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

Five and Ten Prix Fixe: March 22nd - 28th

Menu A

1.

white bean, smoked ham hock, and kale soup

Pinot Gris, Eyrie, Willamette Valley, Oregon, 2009

2.

grilled eye of ribeye with celery root soubise, shaved radish & pea shoot salad, and red wine jus

Bordeaux Superieur, Chateau Brondeau, France, 2009

3.

lemon verbena brulee with housemade cookies

Menu B

1.

shaved asparagus and fried green tomato salad with pickled pearl onions, farmer’s cheese and green goddess dressing

Assyrtiko, Sigalas, Santorini, Greece, 2010

2.

confit chicken thigh with butter poached root vegetables, sorrel, and wild mushroom slaw

Bourgogne Rouge, Lucien Muzard & Fils, France, 2009

3.

meadow creek Appalachian cheese with housemade baguette and accompaniments

$25 food

$15 booze

Five and Ten Prix Fixe: March 15th - 21st

Menu A

1.

pâté campagne with pickles, mustards, shaved radish, and warm baguette

Lambrusco, Cleto Chiarli, ‘Centenario Amabile’, Emilia-Romagna, Italy, NV

2.

guanciale spaghetti carbonara with parmesan, local egg, and arugula

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

3.

Ice cream sundae

vanilla bean and pistachio ice cream with all the fixins’

Menu B

1.

sapelo clams with boquerones with celery, fennel, cucumbers, and arugula 

Gruner Veltliner, Ecker, Austria, 2010

2.

fennel stuffed rainbow trout with a crisp grit cake, haricots vert with marconas, preserved lemon and herb salad, and verjus beurre blanc

Sauvignon Blanc, Mt. Nelson, Marlborough, New Zealand, 2010

3.

Lemon balm panna cotta with raspberry beet puree, streusel and orange segments

$25 food

$15 booze

March 23rd Wine Dinner at ESS with Rudi Wiest

Our experience of German wine has become increasingly satisfying and increasingly varied over the last few years, and much of the thanks goes to Rudi Wiest. Rudi has been importing German wine for decades, but recently he has really embraced a new wave of young and talented winemakers from around the country, and many of them are working in styles that are bolting-on new facets to our conception of typical German wine. Along with Rudi himself, three winemakers will be in attendance: Hansjorg Rebholz, whose array of exclusively dry wines have made him arguably the most exciting young producer in Germany (we will even be pouring his hair-raising Pinot Noir), Markus Mleinek from Dr. Heger, who will be pouring his Grosses Gewächs (Grand Cru) Pinot Blanc, and also Marcel von den Benken, who represents Schloss Schonborn, an estate that has been producing wine since 1349 (and whose Spatlese Riesling from 1988 we'll be pouring, too). 

March 23rd

8:00 pm 

Reception by the bocce court with Rudi and a glass of 2011 Graf von Schönborn Estate Rosé Dry

1st.

Slightly cured GA trout with spring onion, roe, chicken skin

Silvaner, Graf von Schönborn, Estate Dry, Franken, 2010

2nd.

Warm stone crab with peanut, green garlic, and english peas

Pinot Blanc, Dr. Heger, Ihringer Winklerberg Spätlese Dry, Baden, 2007

Pinot Blanc, Dr. Heger, Ihringer Winklerberg Grosses Gewächs, Baden, 2007

3rd.

VA flounder with foraged mushrooms, pork dashi, pig skin, ricotta cavatelli

Riesling, Rebholz, Estate Dry, Pfalz, 2010

Riesling, Rebholz, ‘Ganz Horn’, Grosses Gewächs, Pfalz, 2008

4th.

Crisp pork belly with warm spring veggies and fromage blanc

Riesling, Schloss Schönborn, Erbacher Marcobrunn Spätlese, Rheingau, 1988

5th.

Rabbit with ramps, farro, and miner’s lettuce

Pinot Noir, Rebholz, Spätlese Dry, Pfalz, 2007

6th.

Strawberry pavlova

March 23rd

8:00 pm 

$125 per person plus tax and gratuity.  

 Call ESS for Reservations. 404-541-1105