Thursday, April 4, 2013

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

Option A

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

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

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

Option B

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

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

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 
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