Scroll down to discover the total list of the more than 30 RVA restaurants’ special prix fixe menus!

For the uninitiated, October 23-29 2017 is Richmond Restaurant Week, when every meal at the following participating restaurants is $29.17. Diners choose one dish from each course below - first, second and third.

The best part? $4.17 of every meal goes to FeedMore.

Which foodie friends are you going to share Richmond Restaurant Week with?

Acacia Mid-Town

First Course:

• fall vegetable & surry sausage soup
• roasted beet & goat cheese salad, candied pecans
• fried oysters, southern slaw, spicy mayo
• salmon carpaccio, apple, jalapeño, onion herb salad
• duck confit, parsley & butternut squash cavatelli, crisp brussels sprouts, portwine sauce

Second Course:

• market fish, roasted cauliflower, baby carrots, cauliflower purée, curry sauce
• jumbo lump crabcake, cheddar cheese grits, kale, grilled lemon butter sauce
• pan seared scallops, potato gnocchi, baby spinach, parmesan butter sauce
• pan roasted duck breast, smoked peewee potatoes, roasted shiitake mushrooms, herb shoyu broth
• braised beef short rib, butternut squash & tomato mash, fall greens, redwine jus

Third Course:

• chocolate cremeux, honey brittle, rasberry fool
• brown sugar banana flan, spiced rum sauce
• horchata ice cream, pastry cream, berries, cinnamon sugar tortilla
• farro pudding, winter citrus, pistachio ice cream

Amuse Restaurant

First Course:

• French Green Lentil Soup - garam masala| Asian pear
• Local Greens Salad - rye berries| dried cherries| spicy pecans| sorghum vinaigrette
• Mussels - house bacon | wine| pecorino| butter & parsley
• Curry Fried Oysters - cucumber, mint raita | pickled veggies

Second Course:

• Jumbo Lump Crab Cakes - Carolina rice| sea island red peas| pepper relish
• Duck Confit Cassoulet - white beans| sausage| fall veggies| Calabrian chilies
• Smoked Tofu - roasted trumpet mushrooms| baby carrots| black garlic puree| cauliflower crisp
• Pan Seared Scallops - farro| chard| sweet potatoes| turnip puree
• Cornmeal Fried Catfish - grits| collard greens| hot sauce butter

Third Course:

• Vanilla Crème Caramel - pomegranate seeds
• Chocolate Pate - berry sauce
• Apple Tart - vanilla ice cream

Bacchus

First Course:

• coconut and crab soup with yellow curry spice.
• smoked duck breast with arugula and cranberry preserve
• salmon ceviche with mango over mixed greens
• steamed mussels with white wine or marinara
• shrimp scampi with brandy and tomato
• chicken liver pate with crostini
• saute of snails with garlic, lemon, spinach, and parsley
• mixed greens with house dressing
• spinach salad with green apple dressing, goat's cheese, and toasted almonds
• arugula with balsamic truffle vinaigrette, roasted red peppers, and shaved parmesan
• caeser salad with romaine or caeser with spinach or caeser with black tuscan kale
• Isias' vegetable salad mixed greens, cabbage, cucumber, carrots, and beets.

Second Course:

• roasted sirloin with horseradish sauce
• seared salmon with tomato lobster cream
• chicken scallopine with brown butter, lemon, and artichoke
• saute shrimp with white beans, sundried tomato, and spinach
• braised pork with potato gnocchi
• grouper with romesco sauce

Third Course:

• chocolate peanut butter pie
• marinated berries with zabayon
• apple crisp with vanilla sauce

The Boathouse at Rocketts Landing

First Course:

• BOATHOUSE OYSTERS ROCKEFELLER
• ROASTED BEAUCHAMP FARMS SQUASH SOUP- with lump crab crostini
• SPINACH SALAD - cranberries , pears, bacon, blue cheese, marcona almonds, pomegranate vinaigrette

Second Course:

• MAHI-MAHI  - roasted fennel and apples, jasmine rice, sage brown butter
• GRILLED SIRLOIN - topped with gorgonzola, cured tomatoes, balsamic glazed onions, yukon gold ashed potatoes and broccoli
• GRILLED CHICKEN - topped with lump crab cake, old bay hollandaise, roasted potatoes and brussels sprouts.

Third Course:

• PUMPKIN BREAD PUDDING - with nutmeg whipped cream
• FRESH CINNAMON DONUTS - with apple cider caramel and whipped cream

Casa del Barco

• POZOLE ROJO  - stew of hominy, tomatoes, pork, and ancho chilies fried chicharrones, lime crema
• SIKIL PAK - pumpkin seed hummus of roasted tomato, serrano peppers, lime juice, and cilantro served with jicama and carrot

Second Course:

(All served with Mexican rice and black beans)

• VEGAN BBQ TACOS - pulled carrot barbeque, guajillo chile sauce, avocado, fresno chilies, marinated red onion salad
• FISH TACOS - seasonal catch, white cabbage, jalapeno crema, pico de gallo, cilantro
• MOLE CHICKEN TAMALE - braised chicken in salsa rojo, house made tamale steamed in banana leaves, mole coloradito

Third Course:

• MEXICAN CHOCOLATE CAKE - La Sabrosita Bakery’s chocolate cake, whipped chocolate cream cheese lling, tequila macerated raspberries
• PASSION FRUIT- MANGO SORBET - made in house and served with cinnamon sugar churros

Chez Foushee

First Course:

• Tomato Bisque - grilled cheese crostini
• Foushee Market Salad - arugula, manchego cheese, toasted almonds, dried cranberries, beluga lentils & sherry vinaigrette
• House Pimento Cheese - with carrs crackers

Second Course:

• Wild Caught Shrimp  - over Green Chili Cheddar Grits classic creole pan sauce
• French Quarter Shellfish Bouillabaise  - shrimp, PEI mussels, little neck clams, creole emulsion
• Grilled Spice Brined Pork Chop -- rosemary polenta & green apple gastrique
• Chargrilled Salmon- roasted acorn squash puree & grapefruit beurre blanc
• Chicken Fricassée - wild mushroom risotto & roasted garlic au jus

Third Course:

• Lemon Butter Cake - raspberry melba sauce and fresh strawberry
• Chocolate Truffle Torte - cinnamon crème anglaise

The Daily

First Course:

• Soup Du Jour
• Bruschetta, braised figs, goat cheese & basil spread, golden beets, arugula, balsamic reduction VO, GFO
• Apple & Pear Salad, mixed greens, goat cheese, pumpkin seeds, honey & apple cider dressing VO
• Tuna Poke, pickled cucumbers & carrots, wakame, ginger, tamari reduction, sesame seeds, wasabi aioli GF
• Fried Va Oysters, roasted corn salad, scallions, parmesan, lime, chipotle aioli GF

Second Course:

• Seared Salmon, quinoa johnny cake, pickled jicama slaw, orange ginger glaze GFO
• Crabcakes, root vegetable hash, sauteed spinach, whole grain mustard remoulade
• Hanger Steak, roasted fingerling potatoes, carrots, brussels leaves, chimichurri sauce GF
• Chili & Yogurt Marinated Chicken Breast, quinoa tabbouleh, asparagus, tarragon and mint crema GF
• Curried Lentil Bowl, quinoa, sweet potatoes, zucchini, spinach, tamarind sambal sauce, mint chutney V, GF

Third Course:

• Organic Cheesecake, strawberry sauce, fresh berries, almond crust N GF
• Chocolate Torte, dutch coco “butter cream”, salted caramel VO, GF, N
• Locally Made Gelato or Sorbet - du jour V, GF

East Coast Provisions

First Course:

• Crab Corn & Miso Soup, East Coast meets West Coast, corn, miso, crab and cream
• Beet and Butternut Squash Salad, arugula, goat cheese, peanuts, apple cider vinaigrette
• Spicy Tuna Roll, sambal aioli, togarashi, cucumber, crunch dynasty, scallion
• Calamari, fried with spring onions, tossed with sambal honey lime sauce
• PEI Mussels, white wine, sriracha, butter, cilantro, garlic, shallot
• Our Own Cedar Pointe Oysters on the ½ Shell, strawberry mignonette, Crunch Dynasty

Second Course:

• 10oz Hangar Steak, sweet potato hash, chimichurri sauce, pickled red onion
• Blackened Mahi, black eyed pea and corn salad, pickled red cabbage and pineapple, cilantro oil
• Crab Cake, creamed corn, pearl onions, sweet potatoes, haricot verts
• ½ Roasted Chicken, cauliflower fennel gratin, gruyere, fines herbs, roasted baby kale
• Vegetarian Quinoa, fava bean, chickpea, lemon, mint, pickled rhubarb compote

Third Course:

• Chocolate Torte - chocolate ganache and raspberry sauce
• Banana Bread - salted caramel, white chocolate cream cheese mousse

The Hard Shell Downtown

First Course:

• She Crab Soup a creamy classic topped with lump crabmeat
• House Greens Salad carrot, tomato, radish, red onion, lemon herb vinaigrette
• Ceviche Du Jour pepper, jalapeno, onion, cilantro, lime, evoo
• Fried Calamari chipotle aioli & sweet chili sauce
• ½ Dozen Oysters on the Half Shell cocktail sauce and jalapeno mignonette

Second Course:

• Thai Basil Jumbo Shrimp rice noodles, eggplant, baby bok choy, spicy sauce, crushed peanuts, lime
• Fish and Chips fresh cod, house cut fries, sorrel remoulade
• Seared Salmon quinoa, chickpea, artichoke heart, eggplant & roasted peppers, house tzatziki
• Grilled Lobster Tail whipped potatoes, asparagus, citrus beurre blanc
• Petit Filet Mignon whipped potatoes, asparagus, roasted shallot demi-glace
• vegetarian dish upon request

Third Course:

• Key Lime Pie house whipped cream
• Southern Pecan Pie warm chocolate sauce

The Hard Shell Bellgrade

First Course:

• She Crab Soup - a creamy classic topped with lump crab meat
• Mix Green Salad- dried cranberries, goat cheese, spiced pecans
• Ceviche Du Jour - pepper, jalapeno, onion, cilantro, lime, evoo
• Fried Calamari - chipotle aioli & sweet chili sauces
• Crab Dip - parmesan, house fried tortilla chips

Second Course:

• Fish n Chips - cod, salt and vinegar fries, fennel slaw
• Pan Seared Crab Cakes - jasmine rice, asparagus, sorrel remoulade
• Petit Filet Mignon - whipped potatoes, asparagus, roasted shallot demi-glace
• Poached Lobster Tail - whipped potatoes, asparagus, citrus beurre blanc
• Pan Seared Salmon - quinoa, chickpea, artichoke heart, eggplant & roasted peppers, house tzatziki

Third Course:

• Crème Brulee - espresso shave, white chocolate
• Key Lime Pie - graham cracker crust
• Sweet Potato Bread Pudding - pecan & whiskey cream sauce

Helen's Restaurant

First Course:

• acorn squash soup - coconut cream, pickled citrus peel, pumpkin seed pesto, chives, crispy brussels, fall spices
• golden beet and apple salad - mixed lettuces, bleu cheese, radishes, spiced pecans, honey dijon vinaigrette
• cumin roasted baby carrots- whipped feta, radishes, citrus segments, pistachios, cilantro, parsley oil
• lump crab mac and cheese - orecchiette, prosciutto, smoked tomato, truffle sauce, pecorino crisps, chives
• pan roasted calamari - braised fennel, bell pepper, pickled onion, parsley citrus dressing, arabica spices

SECOND COURSE

• pan roasted rockfish - sage brown butter gnocchi, baby spinach, braised fennel, baby carrots, capers, smoked tomato saffron broth
• shrimp and grits - roasted bell pepper and onion gravy, smoked gouda grits, prosciutto
• grilled rosemary hanger steak* - autumn squash hash, broccoli rabe, acorn squash purée, bleu cheese, truffle butter, parsley oil
• cider braised pork shank - smoked gouda grits, roasted brussels, toasted hazelnuts,
• bacon wrapped stuffed chicken - country sausage pistachio stuffing, sage brown butter gnocchi, baby spinach, wild mushrooms, fennel jam
• spaghetti squash pasta - braised fennel, broccoli rabe, wild mushrooms, pecorino, hazelnuts, garlic, olive oil

THIRD COURSE

• chocolate hazelnut torte - espresso ice cream, toasted fluff,
• chili chocolate sauce, sea salt, - orange marmalade
• glazed apple fritter - salted caramel ice cream, apple compote, brown sugar crumble, pistachios
• seasonal sorbet trio

Julep's New Southern Cuisine

First Course:

• Fried Green Tomato - Julep’s House Made Pimento Cheese, Peppadew Aioli
• Southern Caesar Salad - Creole Caesar Dressing, Parmesan, Cornbread Croutons
• She Crab Mac N’ Cheese - Smoked Gouda, White Cheddar, Parmesan, Bacon, Bell Pepper, Ritz Cracker Crust
• Smoked Tenderloin Chili - Spiced Yogurt, Cheddar, Sour Cream

Second Course:

• Julep’s Shrimp and Grits - Colossal Gulf Shrimp, White Cheddar Grits, Tomato, Spicy Shrimp Broth
• Braised Pork Shank - Potato Purée, Braised Mustard Greens, Pot Liquor
• Cornmeal Dusted Fish of the Day - Celeriac, Autumn Squash, Shiitake Mushrooms, Sherry Bourbon Cream
• Herb Crusted Bistro Steak - Potato Purée, Blistered Asparagus, Demi-Glace, Prepared Mid-Rare

Third Course:

• Sweet Potato Cheesecake - House Fluff, Pecan, Bourbon Caramel
• Flourless Chocolate Torte - Raspberry Coulis, Chantilly Cream
• Trio of Sorbet

Kitchen on Cary

First Course:

• Beet Soup - Gremolata / Caraway Yogurt / Radish Sprouts (V, Gf)
• Manakintowne Lettuces - Goat Cheese / Dried Cherries / Toasted Pepitas / Honey-Raspberry Dressing (V, Gf)
• Southern-Fried Chapel Creek Oysters - Rockefeller Aioli
• Pork Rinds & Pimento Cheese - ”Virginia Pete” Hot Sauce / Pickled Vegetables (Gf)
• Roasted Brussels Sprouts - Bleu Cheese / Pancetta / Caramelized Onion / Pomegranete Gastrique
• Chesapeake Crab Cake - Sweet Corn & Surry Ham Ragout / Corn Shoots

Second Course:

• Market Fish - Wakame Salad / Coconut Curry Sauce / Basmati Wild Rice / Crispy Noodle
• Sweet-Tea Brined Pork Tenderloin - Cranberry-Pear Chutney / Chipotle Sweet Potato Mash / Daily Veg (Gf)
• Beef Short Rib - Beef Cheek Bourginon / Root Vegetable Dauphinoise / Daily Veg (Gf)
• Bacon-Wrapped Meatloaf “V.L.P.” - Roasted Garlic Potatoes / Crispy Onions / Marsala Gravy / Daily Veg (Gf)
• House Gnocchi - Fall Squash / Swiss Chard / Wild Mushroom / Brown Butter / Sonoma Dry Jack (V)
• Jamaican Jerk Caramel Grilled Chicken - Calypso‎ Beans / Yellow Rice / West Indies Cracklin’ (Gf)

Third Course:

• Chocolate-Bourbon-Pecan Bread Pudding - White Chocolate Caramel
• Honey Crisp Apple & Asian Pear Cobbler - Oatmeal Streusel / Vanilla Bean Ice Cream
• Pumpkin Mousse Tart - Torched Meringue / Pumpkin Seed Brittle

La Grotta

First Course:

• Insalata Mista -Mixed fresh greens with homemade balsamic dressing
• Caesar Salad - The classic Caesar salad
• Pasta Combo - Chef’s choice of two homemade pastas
• Mille Fogli Farcita - A puff pastry filled with fresh artichokes and Portabello mushrooms served with Fondutta cheese sauce

Second Course:

• Fettuccini Mare e Monti - Fettuccini with baby shrimps, artichokes, asparagus and scallops in a tomato cream sauce
• Ravioli di Manzo - Beef and Fontina ravioli served in a butter sage sauce 
• Vitello ai Funghi Misti - Sautéed veal scaloppini with mixed wild mushrooms finished in a garlic-Chardonnay reduction sauce
• Pollo Gastronomico - Sautéed chicken breast with sausage, pearl onions, cremini mushrooms, black olives and rosemary
• Pesce Spada alle Mandorle - Sword fish steak with roasted almonds in a lemon butter sauce

Third Course:

• Tiramisu - Lady fingers soaked in espresso and Marsala wine layered with mascarpone cheese and shaved chocolate
• Coconut Cake 

Laura Lee's

First Course:

• Street Corn Soup, Cotija, Chilis vegan option/gf
• Fried Oysters, Remoulade gfo
• Arugula, Apple, Fennel, Smoked Bluefish Salad, Quince Yogurt gf
• Mascarpone Polenta, Asparagus, Corn, Fried Egg, Peashoots v/gf
• General Tso’s Chicken Wings, Ranch, Celery

Second Course:

• Grilled Flank Steak, Parsnip Purée, Fried Parsnip Chips, Red Wine Sauce gf
• Blackened Catfish, Crawdad Grits, Old Bay Butter gf
• Pumpkin Johnny Cake, Fall Vegetables, Beet Crème Fraiche gf/vegan option
• Pork Shank, Thanksgiving Stuffing, Fried Brussels Sprouts, Pork Jus
• Double Cheeseburger, Kimchi Mayo, Lettuce, Fries

Third Course:

• Peanut Butter Pie, Whipped Cream gf
• Raspberry Coconut Cake
• Mixed Berry Pie, Whipped Cream gf/vegan option

Lehja

First Course:

• Pumpkin- Peanut Soup - Toasted Cumin Rubbed Roasted Pumpkin, Coconut Cream ,Fried Salty Virginia Peanuts, Basil-Lahsun Oil
• Butternut Squash - Lamb Pav Bhaji - Grassfed Domestic Lamb , Butternut Squash , Pav Bhaji Masala , Garlic Naan Wedges
• Sweet Potato- Okra Chaat - Sweet Potato , Tamarind - Date Chutney , Chaat Seasoning , Fried Okra Frites , Pomegranate Seeds
• Piri -Piri Chicken Tikka - Tandoor Grilled, Piri-Piri Chili Spiced Rub, Beet Root Murabba, Cilantro Oil

Second Course:

• Duck Salli Boti - Duck leg Confit , Crispy Yukon Gold Sticks ,Ginger -Tomato Curry, Parsi Style
• Seafood Mensakai - Shrimp, Wild Salmon , Coconut -Mustard -Pineapple Sauce , Curry leaf-Coconut Gremolata
• Lamb -Brussels Sprouts Curry - Domestic Grass fed Leg of Lamb , Lamb Fat Roasted Brussels Sprouts , Classic Punjabi Curry
• Peppercorn -Curry Leaf Chicken - Tandoori Grilled Free Range Chicken Breast, Peppercorn -Curry Leaf , Caramelized Heirloom Carrots
• Nadru Ka Kofta

Third Course:

• Kheer Parfait - Cashew Rice Pudding, Chocolate Rice Pudding, Fresh Fruit , Pistachio Dusting
• Pumpkin Kulfi - Street Style Indian Ice Cream with Pumpkin, Toasted Nuts
• Carrot Pudding Samosa - Heirloom Slow Cooked Carrots, Khoya, Rabri Sauce

Little Saint Restaurant

First Course:

• Farmhouse salad – Dandelion Greens, Chicory, Beet greens, Carrot greens, Cherry tomato, Pickled red onion, house green herbs vinaigrette - Vegan
• Chef Alex’s Bangin’ Vegan Chili – Classic tomato + bean “bowl of red” with pickled red onion + scallions - Vegan
• (+$1) Griddled Corn Hoe Cakes – two grilled corn cakes topped with queso fresco, sour cream, and house hot sauce – Vegetarian, Gluten Free
• (+$1) Smoked Onion Dip – Smoked Cippolini Onion Dip with choice of mixed Crudites or Benne Lavash – Vegetarian, Gluten free with crudites
• (+$2) Chicken + Waffle – Double breaded fried chicken breast on a Jalapeno-gouda waffle wedge

Second Course:

• Token Vegan Dish Chef Actually Thought A Lot About – Twin Oaks Chorizo Tofu, Carolina gold rice cakes, collards (it’s Southern supper!) – vegan, gluten free
• Autumn Olives Farm Pork – Braised Pork Shoulder with Creamy Byrd Mill Grits and Crispy Lollipop Kale– gluten free
• Catch of the Day – Pan-seared fish over roasted purple fingerlings, smack yo’ mama creamed leeks, leek ash – gluten free
• Chicken N’ Dumplings – Grilled Pickle-Brined Chicken Breast over sautéed mixed mushrooms and brown butter house gnocchi (delish!) – vegetarian option sub roasted mushrooms

Third Course:

• Buckwheat Waffle Ice Cream Sandwich – sweet housemade buckwheat waffle layered with seasonal Gelati Celesti Ice Cream – Gluten Free
• A Small Slice of Cake Please – Pastry Chef Abimbola’s Birthday Cake!
• Chocolate Mousse – Dark Fair Trade Chocolate Whipped with Coconut Cream + Berries – Vegan + Gluten Free

LuLu's

First Course:

• Autumn Greens Salad [g, v] - cranberries | pears | goat cheese | peppercorn vinaigrette
• Edamame Hummus [g, v] - fried cauliflower | curried eggplant | papadum
• Crispy Brussels Sprouts [g, v] - beet chips | kale | saffron aioli
• Butternut Squash Soup [g, v] - wild mushrooms | pepitas
• Blue Crab Bisque - buttermilk biscuit | pimento cheese
• Hoisin-Glazed Tofu [v] - spicy pickled beans | root vegetable slaw
• PEI Mussels* - taglierini | arugula | white garlic sauce

Second Course:

• Pan-Seared Rainbow Trout* [g] - pomegranate | spaghetti squash | baby spinach
• Seafood Risotto* [g] - lobster, shrimp & scallop | garlic | saffron | crispy kale
• Rare Seared Tuna* [g] - tamari & sesame | edamame | vegetable stir fry
• Grilled Duck Breast* [g] - cranberries | hen of the woods mushrooms | sweet potato mash | asparagus
• Bacon-Wrapped Pork Tenderloin* [g] - ginger-apple chutney | roasted corn maize | brussels petals
• Seared Beef Tenderloin* [g] - bourbon-roasted shallots | rosemary potatoes | french beans

Third Course:

• Caramel Apple Bread Pudding [v]
• Coconut-Sesame Truffles [g, v]
• Flourless Chocolate-Raspberry Torte [g. v]
• Mocha Cheesecake with Poached Pears [v] 

Maple & Pine

First Course:

• Cauliflower Soup, Brown Butter, Bacon, Cabbage, Brioche Croutons
• Salad of Baby Lettuces, Roasted Beets, Fennel, Goat Cheese, Orange Tarragon Vinaigrette
• Duck Croquettes, Coriander-Orange Marmalade, Herb Dressing, Buckwheat

Second Course:

• Pork Cheek Ragout, Potato Gnocchi, Beech Mushrooms, Horseradish Espuma
• Braised Beef Short Rib, Hazelnut-Coffee Butter, Roasted Carrots, Gremolata
• Black Pepper Tagliatelle, Butternut Squash, Granny Smith, Madras Curry
• Lightly Cooked Salmon, Leek Soubise, Variations of Onions

Third Course:

• Cinnamon Glazed Carrot Cake, Orange, Raisins, Cinnamon Ice Cream
• Chocolate Mousse, Hazelnut, Candied Orange
• Blood Orange Curd, Lavender Ginger Meringues

Max's on Broad

First Course:

• Radish Tartine (v) - Creamy cheese spread on toasted rye bread topped with thinly sliced radish
• Salmon Rilettes (gfo) - light but rich spread made from smoked and cooked salmon served with crostinis
• Bastille Salad (gf) - Shredded romaine, cubed cantaloupe and shredded prosciutto, red wine vinaigrette
• French Onion Soup (+3) (gfo) - three-stage caramelized onion au gratin

Second Course:

• Chicken Fricassee - Vol au vent packed with creamy chicken and mushrooms
• Steak Frites - 8oz sirloin served with pommes frites and seasonal vegetables
• Ravigote Pork Tenderloin (gfo) - Sliced pork tenderloin served with sautéed spinach and roasted potatoes topped with a Ravigote sauce
• Drunken Lotte - Monkfish cooked in Ommegang Abbey Ale served on a bed of leeks and topped with capers
• Cauliflower Steak (vegan, gf) - Grilled cauliflower steak with mushroom gravy

Third Course:

• Beignet Trio - White chocolate, hazelnut and milk chocolate
• Belgium Cherry Cheesecake - Served with a cherry glaze
• Pumpkin bread pudding - Served with a bourbon cream sauce

Metzger

First Course:

• Escarole Salad, Eggplant, Apple, Sesame
• Chestnut Soup, Pretzel Dumpling, Pear
• Wild Mushroom Terrine, Chorherrenkase Mousse and Crackers
• Beet and Sauerkraut Pierogi

Second Course:

• Chicken Schnitzel, Fennel, Capers, Mustard
• Stuffed Acorn Squash, Rye Berries
• Schweinhaxe, Cranberry Beans, Mushroom Ragout
• Fluke, Pistachio, Fig

Third Course:

• Apple Kuchen, Creme Fraiche
• Dulcey Cremeaux, White Grape, Hazelnut
• Oatmeal Cookie, Spiced Semifreddo

There are 11 more restaurants! See Part 2 of our most easily skimmable restaurant week menu breakdown here.