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

Menu A

1. Pork Belly Confit with Anson Mills Grits, Candied Peanuts and Brussels Sprout Kimchi
Riesling, Von Hövel, Scharzhofberg Kabinett, Saar, Germany, 2007

2. Hanger Steak with braised collards, hakurei turnips, and baby radishes
Cabernet Sauvignon, Schug, Sonoma, CA, 2009

3. Thai basil ice cream with chocolate ganache and peanuts

Menu B

1. Ricotta Cannelloni with crisp pancetta, maitake mushrooms, and preserved tomatoes

Catarratto, Castellucci Miano, Sicily, Italy, 2011

2. Smoked Catfish with piccolo farro, romesco, fennel, and fried kale
Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

3. Chef’s choice cheese with house-made baguette and accompaniments


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

$30 food, $15 booze
 

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

Menu A

 

1. Local and Foraged Salad of pickled shrimp, chilies, escabeche, crostini
Sancerre, Domaine de la Perriere, Loire, France, 2011

2. Braised Veal Breast with polenta, maitake mushrooms, crisp parmesan
Corbieres, Domaine du Grand Planal, Languedoc, France, 2010

3.  Coconut Sorbet with honey, citrus, streusel, toasted sesame and fresh herbs

Menu B

1. Anson Mills Bean Soup with meatballs, escarole, and sofritto
Chardonnay, Stuhlmuller, Alexander Valley, CA, 2011

2. Hot Chicken with 5&10 white bread, fennel and radish slaw, b&b pickles
Wheat Beer, Allagash, ‘White’, Portland, ME

3.  Bridge mix tart with vanilla bean cream and sumac

 

 

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

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

 
Menu A

 

1.
Featherwise Farm egg with maitake mushrooms, escarole, and crisp farro

Gruner Veltliner, Ecker, Wagram, Austria, 2011

 

2.
roasted trout with anson mills grits, charred vidalia and hot sauce butter

Semillon, L’Ecole no. 41, Columbia Valley, WA, 2010

 

3.
 Asher blue with house-made baguette and accompaniments 

 

 

 

Menu B

 

1.
5&10 tortellini consommé, Celia’s parsley, balsamic 

Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

 

2.
braised Rabbit Thighs stewed cranberry beans, braising greens

Pinot Noir, McFadden, Potter Valley, Mendocino, CA, 2007

 

3.
dark chocolate tart with vanilla bean cream, salted pistachios and brandied cherries

 

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

$30 food, $15 booze
 

Five & Ten Prix Fixe: February 28th - March 6th

Menu A

 

1.
charred octopus with anson mills purple cape beans, spicy romesco & frisee

Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

 

2.
VA Flounder “Cioppino Style” poached sapelo clams & shrimp, braised baby collards

Langhe Arneis, Tintero, Piedmont, Italy, 2011 

 

3.  vanilla bean crème brûlée and cookie

 

Menu B

 

1.
Little Ears Pasta with roasted peppers, mustard greens and garlic sausage

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

 

2. braised Painted Hills shortribs with potato puree, benne seed, baby carrots, charred onions, sorrel

Cabernet Sauvignon, Schug, Sonoma, CA, 2009

 

3. pink peppercorn ice cream bourbon barrel maple, pineapple, plugra cake and fresh mint 

 

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

$30 food, $15 booze
 

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

Menu A

1.
crisp pork belly with anson mills oats, braised pistachios, maple gastrique
Riesling, Selbach-Oster, Bernkasteler Badstube Kabinett, Mosel, Germany, 2007

2.
Ashley Farms chicken breast & confit with gnocchi and dandelion greens.
Bourgogne Passetoutgrain, Robert Chevillon, Burgundy, France, 2006


3.
Asher blue with housemade baguette and accompaniments

Menu B

1.
sunchoke agnolotti with bright lights swiss chard, spiced walnuts, balsamic
Pinot Grigio, Ornella Molon, Piave, Veneto, 2011

2.
pan seared striped bass with rice grits, crispy and melted leeks, beech mushrooms and ham broth
Verdejo, Ossian, Castilla y Leon, Spain, 2008


3.
seasonal fruit shortcake with honey and streusel

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

$30 food, $15 booze
 

Five & Ten Prix Fixe: February 15th - February 20th

 
Menu A

 

1.
mache and apple salad with shaved parmesan and maple-peanut vinaigrette.
Garnaxta Blanca, Altes, Terra Alta, Catalunya, Spain, 2011

2.
spaghetti carbonara with swiss chard, house bacon, chili, egg, and basil.
Rosso, Altesino, ‘Rosso di Altesino’, Tuscany, Italy, 2010

3.
chocolate nemesis with blood orange reduction, cayenne truffles, candied hazelnuts and salty caramel ice cream

Menu B

1.
PEI mussels in fennel-urfa broth with mirepoix, crispy fingerlings, lemon and parsley.
Wheat Beer, Allagash, ‘White’, Portland, ME

2.
olive oil poached salmon with sour cucumbers, latke, herb salad, and mustard-crème fraiche emulsion.
Verdejo, Ossian, Castilla y Leon, Spain, 2008

3.
lavender berry sorbet with vanilla cream, crispy meringues and seasonal fruit

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

$30 food, $15 booze
 

Upcoming Winemaker Dinners at Empire State South

We have two great winemaker dinners to tell you about.  February 19th features two members of importer Kermit Lynch's wide stable of serious talent.  From France's Loire Valley, we have Catherine Breton, budding star of Vouvray and Bourgeuil reds.  From down south, in Roussillon, we'll have Christine Campadieu, of the classic Banyuls and Coullioure house, Domaine La Tour Vielle.

-->

Kermit Lynch Winemaker Dinner

With Catherine Breton and Christine Campadieu of Domaine La Tour Vielle

February 19, 2013

7pm

$120 per person + tax and gratuity

amuse

clammer daves clams, puffed rice, blood orange

Sparkling Vouvray, Catherine & Pierre Breton, ‘La Dilettante’, Loire, France, NV

1^st

sitka spot prawns, kumkuat, baby onions, kimchi sausage, baby bok choi, roe butter

Vouvray, Catherine & Pierre Breton, ‘La Dilettante’, Loire, France, 2011

2^nd

border springs lamb ham, radish, lettuce, pickles, charred bread puffs

Bourgeuil, Catherine & Pierre Breton, ‘Trinch!”, Loire, France, 2011

3^rd

palmetto squab, dirty rice cakes, barley miso, maitake, herbs salad

Coullioure, La Tour Vielle, ‘Puig Oriol’, Roussilon, France, 2006

4^th

oxtail terrine, baby carrots, cippolini onion, fennel, caramelized white chocolate

Coullioure, La Tour Vielle, ‘La Pinede’, Roussilon, France, 2007

5^th

chocolate Banyuls whipped ganache, black pepper kataifi, ginger creme anglaise, toffee buttercrunch, satsumas

Banyuls, La Tour Vielle, ‘La Rimage’, Roussilon, France, 2011

 

Also, on March 6, we'll host one of our favorite American winemakers, Kathy Joseph, of Fiddlehead Cellars.  Kathy makes Pinot Noirs and Sauvignon Blancs in the Santa Rita Hills of central California.  Her wines are every bit as charming as she is (which is to say, very).  We will have a menu available for you to peruse very soon...

~Wine Director Steven Grubbs