Five and Ten Prix Fixe: May 31-June 6

Menu A

1.
shaved la quercia with minted fava beans, shaved parmesan, and brown butter
vinaigrette
Gruner Veltliner, Ecker, Austria, 2010

2.
grilled Spanish mackerel with sauce espagnole, saffron pilaf, grilled baby leeks, and
pea shoots with lemon oregano vinaigrette
Agiorgitiko, Gofas, Nemea, Greece, 2009

3.
lemon balm panna cotta local berries and streusel

Menu B:

1.
boquerones with plum, sea beans, purslane, charred toast, and grain mustard
vinaigrette
Sancerre, Domaine de la Perriere, Loire, France, 2010

2.
braised shortrib with summer field pea salad, shaved artichoke and gremolata
Langhe Rosso, Pier, ‘Asnas’, Piedmont, Italy, 2007

3.
Ossau Iraty cheese housemade baguette, local peaches and Mimi’s stout beer
honey

$30 food
$15 booze

Five and Ten Prix Fixe: May 24 – May 30

Menu A

1.

fried oysters with fennel, butter lettuce, radish and Terrapin rye aioli

Cava, Conde de Subirats, Spain, NV

2.

Sapelo Island clams and spaghetti with fennel, vermouth, capers, and herbs

Veltliner, Abbazia di Novacella, Alto-Adige, Italy, 2007

3.

Blueberry streusel tart lemon ice cream, bee balm and honey

Menu B:

1. Woodland Gardens tomatoes with parmesan, purslane, grilled bread, and Georgia olive oil.

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

braised pork shoulder with Anson Mills grit cake, collard greens and chow chow

Bourgogne rouge, Lucien Muzard & Fils, France, 2009

3. Bourbon peach cobbler vanilla bean ice cream and candied almonds

$25 food

$15 booze

Five and Ten Prix Fixe: May 17 – May 23

Menu A

1.

chicken liver mousse crostini with shaved fennel, arugula, lemon, and parmesan

Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Saar, Germany, 2009

2.

pasta e fagioli with sea island red peas, bacon and shaved parmesan

Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007

3.

Pavlova, strawberry, compressed plum, elderflower liquor and vanilla bean cream

Menu B:

1.

grilled octopus with frisee, pickled red onion, chickpeas, roasted peppers, and romesco

Rioja blanco, Mencos, Rioja Alta, Spain, 2010

2.

darby farms chicken bog with Carolina gold rice middlins

Cotes-du-Rhone Villages, Domaine Durieu, ‘Plan de Dieu’, Rhone, France, 2009

3.

Earl grey truffle ice cream, Candied marcona almonds and oatmeal cookies

$25 food

$15 booze

Five and Ten Prix Fixe: May 10 – May 16

Menu A

1.

wild mushrooms on brioche with sherry vinegar, arugula, and shaved parmesan

Pinot Gris, Eyrie, Willamette Valley, OR, 2009

2.

housemade musickland garlic sausage with local spring vegetables, marinated garbanzos, and a pea shoot and radish salad

Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Saar, Germany, 2009

3.

Berry Trifle      sponge cake with lemon balm diplomat, St. Germain and fresh berries

Menu B:

1.

fava bean salad with brown butter vinaigrette, watercress, mint, arugula, meadow creek Appalachian cheese, and pickled red onion

Gruner Veltliner, Ecker, Austria, 2010

2.

spaghetti carbonara with housemade pancetta, local egg, onion, and black pepper

Valtellina Superiore, Aldo Rainoldi, ‘Grumello’, Lombardy, Italy, 2006

3.

Dark chocolate-orange truffle tart      bourbon cream and candied hazelnut

$25 food

$15 booze

Five and Ten Prix Fixe: May 3rd - May 9th

Menu A

 

1.

Sea Island heirloom purple cape bean soup with Duroc hock and chicharones 

Pinot Gris, Eyrie, Willamette Valley, OR, 2009

 

 

2.

cornmeal dusted smoked catfish with charred spring onions, creamed celery grits, pickled green tomato and miner’s lettuce salad, and mustard brown butter 

Chenin/Chardonnay, Domaine du Tariquet, Gascony, France, 2010

 

3.

Marzipan ice cream with fresh local strawberries, poached rhubarb and almond streusel

 

Menu B

 

1.

chilled carrot soup with muhamarra and whipped creme fraiche 

Riesling, Von Hovel, Scharzhofberg Spatlese, Saar, Germany, 2007

 

2.

lamb merguez with sesame yogurt, watercress, cucumber, shaved radish, and pickled ramps 

Chinon, Domaine de la Noblaie, 'Les Chiens-Chiens', Loire, France, 2008

 

3.

Sticky date pudding, grana padano cheese, gerogia pecan and shaved celery salad

$25 food

$15 booze

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