Amuse; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

October 14, 2012; 12:35 PM • by RVANews staff

• 200 North Boulevard
• 804.340.1400
• Website

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Course one

Choose one

• Manakintowne Salad Greens — With ginger vinaigrette and purple orchids.
• P.E.I. mussels — Sautéed with Surry sausage, garlic, white wine, and butter, topped with pecorino cheese, and grilled toast.
• Rappahannock fried oysters — Served over a cucumber mint raita and garnished with pickled veggies.
• Salmon tartare — With avocado and yuzu kosho.
• Tuscan kale and potato soup — With homemade lamb sausage.

Course two

Choose one

• Mole braised beef short ribs — Served over a warm radicchio and grilled polenta salad.
• Grilled quai — Over Surry sausage and scallion bread pudding, with roasted butternut squash purée and maple glaze.
• Kung Pao tofu — Spicy stir-fry of Twin Oaks tofu, Chinese peppercorns, baby corn, and red bell pepper over jasmine rice.
• Jumbo lump crab cake — On celery root, bacon, and potato hash, topped with apple-horseradish slaw.
• Braised squid — Served in a San Marzano tomato broth with Calabrian chilies, fried basil, and squid ink risotto cake.
• Soba noodle salad — With edamame, carrot ribbons, cabbage, and cilantro, all tossed with sesame vinaigrette.

Course three

Choose one

• Chocolate pots de crème — With sweet potato churros.
• Cinnamon panna cotta — With caramel apple sauce.
• Molasses gingerbread cake — With lemon syrup and pumpkin ice cream.

October 14, 2012 12:35 PM 0