23rd & Main Taproom; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

April 13, 2015; 9:26 AM • by RVANews staff

• 2300 Main Street
• 804.788.7077
• settepizza.com

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Course one

Chose one

• Crab gratin — Blue crab creamed with sherry, broiled with aged Swiss and served with house-made flatbread
• Tuna and crab stack — Blackened Ahu tuna with garlic sauteed lump crabmeat over sliced tomato and field greens and finished with a roasted red pepper pesto
• Burrata plate — Fresh burrata mozzarella over sliced tomato with basil pesto and toasted challah bread

Course two

Choose one

• Lamb French dip — Braised leg of lamb with Dijon Swiss cheese on toasted baguette served with red wine demi-glace
• Chefs seafood selection — Seasonal fish selection over wilted spinach, topped wtih a creole pesto hollandaise
• Chicken fettuccine alfredo — Parmesan cheese, pulled chicken, spinach, butter, cream, and sun-dried tomatos
• Black pepper dusted teres — Major steak and crab with garlic mashed potatoes, broccolini, and an herbed cream sauce, topped with lump crabmeat
• Herb-roasted airline chicken — With risotto, sauteed yellow squash, and finished with a garlic herb pan jus

Course three

Choose one

• Flourless chocolate torte
• Vanilla creme brulee
• Key lime pie

April 13, 2015 9:26 AM 0