Bistro Bobette; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 15, 2013; 7:35 AM • by RVANews staff

• 1209 East Cary Street
• 804.225.9116
• bistrobobette.com
• Reservations »

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Course one

Choose one

• Vegetable soup— Pasta, pesto.
• Country pate— Pickled vegetables, grain mustard.
• Goat cheese crostini— With arugula salad, walnut vinaigrette.
• Avocado, heart of palm, brandied tomato aioli

Course two

Choose one

• Bistro steak— Red wine sauce, pommes frites.
• Roasted lamb— Chickpea, vegetable couscous.
• Duck confit— Green peppercorn sauce, roasted potato, portabello.
• Sautéed trout fillet— Almond butter, haricot vert.
• Shrimp risotto— With lemon herb butter.
• Meatless chef’s choice
• Seared flounder— Spring squash, white wine mushroom sauce.

Course three

Choose one

• Chocolate pudding— Marshmallow, passion fruit coulis.
• St. Germain crème brulee
• Fresh seasonal fruit— Orange blossom sabayon.
• Crepe— Banana, hazelnut cream.

April 15, 2013 7:35 AM 0