Five & Ten Prix Fixe: June 20th - June 30th

Come enjoy some classic Five & Ten dishes to commemorate our last week at the Lumpkin Street location!

 

 

MENU A

1. Frogmore Stew with shrimp, fingerling potatoes, corn, andouille, leek & tomato broth and grilled bread

Pilsner, Victory Brewing Co., 'Prima Pils', Downington, PA

2. Cornmeal Crusted Catfish with Anson Mills grits, tomato chutney, lemon emulsion and fennel slaw

Sancerre, Domaine de la Perriere, Loire, France, 2012

 

3. Blackberry & Peach Crumble with buttermilk ice cream

 

MENU B

 

1. Spinach Salad with asher blue cheese, pears, spiced walnuts and shallot thyme vinaigrette

Vidal Blanc, Three Sisters, Dahlonega, GA, 2009

2. Braised Short Ribs with whipped potatoes, roasted baby carrots, red russian kale and pickled mustard seeds

Cabernet Sauvignon, Schug, Sonoma, CA 2010

3. Vanilla Crème Brulee & Cookies

   

$30 food $15 booze

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

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

Five & Ten Prix Fixe: June 13th - June 19th

MENU A

1^st Course

Homero’s Tortilla Soup with roasted chicken, cilantro and avocado
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2^nd Course

NC Catfish with Carolina gold rice, sautéed spinach, radish salad and paprika emulsion
Vidal Blanc, Three Sisters, Dahlonega, GA, 2009

3^rd Course

Stonefruit Tart with Almond Cream, honey and cherry sorbet

MENU B

1^st Course

Crispy Sweetbreads with squash gratin, lovage, fennel puree and honey glaze
Wheat Ale, Bell’s Brewery, Kalamazoo, MI

2^nd Course

Roasted Hanger Steak with roasted and pickled beets, lacinato kale and anitco farro
Cabernet Sauvignon, Schug, Sonoma, CA, 2010

3^rd Course

Chef’s Choice Cheese with house-made baguette and accompaniments

$30 food $15 booze

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Five & Ten Prix Fixe: June 6th - June 12th

Menu A

1.
Warm Potato Salad with pickled mustard seeds, shaved baby fennel, celery & arugula
Grenache Blanc blend, Cuvee des Trois Messes Basses, Ventoux, France, 2011

2.
Grilled Leg of Lamb with yellow wax beans, escarole, roasted chilies, onion soubise
Priorato, Cesca Vincent, Spain, 2010

3.
Berries and Fruits Cobbler with a scoop of fleur de lait

Menu B 

1.
Lyonnaise Salad with crisp pork belly, frisee, sorghum vinaigrette, quail egg
Vidal Blanc, Three Sisters, Dahlonega, GA, 2009

2.
5&10 Pasta with house ricotta, la quercia prosciutto, san marzano tomatoes, basil
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2009

3.
Chef's Choice Cheese with housemade baguette and accompaniments


Prix Fixe is available everyday for 5:30, 5:45, and 6:00 reservations
$30 food
$15 booze

No Substitutions Please