Five & Ten Prix Fixe January 22 - January 28

MENU A

1. Smoked Trout & Charred Cabbage Pierogis beets, watercress, pickled mustard, dill, horseradish, rye spice,
Grenache blanc blend, Trois Messes Basses, Ventoux, Rhone, France, 2013

2. Roasted Chicken Thigh parsley purée, grilled romanesco, Carolina gold rice grits, chicken jus
Cotês du Rhône, Domaine le Clos des Lumieres, France, 2011

3. Banana Puddin' Cake vanilla wafers, diplomat cream, chocolate goobers
Brachetto d'Alba, Demarie, 'Birbet', Piedmont, Italy, NV (3oz pour/$5 supplement)

MENU B

1. Pate Campagne turnip purée, winter squash, pickled black trumpet mushrooms, champagne apples, toasted pecans, frisée
Cava, Bodegas Sumarroca,'Yà Cuvée 23', Penedés, Spain, Brut, NV

2. Squid Ink Pasta Strings  fresh chorizo, gulf shrimp, charred scallions, benne
Godello Sabrego, Valdeorras, Spain, 2012

3. Chocolate Chess Pie toasted coconut, tangerine sorbet, malted cocoa sauce
Pedro Ximenez, Alvear, Montilla Moriles, Spain 2008 (1.5oz pour/$5 supplement)