Amuse; 2012 Fall Restaurant Week

RVANews staff — Sun, 14 Oct 2012 16:35:49 +0000

200 North Boulevard
804.340.1400
Website

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Course one

Choose one

Manakintowne Salad Greens -- With ginger vinaigrette and purple orchids.
P.E.I. mussels -- Sautéed with Surry sausage, garlic, white wine, and butter, topped with pecorino cheese, and grilled toast.
Rappahannock fried oysters -- Served over a cucumber mint raita and garnished with pickled veggies.
Salmon tartare -- With avocado and yuzu kosho.
Tuscan kale and potato soup -- With homemade lamb sausage.

Course two

Choose one

Mole braised beef short ribs -- Served over a warm radicchio and grilled polenta salad.
Grilled quai -- Over Surry sausage and scallion bread pudding, with roasted butternut squash purée and maple glaze.
Kung Pao tofu -- Spicy stir-fry of Twin Oaks tofu, Chinese peppercorns, baby corn, and red bell pepper over jasmine rice.
Jumbo lump crab cake -- On celery root, bacon, and potato hash, topped with apple-horseradish slaw.
Braised squid -- Served in a San Marzano tomato broth with Calabrian chilies, fried basil, and squid ink risotto cake.
Soba noodle salad -- With edamame, carrot ribbons, cabbage, and cilantro, all tossed with sesame vinaigrette.

Course three

Choose one

Chocolate pots de crème -- With sweet potato churros.
Cinnamon panna cotta -- With caramel apple sauce.
Molasses gingerbread cake -- With lemon syrup and pumpkin ice cream.

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