Five & Ten Prix Fixe: November 29th - December 5th

Menu A

1.
roasted baby carrots with frisee, feta, pumpkin seeds, and carrot green purée
Ventoux blanc, Trois Messes Basses, France, 2011

2.
fennel and seafood risotto with gulf shrimp, clams, mussels, and celery-saffron crema
Blanco, Gramona, ‘Gessami’, Penedes, Spain, 2011

3.
warm Georgia apple crisp with bay laurel ice cream    


Menu B

1.
lamb merguez with radish, cucumber, benne, roasted sweet peppers, and watercress
Rosé, Brumont, Cotes de Gascogne, France, 2011

2.
duck confit with caraway bok choy, pureed winter squash, roasted apple, and sorghum jus
Pinot Noir, Alysian, Russian River Valley, CA, 2009

3.
Cruze Farms buttermilk panna cotta with persimmon butter, hazelnuts, and an oatmeal raisin cookie


Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze

Five & Ten Prix Fixe: November 23rd - November 28th

Good through Thursday...

 

Menu A

1.
pork Milanese with persimmon, pickled pumpkin,  arugula and pepitas
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010

2.
butternut gnocchi with béchamel, shaved Parmesan, and GA pecan truffles
Pinot Gris, Cristom, Willamette Valley,OR, 2010

3.
lemon meringue tart


Menu B

1.
shortrib and hominy chili with Greek yogurt
India Pale Ale, Lagunitas, Petaluma, California

2.
salsify hash with coddled egg, Swiss chard, and boiled peanut gremolata
Mencia, Descendientes de Jose Palacios, Bierzo, Spain, 2010

3.
Sweet Grass Dairy Jessanne with GA apple, honey, and pecans
 

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

$30 food, $15 booze

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

Menu A

1.

Rutabaga soup with turmeric olive oil, chive cream, and tiny croutons

Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011

2.

Roasted RI sheephead with crisp fingerlings, braised green cabbage, scallop ceviche, and ancho emulsion

Cairanne blanc, Domaine Boisson, Rhone, France, 2010

3.  

Gâteau Breton, coconut sorbet, guava paste and fruit

Menu B

1.

Chicken liver and pecan raviolis with seared lacinato kale, Roasted Chinese squash, Parmesan, and balsamic brown butter

Sherry, Bodegas Grant, Manzanilla Amontillado, Jerez, Spain, NV

2.

Grilled plantation quails with leek bread pudding, roasted baby carrots, poached prunes, and velouté

Cote de Brouilly, Pavillon de Chavannes, Beaujolais, France, 2010

3.

Passion fruit ice cream, caramel, chocolate dipped shortbread and cocoa nibs



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

$30 food, $15 booze

Five & Ten Prix Fixe: November 8th - November 14th

Menu A
 
1.
rabbit sausage with sour muscadine cabbage and calvados mustard
Cava, Conde de Subirats, Spain, NV


2.
ballotine of Ashley farms pheasant with butternut squash purée, broccoli rabe, farro, cippolini confit, and sauce chasseur
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2008

3.
Humboldt Fog cheese with house-made baguette and accompaniments


Menu B

1.
pickled gulf shrimp with shaved kohlrabi, local lettuces, pickled red onion, and green goddess
Vinho Verde, Aveleda, ‘Quinta da Aveleda’, Portugal, 2011


2.
shellfish paella with saffron rice, fennel, basil, celery and citrus
Blanco, Gramona, ‘Gessami’, Penedes, Spain, 2011

3.
vanilla bean crème brûlée and cookie

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

$30 food, $15 booze
 

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

Menu A

1.
pâté grandmère with local radish, fennel, and mustard
Scheurebe, Messmer, Pfalz, Germany, 2011

2.
grilled Jamison lamb leg with sweet pickled turnips, roasted baby carrots, seared greens, and salsa verde
Pic St. Loup, Chateau La Roque, ‘Cupa Numismae’, Languedoc, France, 2008

3.
shortcake with lemon cream, honey, pecan streusel and fall fruits

Menu B

1.
arugula with apple, celery, shaved Parmesan, and walnut-apple vinaigrette
Gruner Veltliner, Ecker, Wagram, Austria, 2011


2.
torchetti with rabbit sugo, Pecorino, Georgia olive oil, and chiles
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007

3.
dark chocolate tart with vanilla bean cream and pomegranate 

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

$30 food, $15 booze

Five & Ten Prix Fixe: October 25th - October 31st

 Menu A

1. PEI mussels with ale, shallot, celery, and fennel.
Märzen amber lager, Heavy Seas, Maryland

2. chipotle braised short ribs with roasted root vegetables, shaved radish, local arugula, and charred onion pureé.
Cabernet Sauvignon, Schug, Sonoma Valley, CA, 2009

3.
hot spiced cider with fresh fried cider doughnuts and vanilla cream


Menu B

1. wild mushrooms en papillote with dry vermouth, butter, shallot, and nori.
Ventoux blanc, Trois Messes Basses, Rhone, France, 2011

2. chicken & gnocchi soup with herbs, turnips, and coddled egg.
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, Burgundy, France, 2008

3.
carrot cake with orange zest cream cheese and bay laurel ice cream


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

$30 food, $15 booze
 
 

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

 Menu A

1.
roasted brussels sprouts with crisp celery, lemon buttermilk, toasted pinenuts, and shaved pecorino
Bourgogne Blanc, Chateau de Puligny-Montrachet, ‘Clos du Chateau’, Burgundy, France, 2007

2.
roasted duck & boudin blanc with braised red cabbage, stewed lentils, apple-fennel marmalade, and grain mustard jus
Oloroso Sherry, Dios Baco, Jerez, Spain, NV

3.
Two scoops: coffee and cherry chocolate chip ice cream with gâteau Breton


Menu B

1.
turnip soup with crisp cauliflower, creme fraiche, and Aleppo
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2.
smoked Mississippi catfish with celery grits, okra, pickled green tomatoes, and mustard brown butter
Riesling, Dopff & Irion, Alsace, France, 2010

3. Nature’s Harmony Fortsonia Farmstead Cheese with Georgia apple, local honey, pecans and housemade baguette


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

$30 food, $15 booze