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.