Five and Ten Prix Fixe: September 8th through September 14th

Menu A

1.

rabbit schnitzel: caper beurre blanc, wilted spinach, crisp fennel frond

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

grilled veal hanger steak:  sauce chasseur, crisped herb spaetzle, parsley pistou

Saint-Amour, Trenel & Fils, Beaujolais, France, 2009

3. Red velvet cake with caramel, cocoa nibs and chocolate sorbet

Menu B

1.

roasted and pickled mushrooms:  braised pecans, jicama, and radish

Champagne, Heidsieck-Monopole, France, NV

2.

grilled swordfish:  charred eggplant puree, okra with almonds, field pea chow chow

Gruner Veltliner, Ecker, Austria, 2009

3. Green Hill, Sweet grass dairy cheese with house-made baguette and accompaniments

$25 food

$15 booze