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