Friday, February 27, 2015

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

 MENU A
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
MENU B
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


MENU A
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
MENU B
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

 MENU A

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)
MENU B
1. Lamb Ribs green curry, smoked sunchokes, grilled scallion, orange marmalade,
pecans
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


MENU A
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)
MENU B
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)

Thursday, January 8, 2015

Five & Ten Prix Fixe January 8 - January 14


MENU A
1. Octopus a la Gallega tomato, garlic, paprika, fingerling potato, lemon zest, parsley
Godello, Castello do Papa, Valdeorras, Spain, 2013
2. Pasta Laces butter poached lobster, tarragon, toasted walnuts, blood
orange
Verdicchio dei Castelli di Jesi Classico, Garofoli, ‘Macrina’, Le Marche, Italy 2012
3. Citrus Bread Pudding almond ice cream, lemon curd
IMG_3623
MENU B
1. Grilled Pork Belly tonkotsu glaze, burnt onion, tomato marmalade, benne,
thyme
Zweigelt, Ecker, Wagram Austria 2012
2. Braised and Glazed Short Rib grapefruit marmalade, baby carrots, turnip puree
Mencia, Losada, ‘El Pajaro’, Bierzo, Spain, 2012
3. Caramel Banana Tart vanilla whipped cream, rum raisin sauce
IMG_3624

Friday, December 12, 2014

Five & Ten Prix Fixe December 11 - December 17


MENU A
1. Roasted Root Vegetables butterbeans, lamb broth, petite herbs, benne seed
Beaujolais Nouveau Villages, Laurence et Rémi Dufaitre, Burgundy, France, 2014 
2. Flat Iron Steak au Poivre confit garlic, cognac, black pepper, potatoes au gratin
Canon-Fronsac, Chateau Barrabaque, Bordeaux, France, 2012
3. Chocolate Pavlova ginger-pear compote, pumpkin seed toffee 
MENU B
1.  Smoked Trout apple, horseradish cream, watercress, roasted sweet potato
Cidre Contenin brut, Herout, Normandy, France, 2013
2. Parisian Gnocchi duck confit, winter squash, brown butter vinaigrette, sage, toasted hazelnuts
Chianti Colli Senesi, La Calcinaie, Piedmont, Italy, 2012  
3.  Maple Pecan Pie tangerine sorbet, whipped cream
$36 for food $15 for booze
Available for 5:30, 5:45, or 6:00 pm reservations every day
No substitutions please

Monday, November 24, 2014

Five & Ten Prix Fixe: November 20th - December 3rd

MENU A
1. Frisee Aux Lardons Tartine grilled bread, fromage blanc, frisee, bacon vinaigrette, pickled mustard seeds,poached egg
Grenache Blanc blend, M. Chapoutier, Luberon, Rhone, France 2011

2. Pork Tenderloin chickpea & fennel stew, celery & orange salad
Mencia, Bodegas Campante, ‘Viña Reboreda’, Ribiero, Galicia, Spain 2011

3. Buttermilk Caramel Panna Cotta pistachio streusel, spiced cranberry sauce




MENU B

1.  Chicken & Dumplings braised chicken thigh, potato dumplings, Carolina gold rice
Rosé Triennes, Provence, France, 2013

2. Trout robuchon potatoes, marcona almonds, butter beans, parlsey pistou
Assyrtiko/Athiri Domaine Sigalas, Santorini, Greece 2013
3.  Clementine Cake whipped cream, pomegranate sauce
Available for 5:30, 5:45, or 6:00 pm reservations every day
$36 food $15 booze
No substitutions please
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