Restaurant Week Menus
Restaurant Week is Monday, Oct. 26 through Sunday, Nov. 1.
Acacia Mid-Town - (804) 562-0138
First Course (choice of): market soup; apple, raisin, blue cheese, roasted cashews salad, celery seed vinaigrette; pan seared scallops, cauliflower puree, brioche, gremolata; or smoked beef brisket empanada, baked cranberry beans.
Second Course: market fish, four onion risotto, port wine sauce; baked crab cake, cheddar cheese grits, creamed leeks, greens, herb garlic sauce; duck stuffed with roasted pears, wrapped in bacon, caraway gnocchi, red wine braised cabbage, lingonberry sauce; or pan-seared skirt steak, potato and bread gratin, Worcester veal sauce.
Third Course: rich chocolate torte, passion fruit panna cotta; chocolate cake sandwich, spiced cream filling; parsnip spice cake, fromage blanc ice cream, pear sauce; or sweet potato casserole cream brulee.
Amici Ristorante - (804) 353-4700
First Course (choice of): soup of the day; leafy greens, red onions, carrots, mushroom with balsamic dressing; heart of romaine lettuce with Caesar dressing and croutons; or beets Carpaccio with walnut and blue cheese.
Second Course: homemade spinach and ricotta cheese ravioli with cream sauce; angel hair pasta with fresh homemade tomato sauce; penne pasta with Bolognese style meat sauce; sausage filled boneless quail with red wine reduction; grilled fresh salmon with pink peppercorn and balsamic reduction; roasted pork tenderloin with apple cider, granny smith apple and brandy; or duck leg confit with lentil.
Third Course: tiramisu; mixed sorbet; or homemade eggless flan.
Bacchus – (804) 355-9919 (gratuity included on all checks)
First Course (choice of): shrimp scampi with brandy and tomatoes; white beans and pesto; sauté of calamari in olive oil with lemon, garlic and capers; baked polenta with gorgonzola and marinara; tomato basil soup; sauté of broccolini; steamed mussels with marinara or white wine; mixed greens with fried leeks; Caesar; spinach Casear; or spinach salad.
Second Course: roasted sirloin with cream horseradish sauce; pan-seared grouper with lobster cream; chicken scaloppini with brown butter, lemon, capers and artichokes; duck cacciatore; sesame crusted rare tuna with wasabi and soy vinaigrette; seared sea scallops with prosciutto and truffle oil; or pork braciole.
Third Course: apple crisp with vanilla sauce or chocolate peanut butter pie.
Bistro 27 - (804) 780-0086
First Course (choice of): bistro salad; Caesar salad; or Italian wedding soup.
Second Course: monk fish (pan-seared medallions of Monkfish over an autumn root vegetable hash with shiitake mushrooms, pine nuts, and chives in a lemon butter sauce); roasted chicken (half roasted semi-boneless chicken with walnuts and fresh pomegranates over a bed of succotash and Moroccan couscous); squid ink fettuccini (homemade squid ink fettuccini with Rappini shoots, baby shrimp, and bay scallops in a saffron broth butter sauce); spiced ravioli (homemade ravioli stuffed with spiced butternut squash and amaretto cookies crumbs in a butter and sage sauce); or French pork rack (grilled French pork loin rack with golden raisins, Granny Smith apples, star anise, and cinnamon infusion in a brandy sauce over a mélange of exotic lentils and fried onions).
Third Course: chocolate tart with a hazelnut crust or berry medley mini-cheesecake.
Caliente – (804) 340-2920
First Course (choice of): shrimp & grits with andouille red-eye gravy; buffalo alligator bites; garden salad; cup of New Orleans clam chowder; or soup of the day.
Second Course: espresso-rubbed flat iron steak with ancho steak sauce, crispy potato cake and fresh veggies; blackened tilapia with crawfish etouffe and braised greens; coconut-encrusted chicken with orange-chipotle vinaigrette, Jamaican rice and fresh vegetables; or penne pasta with roasted poblano peppers, roasted red peppers, mild Anaheim chilies, corn, scallions and black beans tossed in a zesty poblano cream sauce and topped with smoked gouda.
Third Course: pina colada bread pudding with a coconut rum hard sauce or key lime pie.
Charles City Tavern (804) 829-5004 - Adding menu items nightly, but this will be the base menu for the week. 20 percent gratuity will be added to all checks.
First Course (choice of): pan-roasted Chesapeake oysters; butternut squash soup; or crispy duck leg confit on autumn salad.
Second Course: veal fricassee with jardinière root vegetables and roasted garlic veal sauce; eastern shore crab cakes with ragout of sweet corn and country ham; bacon-wrapped meatloaf with sherry mushroom sauce; grilled king salmon with asparagus, fennel, leeks and saffron-mussel sauce; smoked pork belly and grilled Surry sausage on black-eye pea, roasted tomato and basmati "hoppin john"; or barnyard burger of wagyu beef on brioche roll with pepper bacon, wild mushroom, melted brie, foie gras mayo and truffle fries.
Third Course: bourbon-pecan hooch cake; bread pudding with roasted apple caramel sauce; Ghirardelli chocolate brownie sundae; or key lime tart.
deLux - (804) 353-2424
First Course (choice of): tomato bisque/soup of the day; house salad; spinach salad; homemade deLux chips; lobster dip; crispy fried oysters or braised beef short ribs.
Second Course: lobster macaroni and cheese (Vermont white cheddar, bacon, chopped chives); shrimp and andouille ravioli (with sautéed shrimp, spinach, tomato cream); grilled homemade meatloaf (wild mushroom gravy); grilled 8 oz center cut pork chop (apple rosemary reduction); roasted chicken breast (stuffed with spinach, roasted red peppers and goat cheese, baby potatoes and balsamic demi); or vegetable risotto (asparagus, sun dried tomatoes, mushrooms and pesto).
Third Course: Krispy Krème donut bread pudding or crème brulee.
(*from deLux: All of these items are available on our regular menu. We are serving smaller portions for Restaurant Week.)
The Dining Room At The Berkeley Hotel - (804) 225-5105
First Course (choice of): barbecued shrimp; Virginia home-style Brunswick stew; field green salad or Caesar salad.
Second Course: tilapia stuffed with jumbo lump crab meat; fried chicken with mashed potatoes and veggies; bistro steak or vegetarian risotto.
Third Course: bread pudding, New York style cheesecake or house-made gelato.
Europa Italian Cafe & Tapas Bar - (804) 643-0911
First Course (choice of): Caesar salad; fried goat cheese and spinach; roasted red peppers and mozzarella; Spanish meat plate or pan-roasted mussels.
Second Course: vegetarian lasagna; all’amatriciana (linguine, spicy tomato sauce, shaved Parmesan, asparagus, pancetta and basil); gorgonzola (penne, sweet peas and gorgonzola cream); double cut pork chop (fennel apple gorgonzola stuffing, Idiazabal potatoes Lyonnaise and sweet ancho glace) or zuppa de pesce (scallops, shrimp, mussels, clams and calamari in a saffron tomato herb broth).
Third Course: crème brulee or house-made gelato.
The Hard Shell – (804) 644-5341
First Course (choice of): she crab soup; field green salad; flash fried calamari; or Caesar salad.
Second Course: grilled shrimp and sea scallops (orange sticky rice, seared Asian vegetables, soy ginger beurre blanc); mustard and nut-crusted salmon (roasted fingerling potatoes, sautéed spinach, tarragon crème fraiche); grilled filet mignon (Yukon gold mashed potatoes, fresh asparagus, shallot demi glace); steamed snow crab combo (crab legs, shrimp, mussels, clams, oysters, corn); or jumbo lump crab cakes (jasmine rice, asparagus, sorrel remoulade).
Third Course: key lime pie or pumpkin cheesecake.
Helen's - (804) 358-4370
First Course (choice of): organic greens salad (dried apricots, spiced pecans, goat cheese, smoked tomato vinaigrette) or Tuscan white bean soup (smoked paprika oil)
Second Course: red wine braised shortribs (horseradish yukon gold puree, wilted spinach, crispy shallots); country ham and gruyere stuffed chicken breast (braised greens, sweet potato mash, sage aioli); lavender grilled salmon (cucumber cous cous, sauteed bok choy, tomato-ginger coulis); or tagliatelle pasta (fingerling potato, artichoke, cherry tomato, garden pesto).
Third Course: triple chocalate torte with mocha ice cream; bananas "foster" (roasted banana ice cream); or oatmeal cookies caramelized banana flambé.
Hill Café – (804) 648-0360
First Course (choice of): Hill Café house made chips; mozzarella and tomato Napoleon; or roasted garlic hummus platter.
Second Course: soup du jour; New England clam chowder; mixed field green salad; or Caesar salad.
Third Course: scallop and spinach salad (fresh baby spinach, country ham, smoked gouda and smoked tomato vinaigrette); Italian sausage and penne (ricotta homemade marinara sauce, penne pasta and ricotta cheese); crispy fried eggplant (stuffed with artichokes, spinach and ricotta cheese over marinara sauce with spaghetti); mom’s famous frilled meatloaf (grilled to perfection and covered with our beef gravy with two sides); oven-roasted turkey breast (oven-roasted and topped with our traditional gravy with two sides); crispy country fried chicken (two chicken breasts deep-fried to a golden brown with two sides); or grilled center cut pork chop (center cut 6oz pork chop served with our traditional gravy with two sides).
Fourth Course: brownie sundae or key lime pie.
Hondos - (804) 968-4323
First Course (choice of): house salad; Caesar salad; or soup du jour.
Second Course: sliced top sirloin (6 oz. sliced top sirloin, cooked to order and topped with a chateaubriand with mushrooms and served with garlic mashers and ratatouille); over-roasted salmon (pan-seared and finished with a roasted cherry tomato and cucumber relish and served with fingerling potatoes and haricot verts); spicy shrimp carbonara (sautéed shrimp in a spicy cream sauce, served over penne pasta); or chicken normande with capers (pan-seared chicken breast encrusted in potatoes and apples and served with a root vegetable puree).
Third Course: chocolate torte or apple tart.
Julep's New Southern Cuisine - (804) 377-3968
First Course (choice of): butternut squash soup; mix field greens with grilled pears & goat cheese; orfried green tomato beignets.
Second Course: grilled beef sirloin (with garlic confit mashed potatoes, roasted broccolini and balsamic beef jus); lemon honey and creole marinated "airline" chicken breast (with maple sweet potato purée, sautéed spinach and duck Stock Reduction); crispy skin seared salmon (and black lentil-sweet corn-jasmin rice pilaf and lobster stock emulsion); or grilled portabella and polenta lasagna (with oven roasted tomatoes, baby spinach and goat cheese-tomato sauce).
Third Course: white chocolate bread pudding; bourbon pecan pie; or key lime tart.
La Grotta - (804) 644-2466
First Course (choice of): homemade soup of the day; mixed fresh greens salad; Caesar salad; or Carpaccio di manzo (thin sliced raw beef tenderloin with lemon, capers, parmesan cheese and extra virgin olive oil).
Second Course: agnolotti alla panna (homemade ravioli filled with spinach and ricotta cheese served in a light cream sauce); penne alla papalina (short quill pasta with prosciutto, shallots and fresh basil in a tomato cream sauce); petto di pollo alla contadina (sautéed breast of chicken with pine nuts, pearl onions, bell peppers, chardonnay wine sauce); sogliola aurora (sautéed filet of sole with diced tomato, pine nuts, shitake mushrooms and fresh basil in white wine sauce); salmone adriatico (sautéed filet of Atlantic salmon with baby shrimp, leeks and diced tomato finished in a beurre blanc sauce); or lombatine di maiale (roasted pork loin with mix wild mushroom sauce).
Third Course: tiramisu or strawberry Grand Marnier cake.
Mezzanine – (804) 353-2186
First Course (choice of): house salad; she crab soup; or fried green tomatoes.
Second Course: Carolina shrimp and grits; braised short ribs; grilled tuna; or a vegetarian option: sweet and sour lentils with steamed rice.
Third Course: apple crisp tart or bourbon chocolate pecan pie.
Millie's Diner - (804) 643-5512 (Reservations not accepted.)
First Course (choice of): soup du jour; roasted apple and mixed green salad; or braised short ribs with mascarpone-rosemary soft polenta and juniper berry jus.
Second Course: Thai spicy shrimp with asparagus, shiitakes, lime, red cabbage, cilantro, peanuts and spinach linguine; herb-roasted chicken with fontina-triple-cream mac ’n’ cheese, green beans and pan sauce; grilled New York strip medallions, parsnip mash, fried onions, red wine jus; or fennel seed and coriander-dusted snapper, stone-ground grits, saffron butter-braised cauliflower and Creole sauce.
Third Course: crème brûlée or dark chocolate pate with vanilla cream and raspberry coulis.
Rowland Fine Dining - (804) 257-9885
First Course (choice of): soup of the day; tomato arugula salad; or white bean and artichoke ravioli.
Second Course: cinnamon-seared pork tenderloin with buttery pumpkin and hazelnut risotto; pecan-encrusted nut mahi mahi with mango salsa, yucca sake and balsamic BBQ sauce; blackened fish of the day over okra, corn, roasted red pepper, haricot verts and applewood bacon with crawfish etouffe; or NY strip au poivre with wild mushroom bread pudding, haricot verts and black truffle butter.
Third Course: honey cheesecake or chocolate roulade with roasted pears and pastry cream.
Six Burner – (804) 353-4060
First Course (choice of): butternut squash soup or plum & goat cheese arugula salad.
Second Course: pan seared salmon (parsnip puree, fennel salad, maple bacon sauce); roasted chicken breast (garlic butter, mashed potatoes, swiss chard); red wine braised short ribs ( crispy polenta cake, broccolini); or mushroom linguini (parmesan, spinach).
Third Course: honey panna cotta, apple compote or cheese cake, butterscotch crust, caramel sauce.
Stronghill Dining Company - (804) 359-0202
First Course (choice of): oyster mushroom and duck confit miso soup or mixed green salad.
Second Course: pan-roasted Colorado rack of lamb (served over sweet potato puree, rosemary roasted gala apples and currants); grilled flatiron steak (with potato parsnip mash, roasted asparagus and smoked Gouda Asian pear sauce); pan seared scallops (over local stone ground grits, applewood smoked bacon, vanilla beet sauce and parmesan crisp); or butternut squash gnocchi (sautéed with leeks, Dave and Dee’s oyster mushrooms, toasted pecans, sage butter and carrot oil)
Third Course: espresso chocolate torte or pumpkin apple pie.
TJ’s at the Jefferson - (804) 649-4672
First Course (choice of): roasted beets with creamy goat cheese; loaded potato soup; or Prince Edward Island mussels.
Second Course: fennel spiced salmon filet (garlicky red b’s, caramelized onions, TJ’s Coca-Cola BBQ glaze); grass fed beef meatloaf wrapped with smokey bacon (mashed sweet potatoes, Brussels sprouts, bacon again, port wine); or herb-roasted pork ribeye (country grits, cider braised cabbage, natural jus with golden raisins).
Third Course: Nutella crème brulee or roasted pumpkin bread pudding.
Verbena – (804) 359-3122
First Course (choice of): Bibb lettuce salad with black olive dressing, feta cheese and oven dried cherry tomatoes; or roasted butternut Squash soup with elephant garlic chips.
Second Course: truffle roasted Chicken tossed with Papardelle pasta with pickled beets and a chervil cream; or jumbo lump crab cakes with roasted red potatoes, grilled asparagus and a dill Beurre blanc.
Third Course: coconut sorbet or carrot cake with crystallized ginger icing.
Water Grill – (804) 353-3411
First Course (choice of): blue crab bisque; fried green tomatoes; edamame hummus; mixed greens; or Caesar salad.
Second Course: stuffed roasted peppers (quinoa, tallegio, shiitakes, asparagus, melted leeks); grilled salmon (roasted baby potatoes, braised greens, tomato horseradish cream); seared scallops (pancetta, wild mushroom, asparagus, asiago cheese, risotto, balsamic drizzle); crab cakes (whipped potatoes, arugula-corn salad, lime-cilantro crème fraiche); pan fried grouper (lobster risotto, broccolini, pesto butter); grilled pork chop (whipped potatoes, whiskey buttered apples, braised local greens, cider reduction); or petit cast iron seared filet mignon (whipped potatoes, asparagus, herb-garlic butter).
Third Course: coconut custard pie or chocolate hazelnut toffee torte.
Zeus Gallery Café - (804) 359-3219
OK, I don’t have the full menu from Zeus, but here’s what I have. Owner Ted Doll says, "for Restaurant Week we'll be playing the duck pond to table game with our braised duck tossed with broccoli rabe and mezzi rigatoni in a tomato ragu, other highlights include a house-made Italian sausage polenta appetizer, and for dessert a rich Belgian chocolate pate."
All for $25.09 per person. I’ll add the other menus as they come in, but in the meantime, check out the other Restaurant Week participants here. Restaurant Week is Monday, Oct. 26 through Sunday, Nov. 1.
Have your Restaurant Week menu ready? Send it to kpeifer@richmond.com and I'll add it.
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