Tempting your Taste Buds – Changing Menus

Avenue 5 is now featuring a Bi – monthly changing dinner menu, inspired by what is fresh and local. Chef MacLaggan and Chef Ables collaborate weekly to come up with  every new and exciting cuisine from around the world, keeping within the traditions of avenue 5 concept of simple three component dish philosophy. Ave 5 will continue its all time favorites like the Mushroom tortellini with champagne grapes, the Ave 5 Burger, short rib tacos, and ginger jalapeno steamed mussels. Come join us here where the people are always unique, the cuisine is progressive & consistent, and the drinks poured just like you like it. Check out “EAT” on web site  to see current Menu

RECIPES FROM THE RANCH: MARINATED TUNA

1/3 tuna belly

marinade:
10 leaves mint
10 leaves basil
30 sprigs parsley
10 leaves sage
1 tsp rosemary
4 tblsp capers
1 tblsp oregano
1 red onion
1 tblsp red wine vin
1 ½ tblsp lemon juice
½ c olive oils

sear tuna well with salt and cracked pepper

combine all marinade ingredients in food processor minus vinegar, juice and oil, make a rough paste. combine with liquids and pour over fish for 1 hour

 

INTRODUCING:HAPPY HOUR EVERYDAY OF THE WEEK

For years, AVE 5 has been known for our awesome happy hours (check our Yelp reviews!). Now we’re excited to announce our new daily happy hours, 5pm until 7 pm weekdays and weekends. We’ll continue to honor our regular ($2 off wine, $3 wells, $3 select beers and $7 martinis and specialty drinks, such as our Cotton Candy Martini pictured above),  we’ll also offer two-for-one drink specials on Saturday night.

See you at happy hour!

RECIPES FROM THE RANCH: PORK TERRINE

1 pork tenderloin
1 tblsp duck fat
1 tblsp minced garlic1 tblsp minced shallots 1 c Madeira2 tblsp brandy¼ c milk2 sliced white bread15 oz ground pork10 oz pork fat1.5 tsp cracked pepper2 tsp five spice (truffle peelings)
sear tenderloin in duck fat well seasonedlet cool in fridgein same pan add shallots and garlic and cook no color deglaze with Madeira and brandy until a syruplet cool in fridgecombine milk and bread no crust (panada)let cool in fridgegrind meat and fat through small die transfer into a food processor with reduction, bread , and spices/seasoningadd additional garnishes if anytest for seasoning 9sm. Quenelle in boiling waterline terrine with plastic filmfill ½ way with force meatpress in tenderloinfill rest with force meat fold over excess plastic wrap and topcook in water bath  @350 until center of pate reads 150-160 degreesremove from water place in fridge and weigh down over night

NEW PROMOS AT AVE 5

We have a new look, a new menu, a new mix of people and, of course, new promotions at AVE 5. Check them out and join us for one or all of them in the coming weeks!

• Tuesdays: $8 Ave. 5 burger & fries before 8pm
• Wednesdays: All night happy hour
• Thursdays:  Half off second pint of draft beer
• Fridays: Classic Avenue 5 happy hour local takeover
• Saturdays: 2 for 1 Drinks after 7 pm
• Sip Sundays: Unlimited champagne for $10 during Sunday brunch.
• Sunday Evenings: 1/2 off wines by the glass and no corkage
• Prix-fixe: Enjoy a three-course pre-fixe menu sunday evenings
• Happy hour: Every day from 5-7 p.m., enjoy happy hours featuring $2 off all glasses of wine, $3 wells, $3 select beers and $7 for all specialty drinks and martinis

RECIPES FROM THE RANCH: FIG MILKSHAKE

Following is a recipe for a fresh Fig Milkshake:
(yields approx ¾ pint to a full pint)

1 fig – toped & tailed
1 tablespoon fig preserve
1 teaspoon sugar
1 teaspoon honey
1 cup milk
¼ cup cream
6 ice cubes – (approx)

• blend first four ingredients
• add liquids and ice
• blend , and serve