Five and Ten Prix Fixe: April 26th - May 2nd

Menu A 1. pickled Brunswick ruby red shrimp with shaved celery salad, ramp ranch dressing, and Korean chile powder Gruner Veltliner, Ecker, Austria, 2010 2. braised pork shoulder with tomato, spring onions, & SC hominy, citrus mojo, and avocado Dolcetto di Dogliani, Pecchenino, 'San Luigi', Piedmont, Italy, 2010  3. rhubarb upside down cake with whipped vanilla bean Greek yogurt and berry lavender sorbet. Menu B: 1. chilled stinging nettles vichyssoise with toasted lemon and fennel cream Pinot Gris, Anne Amie, Willamette Valley, OR, 2011  2. spring vegetable middlins risotto with fava beans, ramps, and maitakes, with shaved grana padano, and borage crema Trebbiano d’Abruzzo, Valle Reale, ‘Vigne Nuove’, 2010 3. lemon bar and almond layer cake with St. Germain tossed strawberries. Available for 5:30pm, 5:45pm and 6:00pm Reservations $25 food $15 booze

Cheers, Five & Ten 1653 S. Lumpkin Street Athens, GA 706-546-7300 reservations@fiveandten.com www.fiveandten.com

Five and Ten Prix Fixe: April 19th – April 25th

Menu A

1.

chilled cucumber soup with sorrel, toasted sesame and greek yogurt

Cava, Conde de Subirats, Spain, NV

2.

fava bean and farmer’s cheese raviolis with mint, ramps, toasted marconas, and balsamic brown butter

Sauvignon, Russiz Superiore, Collio, Friuli, Italy, 2010

3.

Buttermilk panna cotta with poached rhubarb, maple and streusel

Menu B

1.

shaved local asparagus salad with egg mimosa, shaved parmesan, miner’s lettuce, celery, and bistro vinaigrette

Gruner Veltliner, Ecker, Austria, 2010

2.

fried Ashley farms chicken breast with celery soubise, seared mustard greens, shaved radish, pickled ramps, roasted tomatoes, and hot pepper jus

Etna Rosso, Terre Nere, Sicily, Italy, 2010

3.

Spiced butter pecan ice cream with brandied cherries and chocolate chip cookies

$25 food

$15 booze

Five and Ten Prix Fixe: April 12th – April 18th

Menu A

1.

cured rainbow trout with miner’s lettuce, spring favas, fennel, radish, yogurt, and toasted sesame

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

pan roasted flounder with cauliflower puree, cucumber, sorrel and chervil salad, and verjus brown butter

Montlouis-sur-Loire, Le Rocher des Violettes, ‘Touche-Mitaine’, Loire, France, 2009

3.

Woodland garden’s strawberry shortcake with St. Germain and vanilla bean diplomat

Menu B

1.

tomato gazpacho with Brunswick royal red shrimp, chive oil, and avocado

Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2010

2.

leg of lamb with quinoa, slow roasted tomatoes,  grilled spring onions, bronze fennel, and mint salsa verde

Valpolicella Ripasso, Tommaso Bussola, ‘Ca’ del Laito’ , Veneto, Italy, 2006

3.

Dark Chocolate tart with fresh raspberries, lemon cream and chestnut puree 

$25 food

$15 booze

Five and Ten Prix Fixe: April 5th – April 11th

Menu A

1.

pompano sashimi with compressed celery, radish, and citrus

Vernaccia di San Gimignano, Fontaleoni, Tuscany, Italy, 2010

2.

stinging nettles tagliatelle with ramps, spring peas, maitakes, and corn with crème fraiche, preserved lemon, and shaved parmesan

Bourgogne blanc, De Montille, France, 2008

3.

Local strawberries with lemon ice cream and lavender sablé crumbles

Menu B

1.

LaQuercia prosciutto with minted favas, arugula, pecorino, and bourbon maple vinaigrette

Prosecco, Nino Franco, ‘Rustico’, Valdobbiadene, Veneto, Italy

2.

Grilled NC flank steak with warm potato salad, avocado salsa, and chimichurri

Malbec, Felino, ‘Viña Cobos’, Mendoza, Argentina, 2010

3.

Bridge mix tart with coffee toffee ice cream and candied orange

$25 food

$15 booze