Cous Cous; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

  • 900 West Franklin Street
  • 804.358.0868
  • Website

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Course one

Choose one

  • Harira soup — Traditional Moroccan family style home cooked soup with braised lamb and wild rice.
  • Lentil soup
  • Country salad — Wild greens tossed with pecans, dried cranberries, granny smiths, topped with gorgonzola in a raspberry/shallot vinaigrette.
  • House salad — Tomatoes, red onions, and cucumbers topped with feta cheese in a pepper vinaigrette.
  • Green fields of fungi — Sauteed mushrooms over wild greens tossed with pine nuts and gorgonzola in pepper vinaigrette.

Course two

Choose one

  • Chicken b’stilla — Moroccan pot pie with chicken and eggs mixed with almonds, onions, apricots, and mixed vegetables with a sweet spicy finish.
  • Tofu b’stilla — Vegan Moroccan pot pie with tofu, almonds, onions, apricots, and mixed veggies with a sweet spicy finish.
  • Pork scallopini — Thin slices of pork loin with apple date port sauce, roasted parmesan green beans, and mashed potatoes.
  • Eggplant napoleon — Almond panko breaded eggplant with sauteed spinach, mushroom risotto, and spicy tomato sauce.
  • Shrimp and grits — Shrimp and crab gumbo over creamy chorizo polenta with a slow poached egg.
  • Swordfish — Grilled with butternut sauce, Mediterranean couscous, and roasted parmesan green beans.

Course three

Choose one

  • Chocolate baklava — Layered phyllo with chocolate and almonds.
  • Panna cotta — Italian custard with pecans topped with balsamic vinegar, strawberries, and currants.
  • Crème brulee — Vanilla.
  • Pumpkin pecan pudding cake — With nutella cream.
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