Menu A
1.
watercress and celery with anchovy-bistro vinaigrette with parmesan and toasted pine nuts
Gruner Veltliner, Ecker, Wagram, Austria, 2011
2.
braised meatballs with soft polenta, tomato-mint sugo, and braised escarole
Pallagrello Nero blend, Vestini Campagnano, ‘Kajanero’, Campania, 2010
3.
Humboldt Fog with housemade baguette and accompaniments
Menu B
1.
clams with roasted sweet peppers, chickpeas, mâche, and Cruze buttermilk
with lemon and tarragon
Verdejo, Martinsancho, Rueda, Spain, 2011
2.
pan roasted rainbow trout with braised cabbage, herbed spaetzle, and bacon vinaigrette
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
3.
bay laurel ice cream with maple pumpkin puree and gâteau Breton
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
Thursday, September 27, 2012
Thursday, September 20, 2012
Five & Ten Prix Fixe: September 20th - 26th
Menu A
1.
Sorghum & urfa roasted baby squash with poached fennel, arugula, ricotta, and sumac buttermilk
Bordeaux blanc, Chateau de Parenchere, France, 2011
2.
Roasted duck breast with caraway seared bok choy, smoked onion purée, grilled local apple, and calvados jus
Mencia, A Portela, Valdeorras, Spain, 2010
3.
Fennel cello baba with apple sorbet, vanilla cream, toasted almonds and celery
Menu B
1.
Cured sockeye salmon with celery, daikon radish, cucumber, shiso, orange- miso vinaigrette, and toasted sesame
Bourgogne blanc, De Montille, France, 2008
2.
Parisian gnocchi with glazed baby vegetables, hen of the woods mushrooms, red wine brown butter, and shaved Parmesan and truffles
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2008
3.
Ossau Iraty cheese with housemade baguette and accompaniments
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
1.
Sorghum & urfa roasted baby squash with poached fennel, arugula, ricotta, and sumac buttermilk
Bordeaux blanc, Chateau de Parenchere, France, 2011
2.
Roasted duck breast with caraway seared bok choy, smoked onion purée, grilled local apple, and calvados jus
Mencia, A Portela, Valdeorras, Spain, 2010
3.
Fennel cello baba with apple sorbet, vanilla cream, toasted almonds and celery
Menu B
1.
Cured sockeye salmon with celery, daikon radish, cucumber, shiso, orange- miso vinaigrette, and toasted sesame
Bourgogne blanc, De Montille, France, 2008
2.
Parisian gnocchi with glazed baby vegetables, hen of the woods mushrooms, red wine brown butter, and shaved Parmesan and truffles
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2008
3.
Ossau Iraty cheese with housemade baguette and accompaniments
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
Thursday, September 13, 2012
Five & Ten Prix Fixe: September 13th-September 19th
Menu A
1. Local
Farms chicken liver mousse with charred crostini, arugula, fennel, radish, and
herbs.
Riesling,
Meulenhof, Wehlener Sonnenuhr
Spätlese, Mosel, Germany, 2010
2.garganelli with broccoli rabe,
chili, stewed white beans, rabbit sausage, and shaved parmesan.
Nebbiolo, Renato
Ratti, ‘Ochetti’, Piedmont, Italy, 2010
3.
Lemon
Verbena ice cream with coffee cake and apples
Menu B
1.local sweet potato soup with toasted walnut crème fraiche, urfa, and sweet potato green pistou.
Märzen amber lager, Heavy
Seas, Baltimore, MD
2.ancho braised Musickland pork
shoulder and crisp belly with hoppin’ john, giardiniera, and local arugula.
Lirac, Domaine
Lafond, ‘Roc-Epine’, Rhone, France, 2009
3.
Chocolate cake with crème frâiche ganache, orange cream and
cocoa nibs
Thursday, September 6, 2012
Five & Ten Prix Fixe: September 6th - September 12th
Menu A
1.
grilled summer squashes with pistachio oil, sumac, crispy leeks, compressed celery, and feta
Rosé, Brumont, Cotes de Gascogne, France, 2011
2.
chicken ballotine with carrot purée, braised local lettuces, and cutting celery jus
Morgon, Louis Tete, ‘Les Charmeuses’, Beaujolais, France, 2009
3.
marjolaine ice cream with gâteau breton and mutzu apples
Menu B
1.
fried okra with butter lettuce, smoked cherry tomatoes, radish, favas, and green goddess.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
crisp sole with butternut squash, wilted spinach, toasted pinenuts, and verjus emulsion
Riesling, Domaine Wachau, Federspiel, ‘Terrassen’, Wachau, Austria, 2010
3.
Sweet Grass Dairy green hill cheese with housemade baguette and accompaniments
Available for 5:30pm, 5:45pm and 6:00pm reservations every night
1.
grilled summer squashes with pistachio oil, sumac, crispy leeks, compressed celery, and feta
Rosé, Brumont, Cotes de Gascogne, France, 2011
2.
chicken ballotine with carrot purée, braised local lettuces, and cutting celery jus
Morgon, Louis Tete, ‘Les Charmeuses’, Beaujolais, France, 2009
3.
marjolaine ice cream with gâteau breton and mutzu apples
Menu B
1.
fried okra with butter lettuce, smoked cherry tomatoes, radish, favas, and green goddess.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
crisp sole with butternut squash, wilted spinach, toasted pinenuts, and verjus emulsion
Riesling, Domaine Wachau, Federspiel, ‘Terrassen’, Wachau, Austria, 2010
3.
Sweet Grass Dairy green hill cheese with housemade baguette and accompaniments
Available for 5:30pm, 5:45pm and 6:00pm reservations every night
$30 food
$15 booze
Thursday, August 30, 2012
Five & Ten Prix Fixe: August 30th - September 5th
Menu A
1.
chilled purslane soup with scallop crudo, preserved lemon, and chili powder
Sancerre, Domaine de la Perriere, Loire, France, 2011
2.
crisp dorade bouillabaisse with little neck clams, Tybee shrimp, fennel, potato, and smoked tomato broth
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
marjolaine with chocolate, hazelnut and cream and brulèed Georgia mutsu apples
Menu B
1.
English peas with crisp lardons, egg, radish, local lettuces, and buttermilk-tarragon dressing
Chablis, Louis Michel, Burgundy, France, 2010
2.
tagliatelle with roasted Japanese eggplant, salumetto, mint, chervil, tomatoes, and Parmesan
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007
3.
cheddar gougéres with vanilla bean ice cream, apple compote, pecan praline and caramel
Available for 5:30pm, 5:45pm and 6:00pm Reservations1.
chilled purslane soup with scallop crudo, preserved lemon, and chili powder
Sancerre, Domaine de la Perriere, Loire, France, 2011
2.
crisp dorade bouillabaisse with little neck clams, Tybee shrimp, fennel, potato, and smoked tomato broth
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
marjolaine with chocolate, hazelnut and cream and brulèed Georgia mutsu apples
Menu B
1.
English peas with crisp lardons, egg, radish, local lettuces, and buttermilk-tarragon dressing
Chablis, Louis Michel, Burgundy, France, 2010
2.
tagliatelle with roasted Japanese eggplant, salumetto, mint, chervil, tomatoes, and Parmesan
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007
3.
cheddar gougéres with vanilla bean ice cream, apple compote, pecan praline and caramel
$30 food
$15 booze
Thursday, August 23, 2012
Library Wine Dinners with Winemaker Joe Davis of Arcadian Winery: September 9th at Empire State South and September 11th at Five & Ten
I'm really excited about having Arcadian Winery's Joe Davis at both Empire State South and Five & Ten for two very special wine dinners. We've crafted unique menus for each dinner, sure to showcase this talented winemaker and his craft. Please join us for one of the dinners (or both!) by calling and making a reservation today!
Library Wine Dinner with Winemaker Joe Davis of Arcadian Winery
Joe Davis sorting grapes
One
of the most eye-opening tastings I've done in quite a while was a whole
slew of aged wines from Joe Davis' Arcadian Winery. Perhaps no other
American winemaker is building Pinots, Syrahs and Chardonnays to age the
way Joe is, with most of the wines not being released before 5 years of
age (and even then they need time). With age they are real things of
beauty, expressive and tireless, and always seeming more youthful than
they are. So it is a real treat to host Joe and a number of pristine
wines from his personal stash in Lompoc. Joe will be here September 9
to walk us through the vintages (and the vineyards) and to tell us why
his wines grow old so gracefully.
-Wine Director Steven Grubbs
-Wine Director Steven Grubbs
Library Wine Dinner with Winemaker Joe Davis of Arcadian Winery
Empire State South
September 9th, 2012
$130 per person + tax and gratuity
1.
poached Rappahannock River Oysters, celery ice, finnochiona, potato mousse, crème fraiche, pickled fennel
Chardonnay, Arcadian, ‘Sleepy Hollow Vineyard’, Santa Lucia Highlands, CA, 2005
2.
foraged mushrooms, chicken broth, ESS goats chesse gnudi, egg yolk, ESS sourdough
Pinot Noir, Arcadian, ‘Gary’s Vineyard’, Monterey, CA, 2001
3.
Roast pheasant roulade, bologna, charred onion, celeriac-bread gratin, late summer pimento puree
Pinot Noir, Arcadian, ‘Fiddlestix Vineyard’, Santa Rita Hills, CA, 2002
4.
Border springs farm lamb belly, pumpkin brown butter puree, komatsuna, preserved cherries, shiso, lamb ham
Syrah, Arcadian, Santa Ynez, CA, 2006
Syrah, Arcadian, ‘Stolpman Vineyard’, Santa Ynez, CA, 2003
5.
Muscadine consommé, scuppernong sorbet, pastry cream crisp, peanut butter powder, candied peanuts
Empire State South
September 9th, 2012
$130 per person + tax and gratuity
1.
poached Rappahannock River Oysters, celery ice, finnochiona, potato mousse, crème fraiche, pickled fennel
Chardonnay, Arcadian, ‘Sleepy Hollow Vineyard’, Santa Lucia Highlands, CA, 2005
2.
foraged mushrooms, chicken broth, ESS goats chesse gnudi, egg yolk, ESS sourdough
Pinot Noir, Arcadian, ‘Gary’s Vineyard’, Monterey, CA, 2001
3.
Roast pheasant roulade, bologna, charred onion, celeriac-bread gratin, late summer pimento puree
Pinot Noir, Arcadian, ‘Fiddlestix Vineyard’, Santa Rita Hills, CA, 2002
4.
Border springs farm lamb belly, pumpkin brown butter puree, komatsuna, preserved cherries, shiso, lamb ham
Syrah, Arcadian, Santa Ynez, CA, 2006
Syrah, Arcadian, ‘Stolpman Vineyard’, Santa Ynez, CA, 2003
5.
Muscadine consommé, scuppernong sorbet, pastry cream crisp, peanut butter powder, candied peanuts
Library
Wine Dinner with Winemaker Joe Davis of Arcadian Winery
Five & Ten
September
11, 2012
$130 per
person + tax and gratuity
1.
diver
scallop crudo with olive oil sorbet, fennel, and crispy shiitakes tossed in
lovage vinegar and Georgia olive oil.
Chardonnay, Arcadian, ‘Sleepy Hollow Vineyard’, Santa Lucia Highlands, CA, 2005
2.
root
vegetable confit with sugar snaps, toasted sesame, dashi broth and pea shoots
Pinot Noir, Arcadian, ‘Gary’s Vineyard’, Monterey, CA, 2001
3.
roulade
of Rabbit Man Farms Rabbit with sage, truffle, crisp Tuscan kale, and
sherry-mustard brown butter.
Pinot Noir, Arcadian, ‘Fiddlestix Vineyard’, Santa Rita Hills, CA, 2002
4.
Butter
poached tri-tip with smoked onion puree, crisp sweet potatoes, sweet potato
greens, and sumac butter.
Syrah, Arcadian, Santa Ynez, CA, 2006
Syrah, Arcadian, ‘Stolpman Vineyard’, Santa Ynez Valley, CA, 2003
5.
Tarte tartin with
apples, pears, caramel and lemon verbena ice cream
Five & Ten Prix Fixe: August 23rd - 29th
Menu A
1.
grilled octopus with frisee, citrus, toasted almonds, and kimchi vinaigrette
Müller-Thurgau blend, Montinore Estate, ‘Borealis’, Willamette Valley, OR, 2011
2.
pan seared VA flounder with carolina gold rice, eggplant caponata, nicoise tapenade, and tomato confit
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
3.
fig on the bottom crème brûlée with a chocolate chip cookie
Menu B
1.
crisp veal sweetbreads with green goddess and summer succotash
Cava, Conde de Subirats, Spain, NV
2.
grilled pork shoulder steak with warm potato salad, seared okra, peaches, and boiled peanuts
Bourgogne Rouge, Edmond Cornu, ‘Les Bressandes’, Burgundy, France, 2008
3.
Georgia apple crisp with vanilla bean ice cream and candied cashews
1.
grilled octopus with frisee, citrus, toasted almonds, and kimchi vinaigrette
Müller-Thurgau blend, Montinore Estate, ‘Borealis’, Willamette Valley, OR, 2011
2.
pan seared VA flounder with carolina gold rice, eggplant caponata, nicoise tapenade, and tomato confit
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
3.
fig on the bottom crème brûlée with a chocolate chip cookie
Menu B
1.
crisp veal sweetbreads with green goddess and summer succotash
Cava, Conde de Subirats, Spain, NV
2.
grilled pork shoulder steak with warm potato salad, seared okra, peaches, and boiled peanuts
Bourgogne Rouge, Edmond Cornu, ‘Les Bressandes’, Burgundy, France, 2008
3.
Georgia apple crisp with vanilla bean ice cream and candied cashews
Available for 5:30pm, 5:45pm and 6:00pm Reservations
$30 food
$15 booze
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