Thursday, May 2, 2013

Five & Ten Prix Fixe: May 2nd - 8th

Menu A

1. Beef Carpaccio with shaved parmesan, crisp farro, arugula, roasted red pepper and olive tapenade, GA olive oil
Sparkling Rosé, Charles Bove, Loire, France, NV

2. Five & Ten Pasta with our ricotta, english peas, ramp greens & crisp prosciutto
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

3. Sweet Bay Creme Brûlée, pine nut tuile

Menu B

1. Cucumber Gazpacho, pickled shrimp, tarragon, avocado, cracklings
Sauvignon Blanc, Xavier Weisskopf, Touraine, Loire, France, 2011

2. Roasted Ashley Farms Chicken Breast, sugar snap peas, cavatelli, swiss chard, orange & cherry peppers
Pinot Noir, McFadden, Potter Valley, Mendocino, California, 2007

3. Strawberry-Champagne Trifle, olive oil cake, sabayon, black pepper

Available for 5:30, 5:45, and 6:00pm reservations every day
$30 for food, $15 booze 
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