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The ~Easily Skimmable~ Fall 2017 Richmond Restaurant Week Menu, Part 1

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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.

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