Friday, April 17, 2015

Five & Ten Prix Fixe: April 16th - April 22nd


1.  Painted Hills Strip Tartare english peas, asparagus, sorrel, pea shoots, buttermilk, dill
 Alsace Blanc, Kuentz Bas, Alsace, France, 2012
2.  Grilled Lamb Leg  smoked beets, cherry jam, swiss chard, urfa chili
Aglianico, Teodosio, Vulture, Basilicata, Italy, 2010
3.  Butterscotch Crunch Ice Cream  chocolate almond biscotti, strawberry 
1. Charred Octopus olive tapenade, marcona almond, snow peas, pickled green garlic, orange, ink vinaigretteArneis, Tintero, Lange, Piedmont, Italy, 2014
2. Confit & Glazed Chicken Thigh  roasted mushrooms, grilled baby carrots, ramp oil, natural jus
Mencia, A Portela, Valdeorras, Spain, 2012
3.  Rhubarb Crumb Cake rosewater meringue kiss, rhubarb-rosé frozen yogurt 
$36 for food $15 for booze
Available for 5:30, 5:45, or 6:00 pm reservations every day
No substitutions please

Friday, March 27, 2015

Five & Ten Prix Fixe: March 26th - April 1st

1. Curried Chicken fried garlic sausage, sunflower puree, grilled carrots, pickled fiddleheads, mint, pea shoots
Cava Rosé, Naveran, Penedés, Spain, 2012
2. Wild Striped Bass fava beans, dashi butter, parsley oil, crisp skin 
Pinot Blanc Reserve, Albert Seltz, Alsace, France, 2012
3.  Tortuga Rum Cake pina colada sorbet, brûlée pineapple 

1. Ricotta Gnocchi cherry belle radish, mustard frills, granny smith apple, pepitas 
Pinot Grigio, Raetia, Alto-Adige, Italy, 2013 
2. Pork Chop stewed mushrooms, pickled blueberries, smoked pecan, fennel oil
Minervois, Chateau Coupe Roses, 'La Bastide', Languedoc, France, 2013 
3.  Buttermilk Pie roasted grapes, candied lime, maple 

Friday, March 20, 2015

Five & Ten Prix Fixe: March 19th - March 25th

1. Pate Campagne fava bean salad, preserved lemon, smoked pecans, nasturtium
Cava, Bodegas Sumarroca, ‘Yá Cuvée 23’, Brut Reserva, Penedés, Spain, NV
2. Flat Iron Steak green tomato chow chow, baby carrots, charred onion, walnut emulsion
Rioja, Olivier Rivière, ‘Rayos Uva’, Spain, 2013
3.  Banana Brownie Bread Pudding bourbon butterscotch sauce, cocoa whipped cream, vanilla wafer crumble

1. Hamachi Ceviche field peas, sunflower seed gremolata, sweet herbs and flowers
Muscadet Sèvre & Maine, Domaine de la Fruitière, ‘Gneiss de Bel Abord’, Loire, France, 2013
2. Carolina Trout roasted winter squash, wheat berries, grilled little gem lettuce, bacon jus
Cirò Bianco, Librandi, Calabria, Italy, 2013
3.  Strawberry Tarragon Jam Tart with pistachio short crust, vanilla ice cream, toasted coconut

Friday, February 27, 2015

Five & Ten Prix Fixe: February 26th - March 7th

1. Mussels garlic oil, confit meyer lemon, benne seed, fennel broth, grilled bread
Sauvignon Blanc, Scarbolo, Friuli, Italy, 2013
2. Roasted Salmon country captain dumplings, carolina gold rice
Grenache Blanc Blend, Domaine Lafage, ‘Côté Est’, Roussillon, France, 2013 
3.  Grapefruit Pudding Cake candied poppy cashews, earl grey crème anglaise
1. Escudella chorizo, wheatberries, cabbage, carrot, celery, tomato broth, toasted baguette
Garnacha, Espelt, Empordà, Spain, 2013 
2. Grilled Pork Chop szechuan tonkotsu jus, kimchi, radish, soy pickled mushrooms, pea shoots
Zweigelt, Brunn, Niederösterreich, Austria, 2013
3.  Pecan Pie with white chocolate and cocoa crust and a scoop of blood orange ice cream
$36 for food $15 for booze
Available for 5:30, 5:45, or 6:00 pm reservations every day
No substitutions please

Friday, February 13, 2015

Five & Ten Prix Fixe February 12 - February 18

1. Gulf Shrimp Salad chestnut, celery, champagne apple, black truffle
Pinot Gris, Adelsheim, Willamette Valley, Oregon, 2013 
2. Hay Smoked Chicken Thigh, roasted beets, puffed farro, dandelion greens, urfa chili, chicken jus
Cotes du Rhone, Domaine de l’Espgoutte, Vieilles Vines, S Rhone, 2012
3.  Chocolate Brownie Bread Pudding orange caramel sauce, diplomat cream, chocolate goobers
1. Whole Roasted Sunchokes watercress, scallop chips, black walnut puree, buttermilk
Gewürztraminer Spumante, Carpene Malvolti, Italy, NV
2. Pasta Laces pulled lamb ribs, mushrooms, rosemary, creme fraiche, parmesan, red chili flake
Primitivo, Cantine due Palme, ‘Don Cosimo’, Puglia, Italy 2012 
3.  Espresso Almond Cake port poached prunes, lemon ice cream
$36 for food $15 for booze
Available for 5:30, 5:45, or 6:00 pm reservations every day
No substitutions please

Monday, February 9, 2015

Five & Ten Prix Fixe February 4 - February 11


1. Hamachi Crudo warm chorizo vinaigrette, meyer lemon, fennel radish, dill
Pinot Blanc, Höpler, Burgenland, Austria, 2013 
2. Roasted Flat Iron maitake mushroom, spiced bread sauce, preserved tomatoes, marcona almonds, pulled parsley, red wine vinaigrette
Garnacha blend, Josep Grau Viticultor, ‘l’Efecte Volador’, Montsant, Spain 2013
3. Coconut Panna Cotta caramelized pineapple
Brachetto d’Alba, Demarie, ‘Birbet’, Piedmont, Italy, NV (3oz. pour/ $5 supplement)
1. Lamb Ribs green curry, smoked sunchokes, grilled scallion, orange marmalade,
Tavel Rosé, Canto Perdrix, Rhone Valley, France 2013
2. Potato Gnocchi heirloom radish, puffed farro, crème fraiche, chow chow
Chianti Colli Senesi, Le Calcinaie, Tuscany, Italy 2012
3.  Cardamom Crumb Cake pecan streusel, ginger candied pear
Amaro, Bràulio, Lombardi, Italy (1.5 oz pour/ $5 supplement)

Friday, January 23, 2015

Five & Ten Prix Fixe January 22 - January 28

1. Smoked Trout & Charred Cabbage Pierogis beets, watercress, pickled mustard, dill, horseradish, rye spice,
Grenache blanc blend, Trois Messes Basses, Ventoux, Rhone, France, 2013
2. Roasted Chicken Thigh parsley purée, grilled romanesco, Carolina gold rice grits, chicken jus
Cotês du Rhône, Domaine le Clos des Lumieres, France, 2011
3. Banana Puddin' Cake vanilla wafers, diplomat cream, chocolate goobers
Brachetto d'Alba, Demarie, 'Birbet', Piedmont, Italy, NV (3oz pour/$5 supplement)
1. Pate Campagne turnip purée, winter squash, pickled black trumpet mushrooms, champagne apples, toasted pecans, frisée
Cava, Bodegas Sumarroca,'Yà Cuvée 23', Penedés, Spain, Brut, NV
2. Squid Ink Pasta Strings  fresh chorizo, gulf shrimp, charred scallions, benne
Godello Sabrego, Valdeorras, Spain, 2012
3. Chocolate Chess Pie toasted coconut, tangerine sorbet, malted cocoa sauce
Pedro Ximenez, Alvear, Montilla Moriles, Spain 2008 (1.5oz pour/$5 supplement)
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