Five & Ten Prix Fixe: May 29th - June 4th

MENU A

1. Crisp Veal Sweatbreads, baked grits, succotash & tarragon jus
Gamay, Marcel Lapierre, ‘Raisins Gaulois’, Beaujolais, France 2013

2. Chicken Bog, braised cipollini onions, shaved celery, andouille sausage & carolina gold rice
Zweigelt, Ecker, Wagram, Austria, 2011

3. Pineapple Flip Cake, brown butter, almond & vanilla whipped cream

MENU B

1. Sugar Snap Pea Salad, urfa crème fraiche vinaigrette, fennel sausage, shaved baby fennel & radish
Rosé, Mas de Boislauzon, ‘La Chassynette’, Rhone, France 2012

2. Pasta Ribbons, roasted mushrooms, whole fine herbs, pomodoro, fromage blanc & parmesan
Regaleali Bianco, Tasca d’Almerita, Sicily, Italy, 2012

3. Strawberry Tart, honey & black pepper diplomat cream

$36 for food, $15 for booze 

No Substitutions Please

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

Five & Ten Prix Fixe: May 22nd - May 28th

MENU A

1. Tomato Salad, burrata cheese, basil, olive & almond tapenade
Arneis, Tintero, Langhe, Italy 2011

2. Braised Lamb Shoulder, roasted carrot & beet salad with feta, pulled parsley &
cumin vinaigrette
Monastrell, Casa Castillo, Jumilla, Spain 2011

3. Sweet Grass Dairy Green Hill with housemade baguette and accompaniments

MENU B

1. Grilled Gulf Shrimp with chilled cucumber mint soup
Gruner Veltliner, Ecker, Wagram, Austria 2012

2. NC Flounder, green garlic broth, Szechuan peppercorn-spiced English peas,
pickled bamboo & herb salad
Alsatian field blend, Meyer-Fonné, ‘Gentil’, Alsace, France 2012

3. Strawberry Ice Cream, shortcakes & honeysuckle

$36 for food, $15 for booze 

No Substitutions Please

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

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

MENU A

1. Monkfish Brandade Fritters, green goddess dressing, pickled seabeans, petite lettuce, shaved radish & sunflower seeds
Prosecco, Nino Franco, ‘Rustico’ brut, Valdobbiadene, Italy, NV

2. Braised Pork Shoulder, Carolina gold rice, B&B pickles, arugula & pork jus
Sangiovese blend, Vitanza, ‘Volare’, Tuscany, Italy 2011

3. Bananas Foster Bread Pudding with rum crème anglaise

MENU B

1. Local Lettuces, feta, radishes & dill pickle vinaigrette
Gruner Veltliner, Ecker, Wagram, Austria, 2012

2. Seared & Poached Grouper, snap peas & salsa verde
Gavi di Gavi, Palladino, Piedmont, Italy 2012

3. Matcha Green Tea Ice Cream, hazelnut cake & strawberries

$36 food $15 booze

No substitutions please

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

Five & Ten Prixe Fixe: May 8th - May 14th

MENU A

1. Potted Pork Rillette, bread and butter pickles, pickled mustard seed & crostini
Bandol Rosé, Gros Noré, Provence, France, 2009

2. Seared Catfish, pecan gremolata, Vidalia onion broth & smoky braised greens
Pinot Gris, Montinore Estate, Willamette Valley, OR, 2013

3. Tres Leches Cake, dulce de leche & strawberries

MENU B

1. Tomato & Fried Okra Salad with buttermilk dressing
Rosé, Chateau Pesquié, Ventoux, Rhone, France, 2013

2. Braised & Glazed Beef Cheeks, minted turnips & farro
Zweigelt, Ecker, Wagram, Austria, 2012

3. Chocolate Panna Cotta, whipped cream & pecan sandies

$36 food $15 booze

No substitutions please

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

Wine Dinner with Luca Fedrigo of L’Arco, May 13, at Empire State South

Pretty much since we opened ESS we’ve been champing at the bit to get Luca Fedrigo of L’Arco here for a wine dinner.  Luca is the great artisanal prodigy of Amarone wine, having apprenticed under the legendary godfather, Giuseppe Quintarelli, from the age of 14 until he started L’Arco five years later (yes, at the tender age of 19).  Luca now has nearly twenty vintages under his belt, and his wines are better than ever.  We will be pouring his beautiful blended wines from the Valpolicella zone, as well as a Chianti Classico from his new project down in Tuscany.   We hope you can help welcome one of our favorite winemakers to Atlanta.


1.
Venison carpaccio, fennel, pine nut, pickled huckleberry
Rosso del Veronese, L’Arco, Veneto, Italy, 2009

2.
Mushroom tortelloni, consommé, tarragon, pecorino pepato
Valpolicella Classico Superiore, L’Arco, Veneto, Italy, 2008

3.
Braised chicken thigh, crispy skin, grilled ramps, tomato, pea shoots
Chianti Classico, Tri Turris, Tuscany, Italy, 2009

4.
Lamb loin, field pa succotash, fortsonia tart, little gem lettuce
Veneto IGT, L’Arco, ‘Pario’, Italy, 2007
Veneto IGT, L’Arco, ‘Rubeo’, Italy, 2008

5.
Cointreau semifredo, roasted strawberry, poundcake

$100 per person plus tax and gratuity

 Call (404) 541-1105 for reservations.

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

MENU A

1. Field Peas, pork belly & braised green soup with cornbread croutons
Ventoux Blanc, Trois Messes Basses, Rhone, France, 2012

2. Grilled Swordfish, snap beans, celery, carrot & cucumber
marinated in salmoriglio vinaigrette
Regaleali Bianco, Tasca d’Almerita, Sicily, Italy, 2011

3. Lemon Pudding Cake, strawberry & crisp black pepper meringue

 

MENU B  

1. Seared Shrimp, butterbean succotash, fine herb broth & spicy chicharones
Pinot Gris, Montinore Estate, Willamette Valley, Oregon, 2013 

2. Roasted & Glazed Sweetbreads, lemon gastrique, crisp smashed fingerling potatoes, arugula salad & benton’s bacon lardons
Madiera, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV

3. Cocoa-Hazelnut Ice Cream in a citrus brioche bun

$36 for food, $15 for booze 

No Substitutions Please

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