Five and Ten Prix Fixe: November 3rd through November 9th

Menu A

1.

carrot and mache salad: poached golden raisins, pickled cranberries, yogurt-ginger dressing

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

crisp flounder: mussels en escabeche, peppers stewed with garlic and tomato, sautéed greens, crisp fingerling potatoes

Verdejo, Martina Prieto, Rueda, Spain, 2010

3.

grapefruit chess pie with whipped cream, poppy seed, and toasted cashews

Menu B

1.

sautéed chanterelles: slow cooked egg, fried sage, tiny croutons, pecorino

Chardonnay, Verget, ‘Terroirs de Cote d’Or’, Burgundy, France, 2008

2.

braised lamb shoulder: natural jus, stewed chickpeas, roasted garlic and caramelized pearl onions, arugula, anchovy relish

Priorato, Buil & Giné, ‘Giné-Giné’, Spain, 2008

3.

apple and cranberry crisp with whipped cream, hazelnuts and lemon honey sorbet

$25 food

$15 booze