Five & Ten Prix Fixe: March 26th - April 1st

 MENU A

1. Curried Chicken fried garlic sausage, sunflower puree, grilled carrots, pickled fiddleheads, mint, pea shoots
Cava Rosé, Naveran, Penedés, Spain, 2012

2. Wild Striped Bass fava beans, dashi butter, parsley oil, crisp skin 
Pinot Blanc Reserve, Albert Seltz, Alsace, France, 2012

3.  Tortuga Rum Cake pina colada sorbet, brûlée pineapple 

MENU B

1. Ricotta Gnocchi cherry belle radish, mustard frills, granny smith apple, pepitas 
Pinot Grigio, Raetia, Alto-Adige, Italy, 2013 

2. Pork Chop stewed mushrooms, pickled blueberries, smoked pecan, fennel oil
Minervois, Chateau Coupe Roses, 'La Bastide', Languedoc, France, 2013 

3.  Buttermilk Pie roasted grapes, candied lime, maple 

Five & Ten Prix Fixe: March 19th - March 25th

MENU A

1. Pate Campagne fava bean salad, preserved lemon, smoked pecans, nasturtium
Cava, Bodegas Sumarroca, ‘Yá Cuvée 23’, Brut Reserva, Penedés, Spain, NV

2. Flat Iron Steak green tomato chow chow, baby carrots, charred onion, walnut emulsion
Rioja, Olivier Rivière, ‘Rayos Uva’, Spain, 2013

3.  Banana Brownie Bread Pudding bourbon butterscotch sauce, cocoa whipped cream, vanilla wafer crumble

MENU B

1. Hamachi Ceviche field peas, sunflower seed gremolata, sweet herbs and flowers
Muscadet Sèvre & Maine, Domaine de la Fruitière, ‘Gneiss de Bel Abord’, Loire, France, 2013

2. Carolina Trout roasted winter squash, wheat berries, grilled little gem lettuce, bacon jus
Cirò Bianco, Librandi, Calabria, Italy, 2013

3.  Strawberry Tarragon Jam Tart with pistachio short crust, vanilla ice cream, toasted coconut