Five & Ten Prix Fixe: August 28th - September 3rd

MENU A

1. Pork Belly  pickled green tomato, fried okra & buttermilk dressing
Rosé Les Vignerons de Florensac, été, Cotes de Thau, Languedoc, France 2013

2. Lamb Loin  huckleberry jam, sonora wheat berries, sunflower seed gremolata &
roasted eggplant
Dão red blend, Álvaro Castro, Dão D.O.C. , Portugal, 2011

3. Pear & Pecan Flip Cake  sorghum whipped cream & candied pecans

MENU B

1.  Seared Shrimp  kimchi succotash, salsa verde, purslane & pickled carrot
Dão white blend, Álvaro Castro, Dão, Portugal, 2013

2. Manchego Vegetable Stew  squash, sweet pepper, charred onion, tomato broth,
plantation rice, spanish fried egg & grilled bread
Garnacha, Espelt, Emporda, Spain, 2012

3. Buttermilk Pie  fresh figs & scuppernong sorbet

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

$36 food $15 booze

No substitutions please

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

MENU A

1. Roasted Mushrooms  figs, burrata cheese, urfa chili, puffed farro, pickled blueberries
Riesling, Theo Minges, Halbtrocken, Pfalz, Germany, 2011

2. Grilled Chicken Thigh  lemon, mint, soy, petite onion gratin
Cabernet Franc, Dom. de la Chanteleuserie, Bourgueil, France, 2013

3. Apricot Custard Tart  pine nuts and basil

MENU B

1.  City Ham  grilled eggplant, boiled peanut, cherry tomatoes, Serrano vinaigrette, arugula
Rosé Vino Spumante Brut, Cleto Chiarli, Emilia-Romagna, NV

2. Trout  buttermilk, fried bread, dill pickle salad, charred fennel
Grenache Blanc, Trois Messes Basses, Ventoux, France, 2013

3. Almond Cake  roasted figs and whipped mascarpone

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

$36 food $15 booze

No substitutions please

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

MENU A

1. Crowder Pea Chop Salad  huckleberry vinaigrette, beans, squash, tomato & herbs

Viognier, Domaine de la Ferrandiere, Pays d’Oc, France 2013

2. Salmon  sea island red peas, lemon emulsion, okra, peppers & urfa chili

Chardonnay, Jean-Marc Brocard, ‘Kimmeridgian’, Bourgogne, France 2011

3. Chocolate Almond Torte  honey & figs

MENU B

1. Charred Eggplant Salad  tomato vinaigrette, beef tendon, aleppo curry, muscadine,

scuppernong & sunflower seeds

Rosé Les Vignerons de Florensac, été, Cotes de Thau, France 2013

2. Short Ribs  sherry gastrique, farro, roasted heirloom beans & grilled pluot salad

Malbec, Jean-Luc Baldes, Cahors, France 2011

3. Vanilla Crème Brulee with cookies

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

$36 food $15 booze

No substitutions please

Five & Ten Prix Fixe: August 7th - 13th

MENU A

1. Parisian Ham ricotta, baby potato, cherry tomota, arugula, sauce gribiche
Vino Spumante Rosé, Cleto Chiarli, Emilia-Romagna, Italy, NV

2. NC Trout marcona almond broth, roasted garlic, pink eye peas, parmesan oil
Sauvignon Blanc, Scarbolo, Friuli, Italy, 2012

3. Stonefruit & Almond Cream Tart with honey and cherry sorbet

MENU B

1. Andouille sausage and corn chowder pickled okra, garlic crouton
Gewürztraminer, Lone Birch, Yakima Valley, WA, 2011

2. Grilled skirt steak leeks vinaigrette, charred sweet peppers, burnt eggplant puree
Rioja, Sierra Cantabria, Crianza, Spain, 2009

3. Pickled Peaches panna cotta and black pepper shortbread

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

$36 food $15 booze

No substitutions please

Five & Ten Prix Fixe: July 31st - August 6th

MENU A

1. Crisp Pork Belly  apple gastrique, baby beets, fennel & benne seed
Riesling, Reuscher-Haart, Piesporter, Mosel, Germany 2011

2. Panko-crusted Catfish  peach chutney, bourbon emulsion & rice grits
Viognier, Dom. de la Ferrandiere, Pays d’Oc, France 2013

3. Butterscotch Blondie  blueberries & clabber cream

MENU B

1. Roasted Okra  preserved eggplant, pickled blueberry, urfa vinaigrette, sunflower seeds & bonito
Gewurztraminer, Lone Birch, Yakima Valley, WA 2011

2. Potato Gnocchi  heirloom beans, oven dried tomato, oregano & benton’s lardons
Frappato, Centonze, Sicily, Italy 2011

3. Pickled Peach Layer Cake  sorghum cream & pecan streusel

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

$36 food $15 booze

No substitutions please