Thursday, February 21, 2013

Five & Ten Prix Fixe: February 21st - February 27th

Menu A

crisp pork belly with anson mills oats, braised pistachios, maple gastrique
Riesling, Selbach-Oster, Bernkasteler Badstube Kabinett, Mosel, Germany, 2007

Ashley Farms chicken breast & confit with gnocchi and dandelion greens.
Bourgogne Passetoutgrain, Robert Chevillon, Burgundy, France, 2006

Asher blue with housemade baguette and accompaniments

Menu B

sunchoke agnolotti with bright lights swiss chard, spiced walnuts, balsamic
Pinot Grigio, Ornella Molon, Piave, Veneto, 2011

pan seared striped bass with rice grits, crispy and melted leeks, beech mushrooms and ham broth
Verdejo, Ossian, Castilla y Leon, Spain, 2008

seasonal fruit shortcake with honey and streusel

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

$30 food, $15 booze
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