Five & Ten Prix Fixe: September 27th - October 3rd

Menu A
 
1.
watercress and celery with anchovy-bistro vinaigrette with parmesan and toasted pine nuts
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2.
braised meatballs with soft polenta, tomato-mint sugo, and braised escarole
Pallagrello Nero blend, Vestini Campagnano, ‘Kajanero’, Campania, 2010

3.
Humboldt Fog with housemade baguette and accompaniments


Menu B

1.
clams with roasted sweet peppers, chickpeas, mâche, and Cruze buttermilk
with lemon and tarragon
Verdejo, Martinsancho, Rueda, Spain, 2011

2.
pan roasted rainbow trout with braised cabbage, herbed spaetzle, and bacon vinaigrette
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011

3.
bay laurel ice cream with maple pumpkin puree and gâteau Breton


Available for 5:30, 5:45, or 6:00 pm reservations

$30 food, $15 booze
 

Five & Ten Prix Fixe: September 20th - 26th

Menu A

1.
Sorghum & urfa roasted baby squash with poached fennel, arugula, ricotta, and sumac buttermilk
Bordeaux blanc, Chateau de Parenchere, France, 2011

2.
Roasted duck breast with caraway seared bok choy, smoked onion purée,  grilled local apple, and calvados jus
Mencia, A Portela, Valdeorras, Spain, 2010

3.
Fennel cello baba with apple sorbet, vanilla cream, toasted almonds and celery


Menu B

1.
Cured sockeye salmon with celery, daikon radish, cucumber, shiso, orange- miso vinaigrette, and toasted sesame
Bourgogne blanc, De Montille, France, 2008

2.
Parisian gnocchi with glazed baby vegetables, hen of the woods mushrooms, red wine brown butter, and shaved Parmesan and truffles
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2008

3.
Ossau Iraty cheese with housemade baguette and accompaniments

Available for 5:30, 5:45, or 6:00 pm reservations

$30 food, $15 booze

Five & Ten Prix Fixe: September 13th-September 19th

Menu A

1. Local Farms chicken liver mousse with charred crostini, arugula, fennel, radish, and herbs.

Riesling, Meulenhof, Wehlener Sonnenuhr Spätlese, Mosel, Germany, 2010

2.garganelli with broccoli rabe, chili, stewed white beans, rabbit sausage, and shaved parmesan.

Nebbiolo, Renato Ratti, ‘Ochetti’, Piedmont, Italy, 2010

3.  

Lemon Verbena ice cream with coffee cake and apples

Menu B

1.local sweet potato soup with toasted walnut crème fraiche, urfa, and sweet potato green pistou.

Märzen amber lager, Heavy Seas, Baltimore, MD

2.ancho braised Musickland pork shoulder and crisp belly with hoppin’ john, giardiniera, and local arugula.

Lirac, Domaine Lafond, ‘Roc-Epine’, Rhone, France, 2009

3.

Chocolate cake with crème frâiche ganache, orange cream and cocoa nibs

Five & Ten Prix Fixe: September 6th - September 12th

Menu A

1.
grilled summer squashes with pistachio oil, sumac, crispy leeks, compressed celery, and feta
Rosé, Brumont, Cotes de Gascogne, France, 2011

2.
chicken ballotine with carrot purée, braised local lettuces, and cutting celery jus
Morgon, Louis Tete, ‘Les Charmeuses’, Beaujolais, France, 2009

3.
marjolaine ice cream with gâteau breton and mutzu apples


Menu B

1.
fried okra with butter lettuce, smoked cherry tomatoes, radish, favas, and green goddess.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011

2.
crisp sole with butternut squash, wilted spinach, toasted pinenuts, and verjus emulsion
Riesling, Domaine Wachau, Federspiel, ‘Terrassen’, Wachau, Austria, 2010


3.
Sweet Grass Dairy green hill cheese with housemade baguette and accompaniments


 Available for 5:30pm, 5:45pm and 6:00pm reservations every night

$30 food

$15 booze