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