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

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

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

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

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