Europa Italian Cafe & Tapas Bar; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

October 17, 2013; 2:51 PM • by RVANews staff

• 1409 E. Cary Street
• 804.643.0911
• europarichmond.com

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Choice of three starters or one starter and one entrée

Starters

• Italian vegetable stew
• Arugula arugula salad — With shaved parmesan, sliced apples, and parmesan peppercorn dressing
• Roasted beet salad — With arugula, goat cheese, spiced pecans, and shallot-apricot vinaigrette
• Crab stuffed shrimp — With applewood bacon and roasted red pepper remoulade
• Seared rare tuna — With raisin caper tapenade, and cilantro lime crème fraiche
• Pan roasted mussels and clams –Spicy smoked paprika broth and grilled focaccia
• Squid and beans — With arugula olive oil lemon
• Lamb shank — Pulled braised lamb, soft polenta, and red wine reduction
• Duck flatbread — With fig, parmesan, arugula, and roasted shallot-garlic oil
• Bacon wrapped dates — With Spicy pepper jam
• Saffron risotto — With dried tomatoes, dates, and pistachios
• Crispy brussel sprouts — Smoked ham hock and red wine reduction
• Roasted cauliflower — Lemon, capers, and parmesan broth

Entrées

• Grilled tuna — Served over vegetable risotto, fresh herbs, asparagus, and parmesan
• Seared duck breast — With herb polenta, arugula, and fig demi
• Chicken or veal marsala — Served over linguine with sautéed mushrooms and marsala sauce
• Grilled NY strip — With mushroom risotto, sautéed mushrooms, broccolini, and herb sauce
• Wild mushroom risotto — Sautéed porcini, shitake, chanterelle mushrooms topped with truffle oil

Course three

Choose one

• Tiramisu
• Chocolate mousse — With sea salt caramel chocolate truffles
• Tres leches

October 17, 2013 2:51 PM 0