Five & Ten Prix Fixe: June 26th - July 2nd

MENU A

1. Gulf Shrimp garlic sausage, charred banana peppers, pickled onion, olive
tapenade & languedoc mint
Gruner Veltliner, Ecker, Wagram, Austria, 2013

2. Potato Gnocchi cherry tomato, ramps, fried peanuts, crème fraiche & flowering dill
Frappato, Centonze, Sicily, Italy, 2011

3. Blueberry Buttermilk Bar with blueberry lavender sorbet


 

MENU B

1. Pate Grand Mere mustard seed, grilled peach, pickled blueberry,
shaved squash & grilled bread
Rosé, Moulin de Gassac, ‘Guilhem’, Languedoc, 2013

2. Crisp Pork Belly sorghum gastrique, heirloom beans, spring onions, dandelion greens, purslane & pickled bamboo
Riesling, Strub, Niersteiner Bruckchen Kabinett, Rheinhessen, Germany, 2011

3. Tres Leches Cake pickled peaches, cherries & cinnamon condensed milk

$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: June 12th - June 18th

MENU A

1. Shaved Country Ham, fresh mango, marcona almonds, fried chard & serrano vinaigrette
 Vin d’Alsace, Meyer-Fonné, ‘Gentil’, Alsace, France 2013

2. Bronzed Redfish, lemon sauce, pulled parsley, citrus & dirty rice
 Gruner Veltliner, Ecker, Wagram, Austria, 2013

3. Fleur de Lait Ice Cream, poached apricot & sable cookies

MENU B

1. Spanish Fried Farm Egg, grilled bread, green garlic, pepperoni, confit orange & flowering thyme
Touraine Noble Joué, Rousseau-Freres, Loire, France 2013

2. Hanger Steak, roasted potato salad, stewed mushrooms & salsa verde
‘Notre Dame de Lavel’, Vignobles d’Agly, Cotes du Roussillon, France 2012

3. Blueberry Tart, lemon verbena cream & honey

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

$36 food $15 booze

No substitutions please

Wine Dinner with Valter Scarbolo, June 19th, at Empire State South

Good ol’ Valter.  

Pretty much everyone that meets Valter Scarbolo seems to fall in love with him.  He’s just one of those personalities.  There are the big bear hugs, the kisses on the cheek.  Master Sommelier Bobby Stuckey named his Boulder, Colorado restaurant directly after Valter’s restaurant in Lauzacco, La Frasca, around which Valter appears to be the unofficial mayor of the village.  Valter’s wines are equivalent charmers, ranging from terrific everyday expressions of typical Friulian forms (like the Sauvignon or the Cabernet) to impressive examples of a distinctive winemaking mind (like the coppery Ramato XL or the rich, intriguing blend, My Time).  His Refosco is one of the best examples I’ve tasted of that indigenous Friulian grape, rustic and brawny.  In all cases, however, Valter and his wines are the kinds of special beings you need to meet, and spend some quality time around.

1.
chilled squash soup with marinated scallop, vidalia, pickled ginger 
Sauvignon, Scarbolo, Friuli, Italy, 2012
 
2.
marinated summer vegetables, lettuces, foraged greens, city ham
Pinot Grigio, Scarbolo, ‘Ramato XL’, Friuli, Italy, 2011
 
3.
poached wreckfish in warm cucumber broth and herb oil
Chardonnay/Friulano/Sauvignon, Scarbolo, ‘My Time’, Friuli, Italy, 2011
 
4.
grilled hanger steak with tokyo turnip gratin and turnip greens
Cabernet, Scarbolo, Friuli, Italy, 2011
Refosco, Scarbolo, Friuli, Italy, 2009
 
5.
crème fraiche cake, peaches, almonds
 
 
$110 per person plus tax and gratuity
(404) 541-1105 for reservations
June 19th at 7:00pm

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

MENU A

1. Grilled Quail, squash casserole, boiled dressing & arugula salad
Touraine Noble Joué, Rousseau-Freres, Loire, France 2013
 
2. Carolina Gold Risotto, okra, country ham, boiled peanuts & ramps
Ventoux blanc, Trois Messes Basses, Rhone, France 2013

3. Blackberry Buttermilk Cake, clabber cream & candied almond 

MENU B

1. Corn Soup, coconut milk, poached shrimp, shaved celery, confit orange & urfa oil
Vin d’Alsace, Meyer-Fonné, ‘Gentil’, Alsace, France 2013 
 
2. Seared Catfish, tomato chutney, roasted mushrooms, wilted greens & vermouth emulsion
Pinot Grigio, Pighin, Grave del Friuli, Italy, 2012
 
3. Stone Fruit Crisp, oat streusel & a scoop of vanilla ice cream 

$36 for food, $15 for booze 

No Substitutions Please

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