Five and Ten Prix Fixe: September 29 through October 5

Menu A

1.

spicy buffalo sweetbreads:  blue cheese, carrot, celery slaw 

Riesling, Dr. F. Weins-Prüm, Graacher Himmelreich Kabinett, Germany, 2008

2.

grilled Plantation quails: hakurei turnip puree, baby bok choy, pickled shishitos

Pinot Noir, Montinore Estate, Willamette Valley, Oregon, 2010

3.

Chocolate pecan pie with whipped cream and sweet potato sorbet

Menu B

1.

sorrel salad: buttermilk chive dressing, arugula, parsley, tarragon, frisee, radish, fried smelt

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

Tybee shrimp: herbed dumplings, mustard greens, mirepoix, smoky bacon broth

Bordeaux blanc, Chateau Lamothe de Haux, France, 2010

3.

Citrus and banana salad with crispy meringue, whipped cream and coconut sorbet

$25 food

$15 booze