Five & Ten Prix Fixe: June 13th - June 19th

MENU A

1^st Course

Homero’s Tortilla Soup with roasted chicken, cilantro and avocado
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2^nd Course

NC Catfish with Carolina gold rice, sautéed spinach, radish salad and paprika emulsion
Vidal Blanc, Three Sisters, Dahlonega, GA, 2009

3^rd Course

Stonefruit Tart with Almond Cream, honey and cherry sorbet

MENU B

1^st Course

Crispy Sweetbreads with squash gratin, lovage, fennel puree and honey glaze
Wheat Ale, Bell’s Brewery, Kalamazoo, MI

2^nd Course

Roasted Hanger Steak with roasted and pickled beets, lacinato kale and anitco farro
Cabernet Sauvignon, Schug, Sonoma, CA, 2010

3^rd Course

Chef’s Choice Cheese with house-made baguette and accompaniments

$30 food $15 booze

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day