Water Coastal Kitchen; 2014 Fall Restaurant Week
Menu and contact information for the 2014 Fall Restaurant Week.
- 3411 W. Cary Street
- 804.353.3411
- watercoastalkitchen.com
- Reservations »
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Course one
Chose one
- She crab soup — With jumbo lump crabmeat
- Fried green tomatoes — With homemade pimento cheese and chipotle ranch
- Turnip the beet — Roasted turinps and beets, arugula, candied pecans, goat cheese, and honey balsamic
- Seared rare tuna salad — Mixed greens, quinoa, edamame, carrots, cucumbers, and orange-ginger vinaigrette
Course two
Choose one
- Shrimp & Byrd’s Mill grits — With house cured bacon, asparagus, cherry tomato, garlic, and mushroom
- Pan fried carolina trout — Stone-ground lobster cheddar grits, broccolini, and tomato chutney
- Pan-seared crab cakes — House made tartar, mashed potatoes, and asparagus
- Buttermilk fried chicken — With smoked gouda mac & cheese, broccolini, and garlic honey
- Braised short ribs — With mascarpone polenta cake, haricot verts, and natural jus
Course three
Choose one
- Chocolate torte — With raspberry coulis
- Key lime pie — With fresh whipped cream
- Bread pudding — With rum glaze and fresh berries
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