Europa; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

europa
  • 1409 East Cary Street
  • 804.643.0911
  • Website

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Choice of 3 starters or 1 starter and 1 entrée

Course one

  • Shrimp bisque
  • Caesar salad — Caesar dressing, white anchovy, croutons, parmesan, balsamic syrup.
  • Roasted beet salad — Spinach, goat cheese, spiced pecans, shallot-apricot vinaigrette.
  • Crab stuffed shrimp — Served with chili lime aioli.
  • Olive oil poached tuna — Baby potatoes, soft cooked egg, lemon, garlic, fresh dill.
  • Pan roasted mussels and clams — Spicy smoked paprika broth, grilled focaccia.
  • Date fritters — With pepper jelly.
  • Lamb shank — Pulled braised lamb, soft polenta, red wine reduction.
  • Duck flatbread — Fig, parmesan, arugula, roasted shallot-garlic oil.
  • Braised pork belly — Sherry apple glazed with herb scented cannellini beans.
  • Butternut squash risotto With saffron, currants, and spiced pumpkin seeds.
  • Crispy brussel sprouts — Smoked ham hock and red wine reduction.
  • Mushroom bruchetta — House made mozzarella, grilled focaccia, and balsamic reduction.

Course two

  • Crispy skinned rockfish — Cauliflower polenta, braised cipollini onions, and romesco sauce.
  • Seafood fieuda — Spanish stew with toasted cappellini, clams, mussels, shrimp, rockfish, and squid.
  • Seared hangar steak — Applewood bacon, red skinned mashed potatoes, garlic almond broccolini, fig-balsamic demi glace.
  • Crispy half chicken — Roasted fingerling potatoes, celery root, carrots, shallots, thyme, and lemon pan sauce.
  • Wild mushroom parapadelle — Shiitake, oyster, and porcini mushrooms, fresh herbs and parmesan butter sauce.

Course three

Choose one

  • Tiramisu
  • Crème brulee
  • Chocolate mousse — With sea salt caramel chocolate truffles.
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