Five and Ten Prix Fixe: May 24 – May 30

Menu A

1.

fried oysters with fennel, butter lettuce, radish and Terrapin rye aioli

Cava, Conde de Subirats, Spain, NV

2.

Sapelo Island clams and spaghetti with fennel, vermouth, capers, and herbs

Veltliner, Abbazia di Novacella, Alto-Adige, Italy, 2007

3.

Blueberry streusel tart lemon ice cream, bee balm and honey

Menu B:

1. Woodland Gardens tomatoes with parmesan, purslane, grilled bread, and Georgia olive oil.

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

braised pork shoulder with Anson Mills grit cake, collard greens and chow chow

Bourgogne rouge, Lucien Muzard & Fils, France, 2009

3. Bourbon peach cobbler vanilla bean ice cream and candied almonds

$25 food

$15 booze