Casa del Barco; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 13, 2016; 3:51 PM • by RVANews staff

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Course one

Chose one

  • Chicharonnes — Crispy pork rinds, chipotle-jack pimento cheese, pickled jalepenos
  • Chile relleno — Red bean quinoa stuffed poblano, roasted corn aioli, cotija cheese

Course two

Choose one

  • Rojo braised chicken — With house-made tamale steamed in banana leaves, poblano mole, pico de gallo, queso fresco, guacamole. Served with Mexican rice and beans.
  • Grilled vegetable enchiladas — With squash, zucchini, sweet peppers, and onions, goat cheese, Chihuahua cheese, rojo and verde salsas. Served with Mexican rice and beans.
  • Fish tacos —With house-spiced tilapia, white cabbage, pico de gallo, jalapeño crema, cilantro. Served on flour tortillas and patatas braves.

Course three

Choose one

  • Sopapillas — Flaky puffed pastries, cinnamon, sugar, guava, dulce de leche
  • House-made sorbets — Mango and strawberry lemon cookies
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April 13, 2016 3:51 PM 0

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