Europa; 2012 Fall Restaurant Week

RVANews staff — Mon, 15 Oct 2012 00:57:04 +0000

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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