Sampling Shockoe Menus

The first of the menus are in for Sampling Shockoe. Take a look at what these restaurants will be serving up.

By now you know the drill. The second week of August (Aug. 9-15) is all about sampling all of the awesome restaurants Shockoe Slip and Shockoe Bottom have to offer.

For just $30 per person you can taste your way through this three-to-four-course restaurant week event, but only during the second week of August.

There are 15 restaurants participating, and only seven days in the week, so these menus should help you make your choices.

Check out the Sampling Shockoe Menus:

Cafe Gutenberg: First Course: chilled local musk melon and basil gazpacho (vegan). Second Course: baby beets and goat cheese with VA wildflower honey; heirloom tomato salad with lemon, basil and white balsamic dressing (vegan); or smoked salmon and sweet born blini with crispy capers and honey-scallion whipped cream. Third Course: wild salmon with herb lentil salad, grilled romaine and wholegrain mustard cream; grilled flat iron steak frites with baby spinach and warm bacon vinaigrette; or saffron and sweet pea risotto (vegan) with oyster mushroom, braised leeks and sun-gold tomato. Fourth Course: vanilla bean crème brulee or vegan chocolate pecan tart. Reservations recommended, call (804) 497-5000

Dora’s Brazilian Grill: It’s three courses all in one, plus a glass of wine or a caipirinha, their signature cocktails, with the Turnstile Rodizio, which is an unlimited selection of traditional Brazilian meats grilled on wood lump coal: homemade pork sausage picanha (Top Sirloin); Alcatra Rolled Flank steak; Roasted Lamb Rib Steak; Chicken Drumstick Bacon wrapped chicken; and Roast pork Virginia Griller. It also includes salad, fresh baked bread, black beans, rice, baked potatoes and sautéed plantains. Reservations recommended, call (804) 269-3697

Europa: First Course (choice of): soup of the day; spinach salad; or arugula salad. Second Course (choice of one entrée or two tapas): Entrees: crab-stuffed shrimp (wrapped in pancetta over herb, roasted zucchini and sundried tomato risotto and basil oil); braised pulled pork shoulder (sweet potato mash, fennel apple salad and sherry mustard cream); grilled hangar steak (baby potatoes, arugula salad, balsamic reduction, crispy mushrooms and gorgonzola cream); or pasta all’amitriciana (linguine, spicy tomato sauce, crispy pancetta, asparagus and shaved parmesan. Tapas: sautéed mussels (white wine, bacon, gorgonzola and herb broth); stuffed Portobello mushrooms (crab, herbed ricotta, parmesan crust); seared rare tuna (raisin caper tapenade, cilantro crème fraiche); glazed lamb ribs (crispy leeks, cucumber raita); Spanish meats and cheeses (dry chorizo, Serrano ham, cured pork loin, manchego, idiazibal, mahon, valdeon); vegetable risotto (roasted tomato, sweet peas, asparagus, parmesan); fried green tomatoes (roasted jalapeno aioli, corn relish); or hummus du jour (grilled pita bread and pickled vegetables). Third Course: coffee crème brulee or lemon ricotta cheese cake. Free parking after 5 p.m., with validation in the lot across the street. Reservations recommended, call (804) 643-0911

The Hard Shell: First Course (choice of): Hanover tomato and mozzarella bruschetta on grilled toast or scallop ravioli with pancetta and pea cream. Second Course: whole Maine lobster (roasted potatoes, corn on the cob); crab-stuffed Carolina trout (with jasmine rice, asparagus, lemon caper butter) or grilled petit filet mignon steak (with herbed fingerling potatoes, roasted corn, chimichurri). Third Course: peach cobbler or Key Lime pie. Free parking after 5 p.m., with validation in the lot across the street. Reservations recommended, call (804) 644-5341

Havana '59: First Course (choice of): Spicy beef morsels (beef tenderloin bites with potato sticks and a lime sour cream sauce); wood grilled pizza (Spanish chorizo, red onion, roasted garlic Sonoma cheese and fresh cilantro); or mixed green salad (with white onions, tomato and balsamic vinaigrette). Second Course: wood-grilled New Zealand Salmon (topped with red pepper and asparagus salsa and served with red beans and rice); filet mignon (with sautéed spinach, smoked Gouda mashed potatoes and horseradish veal glaze); or chicken napoleon (wood-grilled and layered with tomato, basil, and manchego cheese and served over red beans and rice with a sherry vinegar reduction). Third Course: key lime pie; chocolate torte; or guava-lime cheesecake. Reservations recommended, call (804) 780-2822

Julep's New Southern Cuisine: First Course (choice of): fried green tomato beignets; soup of the day; or mixed spring lettuces with cucumber, applewood smoked bacon, Stilton bleu cheese, pecan hushpuppies and lemon-balsamic vinaigrette. Second Course: mac n’ cheese (baked macaroni and white cheddar cheese with white truffle oil, baby spinach, crisp spring peas and shiitake mushrooms; grilled petite angus filet mignon (wrapped with applewood smoked bacon, potato-leek hash browns, baby spinach, caramelized cipollini onions and Julep’s steak sauce); parmesan-crusted Alaskan salmon (with spring pea-crispy pancetta risotto and pinot noir-dried currant emulsion); or Julep’s signature shrimp and grits prepared (with crispy Shrimp, white Cheddar, grilled andouille sausage, asparagus and a lobster stock emulsion). Third Course: white chocolate bread pudding; house-made sorbet of the day; or chocolate raspberry tart. Free parking is available Monday - Thursday@in the lot at 1710 E. Franklin St. On Friday and Saturday valet is available for $5. Reservations recommended, (804) 377-3968

La Grotta: First Course (choice of): carpaccio di manzo (thin sliced raw beef tenderloin with lemon, capers and parmesan cheese); calamari fritti (flash-fried calamari with marinara sauce and lemon); zuppa del giorno (homemade soup of the day); insalata mista (mixed fresh greens with homemade balsamic dressing); or half pasta (chef’s choice of our homemade pasta). Second Course: agnolotti alla panna (homemade ravioli filled with spinach and ricotta cheese in a light cream sauce); pasta fresca del cuoco (chef’s choice of our homemade pasta in a marinara fresh basil sauce); sogliola aurora (filet of sole with diced tomato, pine nuts, mushrooms and fresh basil in a white wine sauce); vitello ai prataioli e carciofi (sautéed veal scallopine with Portobello mushrooms, artichokes and sun dried tomato in a white wine sauce); pollo alla contadina (sautéed chicken breast with pine nuts, pearl onions and bell peppers in a light brown wine sauce); or quaglie ripiene (two roasted boneless quails stuffed with wild mushrooms, chestnuts, sun dried cranberries, veal and fresh sage, toasted chestnuts and natural pan juices). Third Course: tiramisu or strawberry Grand Marnier cake. Reservations recommended, call (804) 644-2466

Lulu's Restaurant: First Course (choice of): char-broiled oysters on the half shell; New Orleans BBQ shrimp with Anson Mills stone ground grits; Jamaican jerked rib tips with pineapple chutney; Hanover tomato tart, arugula-duck confit salad, herb vinaigrette; or frisee, arugula and bleu cheese salad, country ham, candied pecans and pepper jelly vinaigrette. Second Course: tortilla-crusted market fish, rockshrimp guacamole, gazpacho vinaigrette; house-made fettucine with crab, country bacon and chives; grilled skirt steak n’ fries with garlic spinach and porcini mushroom sauce; lobster mac n’ cheese; or house-made beef ravioli with chopped tomato, basil, crushed chili and parmesan. Third Course: Oreo crème brulee; coconut crème pie; strawberry shortcake; or bitter chocolate pot de crème. Reservations recommended, call (804) 343-9771

Millie's Diner: First Course (choice of): chilled local cantaloupe soup; oyster stew with andouille sausage; Hanover tomato and local peashoot fennel salad; Caesar salad; or braised crispy skinned pork belly. Second Course: Thai spicy shrimp (asparagus, shitakes, lime, red cabbage, cilantro, peanuts, spinach linguine); pan-roasted seasonal fish (amaranth, warm tomato confit, mushroom-asparagus ragout, truffle vinaigrette); grilled teres major steak (crispy polenta cake, vegetable fricassee, Maytag bleu cheese chive sauce); shell bean cakes (melted leek hummus, Hanover tomato-basil salad); or free-range lemon-herb roasted chicken (fingerling potatoes, country ham hash, Legend Brown Ale jus). Third Course: crème brulle; floulrless chocolate cake; or mango cheesecake with mascarpone cream. Sorry, reservations not accepted.

Morton's, The Steakhouse: First Course (choice of): Morton's salad or Caesar salad; Second Course: single-cut filet (Bearnaise sauce); chicken Christopher (beurre blanc sauce); or broiled salmon fillet (beurre blanc sauce) all served with choice of signature vegetables or potato. Third Course: New York Cheesecake or double chocolate mousse. Valet available for $7. Reservations recommended, call (804) 648-1662

Old Original Bookbinder's Richmond: First Course (choice of): Caesar salad or Tobacco Row salad; Second Course: jumbo lump crab cake (six-ounces, served with Rémoulade and Chinese Pepper sauces); fried jumbo shrimp (four jumbo shrimp, butterflied, breaded and fried to golden brown, served with Shoestring Fried Potatoes); petite filet mignon (six-ounces); or wasabi-crusted salmon (finished with an Orange-Ginger Sauce). Third Course: crème brûlée or New York blackout chocolate layer cake. Free parking with voucher in gated lot at 24th and E. Cary streets. Reservations required, call (804) 643-6900

Sam Miller's: First course: Thai chili shrimp skewers; cup of Sam Miller’s famous crab soup; or grilled Caesar. Second Course: prosciutto-wrapped rockfish (with pureed celery root and sautéed arugula); Sam Miller's crab cakes (with honey roasted Yukon gold potatoes and asparagus); filet mignon (with horseradish scallion mashed potatoes, crispy shallots and balsamic reduction); butter poached lobster tail and seared scallops (with honey roasted Yukon gold potatoes and asparagus). Third Course: white chocolate bread pudding or local blackberry shortcake. Reservations recommended, call (804) 644-5465

Sensi: First Course (choice of): a warm napoleon of ' Chef Grown' fresh tomato, buffalo mozzarella and semolina tartin , with white anchovies; in-house-smoked swordfish carpaccio with lolla rossa and mango salad ,lemon salmorigna and fried sicilian capers; or shaved fennel, orange and radicchio salad with cracked pepper, parmigiano and truffle oil. Second Course: handmade crab filled ravioli with lobster tomato and leek sauce; rosemary and grain mustard crusted lamb roast with champagne grapes and roasted shallot sauce, Nero reduction; pan-seared striped bass with orange burro nero and cornichons; or lemon basil risotto with seared scallops and tomato 'Battuta.’ Third Course: amaretto panna cotta with frutti di bosco sauce or warm chocolate torte with rum and fig ice cream. Free parking with validation in lot at 23rd and E. Cary streets. Reservations recommended, (804)　648-3463

Tobacco Company: First Course (choice of): vine-ripened fried yellow tomatoes with a shaved fennel salad and avocado vinaigrette; imported Serrano ham and manchego cheese fritters breaded, lightly fried, and served with warm roasted red pepper coulis; or our spinach and pair salad with shaved manchego cheese, grilled onions, and port wine poached pears with raspberry vinaigrette. Second Course: pan-seared diver scallops served over roasted green pepper risotto, finished with caramelized grape tomato butter and crisp flatbread; seasonal veggie risotto; or a petit version of our CAB grilled gorgonzola crusted filet mignon served with TCR steak sauce, buttery whipped potatoes, grilled asparagus, and crispy onions. Third Course: buttercake bites with fresh fruit. Parking available for $3 in deck at 12th and Canal streets. Reservations required, call (804) 782-9555

Trevi's the Flavor of Italy Restaurant, at the Omni Hotel: First Course: Italian bruschetta and roasted whole garlic clove. Second Course (choice of): minestrone soup; Italian chop salad; or classic Caesar salad. Third Course: chicken parmigiana (lightly breaded and seasoned breast of chicken pan fried to a golden brown, topped with homemade tomato sauce and mozzarella cheese, served with a side of spaghetti with homemade marinara sauce); Trevi’s meat lasagna (oven-baked pasta layered with ricotta and mozzarella cheeses and our homemade marinara sauce); or grilled Atlantic salmon (grilled and slow roasted, topped with thinly sliced Portobello mushrooms served on a bed of cannellini beans). Fourth Course: White Chocolate Bread. Reservations recommended, (804) 344-7000

Keeping checking back with Richmond.com. We'll update more of the menus as they come in.