Five and Ten Prix Fixe: February 23rd-29th

Menu A

1.
minted pea and mascarpone raviolis with cippolini onions, maitake mushrooms, and balsamic brown butter
Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

2.
deviled pork belly with pearled barley, butternut squash, seared greens, and apple
Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Mosel, Germany, 2007

3.
Espresso chocolate chip and vanilla bean ice cream sandwiches with passion fruit curd


Menu B

1.
arugula salad with tangerine, marcona almond, and medjool dates with Meadow Creek Appalachian cheese and bistro vinaigrette
Gruner Veltliner, Ecker, Austria, 2010

2.
lifeguard calamari with currants, pinenuts, capers, chile flake, Israeli couscous, tomato, and fresh herbs
Fiano di Avellino, Terredora di Paolo, Campania, Italy, 2010

3.
Pear upside down cake with ginger chocolate chip ice cream and candied orange

 

Available for 5:30pm, 5:45pm and 6:00pm Reservations

$25 food

$15 booze

Five and Ten Prix Fixe: February 16th-22nd

Menu A

1.

house cured salmon with marinated cucumber and radish, butter lettuce, local egg, and buttermilk dressing

Bourgogne blanc, De Montille, France, 2007

2.

crisp cornmeal dusted spot-tail trout with celery root puree,

sorghum glazed carrots, meyer lemon brown butter, citrus & fennel salad 

Insolia, Cusamano, Sicily, Italy, 2010

3.  

Pistachio ice cream with raspberry beet puree and warm cocoa doughnuts

Menu B

1.

crisped pork belly with hakurei turnips, quinoa, mustard jus, and chimichurri

Riesling, Von Hovel, Oberemmeler Hütte Spätlese, Mosel, Germany, 2007

2.

ricotta gnocchi with crisp duck confit, winter squash, and sage duck jus

Nebbiolo blend, Albino Rocca, ‘Rosso di Rocca’, Piedmont, Italy, 2009

3.

Passion fruit, almond and lemon cake with coconut sorbet

$25 food

$15 booze

Five & Ten Prix Fixe: February 9th - February 15th

Menu A

1.
roasted WG baby beets & Parisian carrots with arugula, Greendale feta, and lemon vinaigrette
Muscadet Sevre & Maine, Claude Branger, ‘Terroir les Gras Moutons’, Loire, France, 2009

2.
seared scallops with pommes anna, corn & tarragon chowder, shaved celery salad, and meyer lemon brown butter
Chardonnay, Stuhlmuller, Alexander Valley, 2009

3.
sorghum chômeur pudding cake with vanilla bean ice cream and pomegranate seeds


Menu B
1.
celery root soup with crisped celery leaves, bacon bits, and toasted lemon
Cava, Conde de Subirats, Spain, NV

2.
braised beef shortribs with leek mashed potatoes, turnip greens, wild mushrooms, and braising jus
Merlot-Cabernet, Peter Dipoli, ‘Iugum’, Alto-Adige, Italy, 2001

3.
passion fruit meringue tart with chocolate sorbet and caramel


Available for 5:30pm, 5:45pm and 6:00pm Reservations

Menu A


1.
pickled shrimp with butter lettuce, radish, celery root, and green goddess dressing
Gruner Veltliner, Ecker, Austria, 2010


2.
olive oil poached salmon with fondant fingerlings, braised baby lettuce, nicoise tapenade, and vermouth–chive emulsion
Godello, Sabrego, Valdeorras, Spain, 2009


3.
Greendale farms gruyere with housemade baguette and accompaniments


Menu B

1.
WG arugula with house-cured guanciale, shaved fennel, parmesan, and preserved lemon vinaigrette
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010


2.
spaghetti and meatballs with torn basil and shaved pecorino
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, 2007


3.
Little chocolate nemesis with fresh mint sherbet  


Available for 5:30pm, 5:45pm and 6:00pm Reservations

$25 food

$15 booze