Thursday, May 23, 2013

Five & Ten Prix Fixe: May 23rd - May 29th

Option A

1st Course
Crisp Pork Belly with spaetzle, bruleed mustard, fried quail egg
Wheat Ale, Bell’s Brewery, ‘Oberon’, Kalamazoo, MI

2nd Course
Braised Veal Breast with cabbage slaw & prosciutto jus
Zinfandel blend, Spann Vineyards, ‘Mo Zin’, Sonoma County, CA, 2010

3rd Course
Banana Puddin’~ banana cake, vanilla wafers, bruleed banana, salty candied peanut

Option B

1st Course
Chilled Asparagus Soup with yoghurt, bronze fennel, GA Olive Oil
Cava, Conde de Subirats, Penedes, Spain, NV

2nd Course
5&10 Pasta with shrimp piquant, roasted broccoli & chilies
Frascati Superiore, Pietra Porzia, ‘Regillo’, Lazio, Italy, 2010

3rd Course
Honeysuckle Sorbet with shortbread and fresh strawberries
Available for 5:30, 5:45, or 6:00 pm reservations every day
30 food, $15 booze
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