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