS with kimchi vinaigrette, yogurt, crispy pig ears, cherry belle radish, and arugula

Gruner Veltliner, Ecker, Niederösterreich, Austria, 2012

2. ROASTED PORK LOIN with antico farro, turnips and their greens, pickled green tomato chow, and pork jus
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2010

3. SWEET POTATO CAKE with toasted marshmallows and pecan praline

MENU B

1. PEI STEAMED MUSSELS with Bulleit bourbon, jalapeños, and grilled bread
Ventoux blanc, Cuvee des Trois Messes Basses, Rhone, France, 2012

2. PASTA CARBONARA with Benton's bacon, red onion, and Featherwise farm egg 
Catarratto, Castellucci Miano, Sicly, Italy, 2012

3. SWEET GRASS GREEN HILL CHEESE with house made baguette and accompaniments 

 
  No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 
$30 food $15 booze

Thursday, September 19, 2013

Five & ten Prix Fixe: September 19th - September 25th

 
MENU A

1. PICKLED SHRIMP AND FRIED GREEN TOMATOES with local lettuces, spicy gribiche, and urfa

Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012

2. CORNMEAL CRUSTED CATFISH with hoppin' john, crisp okra, and hot sauce emulsion
Cava, Conde de Subirats, Penedes, Spain, NV

3. WHITE BREAD PUDDING with bourbon hard sauce and mint sherbet

MENU B

1. MUSHROOMS AND TOAST with arugula, parmesan, balsamic, and GA olive oil
Grenache blanc blend, Cuvee des Trois Messes Basses, Ventoux

2. CHICKEN AND DUMPLINGS with root vegetables, ricotta gnocchi, and swiss chard
Morgon, Joel Rochette, ‘Cote de Py’, Beaujolais, France, 2010

3. SPINNING SPIDER CREAMERY STACKHOUSE GOAT CHEESE with house made baguette and accompaniments 

 No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day  
$30 food $15 booze

Monday, September 16, 2013

Chef's chef

Here's a quick blog post I did for Epicurious about my friend Marco Canora. Looking forward to cooking with him in November.


http://www.epicurious.com/articlesguides/blogs/editor/2013/09/chefs-chef.html

Thursday, September 12, 2013

Five & Ten Prix Fixe: September 12th - September 18th


MENU A

BUTTERNUT SQUASH SOUP with spiced pecans, whipped cream, and chives
Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
COHO SALMON with piccolo farro, mustard greens, corn, and chicken jus
Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010
APPLE TURNOVER with sweet bay diplomat cream

 

MENU B

5&10 GARGANELLI with root vegetables, late harvest tomatoes, and ricotta salata
Catarratto, Castellucci Miano, Sicily, Italy, 2011
BRAISED PORK CHEEKS with anson mills polenta, roasted maitake mushrooms, italian flat beans, and natural jus
Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011
CARAMEL CARROT CAKE with pecan short crust, mascarpone mousse, and pickled butternut squash

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


$30 food $15 booze

Thursday, September 5, 2013

Five & Ten Prix Fixe: September 5th - September 11th

Five & Ten Prix Fixe

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

September 5th - September 11th 
$30 food $15 booze

MENU A

LOCAL FARM EGG with 5&10 pepperoni, crispy farro, mustard greens, and basil
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012
BRAISED PAINTED HILLS SHORT RIB with lacinato kale, whipped potatoes, roasted baby carrots & puree, and natural jus
Cabernet Sauvignon, Schug, Sonoma, CA, 2010
SCOOP OF PEANUT BUTTER CHOCOLATE ICE CREAM with whipped cream, brûléed bananas, and brandied cherries
MENU B
POACHED SHRIMP & COUNTRY HAM BROTH with lady peas, arugula, pulled ham hock, and cornbread croutons
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012
PAN ROASTED TROUT with succotash, crispy okra, warm bacon vinaigrette, and a shaved turnip & radish salad
Sauvignon Blanc, Mount Nelson, Marlborough, New Zealand, 2012
EARL GREY CREME BRÛLÉE and a chocolate chip oat cookie

Thursday, August 29, 2013

Five & Ten Prix Fixe: August 29th - September 4th

Five & Ten

Prix Fixe


MENU A

STEAMED PEI MUSSELS with jalapeños, bourbon broth, and grilled bread
Rye Pale Ale, Terrapin Brewery, Athens, GA
SMOKED CATFISH with carolina gold rice, crisp green tomatoes, tomato chutney, swiss chard, and paprika emulsion
Catarratto, Castellucci Miano, Sicily, Italy, 2011
FIGGY CHOCOLATE TORTE with whipped cream and sweet potato sorbet

MENU B

CRISP PORK BELLY with 18th century oats, candied peanuts, buttermilk, and chow chow
Sherry, Bodegas Grant, Amontillado, Jerez, Spain, NV
BRAISED VEAL BREAST on polenta cakes, roasted baby bell peppers, maitake mushrooms, and mustard greens
Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011
APPLE BROWN BETTY with ginger diplomat cream and a crisp cinnamon cookie
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Friday, August 16, 2013

Five & Ten Prix Fixe: August 15th - August 21st

Five & Ten



MENU A

1. CRISP GREEN TOMATOES with pickled peppers, gribiche, and arugula 
     Gruner Veltliner, Berger, Austria, 2012
2. ASHLEY FARMS CHICKEN with succotash and fennel & pickled citrus salad
      Bourgogne Rouge, Chauvenet-Chopin, France, 2008
3. PECANS ROLLED IN PHYLLO with cane syrup and pickled peach

MENU B

1. PROSCIUTTO AND MELON SALAD with 5&10 ricotta, flowering basil, aged balsamic, and GA olive oil
      Rosé, Domaine de la Noblaie, Loire, France, 2012

2. VA FLOUNDER with rice middlins, wilted arugula, roasted fennel, maitake mushrooms, and cherry tomatoes
      Sancerre, Domaine de la Perriere, Loire, France, 2012

3. CHEF'S CHOICE CHEESE with housemade baguette and accompaniments
   
$30 food $15 wine 
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Friday, August 2, 2013

Five & Ten Prix Fixe: August 1st - August 7th


MENU A
 
1. PAN FRIED CHICKEN LIVERS with anson mills grits, green tomato relish, celery, and hot sauce butter
Cava, Conde de Subirats, Penedes, Spain, NV

2. DUCK CONFIT with braised cabbage, pickled citrus, and fennel slaw
Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011

3. NECTARINE AND BERRY MACEDONIA honey zabaglione

MENU B
 
1. RICOTTA GNOCCHI with heirloom tomatoes, flowering basil, and ricotta salata
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2. CORNMEAL CRUSTED CATFISH with hoppin john, crisp okra, and lemon emulsion
Sancerre, Domaine de la Petite Mairie, Loire, France, 2012

3. CHILE-CHOCOLATE POT DE CREME with cocoa nibs and bizcochitos
 
$30 food $15 booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Friday, July 19, 2013

Five & Ten Prix Fixe: July 18th - July 24th

 

MENU A

1. CRISP OKRA AND HEIRLOOM TOMOATO SALAD with green goddess dressing
Ventoux Blanc, Cuvee des Trois Messes Basses, France, 2012
 
2. BRAISED CHICKEN THIGHS with soft polenta, stewed tomatoes, and braised fennel
Bardolino, Corte Gardoni, 'Pradica', Superiore, Veneto, Italy, 2011
 
3. ASHER BLUE CHEESE with roasted grapes and mostarda
 

MENU B
 
1. CHILLED TOMATO SOUP with olive oil sorbet, basil, and pepper
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
 
2. PROSCIUTTO WRAPPED TROUT with leek rice grits, kale, and pecan brown butter
Sancerre, Domaine de la Perriere, Loire, France, 2012
 
3. HAZELNUT FINANCIERS with macerated blackberries and white chocolate ice cream

$30 food $15 booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Thursday, June 20, 2013

Five & Ten Prix Fixe: June 20th - June 30th

Come enjoy some classic Five & Ten dishes to commemorate our last week at the Lumpkin Street location!
 
 

MENU A

1. Frogmore Stew with shrimp, fingerling potatoes, corn, andouille, leek & tomato broth and grilled bread
Pilsner, Victory Brewing Co., 'Prima Pils', Downington, PA

2. Cornmeal Crusted Catfish with Anson Mills grits, tomato chutney, lemon emulsion and fennel slaw
Sancerre, Domaine de la Perriere, Loire, France, 2012
 
3. Blackberry & Peach Crumble with buttermilk ice cream
 
MENU B
 
1. Spinach Salad with asher blue cheese, pears, spiced walnuts and shallot thyme vinaigrette
Vidal Blanc, Three Sisters, Dahlonega, GA, 2009

2. Braised Short Ribs with whipped potatoes, roasted baby carrots, red russian kale and pickled mustard seeds
Cabernet Sauvignon, Schug, Sonoma, CA 2010

3. Vanilla Crème Brulee & Cookies
   
$30 food $15 booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
Cheers,
Five and Ten
1653 S. Lumpkin Street
Athens, GA
706 546 7300
reservations@fiveandten.com
www.fiveandten.com




Thursday, June 13, 2013

Five & Ten Prix Fixe: June 13th - June 19th



MENU A

1st Course

Homero’s Tortilla Soup with roasted chicken, cilantro and avocado
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2nd Course

NC Catfish with Carolina gold rice, sautéed spinach, radish salad and paprika emulsion
Vidal Blanc, Three Sisters, Dahlonega, GA, 2009

3rd Course

Stonefruit Tart with Almond Cream, honey and cherry sorbet

MENU B

1st Course

Crispy Sweetbreads with squash gratin, lovage, fennel puree and honey glaze
Wheat Ale, Bell’s Brewery, Kalamazoo, MI

2nd Course

Roasted Hanger Steak with roasted and pickled beets, lacinato kale and anitco farro
Cabernet Sauvignon, Schug, Sonoma, CA, 2010

3rd Course

Chef’s Choice Cheese with house-made baguette and accompaniments

$30 food $15 booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
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