Five & Ten Prix Fixe: April 25th - May 1st

MENU A


1.
Seared Scallop, butterbeans, pepperoni, bronze fennel and parmesan broth
Pinot Grogio, Ornella Molon, Piave, Veneto, Italy, 2011

2.
Pan Roasted Trout, asparagus, swiss chard, meyer lemon vinaigrette
Sancerre, Domaine la Perriere, Loire, France, 2011

3.
Coconut Panna Cotta with beet brownies
 

MENU B

1.
Crispy Pork Belly, "kimchi a few ways", arugula, shaved baby carrots, radish
Riesling, Von Hövel, Scharzhofberg Kabinett, Saar, Germany, 2007

2.
Snake River Farms Beef Roulade, La Quercia prosciutto, garlic sausage, piccolo farro, roasted fiddlehead ferns
Rioja, La Rioja Alta, ‘Viña Alberdi’, Reserva, Spain, 2006

3.
Chef's choice cheese with baguette and accompaniments

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

Good Food Block Party 2013: April 27th

Five & Ten Prix Fixe: April 18th - 24th

Menu A

1. Pan Fried Mortadella, wild ramps, pickled mustard, fried bread, balsamic vinegar
Riesling, Von Hövel, Scharzhofberg Kabinett, Saar, Germany, 2007

2. Fisherman’s Stew “Sicilian Style”, capers, olives, lemon and grilled bread
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2011

3.  GA Olive Oil Cake with lemon-oregano jam, whipped cream, and pistachios

Menu B

1. Szechuan Sweetbreads with carolina gold rice, benne wafer, sambal glaze
Farmhouse Saison, Ommegang, ‘Hennepin’, Cooperstown, NY

2. Niman Ranch Pork Tenderloin with anson mills oats, brown butter chow chow, turnips, hen of the woods
Bourgogne Rouge, Daniel Rion, France, 2010

3. Cool Creek Cheddar with house-made baguette and accompaniments


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

$30 for food, $15 booze 

Five & Ten Prix Fixe: April 11th - 17th

Option A
 
1.
5&10 Ricotta & La Quercia Prosciutto with arugula, white grapefruit, & crisp farro 
Muscat blend, Avinyo, ‘Petillant’, Penedes, Spain, 2011

2.
Roasted Monkfish with spring onion broth, fava beans, roasted carrots, & bronze fennel
Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

3.
White Bread Pudding with bourbon hard sauce & mint sherbet


Option B

1.
Wild Mushroom Soup with crème fraiche, sherry, sorrel, & almonds
Amontillado, Dios Baco, Jerez, Spain, NV

2.
Braiseded Beef Short Rib with green garlic, baby collards, confit potatoes, and “mustard, a few ways"
Cabernet Sauvignon, Schug, Sonoma County, CA, 2009

3.
Coconut Sorbet with passion fruit coulis and honeycomb brittle



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

Five & Ten Prix Fixe: April 4th - 10th

Option A

1.
Steak Tartare with spicy gribiche, crisp potato, fried quail egg
Rosé, Clos Cibonne, ‘Tibouren’, Provence, 2010

2.
Braised Chicken Thigh  with anson mills grit cake, bright lights swiss chard, buffalo chicken skin
Pinot Noir, McFadden, Potter Valley, Mendocino, CA, 2007

3.
Rogue River Smoky Blue Cheese with house-made baguette and accompaniments


Option B

1.
Foraged Mushrooms  with parmesan, fava’, green garlic, Five & Ten white bread
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2.
Seared Skate Wing with dashi, bok choi, baby carrots, turnips
Sancerre, Domaine de la Perriere, Loire, France, 2011

3.
Lemon Chess Pie with vanilla bean whipped cream, apple compote


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