Bistro Bobette; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

April 13, 2014; 5:28 PM • by RVANews staff

• 1209 E. Cary Street
• 804.25.9116
• bistrobobette.com
• Reservations »

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Course one

Chose one

• Lobster broth — With rouille and garlic crouton
• Country pate — With pickled vegetables and grain mustard
• Goat cheese crostini — With arugula salad and walnut vinaigrette
• Avocado With heart of palm and brandied tomato aioli
• Roasted beet — With apple, dried cranberry, mache salad, and herb vinaigrette
• Spicy calamari — With seaweed, mesclun, radish, and peanut vinaigrette

Course two

Choose one

• Bistro steak — With red wine sauce and pommes frites
• Roasted lamb — With chickpea and vegetable couscous
• Duck confit — With green peppercorn sauce, roasted potato, and wild mushroom
• Sauteed trout fillet — Almonds butter and haricot vert
• Shrimp risotto — With lemon herb butter
• Meatless chef’s choice
• Seared flounder — With spring squash and white wine mushroom sauce

Course three

• Honey chocolate mousse
• St Germain creme brûlée
• Fresh seasonal fruit — With orange blossom sabayon
• Wheat crepe — With banana and hazelnut cream
• Ice cream or sorbet

April 13, 2014 5:28 PM 0