Thursday, March 8, 2012

Five and Ten Prix Fixe: March 8th - 14th

Menu A

roasted cauliflower soup & a fried oyster po’ boy with shaved fennel, gribiche, and arugula
Bourgogne blanc, De Montille, France, 2008

pan roasted flounder with brandade hash, wilted escarole, pickled shrimp, sherry emulsion and romesco sauce
Albariño, Legado del Conde, Rias Baixas, Spain, 2010

Greendale farm’s gruyere with housemade baguette and accompaniments

Menu B

local morels with shae’s brioche egg in the hole, and a little grilled Appalachian cheese toast
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009

lamb leg en crepinette with seared rapini, Israeli couscous, salsa verde, and red wine braising jus
Syrah, Qupé, Central Coast, CA, 2009

Red pepper flake compressed pineapple with plugra cake and coconut sorbet

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

$25 food
$15 booze
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