East Coast Provisions; 2016 Spring Restaurant Week
Menu and contact information for the 2016 Spring Restaurant Week.
- 3411 W. Cary Street
- 804.353.3411
- eastcoastrva.com
- Reservations »
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Course one
Chose one
- Crab corn & miso soup — East Coast meets West Coast, corn, miso, crab and cream
- Beet and butternut squash salad — With arugula, goat cheese, peanuts, apple cider vinaigrette
- Crispy sushi rice — With tempura shiitake, avocado, pickled chili, wakame, chipotle aioli, kecap manis
- Spicy tuna roll — With sambal aioli, togarashi, cucumber, crunch dynasty, scallion
- Calamari — With fried with spring onions, tossed with sambal honey lime sauce
- PEI mussels — With white wine, sriracha, butter, cilantro, garlic, shallot
- Pork belly pastrami — With East Coast kimchee, pomegranate gastrique, pickled mustard seed
Course two
Choose one
- ½ Roasted Chicken — With cauliflower fennel gratin , gruyere, fines herbs, roasted baby kale
- Roasted salmon — With shaved Brussels sprouts, apples, walnuts, fresh dill, beet puree
- Crab cake — With creamed corn, pearl onions, sweet potatoes, butternut squash, haricot verts
- 12oz Hanger Steak — With sweet potato and butternut squash hash, chimichurri sauce
- Vegetarian hash — With sweet potatoes, butternut squash, black eyed peas, corn, peppers, onions, chimichurri sauce
Course three
Choose one
- Chocolate lava cake — With mint crystals, candied cocoa nibs, mint chocolate gelato
- Cereal milk panna cotta — With candied corn flakes, bruleed banana, raspberry dust, strawberry purée
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