Thursday, March 22, 2012

Five and Ten Prix Fixe: March 22nd - 28th

Menu A

white bean, smoked ham hock, and kale soup
Pinot Gris, Eyrie, Willamette Valley, Oregon, 2009

grilled eye of ribeye with celery root soubise, shaved radish & pea shoot salad, and red wine jus
Bordeaux Superieur, Chateau Brondeau, France, 2009

lemon verbena brulee with housemade cookies

Menu B

shaved asparagus and fried green tomato salad with pickled pearl onions, farmer’s cheese and green goddess dressing
Assyrtiko, Sigalas, Santorini, Greece, 2010

confit chicken thigh with butter poached root vegetables, sorrel, and wild mushroom slaw
Bourgogne Rouge, Lucien Muzard & Fils, France, 2009

meadow creek Appalachian cheese with housemade baguette and accompaniments

$25 food
$15 booze
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