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