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	<link>https://rvanews.com</link>
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	<item>
		<title>Restaurant Week: Hanover Tavern &#038; Pub</title>
		<link>https://rvanews.com/etc/restaurant-week-hanover-tavern-pub-2/51605?utm_source=RSS&#038;utm_medium=RSS&#038;utm_campaign=RSS+Readership</link>
		<pubDate>Thu, 06 Oct 2011 18:41:11 +0000</pubDate>
		<author>RVANews staff</author>
		<guid isPermaLink="false">http://rvanews.com/?p=51605</guid>
						<description>&lt;p style = &quot;text-align:center&quot;&gt;&lt;/p&gt;&lt;h2&gt;Fall, 2011&lt;/h2&gt;&lt;p&gt;Hanover Tavern &amp;amp; Pub&lt;br /&gt;13181 Hanover Courthouse Road&lt;br /&gt;Hanover, VA 23069&lt;br /&gt;804.537.5050&lt;br /&gt;&lt;a href=&quot;http://www.hanovertavern.org&quot;&gt;www.hanovertavern.org&lt;/a&gt;&lt;/p&gt;&lt;h2&gt;Course one&lt;/h2&gt;&lt;p&gt;&lt;em&gt;Chose one&lt;/em&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;She crab soup&lt;/li&gt;&lt;li&gt;Fried green tomatoes with house made pimento cheese&lt;/li&gt;&lt;li&gt;Buttermilk fried quail with homemade grape preserves&lt;/li&gt;&lt;li&gt;Tavern sausage cooked with golden raisins, pistachios, and vegetables and&lt;br /&gt;served with tomato jam and grain mustard &lt;/li&gt;&lt;li&gt;House salad with pickled cucumbers, grape tomatoes, carrots, and mixed greens&lt;br /&gt;with choice of dressing &lt;/li&gt;&lt;/ul&gt;&lt;h2&gt;Course two&lt;/h2&gt;&lt;p&gt;&lt;em&gt;Chose one&lt;/em&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;Seared duck breast over potato pancakes, braised collard greens, and&lt;br /&gt;finished with an orange-ginger balsamic glaze&lt;/li&gt;&lt;li&gt;Grilled pork loin brined in chinese five spice and served over sweet potato and gruyere gratin, Hanover succotash, and topped with tangy cherry chutney&lt;/li&gt;&lt;li&gt;Pan seared salmon served over Carolina red rice, roasted asparagus, and grain mustard herb sauce&lt;/li&gt;&lt;li&gt;Braised beef short ribs with Yukon gold mash potatoes, southern style green beans covered in a hearty mushroom demi glace&lt;/li&gt;&lt;li&gt;Cavatapi pasta served with spicy lamb sausage, red onion, feta cheese, and kalamata olives in a blush sauce&lt;/li&gt;&lt;li&gt;Vegetable gnocchi with sauteed seasonal vegetables in a red sauce topped with Parmesan cheese&lt;/li&gt;&lt;/ul&gt;&lt;h2&gt;Third Course&lt;/h2&gt;&lt;p&gt;&lt;em&gt;Choose one&lt;/em&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;Orange olive oil cake served with an orange crème anglaise &lt;/li&gt;&lt;li&gt;Dark chocolate whoopie pies served with pistachio fluff and Makers Mark glaze&lt;/li&gt;&lt;li&gt;Traditional key lime pie served with raspberry coulis&lt;/p&gt;&lt;/li&gt;&lt;/ul&gt;&lt;p&gt;&lt;br /&gt;Ho there, reader of RSS feeds! Do you ever want to support RVANews in a real and tangible way? Or at least pay a small penance for reading ad-free content? If so, &lt;a href=&quot;https://www.patreon.com/rvanews&quot;&gt;support us on Patreon for a couple bucks a month&lt;/a&gt;!&lt;/p&gt;</description>
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