Cous Cous; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

October 14, 2012; 9:09 PM • by RVANews staff

900 West Franklin Street

804.358.0868

Website

— ∮∮∮ —

Course one

Choose one

Harira soup — Traditional Moroccan family style home cooked soup with braised lamb and wild rice.
Lentil soup
Country salad — Wild greens tossed with pecans, dried cranberries, granny smiths, topped with gorgonzola in a raspberry/shallot vinaigrette.
House salad — Tomatoes, red onions, and cucumbers topped with feta cheese in a pepper vinaigrette.
Green fields of fungi — Sauteed mushrooms over wild greens tossed with pine nuts and gorgonzola in pepper vinaigrette.

Choose one

Chicken b’stilla — Moroccan pot pie with chicken and eggs mixed with almonds, onions, apricots, and mixed vegetables with a sweet spicy finish.
Tofu b’stilla — Vegan Moroccan pot pie with tofu, almonds, onions, apricots, and mixed veggies with a sweet spicy finish.
Pork scallopini — Thin slices of pork loin with apple date port sauce, roasted parmesan green beans, and mashed potatoes.
Eggplant napoleon — Almond panko breaded eggplant with sauteed spinach, mushroom risotto, and spicy tomato sauce.
Shrimp and grits — Shrimp and crab gumbo over creamy chorizo polenta with a slow poached egg.
Swordfish — Grilled with butternut sauce, Mediterranean couscous, and roasted parmesan green beans.

Choose one

Chocolate baklava — Layered phyllo with chocolate and almonds.
Panna cotta — Italian custard with pecans topped with balsamic vinegar, strawberries, and currants.
Crème brulee — Vanilla.
Pumpkin pecan pudding cake — With nutella cream.