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The ~Easily Skimmable~ Fall 2017 Richmond Restaurant Week Menu, Part 2

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

Click here for part 1 of our Richmond Restaurant Week Menus!

For the uninitiated, here’s how it works. October 23-29 2017 is Richmond Restaurant Week, when every meal 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.

EventZingo has put together the most skimmable way to find the restaurant menus you may be most excited about. Which foodie friends are you going to share it with?

 

Millie's Diner

First Course:

  • BAGNA CAUDA (gluten free, vegetarian - grilled eggplant, curry spiced cauliflower, carrots, black garlic emulsion
  • BBQ PORK RIBS (gluten free) - asian pear bbq, roasted corn salad, chicharon
  • STEAMED MUSSELS (gluten free) - roasted pork belly, fennel conserva, roasted chili broth
  • SALTED PLUM SALAD (gluten free, vegetarian) - arugula, goat cheese, piquillo pepper, pine nut brittle, sugar cane vinaigrette

Second Course:

  • GRILLED HANGER STEAK (gluten free) - dandelion greens, roasted sweet potatoes, bone marrow butter
  • SEARED AMBERJACK - fingerling potatoes, garlic miso, crispy shallots
  • MAPLE BRINED QUAIL (gluten free, can make vegetarian) - corn pudding, pepper relish, microsalad
  • ROASTED PORK LOIN (gluten free option) - creamed leeks, barley, cippolini onions

Third Course:

  • FLOURLESS CHOCOLATE CAKE (gluten free) - orange curd, pecans, dulce de leche
  • CREME BRULEE (gluten free)
  • TRES LECHES CAKE - persimmon, miso caramel, smoked cinnamon crema

 

Mosaic

First Course:

  • Roasted Beet and Mushroom Arugula Salad
  • Tuna tartar with cucumber, citrus, and yucca chips
  • Foie Gras Mousse with Fig port reduction and grilled sourdough

Second Course:

  • Merguez Sausage - with pickled chestnut crab-apples and wilted Swiss chard
  • Venison Osso Buco - with mint gremolatta, roasted purple fingerling potatoes and crispy shallots
  • Roasted Squab - with Quince, pomegranate and Autumn vegetables
  • Seared Monkfish - with Crispy mustard greens, apple and fennel
  • Goat cheese and Roasted Tomato Ravioli - with root vegetable connsume

Third Course:

  • Lemon Meringue Tart
  • Chocolate covered Nuguet with Raspberry Sorbet
  • Watermelon Rind Tart tatin with kaffir lime leaf caramel, blackberry and pistachio

 

Pearl Raw Bar

First Course:

  • Crab & Corn Chowder
  • Beet & Goat Cheese Salad candied pecans, cranberries, honey balsamic vinaigrette
  • Deviled Eggs topped with Virginia crab, green tomato chutney, chives
  • Chesapeake Oysters on the ½ Shell mignonette, horseradish, lemon
  • Fried Calamari chipotle aioli & sweet chili sauces

Second Course:

  • Pan Seared Salmon dill yukons, braised kale, brown sugar meyer lemon glaze
  • Shrimp Pasta linguine with sun dried tomatoes, asparagus and leek cream
  • Steak Frites 8oz dry rubbed hanger steak, house cut fries, roasted garlic & radish aioli
  • Fried Chicken aligot potatoes, brussel sprouts, chicken herb gravy
  • Bouillabaisse lobster, mussel, clam, cod with garlic, tomato, fennel, saffron & crostini

Third Course:

  • Local Honey Crisp Apple Bread Pudding whipped cream and caramel
  • Double Chocolate Cheesecake strawberry sauce

 

The Roosevelt

First Course:

  • celery root soup, brown butter, crushed peanut
  • roasted beets, burrata cheese, spiced squash butter, pecans
  • smoked chicken wings, Alabama white sauce, our hot sauce
  • steamed mussels, spicy coconut broth, grilled bread
  • cavatelli, short rib ragout, local ricotta

Second Course:

  • scallops, braised lentils, cabbage, carrot puree, bacon vinaigrette
  • roasted chicken breast, mac and cheese, mushroom gravy
  • bistro steak, fingerling potatoes, greens, mushrooms, steak sauce
  • daily fish, cauliflower, sunchoke, almondine, salsa verde
  • pork loin, polenta, brussels sprouts, eggplant, lemon caper sauce

Third Course

  • foie gras pound cake, gelato
  • chocolate pudding, whipped cream, brittle
  • buttermilk panna cotta, mixed nut granola
  • peanut cake, whipped cream, dulce de leche

 

Rowland

First Course:

  • “Mumbo Gumbo” Roasted chicken / Andouille / Okra / Tomato / Jasmine Rice
  • Peking Duck / Pancake / Pickled Radish / Scallion / Cucumber / Sweet bean
  • Shrimp Toast Sandwich / Greens & Herbs / Sriracha Aioli
  • Seared Yellow Fin Tuna / Okinawa Sweet Potato / Bermuda Onion / Ponzu
  • Baby Kale / Roasted Sweet Potato / Masala Chic Peas / Lemon Viniagrette

Second Course:

  • Blackened Shrimp / Bratwurst / Poblano / Roasted Tomato / Stone Ground Grits / Shellfish Jus
  • Tortiglioni Bolognese / Eggplant / Pesto Ricotta
  • Roasted Feta Brined Chicken / Butter Bean Ragout
  • Grilled Flank Steak Pad Thai
  • Quinoa Arugula Bowl / Walnut Pesto / Shiitake Mushroom / Poached Egg

Third Course

  • Pumpkin Creme Brulee
  • French Apple Tart
  • Double Chocolate Ganache Torte

 

Saison

First Course:

  • Roasted Squash Bisque Vadouvan Oil, Peanut V/GF
  • Chicken Wings Smoked Jalapeño and Charred Pineapple Rub, Scallion, Fresno GF
  • Roasted Cauliflower Cauliflower Puree & Chips, Granny Smith Apple, Celery, Szechuan Cashew V/GF
  • Mussels Escabeche Espelette Oil, Shallot, Parsley GF
  • Brussels Sprouts Salad* Soft Egg, Bacon, Pickled Mustard Seed, Crouton, Dijon Vinaigrette VO
  • Beef Cheek Chili Smoked Cheddar, Scallion GF

Second Course:

  • Gnocchi Brocolli, Cauliflower, Squash, Parmesan Broth
  • Pork Milanesa Mole Coloradito, Grits, Brussels Sprouts Curtido, Lime, Radish, Cilantro
  • Hanger Steak* Smashed Yukon Gold Potatoes, Salsa Verde GF
  • Monkfish Sea Island Peas, Gold Rice, Aji Dulce GF
  • Rundown Rockfish, Mussels, Shrimp, Sweet Potato, Coconut-Habanero Broth GFO
  • Chicken Roast Thigh, Chevre Potato Salad GF

Third Course:

  • Apple Pie Ritz Shortbread, Caramelized Apple, Chantilly Cream VO
  • Pumpkin Panna Cotta Candied Sweet Potato, Coriander Crumble GF
  • Churros Mexican Hot Chocolate

 

Sam Miller's

FIRST COURSE

  • Sam Miller's Famous Crab Soup - local lump crab meat with a creamy broth, blend of house spices, and finished with sherry
  • Fall Panzanella Salad - warm rosemary croutons, roasted sweet potatoes, red onions, chevre, dried cranberries, served with a warm bacon dressing and arugula
  • Butternut Squash & Apple Bisque - with pickled celeriac and Applewood smoked bacon
  • Oyster Trio - freshly shucked oysters on the half shell (1) served with cranberry-ginger mignonette, (2) oyster rockefeller with absinthe aioli, (3) fried oyster with chive crème fraîche, candied bacon, and pickled shallots

Second Course:

  • Blanchard's Darkest Dark Petite Filet - coffee crusted filet, sweet potato and herb chevre mashed, broccolini, blistered pearl onions topped with melted molasses
  • Sam Miller's Famous Crab Cakes served with braised kale, fingerling potatoes, house tartar, and grilled lemon
  • Seared Diver Scallops - served with butternut squash puree, pickled white bean & baby octopus salad, mustard greens and bacon jam
  • Pumpkin Ravioli - served with mussels, calamari, pumpkin ravioli, black garlic cream, red peppers & arugula

Third Course:

  • Pecan Crusted Pumpkin Chai Cheesecake - topped with whipped cinnamon marscarpone
  • Bourbon Maple Bread Pudding - warm bread pudding drizzled with a bourbon maple glaze
  • PB & J Brownie - Virginia peanut brittle, warm strawberry jam with our triple chocolate brownie

 

Southbound

First Course:

  • Soup (g), Brunswick
  • Pimento cheese (v), our crackers, pickles, hot sauce
  • Mixed green salad (vg), pear, goat cheese, pumpkin seed granola
  • Caesar salad (v), preserved lemon, aioli, crouton, parm, anchovy
  • Fried Oysters, cabbage slaw, ahi dulce tartar sauce
  • Chicken wings (g), Szechuan dry rub, sweet soy

Second Course:

  • Fried Chicken Thighs (g), hot style, collard slaw
  • Hanger (g), potato-bacon hash, brown butter vinaigrette
  • Lasagne (v), fall squash, ricotta
  • Market fish (g), daily accompaniments
  • Fried catfish, grits, coleslaw, hot-sauce butter
  • Bucatini, pork cheek ragu, mushroom
  • Crab cakes (g), sweet potato puree, jicama-apple slaw

Third Course:

  • Maple panna cotta (g), apple compote
  • Banana cornmeal cake walnut brittle
  • Ice Cream Sandwich (v), daily selection
  • Candy bar (g), peanut butter, meringue
  • Sorbet flight (vg)

 

SUPPER

 First Course:

  • PUMPKIN SOUP - With toasted pumpkin seeds and pumpkin seed pesto.
  • HAM BOARD - Local Berkshire Ham, house-made Tasso Ham, cranberry brie spread, blackberry gorgonzola spread, toasted walnuts, peach, apple, arugula, and house crostini
  • SAUTEED CALAMARI w/ LOCAL BERKSHIRE PORK BELLY - Smoked tomato, toasted almond, white wine and garlic on a fresh herb salad with house crostini.

Second Course:

  • STUFFED ACORN SQUASH - With local rice, golden raisins, dried apricots, pecans, herb parmesan crust, and a citrus beet vinaigrette
  • MONKFISH - Served over shiitake duxelle risotto with fresh herbs, heirloom cherry tomato, shaved asparagus, and a port wine reduction.
  • VEAL RAGU - Served with sweet potato gnocchi, braised vegetables, parmigiano-reggiano and fresh basil.

Third Course:

  • SUGAR SHACK BREAD PUDDING - A la mode
  • THE “NEW” HOT SOUTHERN MESS
  • SPICED APPLE COBBLER

 

Stuzzi

First Course:

  • arrancini rice balls - suffed with mozzarella and prosciutto
  • Caprese - house mozzarella tomato, basil
  • handmade gnocchi bolognese sauce - potato gnocchi
  • hand-rolled 7oz meatball - red sauce
  • mozzarella fritta  - house-made mozzarella with side of pomodoro sauce
  • italian dumplings - stuffed pear and fontina with side of gorgonzola cream sauce

Second Course:

  • margherita pizza - san marzano tomato sauce, house mozzarella, basil, pecorino, evoo
  • grandma pizza w/ arugula & prosciutto - thick square pan pizza, chunky hand crushed imported tomato, house made sausage
  • chicken piccata & linguini - caper white wine sauce, oven-roasted chicken, house made mozzarella
  • rigatoni vodka - quintessential pink sauce
  • chicken parmesan & spaghetti - scallapina, lightly breaded, house mozzarella
  • spaghetti corbonara - pancetta
  • baked ziti w/ meatball - ricotta, meat sauce, mozzarella, pecorino

Third Course:

  • Italian pumpkin cheesecake - housemade, ricotta, mascarpone, strega liquor
  • Zeppole - four italian donut fritters fried at the moment
  • Cannoli - three miniature homemade pastries, sweetened ricotta cream, chocolate chips

 

Tarrant's Café

First Course:

  • Mozzarella Caprese w/ cherry tomatoes, mozzarella, olives, fresh basil, & balsamic reduction
  • Fried Calamari w/ dipping sauces
  • Soup of the Day
  • She Crab Soup ($3.50 extra)
  • Mixed Green Salad

Second Course:

  • Meatloaf with mashed potatoes, mixed vegetables and mushroom gravy
  • Shrimp Scampi over fettuccini pasta
  • Fresh Catch of the Day pan seared over bacon braised Brussels sprouts, roasted fingerling potatoes and butternut squash puree
  • Chicken Pot Pie with chunks of chicken and mixed vegetables
  • Fried Chicken & Waffles with maple, pomerey tahini sauce
  • Grilled Sirloin topped with a red wine balsamic reduction and served with garlic mashed potatoes and sautéed broccoli
  • Pumpkin Risotto topped parmesan cheese and toasted pumpkin seeds

Third Course:

  • Mini Cannoli topped with strawberries & chocolate sauce
  • Pumpkin Cheese Cake
  • Arlene’s Bread Pudding with whiskey sauce
  • Coffee Cake with a maple frosting drizzle
  • Apple Crumb Cake - with whip cream
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