Five and Ten Prix Fixe: December 27th through January 4th

Menu A

1.

beef tartare: local egg yolk, crisp fingerling chips, shallots, capers, parsley, thyme

Rosé, Brumont, Cotes de Gascogne, France, 2010

2.

crisp rabbit confit: grain mustard jus, black pepper spaetzle, crisp Brussels sprouts, kumquat marmalade

Gamay, Jean Maupertuis, Auvergne, France, 2009

3.  

Sweet Grass Dairy Georgia Gouda with toasted pecan, baguette, and apple

Menu B

1.

fried oysters: hot sauce remoulade

Cava, Conde de Subirats, Spain, NV

2.

crisp NC trout: lemon-caper brown butter, parsnip puree, sautéed spinach, lemon-oregano jam

Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

3.  

grapefruit chess pie, with poppy and cashew

$25 food

$15 booze