Friday, March 15, 2013

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
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