Saturday, February 16, 2013

Five & Ten Prix Fixe: February 15th - February 20th

Menu A
mache and apple salad with shaved parmesan and maple-peanut vinaigrette.
Garnaxta Blanca, Altes, Terra Alta, Catalunya, Spain, 2011

spaghetti carbonara with swiss chard, house bacon, chili, egg, and basil.
Rosso, Altesino, ‘Rosso di Altesino’, Tuscany, Italy, 2010

chocolate nemesis with blood orange reduction, cayenne truffles, candied hazelnuts and salty caramel ice cream

Menu B

PEI mussels in fennel-urfa broth with mirepoix, crispy fingerlings, lemon and parsley.
Wheat Beer, Allagash, ‘White’, Portland, ME

olive oil poached salmon with sour cucumbers, latke, herb salad, and mustard-crème fraiche emulsion.
Verdejo, Ossian, Castilla y Leon, Spain, 2008

lavender berry sorbet with vanilla cream, crispy meringues and seasonal fruit

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

$30 food, $15 booze
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