Helen’s; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 18, 2013; 7:09 AM • by RVANews staff

804.358.4370

2527 W. Main Street

hellensrva.com

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Course one

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Red pepper soup— Cucumber relish, garlic olive oil.
Roasted golden beets— Goat cheese, citrus, mixed lettuces, white balsamic vinaigrette.
Quinoa and chickpea salad— Edamame, feta, toasted pine nuts, meyer lemon-herb vinaigrette.
Helen’s steamed mussels— Pernod broth, herbs de provence, matchstick potatoes, lemon aioli.
Portobello mushroom ravioli— Surryano ham, sweet peas, artichoke hearts, parmesan, fennel-tomato jus.

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Grilled New York strip steak— Buttermilk mashed potatoes, roasted peppers and onions, chimichurri sauce.
Carolina rubbed pork tenderloin— Sweet potato, bacon, and apple hash, brussels sprouts, cider-mustard glaze.
Bacon wrapped stuffed chicken— Spicy italian sausage and herb stuffing, buttermilk mashed potatoes, braised broccoli rabe and garlic, marsala gastrique.
Jumbo lump crabcake— Asparagus, portobello mushrooms, stewed tomatoes, parmesan grits, gremolata, soffritto sauce.
Vegetarian red curry— Steamed white rice, roasted eggplant, peppers and onions, basil, red curry-coconut broth.

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Strawberry-mint sorbet— Strawberry and blackberry compote, pistachio crumbles.
Helen’s “Snickers”— Fudge brownie, nougat, salted virginia peanuts and caramel, chocolate sauce.
Lemon chess creme brûlée— Buttermilk biscuit crust, meyer lemon custard, blueberry compote.