Five & Ten Pre Fixe Menu: March 28th - April 3rd

Option A

1.

Orecchiette with garlic sausage, fava bean & Calabrian chiles

Gaglioppo, Statti, Calabria, Italy, 2011

2.

Pork Cheeks with braised cabbage, baby turnips and pickled mustard seeds

Cabernet Franc blend, Puydeval, Languedoc, France, 2010

3.

Sweet Grass Dairy “Thomasville Tomme” with house-made baguette and accompaniments

Option B

1.

Cured Steel Head with petite greens, sorghum-soy vinaigrette, pickled citrus, preserved mushrooms, and crème fraiche

Bourgogne Blanc, Maison Roche de Bellene, Burgundy, France, 2010

2.

Pan Seared Trout with grilled radicchio, baby carrots, antico farro, and “Nick’s Parsley”

Gruner Veltliner, Ecker, Wagram, Austria, 2011

3.

Blood Orange Ice Cream with coconut macaroon, white chocolate, and caramel


Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze

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

Menu A

1. Pork Belly Confit with Anson Mills Grits, Candied Peanuts and Brussels Sprout Kimchi
Riesling, Von Hövel, Scharzhofberg Kabinett, Saar, Germany, 2007

2. Hanger Steak with braised collards, hakurei turnips, and baby radishes
Cabernet Sauvignon, Schug, Sonoma, CA, 2009

3. Thai basil ice cream with chocolate ganache and peanuts

Menu B

1. Ricotta Cannelloni with crisp pancetta, maitake mushrooms, and preserved tomatoes

Catarratto, Castellucci Miano, Sicily, Italy, 2011

2. Smoked Catfish with piccolo farro, romesco, fennel, and fried kale
Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

3. Chef’s choice cheese with house-made baguette and accompaniments


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

$30 food, $15 booze
 

Five & Ten Prix Fixe: March 14th - March 20th

Menu A

 

1. Local and Foraged Salad of pickled shrimp, chilies, escabeche, crostini
Sancerre, Domaine de la Perriere, Loire, France, 2011

2. Braised Veal Breast with polenta, maitake mushrooms, crisp parmesan
Corbieres, Domaine du Grand Planal, Languedoc, France, 2010

3.  Coconut Sorbet with honey, citrus, streusel, toasted sesame and fresh herbs

Menu B

1. Anson Mills Bean Soup with meatballs, escarole, and sofritto
Chardonnay, Stuhlmuller, Alexander Valley, CA, 2011

2. Hot Chicken with 5&10 white bread, fennel and radish slaw, b&b pickles
Wheat Beer, Allagash, ‘White’, Portland, ME

3.  Bridge mix tart with vanilla bean cream and sumac

 

 

Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
 

Five & Ten Prix Fixe: March 7th - March 13th

 
Menu A

 

1.
Featherwise Farm egg with maitake mushrooms, escarole, and crisp farro

Gruner Veltliner, Ecker, Wagram, Austria, 2011

 

2.
roasted trout with anson mills grits, charred vidalia and hot sauce butter

Semillon, L’Ecole no. 41, Columbia Valley, WA, 2010

 

3.
 Asher blue with house-made baguette and accompaniments 

 

 

 

Menu B

 

1.
5&10 tortellini consommé, Celia’s parsley, balsamic 

Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

 

2.
braised Rabbit Thighs stewed cranberry beans, braising greens

Pinot Noir, McFadden, Potter Valley, Mendocino, CA, 2007

 

3.
dark chocolate tart with vanilla bean cream, salted pistachios and brandied cherries

 

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

$30 food, $15 booze