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

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

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
 

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

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

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