Five Crowns turns over a new leaf


Executive Chef Dennis Brask and Consulting Chef Ryan Wilson lighten up menu at Five Crowns, giving it a fresh new contemporary look and adding new first course and side menu items along with small-plates. The summer small-plates menu items range from a goat cheese souffle with heirloom tomatoes in extra virgin kalamata olive oil and balsamic vinegar to pan seared Foie Gras with Turkish figs, caramelized baby leeks and Pinot Noir reduction. We love the new free form lobster ravioli. Five Crowns has joined the trend and expanded their use of organic and seasonal products; their restaurant’s kitchen was given a make-over, bringing in new equipment and expanding to allow for new cooking techniques.

Wilson is a fourth generation member of the Frank family, who founded Five Crowns in 1965. To accompany the small-plates Five Crowns now offers half bottles (more than 20 choices) such as Perrier Jouet, Veuve Clicquot and Moet and Chandon’s White Star.

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