Friday, April 19, 2013

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 
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