Arbor Property Management, LLC

May 25, 2007

To Whom It May Concern

We have worked with Rick Friedman of 'Everything Computes' since the fall of 2006. Arbor Management is a large property management company with over 40 properties located up and down the East Coast.

In 2006, we switched our property management software to Yardi Voyager, and midway through the conversion, our lead Yardi help desk employee went out on temporary leave. Rick stepped into that role seamlessly and throughout the time he has worked with us, his ability and intimate knowledge of the Yardi product has proven invaluable to help to ease that transition.

Rick guided our property managers, our compliance department and corporate personnel, in ways to use the new software more efficiently and productively, and thus easing their learning curve of the Yardi product.

Based on my observation of Rick in his work with our site and corporate staff, as well as my experience working with him directly, I find him to be very patient with a very reassuring presence. Rick's interpersonal skills include the very useful ability to maintain an encouraging atmosphere while training our property personnel. His demeanor is to remain at all times levelheaded, and when faced with a problem, has helped us find not just a solution, but the right solution to meet our needs.

I am pleased to recommend Rick to any company who needs help with Yardi software products.

Very truly yours,

Arbor Management

Thomas J.Perkins, C.P.A.

Vice President/CFO

Desserts
*** Our menus are in a constant state of evolution and dishes and wines vary weekly ***

Vanilla Bean Creme Brulee 8

Profiterole 8
Chocolate ganache and hazelnut ice cream

Flourless Chocolate Cake 10
Served with hazelnut ice cream, espresso Creme Anglaise and chocolate Ganache

Rhubarb Panna Cotta 9
White chocolate Ganache, strawberry sorbet and fresh berries

Cheese Selection
A variety of 3 ($9) or 5 ($15) fine cheeses with grilled bread and condiments

Biscotti 2.50
Homemade with almonds and chocolate

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Dessert Wines

II Moscato, Mionetto, sparkling dessert wine 8

2004 Bonny Doon, Muscat, "Vin de Glaciere" 8

1999 M. Castellani, Reciotto della Valpolicella 15

1995 Ch. La Tour Blanche, Sauternes 14

2001 Cuvee Monsieur, Grande Maison 10

1999 Vin Santo Del Chianti, Falchini 9

2001 Livon, Verduzzo 10

2003 Chateau Memoires, Cadillac 12

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Port & Sherry

2000 Dow's LBV Ruby Port 8

Taylor Fladgate, Ruby Port 6

Graham's Six Grape Ruby Port 7

Dow's 20-Year Old Tawny Port 12

Offley's 10-Year Old Tawny Port 10

Pedro Ximenez, La Cilla, Sherry 9

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Cordials

Grand Marnier 10

Grand Marnier 150th Anniversary 24

Sambuca 7

Black Sambuca 7

Lemoncello 8

Cream Lemoncello 8

Amaretto 8

Godiva White Choc Liquor 10

Frangelico 8

Bailey's 8

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Coffee

Cappuccino 4.50

Caffe Latte 4.50

Caffe Mocha 4.75

Espresso 3

Macchiato 3

Vienna Roast 3

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Fine Teas

Moroccan Mint (Caffeinated) 3.50

English Breakfast (Caffeinated) 3.50

Finest Earl Grey (Caffeinated) 3.50

Sevan Blend (No Caffeine) 3.50

Ginger Lemon (No Caffeine) 3.50

Lemon Chamomile (No Caffeine) 3.50

Elderflower (No Caffeine) 3.50

Decorated Rooibos (No Caffeine) 3.50

Wines
*** Our menus are in a constant state of evolution and dishes and wines vary weekly ***

Cocktails and Aperitif

Champagne Cocktail 9
Strawberry Bellini 9
Lemonsecco 10
Kir Royale 9
Campari 7
Diabolique Manhattan 10
Strawberry Rhubarb Margarita 10

Sake Martinis

Pear Martini 9
Espresso Martini 9
White Chocolate-Raspberry Martini 10
Cucumber Martini 9
Italian Sun 10

Beer

Wachusett I.P.A. (U.S.) 4
Whale's Tale Pale Ale 5
Smuttynose, Old Brown Dog (U.S.) 4
Brooklyn Lager, (U.S.) 4
Schneider Weisse, Ale, 16oz, (German) 8
Amstel Light (Holland) 4
Buckler, Non-Alcoholic, (Holland) 5
Samuel Smith, Nut Brown Ale, (England) 8
Stella Artois (Belgium) 5
Chimay Rouge (Belgium) 10
Birra Moretti (Italy) 5

Sparkling Wines & Champagne

1999 Veuve Clicquot Ponsardin 110
N.V. Krug, Gr. Cuvee Brut, Champagne Half 115
N.V. Nicolas Feuillatte Half...34 58
N.V. Perrier Jouet, Blason Rose 75
N.V. Prosecco di Conegliano, Carpene Malvolti 32
N.V. Prosecco Brut, Mionetto, Veneto 30
N.V. L. Vitteaut-Alberti Blanc de Blancs, Brut 32

White Wines

Around the World
2005 Montes, Sauvignon Blanc, Chile 26
2005 Huber Hugo, Gruner Veltliner, Austria 25
2005 Tohu, Chardonnay, New Zealand 32

Italy

2005 Ceretto, "Blange", Arneis, Piedmont 32
2005 Figini, Gavi, Piemonte 35
2005 Prendo, Pinot Grigio, Alto Adige 29
2005 Frattina, Pinot Grigio, Friuli 32
2005 Rivera, Chardonnay, Puglia 26
2005 Elena Walch, Gewurztraminer, Alto Adige 42
2005 Enoteca Bisson, Pigato, Liguria 42

France

2005 Andre Blanck , Riesling, Alsace Grand Cru 37
2004 Marcel Deiss, Riesling, Beblenheim 46
2003 Miolane Puligny-Montrachet 57
2005 Chateau Haut Nadeau, Bordeaux 29
2005 Domaine du Vieux Lazaret, Chateauneuf du Pape 55
2005 Domaine Planterieu, Cotes de Gascogne 28

U.S.

2005 Sonoma-Cutrer, Chardonnay 39
2004 Jordan, Chardonnay, Russian River Valley 55
2004 Chateau Montelena, Chard, Napa Val. 48
2003 Camelot Highlands, Chard, St. Maria Val. 48

Rose

2005 Muga Rosado, Rioja (Spain) 27

Red Wines

Around The World
2004 Amisfield, Pinot Noir, New Zealand 50
2005 Secreto, Viu Manent, Syrah, Chile 25
2004 Hugh Hamilton, Shiraz, Australia 39
2001 Muga Reserva, Tempranillo, Spain 50
2002 Vall del Calas, Capcanes, Merlot-Tempranillo, Spain 39

Italy

Tuscany
2002 Avignonesi, Vino Nobile Montepulciano 39
2002 Cum Laude, Banfi Montalcino 60
2002 La Torre, Rosso di Montalcino 55
2001 Val delle Rose, Morellino di Scansano 39
2004 Querceto, Chianti Classico 24
2003 Rocca Macie Riserva, C. Classico 40

Piedmont
2001 Dessilani Spanna, Nebbiolo 30
1999 La Meridiana, Barbera D'Asti Superiore 50

...And Others
2002 Viviani Valpolicella, Classico Superiore 36
2000 Frattina, Cabernet Franc Fae, Friuli 54
2000 Livio Felluga, Sosso, Friuli 60
2003 II Repertorio, Aglianico, Basilicata 45
2003 Cataldi Madonna, Montepulciano d'Abruzzo 30
2001 II Falcone Riserva, Puglia 45
2003 Luccarelli, Primitivo, Puglia 29

France
2001 Lumpp Pied du Clou, Givry, Burgundy 40
2003 Joseph Drouhin, Pommard, Beaune 60
2001 Chateau De Saint Cosme, Gigondas 50
2003 Dom. Monpertuis, Chateuneuf du Pape 55
2002 E.Guigal, Crozes Hermitage 39
2000 Chateau Bastide de Dauzac, Margaux 49
2003 Jaboulet Isnard, Cote du Ventoux 28

U.S.
2005 Edna Valley Vineyards, Pinot Noir 35
2002 Indian Wells, Merlot, Columbia Va. 34
2003 Chateau St. Jean, Merlot, Sonoma 45
2003 Clos du Val, Merlot, Napa Valley 48
2003 Rabbit Ridge, Cab. Sauvignon, CA 29
2002 Kendall-Jackson, Hawkeye Mountain, Cabernet Sauvignon, Alexander Valley 65
2002 Groth, Cabernet Sauvignon, Napa Valley 80
2003 Cakebread Cellars, Cabernet Sauvignon, Napa 80
2001 Chateau St. Jean, Cinq Cepages, Cabernet Sauvignon 95
2003 Luddite Vineyards, Carignane, Mendocino County 39

*** Special Selections ***

Italy
2001 Antinori, Tignanello, Tuscany 104
2002 Argiano "Solengo" Tuscany 85
1998 Bertani, Amarone della Valpolicella, Veneto 120
2001 Castellani, Amarone della Valpolicella, Veneto 75
1996 Gabutti di Boasso, Barolo, Piedmont 100
1993 Bruno Giacosa Barolo, Collina Rionda,Piedmont 140
1993 Seghesio "La Villa" Barolo, Piedmont 90
1990 Moccagatta, Barbaresco, Piedmont 135
1996 Adrieno Marco E Vittorio, Barbaresco, Piedmont 90
1995 Isole e Olena "Ceppasello" Tuscany 80

France
2003 Olivier Leflaive, Chassagne-Montrachet 70
2002 Droin, Chablis 1er Cru, "Vosgro Burgundy 65
2003 A. Chopin, Chambolle-Musigny, Burgundy 80
1996 Chateau Poujeaux, Moulis en Medoc, Bordeaux 75

U.S.
2001 Robert Mondavi, Cabernet Sauvignon, Reserve 120
2002 Groth, Cabernet Sauvignon, Napa Valley 80
2003 Cakebread Cellars, Cabernet Sauvignon, Napa 80
2001 Chateau St. Jean, Cinq Cepages, Cabernet Sauvignon 95
1998 Verite, Merlot & Cabernet Sauvignon, Napa-Sonoma 90
1995 Dominus, Napa 150
1999 Dominus, Napa 145

Dessert Wines

II Moscato, Mionetto, sparkling dessert wine 8
2000 Bonny Doon, Muscat, "Vin de Glaciere" 8
1999 M. Castellani, Reciotto della Valpolicella 10
1999 Ch. La Tour Blanche, Sauternes 14
2001 Cuvee Monsieur, Grande Maison 8
1998 Vin Santo Del Chianti, Falchini 9


Port and Sherry

1998 Dow's LBV Ruby Port 8
Taylor Fladgate, Ruby Port 6
Graham's Six Grape Ruby Port 7
Dow's 20-Year Old Tawny Port 12
Cockburn's 10-Year Old Tawny Port 10
Pedro Ximenez, La Cilla, Sherry 9


Cordials

Grand Marnier 10
Grand Marnier 150th Anniversary 24
Sambuca 7
Black Sambuca 7
Lemoncello 8
Cream Lemoncello 8
Amaretto 7
Godiva White Choc Liquor 8
Frangelico 7
Bailey's 7


Coffee

Cappuccino 4.50
Caffe Latte 4.50
Caffe Mocha 4.75
Espresso 3
Macchiato 3
Vienna Roast 3


Fine Teas

Moroccan Mint (Caffeinated) 3.50
English Breakfast (Caffeinated) 3.50
Finest Earl Grey (Caffeinated) 3.50
Sevan Blend (No Caffeine) 3.50
Ginger Lemon (No Caffeine) 3.50
Lemon Chamomile (No Caffeine) 3.50
Elderflower (No Caffeine) 3.50
Decorated Rooibos (No Caffeine) 3.50

Chef's Tasting Menu
*** Our menus are in a constant state of evolution and dishes and wines vary weekly ***

Five course dinner and wine tasting

The food...

Crispy Oysters
Watercress salad with ginger-pineapple vinaigrette
wine: 2005 Montes, Sauvignon Blanc, Chile

Wild Mushroom Polenta
Mousseron, hen of the woods, and chanterelle
wine: 2005 Tohu, Chardonnay, New Zealand

Vermont Quail
With apple and saut�ed wild asparagus
wine: 2004 Luccarelli, Primitivo, Puglia

Grilled Duck Breast
Red beet risotto, bok choy and currant-port wine sauce
wine: 2005 Viu Manent, Carmenere Riserva, Chile

Native Strwberries
Goat cheese-lemon gelato and zabaglione
wine: II Moscato, Mionetto

The Details...

Tasting Menu
Five Course: $60 per person
Three Course: $45 per person

Wine Pairing
Five Course: $22 per person
Three Course: $18 per person

Limited seating
Reservations will be taken for parties of any size
Credit card required to secure reservations

Bistro 5 Reserve Wines *** These special wines change weekly ***

Italy
2001 Antinori, Tignanello, Tuscany 104
2002 Argiano "Solengo" Tuscany 75
1990 Terrabianca Campaccio, Tuscany 110
1998 Bertani, Amarone della Valpolicella, Veneto 120
2003 Castellani, Amarone della Valpolicella, Veneto 90
2001 Barbi, Brunello di Montalcino 80
2000 Poggio San Polo, Brunello di Montalcino 95
1995 Icardi, Parej, Barolo 90
1993 Pio Cesare, Barbaresco 110

France

2001 Les Vignes-Marie, Marsannay 40
2003 Olivier Leflaive, Chassagne-Montrachet 70
2002 Droin, Chablis 1er Cru, "Vosgros" Burgundy 75
2003 A. Chopin, Chambolle-Musigny, Burgundy 80
1985 Chateau La Dominique, Bordeaux 95
1982 Chateau d' Angludet, Margaux (1/2 btl) 70
1982 Chateau Prieure Lichine, Margaux 105
1995 Clos Fourtet, Grand Cru Classe, Bordeaux 85

U.S.

2002 Robert Mondavi, Cabernet Sauvignon, Reserve 120
2003 Cakebread Cellars, Caberne Sauvignon, Napa 80
2001 Chateau St. Jean, Cinq Cepages, Cabernet Sauvignon 95
1998 Verite, Merlot & Cabernet Sauvignon, Napa-Sonoma 90
1999 Dominus, Napa 135
1986 Chappellet, Cabernet Sauvignon, Reserve, Napa 100
2003 Jordan, Cabernet Sauvignon, Alexander Valley 80

Restaurant Week
Available the entire month of August at Bistro 5

Menu Prefix three course $ 33.07 (subject to change)

Wines can be paired with your dinner $ 20.07 for three courses

Appetizers

Calamari
Semolina-coated fried squid with sweet and spicy chutney of cherry tomatoes, ginger, champagne vinegar and a touch of honey
2005 Prendo, Pinot Grigio, Alto Adige

Three Melon Risotto
Thinly sliced prosciutto and mint oil
2005 Domaine Planterieu, Cotes de Gascogne

Baby Spinach Salad
House-cured pancetta, Asian pears, cabrales cheese, caramelized hazelnuts and balsamic pickled onions
2005 Montes, Sauvignon Blanc, Chile

Dinner

Sea Scallops
Saffron gnocchi, chorizo, scallions and roasted peppers
2005 Muga Rosado, Rioja (Spain)

Grilled Kurobuta Pork Loin
Marinated with an Asian style vinaigrette and served with snow peas, shitake and ginger-soy reduction
2004 Luccarelli, Primitivo, Puglia

Roasted Free Range Chicken
Warm Tuscan bean, prosciutto and broccoli rabe salad, roasted artichoke-cinzano sauce
2005 Antane, Chianti

Desserts

Goat cheese and lemon gelato with zabaglione and strawberries
II Moscato, Mionetto, sparkling dessert wine

Banana-Chocolate Creme Brulee
2003 Coteaux des Travers, Rasteau

These items may be served under cooked, consuming raw or under cooked meat, poultry or seafood may increase your risk of food borne illness. Please inform your server of any allergies and we will do our best to accommodate your needs.

18% gratuity will be added to parties of five or more.
Chef du Cuisine: Amos Ettore, Chef/Owner: Vittorio Ettore
Book your reservation now...