https://rvanews.com All the news, none of that gross newsprint feel Tue, 10 Nov 2020 02:23:10 +0000 en-US https://rvanews.com/food/bistro-bobette-2012-spring-restaurant-week/58946?utm_source=RSS&utm_medium=RSS&utm_campaign=RSS+Readership Fri, 13 Apr 2012 16:33:27 +0000 RVANews staff http://rvanews.com/?p=58946 <p style = "text-align:center"><img width="550" height="367" src="https://rvanews.com/wp-content/uploads/2012/04/bistrobobette-2.jpg" class="attachment-550x550 size-550x550 wp-post-image" alt="" decoding="async" fetchpriority="high" srcset="https://rvanews.com/wp-content/uploads/2012/04/bistrobobette-2.jpg 794w, https://rvanews.com/wp-content/uploads/2012/04/bistrobobette-2-560x373.jpg 560w, https://rvanews.com/wp-content/uploads/2012/04/bistrobobette-2-180x120.jpg 180w, https://rvanews.com/wp-content/uploads/2012/04/bistrobobette-2-270x180.jpg 270w, https://rvanews.com/wp-content/uploads/2012/04/bistrobobette-2-55x36.jpg 55w" sizes="(max-width: 550px) 100vw, 550px" /></p><blockquote><ul><li>1209 East Cary Street</li><li>804.225.9116</li><li><a href="http://www.bistrobobette.com/">Website</a></li></ul></blockquote><p class = "hr">&mdash; ∮∮∮ &mdash;</p><h2>Course one</h2><p><em>Choose one</em></p><ul><li><strong>Vegetable soup</strong>--With pasta and pesto.</li><li><strong>Country pate</strong>--With pickled vegetables and grain mustard.</li><li><strong>Goat cheese crostini</strong>--With arugula salad and walnut vinaigrette.</li><li><strong>Avocado and heart of palm</strong>--With brandied tomato aioli.</li></ul><h2>Course two</h2><p><em>Choose one</em></p><ul><li><strong>Bistro steak</strong>--With red wine sauce and pommes frites.</li><li><strong>Seasoned ground lamb in puff pastry</strong>--With frisee salad and garlic mustard vinaigrette.</li><li><strong>Duck confit</strong>--With green peppercorn sauce, roasted potato, and portabello.</li><li><strong>Sauteed trout fillet</strong>--With almond butter and haricot vert.</li><li><strong>Rock shrimp risotto</strong>--With lemon herb butter.</li><li><strong>Meatless chef’s choice</strong></li><li><strong>White wine poached flounder</strong>--With leek, carrot, celery, and cream sauce.</li></ul><h2>Course three</h2><p><em>Choose one</em></p><ul><li><strong>Chocolate pudding</strong>--With marshmallow and passion fruit coulis.</li><li><strong>St Germain creme brulee</strong></li><li><strong>Fresh seasonal fruit</strong>--With orange blossom sabayon.</li><li><strong>Crepe</strong>--With banana and hazelnut cream.</li></ul><p><br />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, <a href="https://www.patreon.com/rvanews">support us on Patreon for a couple bucks a month</a>!</p>