Europa Italian Cafe & Tapas Bar; 2013 Richmond Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

— ∮∮∮ —

Choice of 3 starters or 1 starter and 1 entree


  • Curried cauliflower bisque— With granny smith apples.
  • Caesar salad— Caesar dressing, white anchovy, croutons, parmesan, balsamic syrup.
  • Arugula salad— Saffron pickled red onions, peaches, almonds, feta cheese, green peach vinaigrette.
  • Tuna tapanade— Caper raisin tapenade, cilantro lime crème fraiche, crostini.
  • Crab stuffed shrimp— Wrapped with bacon, with roasted pepper aioli.
  • Scungilli— Marinated conch salad, garlic, lemon, crushed red pepper, parsley, evoo.
  • Pan roasted mussels— Roasted garlic, bacon and shellfish broth with candied bacon.
  • Bacon wrapped dates— With pepper jelly.
  • Lamb shank— Pulled braised lamb, risotto, red wine reduction.
  • Beef tenderloin flatbread— Braised beef tenderloin, artichokes, caramelized onions, gorgonzola cream.
  • Gnocchi— Fava beans, hen of the woods mushrooms, manchego.
  • Crispy brussel sprouts— Smoked ham hock and red wine reduction.
  • Mushroom bruchetta— House made mozzarella, grilled focaccia and balsamic reduction.


  • Crispy skinned rockfish— Butter poached rockfish, pea shoots, clementines, pepitas, roasted fingerling potatoes, evoo.
  • Seafood fideua— Spanish stew with toasted cappellini, clams, mussels, shrimp, rockfish and squid.
  • Rosemary smoked duck breast— English pea, hen of the woods risotto, mustard greens, lemon confit, port reduction.
  • Grilled teres major— Celeryroot mash, crispy Brussel sprouts, dried cherry demi glace.
  • Artichoke and eggplant napolean— With peppers, onions, roasted garlic, parmesan cream and basil pistou.

Course three

  • Crème brulee
  • Chocolate mousse with sea salt caramel chocolate truffle
  • Tiramisu
  • error

    Report an error

There are no reader comments. Add yours.