Thursday, April 11, 2013

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

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

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

White Bread Pudding with bourbon hard sauce & mint sherbet

Option B

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

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

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 
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