Five & Ten Prix Fixe: November 21st - November 27th

MENU A

1. Broccoli Soup with champagne apples, aleppo crème fraiche, and confit mushrooms
Cava, Conde de Subirats, Penedes, Spain, NV

  2. 5&10 Pasta with Ashley Farms Chicken Sugo & Basil 
Etna Rosso, Terre Nere, Sicily, Italy, 2012

3. Jasmine Vanilla Rice Pudding with mango and a shortbread cookie  

 

MENU B

 
1. Mizuna Lettuces with purple haze carrots, roasted beets, carrot vinaigrette, and puffed parmesan 
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012

2.Sunbeam Trout with mustard greens, hominy, meyer lemon, and baby fennel
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Ginger Pumpkin Toffee Ice Cream & Almond Brittle

No Substitutions Please

Available for 5:30, 5:45, and 6:00pm reservations every day 

$30 food $15 booze

Five & Ten Prix Fixe: November 14th - November 20th

MENU A

1. Poached Clams and Mussels with radicchio, preserved clementines, and urfa
Vermentino, Doga delle Clavule, Maremma, Tuscany, Italy, 2011
 
2. Pan Seared Redfish with butternut squash middlins, benne wafer, and fine herb emulsion
Roussette du Bugey, Thierry Tissot, ‘Mataret’, Savoie, France, 2008

3. Marjolaine Cake with hazelnut praline, buttercream, chocolate ganache, and meringue
 
MENU B

 
1. Lentil Soup with escarole, baby carrots, and turnips
Rye Pale Ale, Terrapin, Athens, GA

2. Duck Confit with foraged mushrooms, red kale, celery root, and chicken jus
Barbera d’Alba, Bovio, ‘Il Ciotto’, Piedmont, Italy, 2012

3. Apple Cherry Cobbler with cornmeal topping and vanilla diplomat cream

No Substitutions Please

Available for 5:30, 5:45, and 6:00pm reservations every day  

$30 food $15 booze

Prix Fixe: November 7th - November 13th

MENU A
1. Mushrooms & Toast with quail egg, arugula & aged balsamic
Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
 
2.Cornmeal Crusted Catfish with braised cabbage, sunchoke purée and pickled pepper & radish salad
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Apple Gateau Breton sorghum and whipped crème fraiche

MENU B
1. Crisp Pork Belly with stewed lentils, turnips, baby fennel & sorghum gastrique
Riesling, Hexamer, Meddersheimer Rheingrafenberg ‘Quarzit’, Nahe, Germany, 2011

2. Milk Braised Veal Shoulder with anson mills polenta, sautéed kale and crisp parmesan
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2010

3. Scoop of Chocolate-Coconut Sorbet with dulce de leche and a pecan sandie
 

No Substitutions Please

Available for 5:30, 5:45, and 6:00pm reservations every day 

$30 food $15 booze