MENU A
1. Charred Broccoli, garlic aioli, spiced breadcrumbs & beef chicharones
Prosecco, Nino Franco, ‘Rustico’, Valdobbiadene, Veneto, Italy, NV
2. 5&10 Tagliatelle, gulf shrimp, roasted carrot, braised mushrooms, urfa chili, & wilted greens
Pinot Grigio, Pighin, Grave del Friuli, Italy, 2012
3. Lemon Chess Pie, blueberry compote & compressed pear
1. Charred Broccoli, garlic aioli, spiced breadcrumbs & beef chicharones
Prosecco, Nino Franco, ‘Rustico’, Valdobbiadene, Veneto, Italy, NV
2. 5&10 Tagliatelle, gulf shrimp, roasted carrot, braised mushrooms, urfa chili, & wilted greens
Pinot Grigio, Pighin, Grave del Friuli, Italy, 2012
3. Lemon Chess Pie, blueberry compote & compressed pear
MENU B
1. 5&10 Pate Campagne, sourdough puree, baby fennel salad, marcona almond, confit orange & crisp ham
Sylvaner de Mittelbergheim, Albert Seltz, Reserve, Alsace, France,2011
2. Roasted Sheep’s Head, andouille jus, carolina gold rice, grilled vidalia, pickled okra & herbs
Ventoux Blanc, Cuvée des Trois Messes Basses, Rhone, France, 2012
3. Chocolate Mousse Cake, cinnamon condensed milk & poached fig
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$36 food $15 booze
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