2010 Restaurant Week Menus

The Restaurant Week 2010 menus are in. Check them out and make your reservations today.

You know the drill: the last week in October (Oct. 25 to Oct. 31) some of Richmond’s hottest restaurants offer a three-course prix fixe menu for just $25.10 per person, with $2.10 of every purchase going to Central Virginia Food Bank and Meals on Wheels. And, as always we have the folks at Acacia to thank for putting it all together.

Click here to see the full list of participants.

Acacia Mid-Town: First Course (choose one): soup of the day; warm goat cheese salad; crab fritter; or duck confit (potato gnocchi, fresh cranberries, local Swiss chard, pomegranate molasses). Second Course: sautéed sea scallops (fresh pasta, local kale, golden raisins, leek flower, pecans, shrimp butter sauce); market fish (local broccoli puree, sautéed brussel sprouts, sunchokes, roasted pumpkin, red wine sauce); roasted bacon wrapped duck breast stuffed with pineapple (local mashed sweet potatoes, balsamic sauce); pan roasted beef ribeye steak (salsify bone marrow pancake, wilted acacia farm greens, pickapeppa onion soubise); or warm potato and leek terrine (mushroom fricassee, blue cheese fondue). Third Course: red velvet sundae (red velvet croutons, chocolate sauce, raspberry gelee); black forest cake (cherry sherbet apple ginger mousse cake, caramel mousse, creme fraiche sorbet); or far east parfait (kefir lime and lemongrass custard, coconut sorbet). Call for reservations, (804) 562-0138

Amici Ristorante: First Course (choose one): Thin sliced roasted veal with tuna, capers, mayonnaise & white wine sauce; Flash fried calamari and zucchini with roasted garlic and sun dried tomato aioli; Fresh mozzarella, roasted peppers and portabello au gratin; Roasted Italian sausage with caramelized onions and peppers; Caesar or house salad; or Soup of the day. Second Course: Homemade ravioli filled with spinach and ricotta cheese in cream sauce; Penne pasta with piedmontese style meat sauce; Home-made pasta with cherry tomatoes and pine nuts in a pesto cream sauce; Angel hair pasta with Amici’s tomato sauce; Baked homemade cannelloni filled with veal & veggie’s in a tomato cream sauce; Sautéed veal scaloppini mushrooms in a creamy brandy sauce; Pan roasted chicken breast with artichoke hearth and lemon sauce; or Roasted boneless quail stuffed with sausage in a mushroom marsala wine sauce. Third Course: Tiramisu; Cheesecake; Tropical sorbet; or Gelato. Call for reservations, (804) 353-4700

Amour Wine Bistro: First Course (choose one): Mushroom-Ham Tart with light Beurre rouge sauce or Cream Mushroom Soup. Second Course: Fresh Fish in papillote with fresh Sautéed Chanterelle or Beef Wellington with Morel Sauce. Third Course: Fresh Apple Strudel or Assorted Sorbets. Call for reservations, (804) 353-4020

Avenue 805: First Course (choose one): Beef Consume or Eggplant Napoleon (lightly breaded and fried eggplant layered with fresh mozzarella and marinara drizzled with pesto). Second Course: Homemade Seafood Ravioli filled with shrimp, scallops, rockfish, and lobster tossed in a saffron tomato butter sauce or Seared pork tenderloin medallions topped with a mustard bourbon glaze over sweet potato gratin and vegetable. Third Course: Individual Devil’s Food Cake, layered with cream filling and topped with chocolate ganache or Apple tarte tatin a la mode: sweet and tart apple filling in a patprisee crust with a side of vanilla ice cream. Call for reservations, (804) 353-2505

Bacchus: First Course (choose one): Sauté of calamari; Shrimp scampi; Steamed mussels; Braised Portabella mushroom; Caesar salad; Spinach Caesar; BLT Caesar; Mixed greens; Arugula with shaved Parmesan; or Grilled asparagus soup. Second Course: Toasted sirloin with creamy horseradish sauce; Baked grouper with lobster cream; Seared sea scallops with prosciutto and truffle oil; Spicy lamb sausage with white beans; Chicken Picatta; Steamed salmon and shrimp with saffron velouté; or Shallow-fried quail with mushroom gravy. Third Course: Warm apple crisp with vanilla sauce or Chocolate peanut butter pie. Call for reservations, (804) 355-9919

Bistro 27: First Course (choose one): Classic Caesar Salad; Bistro Salad; Beef Ravioli; or Butternut Squash Soup. Second Course: Quail (pan-roasted quail stuffed with a mixed mushroom and fois gras mousse served over an autumn root vegetable sauce and demi-cream); Salmon (pan-seared Scottish salmon filet with a cream of leeks and toasted pancetta over a parsnip puree); Pork Ossobuco (slow-roasted pork ossobuco served over mascarpone cheese stone grits and a Virginia apple compote); or Spanakotita (filo dough pastry filled with roasted peppers, portabella mushroom, onions, spinach, zucchini and fontina cheese, drizzled with a basil, sundried tomato and olive pesto served over an autumn root vegetable stew). Third Course: Hazelnut Chocolate torte or Mini cheesecake with strawberry compote. Call for reservations, (804) 780-0086

Caliente: First Course (choose one): Soup of the day; Smoked duck breast salad; or alligator, shrimp and andouille cheesecake. Second Course: Jerk chicken, tropical fruit salsa, collard greens, Jamaican rice, fried plantains; Jambalaya with crawfish, chicken & andouille sausage; Salmon croquettes, roasted fennel, absinthe crème fraiche; or Seared pork tenderloin, apple cider & bourbon pan sauce, mashed sweet potatoes. Third Course: Key lime pie; Chocolate bacon torte; or Piña colada bread pudding with coconut rum hard sauce. Call for reservations, (804) 340-2920

Charles City Tavern: First Course (choose one): Roasted Butternut Squash Bisque with Jumbo Lump Crab and Cranberry Crème Fraiche or Crispy Duck Confit on Artisan Lettuces with Candied Walnuts, Autumn Pears, Gorgonzola and Honey Raspberry Vinaigrette. Second Course: Bacon-Wrapped Meatloaf of Lamb, Veal and Pork with Marsala-Mushroom Sauce, (Buttermilk Mashed Potatoes and Autumn Vegetables); Pan-Roasted Chicken with Smoked Cheddar Mac ‘n Cheese (Roasted Garlic-Poultry Butter Broth and Autumn Vegetables); Stone-Ground Byrd Mill White Cheddar Grits with Carolina Shrimp and Surry Sausage; Grilled Waygu Burger with Melted Brie, Shiitake Mushrooms, Grilled Red Onions, Edward’s Bacon, Foie Gras Mayo and White Truffle Fries; or Chinois-Grilled Loch Duart Salmon with Chinese Broccoli (Coconut-Milk-Red Curry Sauce, Basmati Rice and Crispy Noodles). Third Course: Bourbon-Pecan "Hooch Cake" with Caramel Sauce; English Bread Pudding with Brown Sugar-Rum Butter Glaze; or Chocolate Brownie Sundae with White Chocolate Sauce. Twenty percent gratuity will be added to all checks. Call for reservations, (804) 829-5004

The Dining Room At The Berkeley Hotel: First Course (choose one): Chef Ty's Signature Crab Cake; Fried Oysters; Wild Mushroom Ravioli; Country Pate; Caesar salad; Mixed Greens salad; or Virginia Brunswick Stew with Jalapeno Bacon Cornbread. Second Course: Jamison Farm Rabbit Stew (A bowl of house made rabbit stew with a house made thyme, rosemary, cheddar cheese and cracked pepper biscuit); Pork Belly (Pan rendered Faith Farm's pork belly with pickled grapes and caramelized apples with a lightly citrus dressed arugula salad); Shrimp and Grits (Sauteed shrimp with Edwards Virginia ham over Byrd Mill stone ground grits with a beurre blanc sauce); Half Rack of Colorado Lamb (Butter basted with fresh rosemary with mashed saffron potatoes with Swiss chard); Roasted Chicken (A breast of chicken fresh herb seasoned and oven roasted served with a fresh apple hash and spicy braised cabbage); or Grilled Hanger Steak (Marinated with rosemary, garlic, lemon and Dijon mustard grilled and served with wasabi mashed potatoes and Swiss chard). Third Course: Apple Cobbler with Vanilla Gelato; Cheesecake with Fruit Coulis; or Knob Creek Bread Pudding. Call for reservations, (804) 225-5105

deLux: First Course (choose one): Roasted Red Pepper Bisque; Mixed Green Salad; Tomato and Mozzarella Bruchetta; Thai Grilled Chicken Lettuce Wraps; or Sesame Seared Rare Tuna. Second Course: Lobster Macaroni and Cheese (Vermont white cheddar, bacon, chopped chives); Blackened Mahi Mahi (tropical fruit salsa, garlic spinach, herb rice pilaf); Crab Cakes (Chesapeake remoulade, asparagus, herb rice pilaf); Grilled Petit Filet Mignon (red wine reduction, grilled asparagus, herb mashed potatoes); Herb Roasted ½ Chicken (lemon herb pan sauce, garlic spinach, mashed potatoes); or Vegetarian Risotto (tomatoes, broccolini, caramelized onions, garlic and herb risotto); Third Course: Krispy Kreme Bread Pudding or Key Lime Pie. An 18% gratuity will be added to parties of 6 or more or parties requesting separate checks. Call for reservations, (804) 353-2424

Europa Italian Cafe & Tapas Bar: First Course (choose one): Soup of the Day; Mixed Green Salad; or Arugula Salad. Second Course (choose one entrée or two tapas): Entrees: Crab Stuffed Shrimp (wrapped in pancetta over herb, roasted zucchini and sundried tomato risotto and basil oil); Pan Seared Grouper (potato gnocchi, whole roasted fennel, tomatoes leek cream); Braised Pulled Pork Shoulder (sweet potato mash, fennel apple salad and sherry mustard cream); Grilled Hangar Steak (baby potatoes, arugula, balsamic reduction, crispy mushrooms and gorgonzola cream) or Vegetarian Lasagna (mushrooms, spinach, tomatoes, peppers, onions, mozzarella). Tapas: Sautéed Mussels (white wine, bacon, gorgonzola and herb broth); Seared Rare Tuna (raisin caper tapenade, cilantro crème fraiche); Fried Calamari (pancetta, banana pepper, tomato aioli); Glazed Boneless Short Ribs (crispy leeks, cherry demi glace); Duck Flatbread (fig, parmesan, arugula, roasted shallot-garlic oil); Spanish Meats and Cheeses (dry chorizo, Serrano ham, cured pork loin, manchego, idiazibal, mahon, valdeon); Vegetable Risotto (roasted tomato, sweet peas, asparagus, parmesan); or Hummus du Jour (grilled pita bread and pickled vegetables). Third Course: Crème Brulee du jour or Tiramisu. Call for reservations, (804) 643-0911

The Hard Shell: First Course (choose one): She crab soup; Field green salad; Caesar salad; or Lobster wontons with sweet chili lime. Second Course: Grilled filet mignon (with Yukon gold mashed potatoes, asparagus, roasted shallot demi glace); Grilled shrimp and sea scallops (with orange sticky rice, seared Asian vegetables, soy ginger beurre blanc); Steamed snow crab combo (crab legs, shrimp, mussels, clams, oysters, corn); Pan seared halibut (with mushroom risotto, asparagus, leek cream); or Stuffed Maine lobster (1/2 Maine lobster, lump crab cake, potato croquette, asparagus, sorrel remoulade). Third Course: Chocolate mousse; Key lime pie; or Crème brulee. Call for reservations, (804) 644-5341

Helen's: First Course (choose one): Roasted Tomato Bisque with black forest ham & gruyere grilled cheese; Arugula Salad with toasted pistachios, coriander-lemon vinaigrette, shaved Romano; or Braised Pork Belly with seared Napa cabbage, cider jus, chicharones. Second Course: Fried chicken hind-quarter with buttermilk & chive mashed potatoes, collard greens, black pepper gravy; Braised Short Rib with root vegetable gratin, green beans, red wine reduction; Vegetarian Risotto with chanterelle & cremini mushrooms, Swiss chard, herb butter, pecorino; or Macaroni & Cheese with lump crab meat, apple wood bacon, smoked gouda bechamel, panko-pecan crust. Third Course: Granny smith apple cobbler with vanilla bean ice cream or Chocolate-almond torte with fresh fruit compote. Call for reservations, (804) 358-4370

Hill Café: First Course (choose one): Roasted Red Pepper Bisque; New England Clam Chowder; House Salad; Traditional Caesar Salad; Fried Green Tomatoes; or Black Bean Cakes. Second Course: Sundried Tomato and Goat Cheese Pasta (penne pasta, toasted pine nuts, basil); Shrimp and Grits (sautéed shrimp, cheddar cheese grits and applewood smoked bacon, scallion); Crab Stuffed Rainbow Trout (Roasted garlic and lemon aioli, oven roasted potatoes, Grilled asparagus); Grilled Filet Mignon (port wine demi glaze, mashed redskin potatoes, grilled asparagus); Boneless Braised Short Ribs (mushroom demi glaze, grilled polenta cake, sautéed spinach); or Pan Seared Crab Cakes (key lime remoulade, mashed red skin potatoes, grilled asparagus). Third Course: Bourbon Chocolate Pecan Pie; Ultimate Chocolate Brownie; or Rum Raisin Bread Pudding. Call for reservations, (804) 648-0360

Hondos: First Course (choose one): House Salad; Caesar Salad; or Soup Du Jour. Second Course: 6oz Sirloin (sliced on a Bias and finished with Demi-Glace, served with Acorn Squash Risotto and sautéed Broccolini); Oven-Roasted Salmon (pan-seared and finished with a Shitake-Ginger Cream sauce, served with Scallion White Rice and sautéed Baby Bok Choy); Seafood Pasta (Steamed Mussels and Baby Shrimp in a Lemon Grass White Wine Broth. Served over Linguine Pasta); or Pan-Seared Chicken Breast (Finished with a Apple & Pear Chutney. Served with Fingerling Potatoes and steamed Vegetables). Third Course: Chocolate Flan or Three Layer Coconut Cake. Call for reservations, (804) 968-4323

Julep's New Southern Cuisine: First Course (choose one): First Course: Fried Green Tomato Beignets with Roasted Jalapeño-Lemon Aiolii; Soup of the Day; or Mixed Spring Lettuces with Cucumber, Applewood Smoked Bacon. Second Course: Grilled Petite Angus Filet Mignon wrapped with Applewood Smoked Bacon (served with Garlic Confit Mashed Potatoes, Asparagus, and Julep’s House Made Steak Sauce); Pan Seared Salmon with Roasted Beet Risotto and Baby Spinach (finished with a Lemon-Ginger-Miso Beurre Blanc); Julep’s Shrimp and Grits (prepared with Crispy Jumbo Shrimp, White Cheddar, Grilled Andouille Sausage, and Asparagus, finished with a Lobster Stock Emulsion); or Mac N’ Cheese with White Cheddar and Fontina Mornay Sauce (Roasted Butternut Squash, and Baby Spinach, finished with White Truffle Oil). Third Course: Decadent Chocolate Raspberry Tart; Sorbet of the Day; or White Chocolate Bread Pudding with Dried Currents, Pine Nuts. Call for reservations, (804) 377-3968

La Grotta: First Course (choose one): 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 Pasta Combo (Chef’s choice of two different homemade pastas). Second Course: Agnolotti alla Panna (Homemade ravioli filled with spinach and ricotta cheese in a light cream 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); Pasta Special (Chef’s choice); or Cosciotto D'Agnello al Forno (Roasted leg of lamb with its own juice, rosemary and garlic). Third Course: Tiramisu or Coconut Cake. Call for reservations, (804) 644-2466

Lulu's Restaurant: First Course (choose one): Herbed Tataki Tuna; Lulu’s Grilled Caesar salad; Roasted Beet, Asian Pear & Goat Cheese Salad; or Chopped Liver. Second Course: Grilled New York Strip Steak (with celery root-potato gratin & truffled mushroom demi-glace); Fish Stew (with pernod, saffron, fennel, potatoes & almonds); Crispy Pork Belly (with roasted apple sauce, mashed potatoes & calvados gravy); or Olive Oil Braised Leek & Potato Tartlet (with smoked tomato fondue & spinach cream). Third Course: Banana Toffee with Burnt Cream; Flourless Chocolate Cake with whiskey-chocolate sauce & vanilla whipped cream; or Pavlova with fresh mango & passion fruit coulis. Call for reservations, (804) 343-9771

Mezzanine: First Course (choose one): Gray wolf and Cabbage Hill mixed green salad; Chef’s produce; Fried green tomatoes with Chesapeake crab salad; or Vegan soup. Second Course: Myer’s all natural braised short ribs; Maine lobster and gnocchi; or Vegan mushroom risotto. Third Course: Apple cobbler or Chocolate bourbon pecan pie. Plus look for specials throughout the week. Call for reservations, (804) 353-2186

Millie's Diner: First Course (choose one): Black Mission Fig salad with toasted almonds, mixed greens, shaved prosciutto, mascarpone and a blood orange-vanilla bean vinaigrette; Roasted butternut squash soup with a quenelle of pear-chestnut-pancetta stuffing; or Roasted fennel, beet and apple tart with beet chips and crème fraiche. Second Course: Pan roasted pork tenderloin with Braeburn apples, rosemary, and spiced spaghetti squash puree; Pan fried chicken breast with wilted baby spinach, roasted potatoes and mustard barbeque sauce; Fall root vegetable risotto croquette with a shaved leek and bell pepper salad; or Seasonal fish with Beluga lentils, brunoise root vegetables and herb emulsion. Third Course: Chocolate ganache cake or Pumpkin tiramisu. Sorry, no reservations.

Rowland Fine Dining: First Course (choose one): Steamed P.E.I. mussels with coconut, red curry and lemon grass broth; Batonnet of root vegetables with cilantro,Aji pepper and roasted chicken broth; Carnitas spring roll with roasted tomatillo  pepper coulis; or Cabbage Hill field greens with Asian pear, Gorgonzola, toasted walnuts and port vinaigrette. Second Course: Crispy eggplant "Torre" with white bean hummus and Calamata olive pistou; Pork Schnitzel with Autumn root vegetables and cranberry apple ragout; BBQ shrimp with okra,roasted tomato and corn pudding; Roasted chicken with pumpkin risotto, cremini mushroom, toasted hazel nuts and pancetta sage jus; or Grilled salmon over roasted beets, chard with saffron cream and salmon caviar. Third Course: Belgium chocolate roulade, toasted almonds and sauce Sabayon or Pumpkin bread pudding and cinnamon pecan ice cream. Call for reservations, (804) 257-9885

Sam Miller’s: First Course (choose one): Mathews County Sweet Potato and Butternut Squash Bisque; Cup of Sam Miller’s Famous Crab soup; or Grilled Caesar. Second Course: Chesapeake Rockfish (With celery root mashed potatoes and cider braised kale. Topped with an apple relish); Sam Miller's Crab Cakes; (With honey roasted Yukon gold potatoes and asparagus); or Bacon Wrapped Filet Mignon (With sweet potato puree, crispy shallots and balsamic reduction). Third Course: White Chocolate Bread Pudding with a Bourbon Caramel Sauce or Pumpkin Risotto Balls with a Ginger Crème Fraiche. Call for reservations, (804) 644-5465

Secco Wine Bar: First Course (choose one): selection of cheeses with marinated olives; local field greens, Caromont chevre, roasted pistachios, lemon-thyme vinaigrette; or cream of cauliflower, browned butter, dark chocolate, sweet curry. Second Course (choose two): lemon-infused maltagliati pasta with Moulard duck ragu; braised octopus, smoked yukon gold potatoes, lovage; tortilla Espanola with cavolo nero, Ossau-Iraty and golden chantrelle mushrooms; house made country-style pate, blueberry pickled shallots; or ash roasted beets, chevre foam, vin cotto, micro radish greens. Third Course (choose one): Catalan style bread pudding, burnt caramel sauce, maldon sea salt or house made olive oil gelato and rosemary sorbet. Sorry, no reservations.

Six Burner: First Course (choose one): bacon wrapped fried house made pickles; snail risotto; fried oysters tartar; country pate, traditional and non traditional accompaniments; butternut squash soup, creme fraiche, bacon; or arugula salad, goat cheese, beets, pistachios. Second Course: blue and king crab cake, caramelized paella rice, broccoli rabe, blood orange butter sauce; chicken breast, cheesy polenta cake, broccoli rabe, muscadine grape mustard jus; rockfish and Gulf shrimp over Mediterranean bean stew, saffron and olives; seasonal vegetable pasta with parmesan; or 56 hour braised short ribs, grayson and fontina mac n’ cheese, braised greens, red wine sauce. Third Course: local wildflower and honey panna cotta with seasonal fruit; chocolate mousse with whipped cream; arroz con leche; or gelatos and sorbets. Call for reservations, (804) 353-4060

Stronghill Dining Company: First Course (choose one): Sweet Potato Soup topped with nutmeg, chives, applewood smoked bacon and sweet red wine reduction or Mixed Green Salad with bleu cheese stuffed roasted pear, candied pecans and a cherry vinaigrette. Second Course: Pulled Pork Bruchetta with tomatoes, peppers, shallots, and a fennel red onion slaw; Baked Oysters stuffed with andouille sausage, shrimp and spinach; Fried Jambalaya Fritters with shrimp, chicken, andouille sausage and a Creole sauce; or spaghetti Squash Tort topped with goat cheese and caramelized onions. Third Course: Gumbo with blackened shrimp, okra, chicken, crawfish and sausage served over rice; Spanikopita with mushrooms, spinach, bell peppers and parmesan; Hanger Steak Roulade stuffed with crab, tomato and fennel served over mashed potatoes and a beef demi glaze; Grillades and Grits thinly sliced veal cutlets, local creamy grits, green beans and a brown sauce; or Pan Fried Trout with crawfish succotash served over red beans and rice. Fourth Course: Banana Bread Pudding topped with vanilla ice cream and chocolate sauce; Chocolate Mousse with macerated strawberries; or Sweet Potato and Ginger Pie. Call for reservations, (804) 359-0202

TJ’s at the Jefferson: First Course (choose one): Manakintowne Mixed Greens; Chipotle and Lime Spiked Black Bean Soup; or Pan Fried Duck Livers. Second Course: Grilled New York Strip (Bleu Cheese Potato Gratin, Swiss Chard, Port Wine); Grilled Filet of Salmon (Saffron Fingerling Potatoes, Caramelized Fennel, Olives, Scallions, Charred Tomato Nage); or Maple and Brown Sugar Brined Pork Chop (Smoked Gouda Mac & Cheese, Brussels and Benton’s Bacon, Caramelized Apples). Third Course: Chocolate Ganache Cake or Cranberry Orange Cheesecake. Call for reservations, (804) 649-4672

Water Grill: First Course (choose one): She Crab Soup; Sesame Seared Tuna; Virginia "Buffalo Fried" Oysters; Lobster and Shrimp Potstickers; Mixed Greens or Classic Caesar. Second Course: Miso Glazed Salmon (Orange blossom sticky rice, baby bok choy, soy reduction); Blackened Mahi-Mahi (Tropical fruit salsa, sautéed Spinach, Coconut Risotto, plantain chips); Hibachi Grilled Shrimp and Scallops (Shiitake-ginger fried rice, baby bok choy, teriyaki butter); Pan Seared Crab Cakes (Chesapeake remoulade, whipped potatoes, asparagus, lemon confit); Grilled Pork Chop (Whipped potatoes, whiskey buttered apples, sautéed spinach cider reduction); Cast Iron Seared Petit Mignon (Whipped potatoes, asparagus, herb-garlic butter) or Vegetarian Trio (mascarpone polenta cake, cremini mushrooms, fried green tomato with Arugula- corn salad: parmesan roasted asparagus). Third Course: Crème Brulee; Coconut Custard Pie; or Key Lime Pie. Call for reservations, (804) 353-3411

Zeus Gallery Café: First Course (choose one): Celery Root Soup; Arugula Salad with Maytag bleu cheese; Pear Carpaccio with Maytag bleu cheese and white balsamic vinaigrette; or Duck Confit Risotto. Second Course: Baked Beef Tenderloin Meatloaf (with red pepper relish); Costal Carolina Shrimp & Grits (with tasso pan gravy); Mezzi Rigatoni (with tomato confit, ricotta sauce, and arugula); Pan-seared Red Snapper (in lemon-rosemary vinaigrette, with fingerling potatoes); or Braised Pork Shank (with collard greens, Creole baked beans) Third Course: Warm Apple Cobbler, Belgian Chocolate pate, Key Lime Pie or Tiramisu Call for reservations, (804) 359-3219 (Their Wednesday night half-price wine night is suspended this week and no other promotions accepted.)