Anyone who loves dining out in Richmond knows that Restaurant Week is the biggest dining event of the year.
It’s a whole week of three-course prix fixe menus for $25.10 (this year) with $2.10 of every purchase going to the Central Virginia Food Bank.
We all know the drill. Each year the list of participating restaurants is announced and then Richmond.com (for five years and counting) works our little fingers off to get all the menus that diners can enjoy during Restaurant Week (which this year is Monday, Oct. 25 – Sunday, Oct. 31). But this year, for the first time in Restaurant Week’s 10 year history, there are a few restaurants that weren’t able to get on the official list, who decided to host their own restaurant week.
It’s the same week (Monday, Oct. 25 – Sunday, Oct. 31) and the same price ($25.10 per three-course prix fixe menu) and both are donating to the Central Virginia Food Bank. Bonvenu is doing the standard $2.10 and Coast is donating $2.20.
Check out the menus below and click here to see the official Restaurant Week menus.
Bonvenu: First Course (choose one): French Onion Soup w/ roasted garlic crouton and melted provolone cheese; Soup of the Day; or Mixed Green Salad. Second Course: Cedar Grilled Atlantic Salmon (with white cheddar mash & asparagus, finished w/ citrus gremolata & thyme crème fraiche); Pan Roasted Chicken Breast (in a Bermuda onion and garlic pan sauce with roasted new potatoes and asparagus) or Grilled Beef Tender Medallions (served w with gorgonzola cream sauce, new potatoes and baby carrots). Third Course: Cherry Cobbler; Carrot Cake; or Chocolate Pate. Call for reservations, (804) 342-1003
Coast: First Course (choose one): Crispy Grouper Cheeks, jicama-citrus slaw, red chili mayo; Mussels, herb butter, garlic, white wine; She Crab Soup with Sherry; Caesar with parmesan, anchovies, croutons; or Mixed Greens, caramelized onions, julienned veggies, croutons, red wine vinaigrette. Second Course: Shrimp & Grits with sun-dried tomatoes, garlic sherry cream; Beer Battered Fish & Chips, tartar, mango cocktail sauce; Roasted Duck Breast with huckleberry Demi glace; Seared Rainbow Trout, lemon-tarragon butter; or Blackened Mahi Mahi, yellow pepper saffron coulis, herb roasted red potatoes. Third Course: Chocolate Cake with brandied toffee glaze; Pumpkin Cheesecake; or Gelato. Sorry, no reservations.
Click here to see the list and menus for official Restaurant Week participants.
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