Thursday, September 22, 2011

Five and Ten Prix Fixe: September 22 through September 28

Menu A


spaghetti carbonara: 5&10 bacon, lacinato kale, red onion, local egg yolk, parmesan

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010


guinea fowl confit: romesco, roasted potatoes, poached garlic, asparagus, citrus salad

Mencia, Jose Palacios, ‘Petalos’, Bierzo, Spain, 2008


pecorino toscano with house-made baguette and accompaniments

Menu B:


cobb salad: romaine, endive, watercress, poached chicken breast, bacon, avocado, chopped hard boiled eggs, tomato, and red wine vinaigrette

Pinot Blanc, Graf von Schönborn, Franken, Germany, 2010


house salt cod baked in parchment: fingerlings, caramelized onion, collards, finished with aioli and herb salad

Altesse, Frederic Giachino, Savoie, France, 2009


Orange pudding cake with whipped cream, chocolate sorbet and earl grey caramel

$25 food

$15 booze
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