Europa; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

October 14, 2012; 8:57 PM • by RVANews staff

• 1409 East Cary Street
• 804.643.0911
• Website

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Choice of 3 starters or 1 starter and 1 entrée

Course one

• Shrimp bisque
• Caesar salad — Caesar dressing, white anchovy, croutons, parmesan, balsamic syrup.
• Roasted beet salad — Spinach, goat cheese, spiced pecans, shallot-apricot vinaigrette.
• Crab stuffed shrimp — Served with chili lime aioli.
• Olive oil poached tuna — Baby potatoes, soft cooked egg, lemon, garlic, fresh dill.
• Pan roasted mussels and clams — Spicy smoked paprika broth, grilled focaccia.
• Date fritters — With pepper jelly.
• Lamb shank — Pulled braised lamb, soft polenta, red wine reduction.
• Duck flatbread — Fig, parmesan, arugula, roasted shallot-garlic oil.
• Braised pork belly — Sherry apple glazed with herb scented cannellini beans.
• Butternut squash risotto With saffron, currants, and spiced pumpkin seeds.
• Crispy brussel sprouts — Smoked ham hock and red wine reduction.
• Mushroom bruchetta — House made mozzarella, grilled focaccia, and balsamic reduction.

Course two

• Crispy skinned rockfish — Cauliflower polenta, braised cipollini onions, and romesco sauce.
• Seafood fieuda — Spanish stew with toasted cappellini, clams, mussels, shrimp, rockfish, and squid.
• Seared hangar steak — Applewood bacon, red skinned mashed potatoes, garlic almond broccolini, fig-balsamic demi glace.
• Crispy half chicken — Roasted fingerling potatoes, celery root, carrots, shallots, thyme, and lemon pan sauce.
• Wild mushroom parapadelle — Shiitake, oyster, and porcini mushrooms, fresh herbs and parmesan butter sauce.

Course three

Choose one

• Tiramisu
• Crème brulee
• Chocolate mousse — With sea salt caramel chocolate truffles.

October 14, 2012 8:57 PM 0