Five & Ten Prix Fixe: July 19th - 25th

Menu A

1.
local egg with crisp shiitakes, edamame, celery, mustard greens, and buttermilk scallion dressing
Cotes du Ventoux blanc, Cuvee des Trois Messes Basses, France, 2011

2.
capelli d’angelo with tomato confit, parmesan, herbs, and GA olive oil
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010

3.
Mint sherbet with almond cake, honey, local figs and blueberries


Menu B
1.
LaQuercia prosciutto with cantaloupe, padron peppers, and mint oil
Riesling, Von Schleinitz, ‘Nitor’, Kabinett Dry, Mosel, Germany, 2010

2.
smoked duck breast with braised sorghum, bok choy, basil salsa verde, grilled peach, and mustard jus
Langhe Rosso, Brandini, Piedmont, Italy, 2004

3.
Tres leches cake  with elderflower cream, blueberries and dark chocolate