Five and Ten Prix Fixe : April 21 through April 27

Menu A
 

1.

local lettuces with fried oysters, mustard remoulade, shaved radishes, and grilled spring onion

Vin de Savoie, Pierre Boniface, Apremont, France, 2010

2.

monkfish crepinette with roasted chicken jus, spring onion confit, whipped potatoes, and scallion salsa verde  (thanks, Ryan Smith)

Pinot Noir, Au Bon Climat, Central Coast, CA, 2008

3.

poached rhubarb and local strawberry shortcake

Menu B

1

gnocchi parisienne in rich pork broth with spring peas, duck confit, and scallion

Riesling, Dr. F. Weins-Prüm, Mosel, Germany, 2009

2.

grilled pork shoulder steaks with pickled ramps, ramp ranch dressing, grilled tomatoes, and hominy grits (thanks, David Chang)

Zinfandel/Sangiovese/Cabernet/etc., Owen Roe, ‘Abbots Table’, Yakima Valley, WA, 2009

3.

chocolate tart with orange flower diplomat and candied beets

$25 food

$15 booze