Thursday, March 28, 2013

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

Option A

Orecchiette with garlic sausage, fava bean & Calabrian chiles
Gaglioppo, Statti, Calabria, Italy, 2011

Pork Cheeks with braised cabbage, baby turnips and pickled mustard seeds
Cabernet Franc blend, Puydeval, Languedoc, France, 2010

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

Option B

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

Pan Seared Trout with grilled radicchio, baby carrots, antico farro, and “Nick’s Parsley”
Gruner Veltliner, Ecker, Wagram, Austria, 2011

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

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