Helen’s; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

October 14, 2013; 7:58 AM • by RVANews staff

2527 W. Main Street

804.358.4370

hellensrva.com

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Course one

Chose one

Roasted autumn squash soup
Asian pear and beets salad — With baby arugula, toasted pecans, feta, honey-white balsamic vinaigrette
Baby spinach and apple salad — With red onion, bacon, warm maple-mustard vinaigrette
Sweet potato ravioli — With sage, green onions, parmesan broth
Helen’s mussels — With Pernod broth, herbs de provence, matchstick potatoes, lemon aioli
Fried green tomatoes — With baby arugula, herbed buttermilk dressing, feta

Choose one

Apple cider braised pork shank — With three cheese grits, sautéed brussels sprouts, and hazelnuts
Bacon wrapped stuffed chicken — With edwards surry sausage and pistachio stuffing, creamy potatoes, broccoli rabe and garlic, marsala glaze
Hickory smoked beef short ribs — With creamy potatoes, wilted swiss chard and garlic, bourbon barbecue sauce
Shrimp and grits — With roasted shrimp, three cheese grits, low country shrimp gravy
Housemade potato gnocchi — With roasted seasonal squash, Swiss chard, smoked tomato, baby arugula-pistachio pesto, parmesan broth

Choose one

Banana sundae — Roasted banana ice cream, mocha chocolate brownie, salted caramel sauce, toasted pecans
Three layer chocolate cake — Chocolate hazelnut brownie, chocolate chambord mousse, dark chocolate ganache, cocoa cream
Carter Mountain apple sorbet