Five & Ten Prix Fixe: April 24th - April 30th

MENU A

1. Hush Kitties, sauce gribiche, shaved radish & celery salad,
pickled green tomatoes & pea shoots
Prosecco, Nino Franco, ‘Rustico”, Valdobbiadene, Italy, NV 

2. 5&10 Pasta, English peas, baby carrots, radicchio & gulf shrimp
Pinot Grigio, Pighin, Grave del Friuli, Italy, 2012

3. Rhubarb Fool & Gateau Breton

MENU B

1. Mushrooms on Toast, roasted maitake mushrooms, chevre,
parsley, thyme, grilled sourdough & shaved parmesan
Gamay, Marcel Lapierre, ‘Raisins Gaulois’, Beaujolais, France 2013 
 
2. Confit and Roasted Chicken Legs, cane vinegar vinaigrette,
glazed cipollini onions & local greens
Zweigelt, Ecker, Wagram, Austria, 2012

3. Pear & Pecan Frangipane Tart, calvados ice cream

 $36 food $15 booze

No substitutions please

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

Five & Ten Prix Fixe: April 17th-April 23rd

MENU A

1. Fried Green Tomatoes, pickled shrimp & buttermilk dressing
Rosé of Pinot Noir, Red Car, Sonoma Coast, CA, 2013 

2. Cornmeal-dusted Catfish, hoppin’ john, tomato marmalade, Andouille emulsion & fine herbs
Grenache blanc, Trois Messes Basses, Ventoux, France, 2012 

3. Carrot Cake, cream cheese frosting, chopped pecan & candied beets

MENU B

1. Garlic Sausage, snap bean salad, green goddess dressing, shaved radish & grits cracker
Sparkling Rosé, Cleto Chiarli, ‘Brut de Noir’, Emilia-Romagna, Italy, NV

2. Braised & Glazed Kobe Beef Cheeks, asparagus, fiddlehead ferns, baby carrots & parsley
Cahors, Clos la Coutale, Franve, 2010 

3. Strawberry & Honey Sorbet with brown butter almond financiers

$36 food $15 booze

No substitutions please

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

Five & Ten Prix Fixe: April 10th-16th

MENU A

1. Crisp Pork Belly, grilled scallion, mint, orange; grapefruit salad
Jai Alai, Cigar City Brewing, IPA, Tampa, FL

2. Confit Duck Leg, blackberries, frisee, charred Vidalia onion & sorghum vinaigrette
Cairanne, Domaine Cros de Romet, Cotes du Rhone Villages, France 2011

3. Chocolate Malt Pie with candied hazelnuts

MENU B

1. English Pea Salad, wild watercress, dill vinaigrette, country ham and fromage blanc
Gruner Veltliner, Ecker, Wagram, Austria, 2012

2. Flounder, roasted little gem lettuce, pickled okra, salsa verde & crème fraiche
Sancerre, Domaine de la Perriere, Loire, France 2012

3. Strawberry Trifle, verbena cream, coconut cake & lime

$36 food $15 booze

No substitutions please

Available for 5:30, 5:45, or 6:00 pm reservations 

Easter Night Wine Dinner April 20th at The National

Wine Dinner with Oregon’s Division Wine Making Company

The National

We are thrilled to welcome to our friends from Oregon, Division Wine Making Company, for a special Easter night wine dinner. Wine maker Thomas Monroe will be sharing the story of his winery, and how he strikes a perfect balance between old and new worlds.

1.

vitello tonnato:  chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula

2013 Division-Villages "l'Isle Vert" Chenin Blanc

2.

Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon

2013 Division Rose of Pinot Noir

3.

chicken thigh confit, bok choy, sesame, black garlic sauce

2013 Division-Villages "Les Petit Fers" Gamay Noir

4.

grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish

2013 Division-Villages "Methode Carbonique" Pinot Noir

5.

coconut macaroon torte, chocolate ganache, strawberry ice cream

Sunday, April 20^th

6:30 pm, $80 per guest

Five & Ten Prix Fixe: April 3rd - April 9th

MENU A

1. Roasted Asparagus, sunny side farm egg, parmesan, chicken jus & lemon zest
Tocai Friulano, Folk Machine, Mendocino County, CA 2013

2. Pork Loin, brewster oats, sunchoke broth, roasted mushrooms & arugula salad
Pinot Noir, Rickshaw, CA 2012 

3. Thomasville Tomme from Sweet Grass Dairy, housemade baguette & accompaniments

MENU B
 
1. Pate Campagne, fried sea island red peas,  yellow mustard, dill, curried & pickled cauliflower
Zweigelt Rose, Nigl, Kremstal, Austria 2012 

2. Flounder, avocado puree, dashi, cilantro, shaved radish, salted cucumber, ginger scallion jam & a side of Carolina gold rice
Abraxas, Robert Sinskey Vineyards, Los Carneros, Sonoma, CA 2012 

3. Pear Upside Down Almond Cake, vanilla bean whipped cream 

$36 for food, $15 for booze 
 

No Substitutions Please

Available for 5:30, 5:45, or 6:00 pm reservations