Five and Ten Prix Fixe: May 3rd - May 9th

Menu A

 

1.

Sea Island heirloom purple cape bean soup with Duroc hock and chicharones 

Pinot Gris, Eyrie, Willamette Valley, OR, 2009

 

 

2.

cornmeal dusted smoked catfish with charred spring onions, creamed celery grits, pickled green tomato and miner’s lettuce salad, and mustard brown butter 

Chenin/Chardonnay, Domaine du Tariquet, Gascony, France, 2010

 

3.

Marzipan ice cream with fresh local strawberries, poached rhubarb and almond streusel

 

Menu B

 

1.

chilled carrot soup with muhamarra and whipped creme fraiche 

Riesling, Von Hovel, Scharzhofberg Spatlese, Saar, Germany, 2007

 

2.

lamb merguez with sesame yogurt, watercress, cucumber, shaved radish, and pickled ramps 

Chinon, Domaine de la Noblaie, 'Les Chiens-Chiens', Loire, France, 2008

 

3.

Sticky date pudding, grana padano cheese, gerogia pecan and shaved celery salad

$25 food

$15 booze