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Five Senses Restaurant specializes in fresh seafood, local meats and produce and seasonal menus. Our dinner, cocktail and wine menus change four times a year. We procure many of our foods from local farmers Haskell Evans, 4K Farms and Batey Farms. The ability toalter menus with the change of the seasons is a great advantage of the restaurant. Mitchell Murphree became sole owner of Five Senses Restaurant in January 2011. He is also the executive chef. A graduate of the Culinary Institute of America in Hyde Park, NY, Mitchells cooking style is that of southern US regional using classic techniques.
