East Coast Provisions; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 10, 2016; 10:27 PM • by RVANews staff

• 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

April 10, 2016 10:27 PM 0