Five & Ten Prix Fixe: February 26th - March 7th

 MENU A

1. Mussels garlic oil, confit meyer lemon, benne seed, fennel broth, grilled bread
Sauvignon Blanc, Scarbolo, Friuli, Italy, 2013

2. Roasted Salmon country captain dumplings, carolina gold rice
Grenache Blanc Blend, Domaine Lafage, ‘Côté Est’, Roussillon, France, 2013 

3.  Grapefruit Pudding Cake candied poppy cashews, earl grey crème anglaise

MENU B

1. Escudella chorizo, wheatberries, cabbage, carrot, celery, tomato broth, toasted baguette
Garnacha, Espelt, Empordà, Spain, 2013 

2. Grilled Pork Chop szechuan tonkotsu jus, kimchi, radish, soy pickled mushrooms, pea shoots
Zweigelt, Brunn, Niederösterreich, Austria, 2013

3.  Pecan Pie with white chocolate and cocoa crust and a scoop of blood orange ice cream

$36 for food $15 for booze

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

No substitutions please

Five & Ten Prix Fixe February 12 - February 18

MENU A

1. Gulf Shrimp Salad chestnut, celery, champagne apple, black truffle
Pinot Gris, Adelsheim, Willamette Valley, Oregon, 2013 

2. Hay Smoked Chicken Thigh, roasted beets, puffed farro, dandelion greens, urfa chili, chicken jus
Cotes du Rhone, Domaine de l’Espgoutte, Vieilles Vines, S Rhone, 2012

3.  Chocolate Brownie Bread Pudding orange caramel sauce, diplomat cream, chocolate goobers

MENU B

1. Whole Roasted Sunchokes watercress, scallop chips, black walnut puree, buttermilk
Gewürztraminer Spumante, Carpene Malvolti, Italy, NV

2. Pasta Laces pulled lamb ribs, mushrooms, rosemary, creme fraiche, parmesan, red chili flake
Primitivo, Cantine due Palme, ‘Don Cosimo’, Puglia, Italy 2012 

3.  Espresso Almond Cake port poached prunes, lemon ice cream

$36 for food $15 for booze

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

No substitutions please

Five & Ten Prix Fixe February 4 - February 11

 MENU A

1. Hamachi Crudo warm chorizo vinaigrette, meyer lemon, fennel radish, dill
Pinot Blanc, Höpler, Burgenland, Austria, 2013 

2. Roasted Flat Iron maitake mushroom, spiced bread sauce, preserved tomatoes, marcona almonds, pulled parsley, red wine vinaigrette
Garnacha blend, Josep Grau Viticultor, ‘l’Efecte Volador’, Montsant, Spain 2013

3. Coconut Panna Cotta caramelized pineapple
Brachetto d’Alba, Demarie, ‘Birbet’, Piedmont, Italy, NV (3oz. pour/ $5 supplement)

MENU B

1. Lamb Ribs green curry, smoked sunchokes, grilled scallion, orange marmalade,
pecans
Tavel Rosé, Canto Perdrix, Rhone Valley, France 2013

2. Potato Gnocchi heirloom radish, puffed farro, crème fraiche, chow chow
Chianti Colli Senesi, Le Calcinaie, Tuscany, Italy 2012

3.  Cardamom Crumb Cake pecan streusel, ginger candied pear
Amaro, Bràulio, Lombardi, Italy (1.5 oz pour/ $5 supplement)