Bistro Bobette; 2013 Spring Restaurant Week
Menu and contact information for the 2013 Spring Restaurant Week.
- 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.
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