Five & Ten Prix Fixe: September 25th - October 1st

MENU A

1. Apple & Celery Root Salad  bacon, purslane, goat’s milk feta & lemon-poppy seed vinaigrette
Picpoul de Pinet, Chateau Font-Mars, Languedoc, France 2013

2. GA Catfish  late summer succotash, hazelnuts, buttered grits & bitter greens
Grenache Blanc, Cuvée des Trois Messes Basses, Ventoux, Rhone, France 2013

3. Chocolate Malt Pie  vanilla diplomat & roasted plums

MENU B

1. Bay Scallops  shaved baby artichokes, mushroom essence & squash
Frappato, Centonze, Sicily, Italy 2011

2. Quaglia alla Puttanesca  grilled quail, farro, tomatoes, olives, anchovy, pinenuts,
rosemary & garlic
Rosso del Veronese, L’Arco, Veneto, Italy, 2009

3. Apple Honey Cake  lemon anglaise & pumpkin seed toffee

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

$36 food $15 booze

No substitutions please

Five & Ten Prix Fixe: September 18th - 24th

MENU A

1. Roasted Turnip & Beet Salad  hazelnuts, fromage blanc & baby mustard greens
Rosé Vino Spumante , Cleto Chiarli, Emilia-Romagna, NV Brut

2. Fried Chicken Thigh  crowder pea hoppin’ john, smoked tomato jus & pickled green
tomatoes
Cabernet Franc, Dom. de la Chanteleuserie, Bourgueil, France, 2013

3. Poppy Seed & Raisin Cake with honeycrisp apple compote

MENU B

1.  Sauteed Shrimp  carolina gold risotto, benne, manchego cheese, chive & lemon zest
Cava, Conde de Subirats, Spain, Brut NV

2. Flat Iron Steak  mushrooms, bitter greens, pear and fennel salad & bordelaise
Bordeaux Superieur, Chateau de Brondeau, Right Bank, Bordeaux, 2010

3. Molasses Nut Tart with butternut toffee ice cream

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

$36 food $15 booze

No substitutions please

Five & Ten Prix Fixe: September 11th - September 17th

MENU A

1. Winter Squash  lamb merguez, ricotta, purslane, pickled okra & hazelnuts
Rosé, Moulin de Gassac, ‘Guilhem’, Languedoc, France, 2013

2. Gnocchi  garlic sausage, sweet & spicy peppers, kale, black eye peas &
black benne seed
Frappato, Centonze, Sicily, Italy, 2011

3. Plum Financiers  buttermilk ice cream

MENU B

1.  Grilled Shrimp Spiedini  lightly stewed butter beans with celery, rosemary, garlic, olive oil & champagne vinegar
Pinot Blanc, A. Scherer, Alsace, France, 2012

2. Flat Iron  pickled sweet potato, garlic puree, miso roasted mushrooms,
soy vinaigrette & lettuce hearts
Cahors, Jean-Luc Baldés, ‘Esprit de Flore’, France, 2011

3. Carrot Cake  cream cheese frosting & orange

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

$36 food $15 booze

No substitutions please

Five & Ten Prix Fixe: September 4th - September 10th

MENU A

1. Pate Campagne  figs, pistachio, cilantro & fried bread
Rosé Vino Spumante , Cleto Chiarli, Emilia-Romagna, NV Brut

2. NC Trout  pole beans, squash, fennel, flash fried okra, baby carrots, celery & tomato
vinaigrette
Picpoul de Pinet, Chateau Font-Mars, Languedoc, France 2013

3. Plum Streusel Tart  black pepper diplomat cream & honey

MENU B

1.  Roast Octopus  serrano-compressed melon, buttermilk, aleppo curry beef
chicharones, pea shoots & pecan
Dão white blend, Álvaro Castro, Dão, Portugal, 2013

2. Pork Loin  blackberry jam, harissa, pomme macaire & sorrel
Dolcetto d’Alba, Renato Ratti, ‘Colombe’, Piedmont, Italy 2013

3. Chocolate Mousse Cake  brandied cherries & candied hazelnut

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

$36 food $15 booze

No substitutions please